Sentences with phrase «deep fry thermometer»

Heat the three cups of vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermometer.

Heat the three cups vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermometer.

Used a Taylor candy / deep fry thermometer to regulate oil temperature.

In a 6 - quart Dutch oven, pour enough canola oil to reach a 2 - inch depth; heat over medium - high heat until a deep fry thermometer reads 350 °.

You'll need a deep fry thermometer and a large heavy bottomed pot.

Clip a deep fry thermometer to the side of the stockpot being sure it's submerged by at least 1 inch of oil.

Clip a candy / deep fry thermometer to the side of the bowl and cook until the mixture reaches 160 °F (about 4 minutes).

For the deep - fried turkey, you'll need a high BTU outdoor burner, a 26 - or 32 - quart stockpot with a rack and hanger to lift the turkey, and a deep frying thermometer.

15 minutes before the avocados are ready, add vegetable oil to a deep pot and insert deep fryer thermometer.

Buy «Deep Fry Thermometers» products like CDN Candy and Deep Fry Ruler Thermometer, Taylor Digital Candy - Deep Fry Thermometer, Polder Glass Deep Fry / Candy Cooking Thermometer, CDN Professional Candy and Deep Fry Ruler Thermometer, Taylor Pro Kitchen ™ Deep Fry Cooking Thermometer, OXO Good Grips ® Candy and Deep Fry Cooking Thermometer

Not exact matches

Pour enough vegetable oil in a large pot to come up two inches and heat to 375 degrees F on a deep - fry thermometer.

Heat oil over medium - high heat until hot but not smoking (350 °F on deep - fry thermometer).

In a large, heavy saucepot fitted with a deep - frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.

on a deep - fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through.

Clamp a deep fry / candy thermometer to the side of your pot, so that the bottom of the thermometer is submerged in the oil but not touching the bottom.

; then soft crack, hard crack, donuts, fish — it took us a while to realize it was a candy * and deep frying * thermometer).

I bought a new - fangled candy thermometer just for this recipe (I'm not inclined to deep - frying and very few candies appeal to me as much as these do) but it was so new - fangled that I used it incorrectly, and likely cooked them at the last stage too long.

Attach a deep - fat fry thermometer on the side.

A deep - fryer is recommended, otherwise use 2 - 3 inches of oil in a deep, heavy pan and a thermometer to gauge temperature.

Attach deep - fry thermometer to side of pan.

Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep - frying thermometer).

Using a deep pot and a deep - fry thermometer, heat canola oil to 350 degrees and fry arancini five or six at a time until golden brown.

Heat oil in the cast iron pan over medium - high heat until it reaches 350 °F on a deep - fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.

Heat the oil over medium heat until a candy or deep - frying thermometer inserted into the oil (without touching the pan bottom) registers 350 °F.

Combine the shortening and oil in a deep saucepan over medium heat and attach a deep - frying thermometer.

Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 400 degrees F. Add half of the julienned taro root to the oil.

Insert a deep - fry thermometer into butter and bring to 250 ° over medium heat.

Heat oil over medium heat until it reaches 350 °F on a deep fat fry thermometer or until a wooden chopstick inserted in the oil is immediately covered with bubbles.

Pour about 3 inches of oil into a large deep skillet or deep fat fryer and heat until hot, about 375 ˚F on an instant - read thermometer.

In a medium saucepan, heat the oil to 325 degrees (a deep - fry thermometer clipped to the side of the pan is a helpful tool).

Fill a medium saucepan with 1 1/2 inches of oil, then heat it over medium heat until it registers 375 degrees Fahrenheit on a deep - fry thermometer.

Deep fry for several minutes at 350 °F, time will vary based on number of wings in fryer, until golden brown and an instant read thermometer reads 165 °F.

Heat 3 inches oil in a deep pot over medium heat until a deep - fry thermometer registers 350 degrees F. Photograph by Yunhee Kim.

Set deep - fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2».

Heat the oil until a deep - fry thermometer reads 350 °.

Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium - high heat until it reaches 375 °F on a deep - fry thermometer.

Heat the oil over medium - high heat until a deep - fry thermometer inserted in the oil reads 350 °F.

saucepan until a deep - fry thermometer reads 325 °.

Heat over medium - high until deep - fry thermometer registers 350 °F.

Fit a medium heavy pot with a deep - fry thermometer; pour in vegetable oil to measure 4» (about 8 cups).

Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 350 degrees F.

Heat oil in a deep fryer or heavy pan, using a kitchen thermometer until the oil reaches a temperature of 175 C / gas mark 3.

Place over medium - heat until bubbles immediately form around a wooden chopstick when inserted or a deep - fat fry thermometer reaches 350 °F.

Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

Fit a large, deep pot with thermometer (or use a deep fryer).

Fit a large pot with deep - fry thermometer and pour in oil to a depth of 3».

Fry chicken, turning with tongs every 1 — 2 minutes and adjusting heat to maintain a steady temperature of 300 ° — 325 °, until skin is deep golden brown and an instant - read thermometer inserted into thickest part of chicken registers 165 °, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Fit a large pot with a deep - fry thermometer.

On another burner, heat a lot of oil, like 14 cups oil, in a deep, heavy pot with the fry thermometer attached.

-- Use a deep fry or candy thermometer to make sure the oil reaches a temperature of 250 degrees F before removing it from the oven.