| Maureen Galvin 2004-10-31, 7:08 pm |
| My neighbor bought a deep fryers after eating at our house a couple of
Christmas' ago. Idgit filled the entire pot with oil, let it heat up in his
garage and then when it was thoroughly heated decided to drop the turkey
into the pot causing the pot to overflow, hot oil to go everywhere (did I
mention his garage was attached to his house). Thank goodness we live in a
neighborhood full of firemen and policemen. Disaster diverted  Of course
he gave the deep fryer to my DH after that.
Common sense is what is lacking.
Maureen
"14tonks" <mail.2.14tonks@recursor.net> wrote in message
news:2ukoioF2allogU1@uni-berlin.de...
> "Eliyahu Rooff" <lrooff@hotmail.com> wrote in message
> news:10oa9okofjrfla0@corp.supernews.com...
>
> They don't. They just require some common sense and some knowledge of
> cooking. Back when most people knew how to cook, everyone knew that you
> didn't leave a big pot of oil to get hotter and hotter sitting on an
> uncontrolled, unwatched flame, that you didn't just toss large quantities
> of
> wet stuff into a pot of hot oil, that you left a really big frying
> container
> to cool overnight after use, etc., etc. Unfortunately, the
> fast-food/microwave generation really doesn't know how to deep fry, handle
> a
> gas flame, etc., etc. The problem isn't in the method, it's that there is
> a
> current vogue for using the method by people who don't know thing one
> about
> cooking.
>
> Real kitchens aren't, and never will be, safe places for the ignorant,
> stupid, or inexperienced. Real cooking employs fire, and fire can be
> dangerous if you don't know what you're doing. On the other hand, people
> who
> knew what they were doing have been deep-frying turkeys for generations
> without burning their houses or towns down, and without needing a device
> certified by UL. Many of the same concerns about keeping children well
> away
> until the process is completed could be raised concerning the washtub of
> boiling water needed to properly prepare a real Smithfield ham, which was
> my
> father's favorite choice for Thanksgiving, yet none of the several
> generations of children who grew up in his family with that Thanksgiving
> cooking going on ever got scalded. As far as the "appliances" go - why the
> heck do you need an "appliance"? All you need is a sufficient source of
> heat and a large enough container for the job - and jumbo size pots have
> been available for years, sold as canning kettles and as stockpots, etc.,
> for the restaurant industry.
>
> True, some people would burn down their kitchen just frying a batch of
> doughnuts is they weren't provided with thermostatically-controlled deep
> fryers with spatter-proof screens and baskets that could be lowered under
> lids. My dad, on the other hand, turned them out just fine with nothing
> fancier than a big ol' cast iron pot set on the gas stove and a slotted
> spoon, and we never had to put out a kitchen fire or treat any burns.
> --
>
> Sheila
> To reply to me, add the prefix real. to my address.
>
>
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