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A deep fryer for restaurant use A domestic deep fryer. A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1]
A traditional turkey fryer kit consists of a burner, a large stock pot with lid, a basket and/or poultry holder, a lifter and a thermometer. The burner operates on a standard propane tank that usually must be purchased separately. Current burner units are much lower than the original design so as to increase stability and help prevent tip-overs.
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A vacuum fryer is a deep-frying device housed inside a vacuum chamber. With vacuum frying it is easier to maintain natural colors and flavours of the finished product. Due to the lower temperatures applied (approximately 130 °C (266 °F)), the formation of suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approximately ...
Roland Gerhard Fryer Jr. (born June 4, 1977) is an American economist and professor at Harvard University. Fryer joined the faculty of Harvard University and rapidly rose through the academic ranks; in 2007, at age 30, he became the one of the youngest professors (economists Jeffrey Sachs [1] and Lawrence H. Summers [2] both received tenures at 28), and the youngest African American, ever to ...
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In home canning, food is packed into a jar, and the steel lid is placed on top of the jar with the integral rubber seal resting on the rim of the jar. The band is screwed loosely over the lid, which will allow air and steam to escape. By far, though, the most popular form of seal was the screw-on zinc cap, the precursor to today's screw-on lids.
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