I've fried my own fries many times. It's a pant load of pain in the ass. I'll usually chunk up potatoes, toss them in bacon grease and air fry them and that scratches the same itch, but if I want deep fried I am buying them (or mostly not because everywhere uses vegetable oils) because a man can only spill oil all over his stove so many times.
e: Actually now that I think about it I haven't done any deep frying since I've become a seed oil disrespecter and tallow would be easier to clean because it's solid at room temp.
Oh you wrote stove so I thought you might be using something too shallow, I find wok's pretty easy to deal with and get stuff out of. I suppose if the splattering is that much of an issue you could put paper towels where the oil is going to land.
I've fried my own fries many times. It's a pant load of pain in the ass. I'll usually chunk up potatoes, toss them in bacon grease and air fry them and that scratches the same itch, but if I want deep fried I am buying them (or mostly not because everywhere uses vegetable oils) because a man can only spill oil all over his stove so many times.
e: Actually now that I think about it I haven't done any deep frying since I've become a seed oil disrespecter and tallow would be easier to clean because it's solid at room temp.
Why don't you use a Wok?
What is the advantage of a wok for deep frying versus a dutch oven?
Oh you wrote stove so I thought you might be using something too shallow, I find wok's pretty easy to deal with and get stuff out of. I suppose if the splattering is that much of an issue you could put paper towels where the oil is going to land.
The actual cooking isn't that messy. Removing the remaining oil from the cooking vessel without spilling any is the hard part for me.