Paul Kierstead wrote:
I actually use an infrared thermometer for this. I've found the surface temp in a deep fryer seems to reflect the internal temp pretty well. I occasionally sweep around my thermopen in there to make sure. I used to use a clip on one and kinda hate how fries get trapped behind it, plus it gets icky, plus they seem to be common inaccurate.
Paul, thanks so much for mentioning using an infrared for this! I recently finally got a decent one on sale from Thermoworks and used it last night for the first time on my baking steel griddle. Worked like a charm. I will definitely give it a try the next time I deep fry since I've never been happy with the cumbersomeness of other types of thermometers for frying.
Emilie