➡NINJA FOODI 14-in-1 PRESSURE COOKER STEAM FRYER REVIEW: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--f7rb6mQAF4.html ➡ WANT TO BUY THIS HAMILTON BEACH DEEP FRYER? USA: amzn.to/3PX3gtI Canada: amzn.to/3d1XQ1W ➡ SUBSCRIBE HERE FOR MORE VIDEOS! bit.ly/3aVONu0 ➡ MUSIC from The Average Kitchen. We use royalty-free music from Epidemic Sound. Sign up with my link to get 10% discount on your first 12 months. The first 30 days are free. Epidemic Sound: www.epidemicsound.com/referral/ipmwas ➡ RU-vid CREATOR TOOL. Use this link and get your first month FREE! MorningFame: bit.ly/2Ujw2KK
Good review, been shopping for a new deep fryer and this looks to be a strong contender. Trying to decide between this and a CuisinArt. I think I might go with this one due to the higher capacity, which helps with preventing the oil temperature from dropping as much as it does with lower capacity fryers. One thing I was hoping to see in the review, is if the max temp setting is accurate when it's ready. 375F setting should be between 370-380F when its fully heated up. You will also want to use the probe and circulate the oil a bit to get the most accurate reading. My current deep fryer is having trouble getting to that temp after many years of service, getting long in the tooth. Another tricky thing about deep fryers is the submersion deepness with the basket. Too shallow and you need to worry about flipping the food to make sure. A good test of this would be to fry up some bone-in chicken thighs or drumsticks. Fry Tips: 1. Double frying french fries is always the way to go and pretty standard, 3-4 minutes at 325F, rest, heat to 375 while resting, once at temp, fry 6-9 minutes, or to whatever the desired crispiness/color. How long you need to go depends on the thickness too, so YMMV! 2. You can double fry chicken wings for extra crispiness as well, same method as french fries. 5 minutes at 325, rest, heat to 375 while resting, then fry another 5-8 minutes or until they are at 165. The skin gets really crispy this way, even moreso if you dry brine ahead of time! 3. Most frozen breaded things usually cook in 2.5-3.5 minutes, like mozzarella sticks, chicken nuggets, jalapeno poppers, etc. Definitely keep an eye on them after the 2 minute mark, and you pull them out the instant one starts leaking, before a bunch start bursting. 4. No need to wait for frozen things to thaw before deep frying. That ice is just going to melt and absorb right into the breading/batter anyway. Only exception is if there is excess ice, which you can scrape off, or place in the basket over the sink and jiggle them a bunch to get the ice crystals off. One hack is to put the frozen stuff into the basket, dunk it in the oil for a second, then pull it right back out, all while the lid is on top to prevent splashing. The oil is spit and spatter, and will also drop in temperature. Let the basket hang while the deep fryer gets back up to temp, and the oil will eventually stop spattering by the time it's ready again. Not recommended for beginners though. This will result in a better fry since the food will be partially thawed/warm, and the oil temp won't drop as much after putting the basket back in. 5. Deep fried egg rolls are really really good, homemade and frozen, 4-6 minutes at 350 6. Put your deep dryer near a window (with a fan venting) or on the stove under the hood. Steam coming from the fryer also has oil in it and will coat your walls, cupboards. 7. Careful with fresh battered stuff. When laying in bettered foods, always do it with the basket already in the oil, otherwise the batter will adhere to the basket, and the consequences of the resulting food will suffer significantly, as well as cleanup. Hope this helps!
Yes I'm from the States and I just purchased one I better my wings and seasoned flour and let them about 10 to 15 minutes before I fry them and also season my chicken wings very well
It's fine to deep fry frozen things. It will actually improve the crisp, too. They will bubble up and be scary loud, but if you put the lid over it, it's fine. Some things (like mozzarella sticks) they say to deep fry from frozen. It's so the inside won't overcook before the breading crisps up.
I work for Walmart and their warranty goes through all state if you choose to do so vs. the 1 year warranty you seen on the packet from that manufacture
I might try this one. I only Fry with Canola Oil. It doesn't burn & it gives the same color from start to finish. I'm in TX & I fry a ton of fish & Shrimp. I soak mine in buttermilk & Franks Hot sauce or just soak the fish in straight Franks Hot sauce, then batter.. So delicious. Doesn't taste as you would think
I chicken will not get done to the bone,..I cook to 20 min or more ,they saywhen the chicken float to the top it's done,but not mine..nothing works...I even put it in the oven ,but it dry out and still done...help!!!
Seems like with the deep fryers ive used in the past will give me 10 fry's before it starts to not keep up with the Temp.. I got 1 now that won't even get up to 325° and it was getting high as 400° when i 1st bought it.
