Question: Deep frying

J said:

I'm thinking about getting an electric deep fryer and have a couple of
questions....
1. Are these worthwhile or is the good old pan and wire basket the only way
to go?

They are a lot safer than an old pan and wire basket on the stove. I know two
people who have accidentally started kitchen fires using the stove top method,
and one of them ended up burning his hand quite badly when he tried to take the
flaming pot outside. So as far as I am concerned they are worth it just for the
safety issue. It's a bonus that they are thermostatically controlled.

Quoted message said:

2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use it once
in a while.

Quoted message said:

3. What about changing the oil? Do you change after every use? Scoop out the
floaters and re-use?

You don't need to change the oil every time you use it. You are well advised to
pour off the oil and save it, filtering out the gritty bits.

Quoted message said:

The usage would be for 2 people at a time max and more likely to be titbits
as opposed to buckets of chips etc.

There are small deep fryers available, but their small capacity makes it
difficult to cook any amount of food and to keep the temperature high. Putting
things into a fryer with a decent capacities allows you to keep the oil nice and
odd, resulting in faster cooking and your food being less greasy.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

J said:

I'm thinking about getting an electric deep fryer and have a couple of
questions....
1. Are these worthwhile or is the good old pan and wire basket the only
way
to go?

They are a lot safer than an old pan and wire basket on the stove. I know
two
people who have accidentally started kitchen fires using the stove top
method,
and one of them ended up burning his hand quite badly when he tried to
take the
flaming pot outside. So as far as I am concerned they are worth it just
for the
safety issue. It's a bonus that they are thermostatically controlled.

Quoted message said:

2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use
it once
in a while.

Quoted message said:

3. What about changing the oil? Do you change after every use? Scoop out
the
floaters and re-use?

You don't need to change the oil every time you use it. You are well
advised to
pour off the oil and save it, filtering out the gritty bits.

Quoted message said:

The usage would be for 2 people at a time max and more likely to be
titbits
as opposed to buckets of chips etc.

There are small deep fryers available, but their small capacity makes it
difficult to cook any amount of food and to keep the temperature high.
Putting
things into a fryer with a decent capacities allows you to keep the oil
nice and
odd, resulting in faster cooking and your food being less greasy.

Cheers Dave.
Crisco?

Dave Smith said:

Quoted message said:

2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use it once
in a while.

Crisco just came out with a non-trans-fat shortening.

Canola oil is cheap and non-life-threatening.

--Blair
"Still haven't tried it."

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Quoted message said:

2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use
it once
in a while.

Crisco just came out with a non-trans-fat shortening.

Ahh it's a brand name?

Quoted message said:

Canola oil is cheap and non-life-threatening.

Thanks

Quoted message said:

--Blair
"Still haven't tried it."

On Sun, 9 Jan 2005 20:04:05 +1300, Jay <spamless@here**.com> wrote in
<news:[email hidden]>:

Quoted message said:

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

> 2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use
it once
in a while.

Crisco just came out with a non-trans-fat shortening.

Ahh it's a brand name?

Quoted message said:

Canola oil is cheap and non-life-threatening.

Thanks

Quoted message said:

--Blair
"Still haven't tried it."

Canola oil, a.k.a. rapeseed oil, is also used as a substitute diesel fuel.

--
Regards,
Nicolaas.

.... When something you do turns out to be easier than it looked, you have
overlooked something.

"Nicolaas Hawkins" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Canola oil, a.k.a. rapeseed oil, is also used as a substitute diesel

fuel.

And it is also used for a myriad of other diverse industrial
applications.

J said:

2. What is the healthiest oil to use?

Don't know for sure, but I would take a guess at grape seed oil, actually.
It shares a lot of the good qualities of olive oil, but has a much higher
smoke point and mild flavor.

Quoted message said:

3. What about changing the oil? Do you change after every use? Scoop out the
floaters and re-use?

You should be able to re-use it a few times if you keep it cool and away
from air when you store it. If you like to make onion rings though, for
example, the flavor will stay in the oil.

-C

J said:

I'm thinking about getting an electric deep fryer and have a couple of
questions....

Quoted message said:

1. Are these worthwhile or is the good old pan and wire basket the only

way

Quoted message said:

to go?

i'd say the electric fryer is the way to go, plus they're safer. i might
consider the stove top method if i only used it once or twice a year.

Quoted message said:

2. What is the healthiest oil to use?

canola or peanut oil are good choices for deep frying. they have a higher
smoke point and are a little more durable than regular old vegetable oil.
they're also pretty light and have neutral flavor.

Quoted message said:

3. What about changing the oil? Do you change after every use? Scoop out

the

Quoted message said:

floaters and re-use?

i definitely reuse my oil. since i don't fry a whole lot, i generally filter
my frying oil through a coffee filter in a funnel and store the oil in the
back of the fridge. it keeps a lot longer that way without picking up off
smells.

Thanks for all the replies I'm all set now.
Mmmmm onion rings!

"A.C." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

J said:

I'm thinking about getting an electric deep fryer and have a couple of
questions....

Quoted message said:

1. Are these worthwhile or is the good old pan and wire basket the only

way

Quoted message said:

to go?

i'd say the electric fryer is the way to go, plus they're safer. i might
consider the stove top method if i only used it once or twice a year.

Quoted message said:

2. What is the healthiest oil to use?

canola or peanut oil are good choices for deep frying. they have a higher
smoke point and are a little more durable than regular old vegetable oil.
they're also pretty light and have neutral flavor.

Quoted message said:

3. What about changing the oil? Do you change after every use? Scoop out

the

Quoted message said:

floaters and re-use?

i definitely reuse my oil. since i don't fry a whole lot, i generally
filter
my frying oil through a coffee filter in a funnel and store the oil in
the
back of the fridge. it keeps a lot longer that way without picking up off
smells.

Jay spamless@here**.com said:

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

> 2. What is the healthiest oil to use?

I use Crisco. I don't know about it being the healthiest, but I only use
it once
in a while.

Crisco just came out with a non-trans-fat shortening.

Ahh it's a brand name?

Crisco is. I don't know the exact name of the non-trans-fat
Crisco.

Quoted message said:

Quoted message said:

Canola oil is cheap and non-life-threatening.

Thanks

I didn't mean to imply that the Crisco stuff is Canola oil.

I was just saying, it's fine to fry in, if a little bland.

Actually, given the original question, I'd say Grapeseed
(not rape-seed) oil is the "healthiest", for various
health-nut reasons. I don't know if you're willing
to pay that much for fry-o-lator oil.

Olive oil would be next, and the purified varieties
("extra light", or "pure"😉 are cheaper and have very good
temperature characteristics for frying, but the mouthfeel
and flavor can come out a little odd if you're not familiar
with it.

--Blair
"Saudi crude would be one of
the least healthy, with its
high sulfur content, and all..."

I've been using Enova oil for a couple of years. Now available
nationally.
Touted as a healthy alternative, it's burned in the liver as energy and
not stored in the body as fat. It lets the flavor of your food come
through too by not masking the food with its own flavor. Very clean
tasting. Little pricey for a deep fryer at this point, but great for
saute'ing and coating meats and veggies. Makes a wonderful mayonnaise
too. Smoke point is about 425° if I remember.
Now, bring on the onion rings 🙂

Pierre

Blair P. Houghton said:

Jay spamless@here**.com said:

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith <[email hidden]> wrote:

>>2. What is the healthiest oil to use?
>
>I use Crisco. I don't know about it being the healthiest, but I only use
>it once
>in a while.

Crisco just came out with a non-trans-fat shortening.

Ahh it's a brand name?

Crisco is. I don't know the exact name of the non-trans-fat
Crisco.

Oddly enough, it's "Zero Grams Trans Fat Crisco". I haven't seen any on
the store shelves, but they reviewed it in the latest "Cooks Illustrated".

Quoted message said:

Quoted message said:

Quoted message said:

Canola oil is cheap and non-life-threatening.

Thanks

I didn't mean to imply that the Crisco stuff is Canola oil.

I was just saying, it's fine to fry in, if a little bland.

Actually, given the original question, I'd say Grapeseed
(not rape-seed) oil is the "healthiest", for various
health-nut reasons. I don't know if you're willing
to pay that much for fry-o-lator oil.

Olive oil would be next, and the purified varieties
("extra light", or "pure"😉 are cheaper and have very good
temperature characteristics for frying, but the mouthfeel
and flavor can come out a little odd if you're not familiar
with it.

--Blair
"Saudi crude would be one of
the least healthy, with its
high sulfur content, and all..."

We bought a Waring Pro a few months ago, and love it.
http://tinyurl.com/62s32

I used coupon codes to get 10% off and free shipping, so I got it for
a hundred bucks.

It heats the oil to 375 degrees F in 10 minutes, and when you add
food, it takes only seconds to get back to temperature, because it has
an immersed element. The whole thing comes apart and is very easy to
clean.

We use peanut oil, and after cooking an entire meal, there is an
amazingly small amount of oil gone.

We filter it through cheesecloth and store it in the fridge.

We've used the same oil about 5 times now (the manual says you can get
as many as 15 uses, depending on what you cook in it). Apparently the
more proteins you cook, the fewer uses you get out of it.

French fries, onion rings, fish, and chicken have so far exceeded our
expectations.

Oh, and my friend insisted I fry a pickle for him. He said it was
good. :-)