Kitchen

[4uthebest]

On 10/25/2014 Campion said:

Yes, the immersion coil sits in the oil. Its job is to heat the oil. That's how it does it. A caloric rod is the most efficient way to heat the oil.

You can take a look at "how to clean a deep fryer" and see the immersion coil in one picture, exposed to the oil.

As to calamari, Mark Bittman suggests you dry them before dipping in the flour-based batter. That way, they are crispy on the outside, and not soggy.

Not familiar with Mark Bittman but anytime you fry anything you should dry it before dipping in batter and frying or just frying without batter for that matter.

I had the 4 qt Emeril fryer and returned in for the 1.8 qt version and really like it.

To drain you wait until the oil cools down and then flip the knob to the drain position and let it drain into the bottom container. Then take the container out and store it in the fridge. Now you can take off the immersion heater and clean the remaining crumbs and wash the large container by hand or dishwasher and then reassemble the machine so it is ready and store it.

When you want to fry again days in the future take the oil out of the fridge and let it come to room temp and when it does pour it in the fryer and fill up to the line and add a small amt of fresh oil if needed.