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Just realized I was burning my oil on every batch for 3 years
Tbh I never checked my thermometer temp before dropping stuff in. My buddy Tim watched me one time and was like 'dude your oil is smoking before you even put food in' and I felt like an idiot. Anyone else just wing the temp and hope for the best?
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the_margaret27d ago
Wait, do you guys actually check the temp before every batch? I read somewhere that the oil temp drops like 50 degrees the second you drop cold food in, and I never even thought about that before. I always just heated it up to what felt right and then threw everything in at once. My friend's mom told me she keeps a thermometer clipped to the pot the whole time she's frying and adjusts the burner as she goes. Sounded like way too much work but I guess it makes sense if you want consistent results. I bet I've been eating undercooked or overcooked food for years without even knowing it.
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margaret_taylor4227d ago
Bought an infrared thermometer gun for like 15 bucks on Amazon. Point it at the oil surface, wait until it hits 350, then drop food in. Takes the guesswork out completely and my chicken wings actually come out crispy now instead of soggy or burnt.
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paigem4527d ago
Honestly, that infrared thermometer trick changed my whole deep frying game too. I used to just guess with a wooden spoon or whatever, and half my batches would come out either raw inside or burnt on the outside. Now I just check the oil temp before each batch because dropping cold food cools it down way faster than people realize. Ngl, it's saved me from ruining like ten pounds of chicken wings this summer alone. Best 15 bucks I ever spent on kitchen stuff.
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