XPost: alt.tv.star-trek, alt.tv.star-trek.tos, rec.arts.sf.tv   
   XPost: rec.arts.tv   
   From: pfeiffer@cs.nmsu.edu   
      
   verysorry@nocando.com (Pinstripe Sniper) writes:   
      
   > Joe Pfeiffer  wrote:   
   >>Slightly better is to put the thawed turkey in the empty fryer, add   
   >>water to cover turkey, remove turkey, measure how much water you added.   
   >>Replace water with oil, heat oil.   
   >   
   > I'd also do it this way with these secondary/implied details:   
   >   
   > -  "measure how much water" - I would take this literally and just   
   > note where the water line is inside the pot and add oil to that level.   
      
   Exactly.   
      
   > -  I'd wipe the inside of the pot completely dry - I will speculate   
   > that the insurance company decided not to use water because some   
   > people won't dry the pot and cause undesired excitement as the oil   
   > hits the boiling point of water.   
      
   My experience with smaller fryers is that this isn't necessary -- the   
   event of the oil hitting the boiling point of water isn't all that   
   sudden.  You end up with the little drops of water coming to a boil   
   slowly.  On the other hand, wiping it totally dry certainly won't hurt   
   anything.   
      
   > -  I'd also drain/dry the turkey   
      
   Ah, thanks.  Forgot to mention that one.   
      
   >>This way you don't have an oil-soaked turkey dripping while you wait for   
   >>the oil to heat.  Cleaning up water drips is easier than oil drips.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)