Anybody do much deep fat frying? What’s the best type of oil to use? Do you just leave it in the fryer when not using stored on the counter in the kitchen?

And, as an extra bonus how about some good deep frying recipes, if you got em, post em…


Any you thought this thread was about MOTOR oil

 

Hey Burt, Jenn here... lol

Believe it or not, we actually bought a BBQ with a deep fryer on the side. It's awesome! We can make burgers and REAL french fries at the same time.

Anywho, the best oil is peanut oil. We buy it at Sam's Club, and it comes in a 35 pound jug. We use it 5 or 6 times then change it. We leave it in the deep fryer between uses, but keep it covered so no leaves or creepy crawlies take a swim.

Sorry, no recipes yet... although my husband LOVES to cook, and we've actually used the deep fryer to make Chicken Chimichangas. OMG, they're SOOOO good.

Jenn in OH

 

I bought my wife a deep fryer from Costco so she can make real fries for me and other stuff.
Last year I bought her a new fridge & stove (I know I am a saint)

Anyway, back to the deep fryer..
We leave the oil in it for a few uses if we're just making fries, but don't ever fry fish in it, and then use the same oil for say, POGOS or whatever, the fishy oil will make everything else taste "fishy"

Yup, peanut oil is good, I use that or whatever my neighbor happens to have when I come a knocking.

Habibi

 

We always have used veg. oil... and it's replaced about every 3-5 uses.

 

Mmmm, Fried Food..

So ya want the skinny on fat.

The aforementioned peanut oil one of the best choices for frying. It has a high flashoint, and imparts very little flavor to whatever you're cooking. It is very good for wings, or the ever popular deep fried turkey. Veggie oils, especially good quality ones hold up well and don't add funky tastes. The king of oils is coconut, but it is very hard for the average consumer to get. I like it because it has the highest flashpoint and is clear. It's solid below 86 deg F, and doesn't leave that nasty black/brown, gummy residue on everything leading to easy cleanup. I'd steer away from sunflower and safflower because of their low flashpoint and tendency to "shock" easy and break down quickly. Corn oil has a tendency to make things taste like corn, which makes it OK for corndogs, but not doughnuts.

Whatever you choose to use keep the following in mind.

1) OIL AND WATER DON"T MIX- Dry everything carefully before it goes in the pot. Your oil is usually around 275-300 deg, and when water hits it the results can be spectacular, and dangerous.

2) USE A THERMOMETER-Get your oil to the recommended tempreture, hotter makes the oil break down and food cook too fast outside leaving the inside raw; cooler prevents the outside from searing so it absorbs a bunch of oil turns out soggy.

3) LESS IS MORE-Fry in small batches to avoid lowering the tempreture and affecting cooking times, often called "shocking".

4) HAVE A FIRE EXTINGUISHER HANDY-You knew that.

5) CHANGE YOUR OIL-What you fry and the temps you use will dictate how long you should use you oil; just like your truck change it when you think it should be done, although doughnuts after fish sticks are something I would not advise.

Sorry no recipes, but they fry just about anything in the South, so use you imagination.

Gotta get back to eating my salad now, the Doc says my cholesterol is too high; wonder why?

 

Damn flafonman....

You working down at Wesson in the testing department or something?

 

No, but I got invited to a Crisco party when I was in college.

 

P-nut Oil

I do a few turkeys at turkeytime and probably once a month sumthing goes in the fryer



**edit**must have deleted that pic

 

LMFAO... ROFL!!

 

Well, if Mobil 5w30 is good enough for my truck, then it must be good enough to FRY food with too!!

 

Deep fried mars bars

1 cup sifted flour
1 teaspoon salt
3/4 cup cold water
1/4 teaspoon baking powder
4 Mars bars
Shortening or oil for frying

Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling.

 

I use Amsoil synthetic food frying oil. It has a higher flashpoint and I do extended change intervals - I only have to replace mine every 15 times or so! It also has better results in the 4-ball wear test.

Just had to throw that out there!

Really, I use peanut oil, and generally use it 4 times or so, depending on what I am frying. I pour it back into its container after its cooled and filter out the "junk" thats in it.

When I'm done with it, it goes out in the woods for the bears to enjoy.

 

From a professional point of view, peanut oil is not my first choice. First of all, it has an odor and a flavor all its own. Second, the most deadly food allergy reactions are those caused by peanuts. Third, it tends to be on the more expensive side.

I prefer to use a highly refined product called Fry Max. It's a liquid shortening It's odor free, taste free, and very stable when used at temps below 400 degrees. Most frying is done at 375 or lower so breakdown is not a big concern.

I would actually prefer to use a shortening, but liquid shortenings are much easier to handle.

 

We use Great Value Canola Oil (Cheap wally world stuff)

Change it every couple months, we hardly use it, and only for fries most of the time.

 

LOL, I figured you stayed at a Holiday Inn Express....