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Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, April 14, 2008

Deep-fried turkey without the oil

Has anyone tried The Big Easy Oilless Turkey Fryer? It's a new gadget that deep-fries turkey, but without oil. I know that sounds improbable. But it's some kind of infrared--vacuum--propane deal. I have never once wanted to deep-fry a turkey, because it just seems so unsafe. (Do mothers ever deep--fry turkeys?) But this looks pretty excellent. If anyone has one, please invite me over to try it.


4 Comments:

at 2:23 PM Anonymous Chad Edward said...

Which begs the question: Why fry anything without oil?

That's like calling grape juice wine.

 
at 2:30 PM Blogger Julie said...

So, it's roasted in a pot. Um... okay.

If I want a deep-fried turkey (I'm a roaster myself), I'll order one from Ollie's Trolley (which was, upon first glance, what I thought you were talking about!).

 
at 2:41 PM Blogger Cin Twin1 said...

My family celebrates Thanksgiving with a deep fried Turkey. They take a lot less time than the oven, and dang they are good. I rarely eat fried food, but I make an exception with fried turkey.

Never really thought about the safety issue involved!

 
at 2:04 PM Blogger Polly Campbell said...

I guess you can't really call it fried, but supposedly it turns out similarly. The fat all drips to the bottom, but it gets really hot, so it cooks quickly -- and you can put rubs on it, and still ahve the drippigns for gravy.
I would not be able to walk past a vat of hot oil without imagining it spilling. On someone.

No gadget-heads?

 
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