Monday, December 26, 2005

My newest gadget... a Hamilton Beach Deep Fryer. I'm still trying to decide if this is a good thing or a bad thing! Surprisingly, it was a gift from DH who, when we discussed fryers in the past, was usually the one to talk us out of getting one.

Recent research on raising oil to high heats aside, I choose to listen to Alton Brown who claims that if you fry at the proper temperature, the foods you are frying should absorb very little oil. On one show, he fried fish and potatoes and at the end, there was only a tablespoon or two less oil in the fryer.

The temptation, though, is to fry things that aren't good for you no matter how little oil they absorb. Things like doughnuts. Mmmm...I've never made my own doughnuts. Healthful or not, those might have to be my first frying experiment.....

Dang, still can't figure out why the link button is not showing up on this computer. Couldn't get it to upload a picture either, so I'll have to update when I get home.

The vichysoisse is done and is very tasty....stay tuned for the recipe. I hope the boys like it - it's so easy to make and something different than are usual soups. I've made it before, but it's been quite a while....funny how you tend to sort of forget about certain dishes.....

Tomorrow is a travel day - 12 hours in the car - so no time for blogging. Be back on Wednesday. TTFN.


  1. Have fun with your deep fryer. I bought one last year and have used it mainly for French Fries. If you have a mandoline, you could also try friend potato chips. Oh, and then there's deep fried asparagus......and ravioli.

    If you can, splurge on some peanut oil. The smoking point is higher and IMO, things taste better.

  2. Thanks for the ideas, Anna. This summer I had tempura aspargus and it was wonderful! I'm thinking sweet potato fries too....mmm......

  3. OK, confession time. I bought one over the summer and haven't even taken it out of the box yet. Give me inspiration! 'Course this might clash with my ARF plans... ;)

  4. I don't know about inspiration, but I'm sitting here waiting for mine to even come to a good cooking temp! It's been almost a 1/2 hour and it's still at only 200º. Surely it should heat up faster? I may have to exchange it for a different brand. The "ready to cook" light came on in about 15 minutes, but the poor sweet potatoes just sat there, not doing much. Ew - they are probably oil logged now, but we're going to keep trying.