Bit of a curve ball here but I couldn't think of a better bunch to ask. This is nothing to do with putting the oil in your engine.
We have a Magimix deep fat fryer - one of the stainless steel type, basically a big bucket with a heater in the bottom.
Every time I lower the damn chips in, after a while the oil bubbles up to the surface, and if you're not careful it goes everywhere before you can whip the chips out. We're talking home-cut chips here, not the frozen ones. So you have to hover over the fryer holding the chips in one hand and getting splattered in fat.
I've tried old oil, new oil (sunflower normally), rinsing the chips, not rinsing them, soaking the chips, not soaking them, soaking them in cold oil,
130 degrees, 200 degrees, etc etc, but still I get oil everywhere. What's the secret?TIA!
David