[CnD] Copy Of My Letter From August 12 On Deep Frying

Lora Leggett kc8gmt at comcast.net
Thu Aug 18 15:40:20 GMT 2011


The Rival Cool Touch comes all apart for cleaning.  You cannot immerse the 
control pannel or that strip that goes in the bottom where the cord 
attaches.  But the plastic housing, oil pan, cover, basket are all 
dishwasher safe.
----- Original Message ----- 
From: "Laury-Johnson, Shawnese (LARA)" <laury-johnsons at michigan.gov>
To: <cookinginthedark at acbradio.org>
Sent: Thursday, August 18, 2011 10:51 AM
Subject: Re: [CnD] Copy Of My Letter From August 12 On Deep Frying


> Does anyone know of a deep fryer that can be taken apart for easy 
> cleaning.  The old one that I had could not be.  I would like one that can 
> be broken down and submerged in water to clean.
>
>
> Shawnese Laury-Johnson, MA, CRC, LLPC
> Assistant East Region Manager
> Michigan Commission for the Blind
> 3038 W. Grand Blvd. ste. 4-450
> Det., Mi 48202
> 313.456.1957
> FAX: 313.456.1645
> laury-johnsons at michigan.gov
>
> -----Original Message-----
> From: cookinginthedark-bounces at acbradio.org 
> [mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Lora Leggett
> Sent: Wednesday, August 17, 2011 1:26 PM
> To: cookinginthedark at acbradio.org
> Subject: [CnD] Copy Of My Letter From August 12 On Deep Frying
>
> I use the Rival Cool Touch deep fryer.  I had to have mine replaced twice 
> because of a power problem.  The second time they replaced it with a 
> different model but it works the same way.  There are no real tactile 
> marks but the slide control goes downward as the temperature goes higher. 
> The highest is 375 and I usually use 350.  It is just a little ways higher 
> than all the way down and I just leave it set.  I really do not use the 
> timer that it has, I just leave it in the On position and use other means 
> to time.
> There is a Ready light but I just wait five to seven minutes after I plug 
> it in to warm up the oil.
> It is so safe because the basket with the food drops down into the oil and 
> you close the lid so no splashing.  You pull up the handle and drain the 
> oil and take it out by the handle and I pour the food onto a cookie sheet 
> with paper towels so as not to get it on the counter or the floor.
> Then i fill up the basket with another batch and wait just a few minutes 
> for the oil to come back up to temperature.  I love it because I never 
> fear getting burned or splashed.  There are two lines inside the metal pan 
> where the oil goes and they are called minimum and maximum and you pour 
> oil to a depth just in between those lines and check each time you use it 
> because oil can evaporate.
> Unfortunately my deep fryer is on hold right now because my husband has 
> just come home from his second hospital stay and is currently on a feeding 
> tube and I am a newly diagnosed diabetic.  I will come back to it of 
> course but too much going on right now so I do look forward to using it 
> again.  Make some good food for me!
> Lora
>
> ----- Original Message -----
> From: "Lee Mounger" <lmounger at comcast.net>
> To: "cooking in the dark" <cookinginthedark at acbradio.org>
> Sent: Thursday, August 11, 2011 9:32 PM
> Subject: [CnD] Deep Fryers
>
>
>> Hi Listers,
>>
>> Having become relatively decent at other types of cooking, I've decided 
>> to
>> spread my wings and learn to fry, <grin>.  Since there are about a 
>> million
>> deep fryers on the market, I'd like to know what listers are using.  I'd
>> like to know what types you're using, how you mark controls, etc.  I 
>> don't
>> mind spending a little money for a really good, reasonably priced unit.
>> I'm getting concerned because my grease level is dropping and my joints
>> are becoming unlubricated, <grin>.  Any help and advice would be greatly
>> appreciated.
>>
>> Lee Mounger
>>
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