The final frontier of home cooking… Deep Frying!
Ever been to a restaurant that doesn’t deep fry something on their menu? I doubt it. I’ve never even been inside a restaurant kitchen that doesn’t have a deep fryer and the right kitchen utensils to use it.
From crispy smash potatoes, to meatballs, beignets, legendary fried chicken, and all the way to croquettes, brussel sprouts. fish and chips, mozzarella sticks, and of course, golden French fries, deep fried food is part and parcel of eating out.
It’s always been a great shame that these delicious salty treats only last so long. Hot out of the fryer, they’re divine and perfect in every way. After the trip back home, steaming themselves soft in a to-go box, not so much.
So, obviously, everybody wants to be able to make these fried snacks at home and on-demand.
But that’s easier said than done.
Deep frying has never been the easiest thing to do at home. The large amount of oil can become quite expensive, it’s hard to regulate the temperature of the oil as you plunge food into it, the oil becomes dirty and maybe burned quite fast…
Not to mention that having a pot of shimmering, searingly hot oil sitting on the stove top hardly puts the mind at ease. Oil splash back is no fun (I have the scars to prove it) and oil fires even less so (luckily I tend to avoid those).
Those are just some of the reasons we put together this list of the Top 5 Must Have Deep Frying Utensils and Tools for home use.
These kitchen tools will make deep frying a whole lot easier, and safer at home. They’ll allow you to not only work cleanly and efficiently, but also help ensure a delectable end product. Without these tools, you’ll just be making your life more difficult and without any reward for your trouble.
Here are the must haves for your home deep frying needs.
Top 5 Must Have Deep Frying Tools and Utensils
They can make life much easier in many cases and are worth picking up just for the convenience of safely putting items into the fryer oil.
Just make sure to get a round fry basket for home cooking since you’ll mostly be using round pots. Stay away from the rectangular baskets. Those are mostly designed for commercial fryers which also happen to be rectangular.
The key thing about these is really just the mesh. You take the food out, but the oil stays in the pot. That way you can transfer food safety from the hot oil to somewhere where it can dry out and fool down before you eat it.
A good bonus is that spiders are useful for so many other things. They’re also perfect for getting pasta out of boiling water or for scooping poached meat out of liquid. They’re key for deep frying, but they have nearly limitless uses besides that. I frequently use them to remove large mirepoix from stocks or soups that I don’t want in my end product. Much easier than fumbling around with a colander to strain out still boiling liquid into yet another pot.
Biggest bonus here is in cleaning and cost. No more wasting paper towels to dab oil off deep fried foods after they come out of the oil. The baking tray the roasting rack is set in will catch any excess and be dish-washer safe.
This is absolutely a must have for pure quality of life reasons. It’ll also make your food a whole lot nicer by preventing pools of oil forming in contact with the food on whatever receptacle you transfer your freshly fried food to.
And, like many other things on this list, its great for many other cooking applications (like roasting, as you may have guessed). Great triple-threat tool to have in the kitchen.
Any food placed in oil will drop the temperature of the oil as heat energy is transferred to the food as it cooks. With a Dutch oven, the thick walls maintain their heat level and in turn help maintain the temperature of the oil.
The end result is less waiting between batches of food for the oil to come back to temp. It’ll help you avoid the problem of either overcooked food or even once crispy food becoming soggy from sitting too long in cold oil.
The best part of Cast Iron Dutch Ovens in a word: consistency.
Plus, since they tend to come in quite large sizes, its easy to find one that can hold enough oil to properly deep fry whatever it is you’re looking to deep fry.
On top of all that, the oil inside a wok is very easy to strain as you go. Since burned particles will collect only in the very center of the wok at the base, a single scoop can remove any pesky burning bits. With more classic, straight-sided western style pots, you sometimes find that the burned debris from breading or batter can collect in the edges which makes them a bit tricky to remove.