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Am I the only one who spent years overfilling the basket?
For like 3 years I'd dump a whole pound of fries into my fryer basket and wonder why they came out soggy every time. One day a buddy watched me and said "dude you're crowding it, the temp drops too much." He pointed out how the oil stopped bubbling hard as soon as I dropped the basket in. So now I do half batches but it makes cooking for a crowd take forever. You guys think it's worth the extra time for crispier results or do you just pack it in and deal with soggier food?
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christopher_wells46d ago
What temp are you even running your oil at? I see people obsess over batch size but nobody ever mentions the actual heat setting. If you're frying at 325 instead of 375 you're gonna get greasy mess whether it's half a basket or not. Try cranking it up first before you double your cook time.
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derekjenkins6d ago
Yeah, 325 just soaks everything in grease instead of crisping it up.
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