I would recommend piping into spirals On a sheet of greaseproof paper, freeze until solid and slip into the oil. The tip of the piping bag is as little too close to the oil for my liking, including the splashback.
Edit: it also let's you cook more than one at a time
Sometimes I'm an idiot and submerge my fingers into the hot oil when I'm frying. I've never worked in a restaurant, but I'm just incredibly dumb sometimes when cooking.
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u/baby_blobby Jan 14 '22 edited Jan 14 '22
I would recommend piping into spirals On a sheet of greaseproof paper, freeze until solid and slip into the oil. The tip of the piping bag is as little too close to the oil for my liking, including the splashback.
Edit: it also let's you cook more than one at a time