Customer Review

61 of 69 people found the following review helpful
5.0 out of 5 stars Top Notch table top Fryer and Steamer, November 26, 2009
This review is from: Masterbuilt 20010109 Butterball Professional Series Indoor Electric Turkey Fryer (Discontinued by Manufacturer) (Lawn & Patio)
This Professional series fryer is much more than a typical fryer. It is loaded with safety features including a magnetic pull away power cord and a heating element that only turns on when properly installed.

As a professional in the food service industry I put this piece of equipment through it's paces. I deep fried wasabi pork pot stickers to a delicious golden brown and had very little oil retention on the pot stickers. I tried them with canola oil and vegetable oil/olive oil blend and each performed beautifully in the fryer. I also took some pork dim sum and some veggie pot stickers and steamed them in the elevated basket over water. The flavors were bright and the exterior skin came out at the perfect consistency, not too mushy or chewy. By simply adding some aromatics to the water I was able to lightly infuse the steamed items with additional flavor.

I then put together some General Tso's chicken and went about deep frying the chicken. After the chicken was cooked to temp I set it aside and steamed off some broccoli and then added it to some spicy orange sauce. I cooked up several batches at the same time, back to back and the recovery time was almost instantaneous. I only waited about a minute between cycles for the oil to return to temperature and began to fry the next batch. The ease of use in setting this machine up was great and switching from frying to steaming was a snap.

When it came time to drain the oil the drain spout on the side and removable heating element made clean up a breeze. I really enjoyed using this fryer and I am looking forward to coming up with some new ways to fry some old favorites. Perhaps even using chili infused oils to cook off chicken fingers for buffalo chicken wraps.

All in all this fryer/steamer is quite universal and wonderful to use. The only difficult cleaning was getting breading off the fry basket, but a quick soak in some hot soap water did the trick. You will enjoy creating with this indoor Turkey Fryer.
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Showing 1-3 of 3 posts in this discussion
Initial post: May 30, 2010 5:54:05 PM PDT
How do you go from frying in oil to steaming over water in a short time. Don't you have to wait for oil to cool off, then drain it, then clean it, then fill it with water and heat that up? Or were you steaming in something else. Just curious and confused.

Posted on Jun 1, 2010 8:30:05 AM PDT
Chef Scott says:
I was able to drain out the oil into a metal pan and wipe out the unit, fill it with hot water and get it back running in about 5 minutes - ready to to steam by Dim Sum.

In reply to an earlier post on Jun 2, 2010 5:32:55 PM PDT
Thanks for your explanation. I had not thought of draining into a metal pan...I guess I had my mind stuck on the fact that I drained cooled oil back into plastic bottles and couldn't see the other possibilities.
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