If your oil smells fishy and foams up a lot, it might be time to pour it out and start fresh. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet?
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Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Related Articles. Method 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Rinse your frying vessel well before you use it.
Old oil and bits of food can linger in your frying vessel, leading to smokey, foamy oil. Before you start a fresh batch, give your frying vat a good rinse with hot water to clear out any unwanted leftovers. That way, you can avoid an oil buildup that could get smelly and gross. Clean your frying vats with hot water, not soap.
Leftover soap and detergent can react with your hot oil and cause it to foam up plus, it makes the oil taste pretty bad. To prevent that from happening, stick to cleaning out your frying vessels with hot water only, not dish soap or detergent. Dry your fry vessel well. Too much water inside your frying vessel could lead to bubbling or foaming oil. Before you use your deep fryer, make sure the inside is clean and dry to prevent any issues as you fry. The less water you introduce to hot oil, the better.
Vera - they are fresh potatoes, not frozen, so am am rinsing them after cutting up Attie - I normally start them off on about degrees to cook and then remove the basket when soft, and increase the temp to degrees for crisping and browning for about a minute. But, it's at the first stage at degrees when they boil over.
I do only rinse them and not soak, could this be the reason, potatoes too starchy? I soak my fresh fries chips in ice water, take out and dry well with towel I use a big bath towel or paper towels- try putting just a few in at a time -- I still think it is your moisture in your taters!
Good luck! Could be Tracie Another thought, what variety are they, maybe they're not a good chiping potato. I only know the Australian ones. Just a silly remark, but maybe you're just putting too much in the pan at once?
Like aristoteles and his bath tub. It does sound like what Barb says and also Hades, get the starch out for starters and you need probably a couple of inches at least free space over the oil.
Thanks for all the suggestions. I am cooking chips tonight, so the first thing I will try is soaking them instead of just rinsing. If that doesn't work, I'll change my tatties to a different kind, I'm sure it says "for chippng" on the bag, but I suppose they would say that regardless. Will let you know how I get on tonight Tracie. Too many potatoes for the amount of oil. Maybe you are using Celsius but if not, it is 'way too low. I hadn't thought of that Gretchen, that might be it, because it has boiled over about 6 times now and I havent topped the oil up, because I worked on the logic that less oil means it's less likely to boil over, so it's probably gone below the minimum indicator now.
I'll check that out tonight and top-up if it has, thanks. After washing or sokaing the potatoes and drying them complettely, lower the basket into the oil slowly. The bubbling subsides and you can continue.
Well no luck I'm afraid! I soaked them instead of just rinsing, thoroughly dried them, topped up the oil, changed the potatoes to ones which said specifically for chips I'm going to empty the fryer and change the oil today as a last resort as I can't think of anything else it could be. Will let you know if that works. I'm not clear what you mean by "topped up th e oil". I think it is fairly certain if your oil is always boiling over that you are putting too many potatoes into to small an amount of oil.
Try using half the amount of potatoes you have been using in the oil. The oil should only be approximately half way up the side of the cooker. It has MUCH less to do with the type of potato although it should NOT be a waxy style like "new" potatoes or the moisture on the potato but you should blot them dry. It about has to have to do with volume. Was your oil pretty fresh - old oil will foam up I think. Just add a few chips at a time That has been patted dry and see how they do --hope your oil isn't too hot - for your first fry.
Good luck and keep us posted-. The only time I've had that problem has been when there's been too much moisture involved. Is the deep fryer completely dry when you add the oil, is the basket completely dry??????? Similar to a convection oven, food is then evenly cooked at a high heat. It should be able to handle the task without any problem. While it is best to store oil outside of your fryer when it is not in use for long periods of time, you can leave oil in your deep fryer for short periods.
That being said, it is important to first filter the oil to ensure that any food debris does not spoil while in the fryer. Our recommendation: With breaded and battered foods, reuse oil three or four times. Most oils should be changed after eight to ten uses. You need to remove oil from the deep fryer after each use, strain it and store it correctly until the next time. A good tip: keep the filtered oil food residue left in the oil will give it a bad taste in a cool, dark place until the next use.
Boil 0. The beauty of this method is you can cook the steaks well in advance. Baked or Air.
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