In Search of a Deep Fryer

I know, I know. Fried food will kill you, blah blah blah. But seriously, it is not the 'fried' nearly so much as the quantity and quality. And quality fried food is hard to get at home.

We requested and very kindly received a deep fryer as a wedding gift, but after four years it died. By the time it did, it was no great sadness, because it had stopped holding its temperature a long time ago. Limp, soggy french fries are unappealing.

Then we became the proud caretakers of a hand-me-down wok from a friend. This worked great, temperature-wise. But the lid merely balanced on top, and everything within a ten-mile radius was covered with a fine coating of peanut goodness. Which is great if you're a chocolate bar, but sticky for everything else. Then it died.

Since then we have been in mourning. We've made due with a skillet, but this makes it hard to do egg rolls or crab Rangoon.

So we recently made the decision to at last begin our search for a new, better quality deep fryer.

A decision that has been a little like wandering in the desert.

We were willing to pay a little more for a quality product, something that holds its temp, that won't up and die, and that makes it easy to put the oil away. This last quality is my requirement. I really hate the oil being just left in the fryer/wok/pan because it makes the whole kitchen and then eventually house smell like used oil. When I come into the kitchen the smell attacks me. And since I got pregnant the smell problem has only become worse.

So we looked and looked. And read reviews. And looked on every website for a zillion stores. But for each different model, there were always enough serious reservations that it left us in a quandary. They leak. They die. They don't hold temps. They cost a fortune to run. And if you really want something that even reaches 375 F, you have to install a 220v outlet.

Is there in fact a quality deep fryer at all??

Finally I had a light bulb moment. Check America's Test Kitchen! Eureka! I looked both at different recipes for things we like to cook and at the Equipment section for Fryers.

The answer?

No, there is no such thing as a reliable, quality deep fryer.

They use a Dutch Oven. Or a French Oven, depending on your heritage! And there is a new line out that costs closer to $50 instead of the usual $200+.

Well, we don't have one. We have stock pots, but a French Oven is cast iron, and if you get one with an enamel coating then you do not have to worry about seasoning problems. And of course it is not only good for frying but soups, stews, certain breads, and chicken pot pie !! (My husband: "I don't _care_ what else it's good for!! :-)

So we ordered one, and a metal funnel strainer to go along with it, complete with a promise from my darling dearest to willingly participate in the putting away of the oil after it cools.

The review to follow after we've given it a run!

Fantastic Strawberry Fluff Cupcakes

Oh. My. God.
Icing should Never Ever taste this good.
I'm considering just eating Strawberry Fluff Icing for dinner.
Wow.

See,  Apparently cupcakes are all the rage in New York City, according to my sister who lives there, at least in her corner of the world.

For cupcakes

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

Directions


1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Ingredients

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

1.Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.