Doughnut frying tips requested.
March 22, 2006 1:26 PM Subscribe
Deep-frying n00b asks: How do I keep a consistent temperature when making doughnuts?
posted by expialidocious to Food & Drink (12 answers total)
I've made doughnuts maybe three times. I'm using: a gas stove; a 6-qt stainless steel stockpot with an extra-thick base, possibly aluminum; your standard deep-frying thermometer; canola oil; and a quick, baking-powder-leavened recipe that is not rolled or refrigerated in advance - you drop the dough in by spoonfuls. I'd prefer not to buy any new equipment.
My main issue is keeping the oil at the right temperature. Is it just a matter of practice, or are there specific things I can do to keep things steady?