pot and basket are ideal for frying chicken, fish, hushpuppies or a batch of corn fritters. Whether you decide to boil crawfish or fry a turkey, it will definitely be your house on game day! You are the master and commander of the backyard!  (less)

lid can stay on while the basket is lowered or raised to prevent splatters and spills, and the tilt & hold basket hook efficiently drains off oil.  (less)

deep fryer or saut?? pan. In the BODUM Wok, you can cook a whole chicken or just fry one egg. This cast iron wok is made for gas, ceramic and conventional stovetops, and is a superb cooking tool for induction stoves. The unique heat conduction characteristics of cast iron make this wok a perfect tool for fusion cooking. It keeps a constant heat at any stovetop setting so you are in charge and can concentrate on cooking. Complete with a glass lid to keep you in touch with your creation, the BODUM Wok is a perfect fusion of the traditional and modern ??? its simplicity accentuates the colorful richness of the world???s cuisines. Measuring 14.6 inches in diameter, this Wok will feed a party of four, no worries.  (less)

immersion...  (less)

deep fried, quick and easy - any time of the year. With water instead of oil the 36 Qt. pot also allows you to boil and steam your favorite sea foods such as lobster and shrimp. Boiling corn or any other vegetable is a snap. Perfect for camping, hunting, scouting, tailgating, RVs and your own backyard! With its CSA Approved design, this is manufactured for frying.. Be careful of other boilers or steam pots which are not designed to fry and are dangerous. They must be the current CSA approved which means designed with a lip to prevent the pot from sliding off the stand.  (less)

pieces on absorbent towel. To cook, choose one of the following methods. Deep-Fat Fry - 375º 10-12 minutes or until crispy. Oven Bake ? Spread wings in single layer on sheet pan. 450º for 35 minutes. Convection Oven ? Spread wings in single layer on sheet pan 450º for 25 minutes. To coat, place cooked wings and sauce in large covered bowl. Shake gently. To serve, use tongs/slotted spoon to place wings on plate (10-12 pieces) or party platter (50-60 pieces).  (less)

Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve  (less)

Fryer makes it easy thanks to a precision digital thermostat control that guarantees even cooking. Details: Adjustable digital thermostat control; Longer-lasting, more durable stainless steel heating element; 28 qt. aluminum inner pot is big enough for a whole turkey; Aluminum bailing basket with drain clip for easy, safe handling; Durable, good-looking powdercoat finished, countertop-safe outer shell. The easiest way to fry up a tasty feast! Order today! Masterbuilt Black Digital Electric Turkey Fryer with Valve  (less)

of Mild” (a 'little' warmer than mild) and “Lips Disappear, Mind Goes” (a 'little' hotter than hot). Goes great on chicken and turkey thighs, as well as beef, pork, ribs or venison. Made with 5 year-old barrel aged cayenne. No heavy oils or butter. At a party, our wings are the first to fly! Recipe for original Boston Hot Wings 1 ½ lbs. fresh chicken wings (12-16 whole wings) ½ cup Boston Hot Wings Sauce Wash and section wings; pat dry with a paper towel. Bake at 425 degrees F for 45 minutes (or deep fry for 10-12 minutes) until completely cooked and crispy. Drain thoroughly. Put in a bowl, add sauce and toss until wings are completely covered. If desired, serve with bleu cheese and celery.  (less)

Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. R  (less)

Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. R  (less)

Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. R  (less)