Presto Fry Daddy

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Expand view Topic review: Presto Fry Daddy

Re: Presto Fry Daddy

by The Happiness Engine » Sat Nov 07, 2020 11:42 am

The more you strain your oil the longer it lasts. There's a weird thing called a water-fryer that basically has 2" of water under the oil where all the garbage collects and doesn't wreck the oil. When it starts to smell funny or make your food taste like fish-sticks change it.

Re: Presto Fry Daddy

by Jizaboz » Tue Nov 03, 2020 2:31 pm

As the only person with the balls and work ethic to change the oil in the fryer vats at Burger King and clean them, I know a thing or 2 about this!

God, I hate nasty oil. I volunteered to work at a BK at a mall at Christmas time instead of my normal store. The fries were coming out looking like they had cajun seasoning on them. We all know BK does not use seasoning. I insist they let me change at least 1 vat and they are all "SILENCE, OUTLANDER" so that was that.

I used to love making myself a Big Fish sandwich at BK right after a cleaning and oil change after it got up to temp. Perfect color, flavor, and crispiness even with 2 pieces of cheese slapped on it.

Re: Presto Fry Daddy

by Tdarcos » Tue Nov 03, 2020 6:40 am

In Hotel, it mentions how they rerun oil used to cook the same thing multiple times as long as it is strained to remove food particles between uses, but it has to be disposed after a certain period for the very reason Billy Mays just said, it goes rancid.

It would be too expensive for a commercial kitchen to use fresh oil every time but they have to be careful to not reuse too often or customers complain. In one case the hotel was having problems with oil becoming rancid after one use, a costly problem. Everything is stainless steel so there shouldn't be a problem that quickly, until they discover a fry basket has some of the coating worn off, and it's brass underneath, which will destroy cooking oil.

Cheap fry baskets probably cost them more in ruined food and ruined reputation than it saved.

Re: Presto Fry Daddy

by Billy Mays » Mon Nov 02, 2020 11:29 pm

Jizaboz wrote: Sun Nov 01, 2020 9:20 pmBut yeah for outdoors the big ass propane-fired ones are far superior if you have a lot food and a lot of oil.
Yeah, it really is something you only break out for special occasions, but talk about a hero moment when you do...

The frydaddy is the go to if you only want to invest in one. My advice to newbies is to buy the absolute cheapest frydaddy they have at Walmart. You only need one temperature and you unplug it when the food is cooked. You throw it out and buy another one when the unit burns out or you don't feel like cleaning it.

As far as changing the oil goes, it fries stuff at around 400 degrees so it will kill off anything harmful, but it will go rancid after awhile which does impact the flavor of what you cook in it. How long is awhile? I don't know because you will dump the oil or chuck the whole unit in the trash after having to look at that shitty thing full of shitty oil sitting wherever you decide to store it long before it goes rancid. Just smell the cold oil before you plug it in and if it smells like something you want to eat then the oil is fine.

Re: Presto Fry Daddy

by Jizaboz » Sun Nov 01, 2020 9:20 pm

Casual Observer wrote: Sun Nov 01, 2020 5:24 pm Do you save the oil between fryings? My college roomate used to just turn his fryer off and keep the same oil for weeks. We used to do ravioles, mozz sticks, chicken wings, frozen fries, etc. The wife and I are looking to get a fryer this xmas so we can do things like fish and chips.

Is FryDaddy the best one to get?
I only save the oil if I don't saturate it.. which is basically never. This Presto Frydaddy one does really small batches and works well indoors. Kind of the George Forman Grill of fryers. I only have to use like a bit over half a regular size bottle of cooking oil in this thing.

But yeah for outdoors the big ass propane-fired ones are far superior if you have a lot food and a lot of oil.

Re: Presto Fry Daddy

by Ice Cream Jonsey » Sun Nov 01, 2020 5:35 pm

Casual Observer wrote: Sun Nov 01, 2020 5:24 pm Do you save the oil between fryings? My college roomate used to just turn his fryer off and keep the same oil for weeks. We used to do ravioles, mozz sticks, chicken wings, frozen fries, etc. The wife and I are looking to get a fryer this xmas so we can do things like fish and chips.

Is FryDaddy the best one to get?
Everyone saves it for a few runs unless someone asks, which at that point everyone 100% throws it immediately out no matter what between attempts.

Re: Presto Fry Daddy

by Casual Observer » Sun Nov 01, 2020 5:24 pm

Do you save the oil between fryings? My college roomate used to just turn his fryer off and keep the same oil for weeks. We used to do ravioles, mozz sticks, chicken wings, frozen fries, etc. The wife and I are looking to get a fryer this xmas so we can do things like fish and chips.

Is FryDaddy the best one to get?

Re: Presto Fry Daddy

by Billy Mays » Sun Nov 01, 2020 10:07 am

Jizaboz wrote: Sat Oct 31, 2020 11:54 pmStore brand vegetable oil. Peanut oil would probably be good for chicken wings or something so I should try that.
Peanut oil is great for everything, it's the best, especially for chicken or french fries. You need to get one of those propane fueled deep fryers, makes full sized drumsticks taste like wings, deep fry a whole turkey, it's a whole different ballpark.

Re: Presto Fry Daddy

by Jizaboz » Sat Oct 31, 2020 11:54 pm

Billy Mays wrote: Fri Oct 30, 2020 9:29 am What kind of oil are you running? I only use peanut oil.
Store brand vegetable oil. Peanut oil would probably be good for chicken wings or something so I should try that.
Ice Cream Jonsey wrote: Sat Oct 31, 2020 3:12 pm
We have something we're supposed to leave outside. My wife makes chile rellenos during the colder months and then we have people over and then I fry them outside which is the CLUTCH area to be, because that way you control the flow of rellenos. It's like Dune but delicious.
Nice! Will definitely do this sometime on a smaller scale.

Re: Presto Fry Daddy

by Ice Cream Jonsey » Sat Oct 31, 2020 3:12 pm

Jizaboz wrote: Thu Oct 29, 2020 10:28 pm Anyone else have a frydaddy? If so, what have you cooked in it?

So far I’ve done..
- chicken wings
- fresh cut fries
- fried zucchini and squash
- fried green tomatoes
- hush puppies
- shrimp
- flounder

Everything has turned out excellent, especially fish and shrimp. As long as it’s fresh and just rolled in some House of Autry seafood breading mix and you don’t walk off and let it burn it turns out just as good or better than any restaurant!

Extremely easy to use. The only trick is waiting 15-20 minutes for the oil to heat before you throw anything in. It self regulates temp so you don’t have to worry about things getting too hot or cold.
We have something we're supposed to leave outside. My wife makes chile rellenos during the colder months and then we have people over and then I fry them outside which is the CLUTCH area to be, because that way you control the flow of rellenos. It's like Dune but delicious.

Re: Presto Fry Daddy

by Ice Cream Jonsey » Sat Oct 31, 2020 3:10 pm

Tdarcos wrote: Sat Oct 31, 2020 3:07 pm In view of my reputation I'll mention I've heard rapeseed oil is also good. I'm not kidding, there really is a product called "rapeseed oil," which, due to negative connotations, is now called canola oil.
I mean, that beat out the first alternate name they were going to come up with, which is "Pedophilia is Fun"

Re: Presto Fry Daddy

by Tdarcos » Sat Oct 31, 2020 3:07 pm

In view of my reputation I'll mention I've heard rapeseed oil is also good. I'm not kidding, there really is a product called "rapeseed oil," which, due to negative connotations, is now called canola oil.

Re: Presto Fry Daddy

by Billy Mays » Fri Oct 30, 2020 9:29 am

What kind of oil are you running? I only use peanut oil.

Presto Fry Daddy

by Jizaboz » Thu Oct 29, 2020 10:28 pm

Anyone else have a frydaddy? If so, what have you cooked in it?

So far I’ve done..
- chicken wings
- fresh cut fries
- fried zucchini and squash
- fried green tomatoes
- hush puppies
- shrimp
- flounder

Everything has turned out excellent, especially fish and shrimp. As long as it’s fresh and just rolled in some House of Autry seafood breading mix and you don’t walk off and let it burn it turns out just as good or better than any restaurant!

Extremely easy to use. The only trick is waiting 15-20 minutes for the oil to heat before you throw anything in. It self regulates temp so you don’t have to worry about things getting too hot or cold.

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