Deep frying

Me said:

I have a real deep fryer. Which will withstand more heat and last longer,
peanut oil, Crisco, or ?? Which will absorb flavors more quickly?

Peanut oil is generally the most robust deep frying oil. It has a very
high smoke point, which means it takes a very high temperature before it
starts to burn. That infers that as you gunk it up with use, it'll have
further to go before it hits a low burning point.

As for flavor absorption, I can't say anything, although I think that
sounds strange; just about anything other than olive oil shouldn't be
imparting much of a particular flavor. That is, in frying anyhow.

X-No-Archive: yes
Plain old vegetable oil or shortening will do just fine, if you are
using a deep fat fryer. The fryers come with thermostats which regulate
the oil temperature. Peanut oil tastes wonderful in french fries
because it imparts a subtle nutty flavor.

Mary

Me said:

I have a real deep fryer. Which will withstand more heat and last

longer,

Quoted message said:

peanut oil, Crisco, or ?? Which will absorb flavors more quickly?

As for flavor, I meant which fat or oil will stand up against fish or
stronger flavored foods longer.
Thanks

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

Quoted message said:

X-No-Archive: yes
Plain old vegetable oil or shortening will do just fine, if you are
using a deep fat fryer. The fryers come with thermostats which regulate
the oil temperature. Peanut oil tastes wonderful in french fries
because it imparts a subtle nutty flavor.

Mary

Me said:

I have a real deep fryer. Which will withstand more heat and last

longer,

Quoted message said:

peanut oil, Crisco, or ?? Which will absorb flavors more quickly?

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

Quoted message said:

As for flavor, I meant which fat or oil will stand up against fish or
stronger flavored foods longer.
Thanks

You do not want to keep oil beyond 2 or 3 uses. You can - it won't hurt
you - but only if you like that greasy spoon taste.

My experience is that if you use the oil for something without much flavor,
such as potatoes or hush puppies, you can use it one more time for similar
items and then a 3rd time for stronger flavored items such as fish. If you
first use the oil for something with a strng flavor, then you can use it one
more time for something similar.

Types of oil do not, as far as I know, differ in how much they pick up
flavors from food. You should get equally good results from canola, peanut
(more expensive), safflower, etc. After use strain the oil and store it in a
nearly full, air-tight container.

--
Peter Aitken

Remove the [censored] from my email address before using.

One time on Usenet said:

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

Quoted message said:

Quoted message said:

As for flavor, I meant which fat or oil will stand up against fish or
stronger flavored foods longer.

<snip>

Quoted message said:

Types of oil do not, as far as I know, differ in how much they pick up
flavors from food. You should get equally good results from canola, peanut
(more expensive), safflower, etc. After use strain the oil and store it in a
nearly full, air-tight container.

We use the bottle that the oil came in -- make sure the oil has cooled
though...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

by plain old vegetable oil, you mean soybean oil. Look at the
ingredients. Don't use corn, or canola oil.

I love good old slow-cooked french fries! (and I do it without a
deep-fryer)...

Lena

Mash said:

X-No-Archive: yes
Plain old vegetable oil or shortening will do just fine, if you are
using a deep fat fryer. The fryers come with thermostats which regulate
the oil temperature. Peanut oil tastes wonderful in french fries
because it imparts a subtle nutty flavor.

Mary

Me said:

I have a real deep fryer. Which will withstand more heat and last

longer,

Quoted message said:

peanut oil, Crisco, or ?? Which will absorb flavors more quickly?

Lena B Katz said:

by plain old vegetable oil, you mean soybean oil. Look at the
ingredients. Don't use corn, or canola oil.

Why not? I have used corn oil for deep frying quite a lot. It has a
high smoke point and a mild flavor that does not intrude on most foods.
(Don't use canola because I don't like the taste.) -aem

Sheldon said:

aem said:

Lena B Katz said:

by plain old vegetable oil, you mean soybean oil. Look at the
ingredients. Don't use corn, or canola oil.

Why not? I have used corn oil for deep frying quite a lot. It has a
high smoke point and a mild flavor that does not intrude on most

foods.

Quoted message said:

(Don't use canola because I don't like the taste.) -aem

If it says "Vegetable Oil"/"Salad Oil" it's a blend... could be all
sorts of oils including soy bean and palm...

not on our generics around here... around here they list what they've got
(and sometimes they use an "or" ... like on the pop cans, where they
occasionally use dextrose instead of corn syrup, so they've got to list
both)

Lena

I have deep-fried since I was a kid. You use Crisco.

I have deep-fried since I was a kid. You use Crisco.