Fry oil

Janet Bostwick wrote:
:: I don't deep fry anything but maybe a couple of times a year. I
have used
:: Mazola corn oil but I really don't like the taste of the results.
What is
:: the right oil to use for better tasting French fries or deep-fried
shrimp?
:: Or is Crisco the right thing? I looked for peanut oil, but all I
can find
:: around here is one of those 4.5 gallon containers of turkey fryer
:: peanut-flavored vegetable oil. Help.
:: Thanks
:: Janet

Lard.

--
Raw Meat Should NOT Have An Ingredients List

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I don't deep fry anything but maybe a couple of times a year. I have
used Mazola corn oil but I really don't like the taste of the results.
What is the right oil to use for better tasting French fries or
deep-fried shrimp? Or is Crisco the right thing? I looked for peanut
oil, but all I can find around here is one of those 4.5 gallon
containers of turkey fryer peanut-flavored vegetable oil. Help.

Manteca!

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Dee Randall wrote on 3/27/2006:

Quoted message said:

PS - watching Ina - Barefoot Contessa -- and she demonstrated how she didn't
use a spinner, but wrapped up the lettuce in a kitchen towel, then slung it
around and the water went flying over her nice glass cabinets. From what I
understand, her program is filmed in her own home. I think she had her
window open (no blinds); not at my house -- too many bugs!

<snip>

Didn't you ever use one of those cloth net bags - sort of like a
laundry bag but smaller -
with a cinch type opening? You'd rinse your greens, pack them in the
bag, cinch the bag closed and swing the bag around your head or over
your shoulder - preferably outside. Worked pretty well. I recall they
were popular before spinners.

KevinS said:

Didn't you ever use one of those cloth net bags - sort of like a
laundry bag but smaller -
with a cinch type opening? You'd rinse your greens, pack them in the
bag, cinch the bag closed and swing the bag around your head or over
your shoulder - preferably outside. Worked pretty well. I recall they
were popular before spinners.

Something I wrote just over a year ago:

Once when I was on temporary assignment to Virginia I had to do without a
salad spinner, but the corporate apartment *did* have lots of clean bed
linens. You can put wet salad greens into a pillowcase, take it outside, and
swing it around your head to dry the greens; I think it actually works
BETTER than a salad spinner. (Lots more centrifugal force.) Who cares what
the neighbors think when they see you whirling a greens-laden pillowcase
around? If you see them watching, you can act like you're doing some kind of
martial arts training: Stamp and kick your feet, swing the pillowcase in
figure-eights, and every now and then belt out a hearty "Hi-YAH!" You'll
soon see them treating you with new respect. :-)

Bob

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

Quoted message said:

Janet Bostwick wrote:
:: I don't deep fry anything but maybe a couple of times a year. I have
used
:: Mazola corn oil but I really don't like the taste of the results. What
is
:: the right oil to use for better tasting French fries or deep-fried
shrimp?
:: Or is Crisco the right thing? I looked for peanut oil, but all I can
find
:: around here is one of those 4.5 gallon containers of turkey fryer
:: peanut-flavored vegetable oil. Help.
:: Thanks
:: Janet

Lard.

really? I would think that would give a strong taste. I'll think about it
since it's becoming an experiment.
Janet

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

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I don't deep fry anything but maybe a couple of times a year. I have
used Mazola corn oil but I really don't like the taste of the results.
What is the right oil to use for better tasting French fries or
deep-fried shrimp? Or is Crisco the right thing? I looked for peanut
oil, but all I can find around here is one of those 4.5 gallon
containers of turkey fryer peanut-flavored vegetable oil. Help.

Manteca!

Quoted message said:

Charles

Since I'm going to experiment, I might as well. Thanks
Janet

Janet Bostwick said:

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

Quoted message said:

Janet Bostwick wrote: I don't deep fry anything but maybe a
couple of times a year. I have used Mazola corn oil but I
really don't like the taste of the results. What is the right
oil to use for better tasting French fries or deep-fried shrimp?
Or is Crisco the right thing? I looked for peanut oil, but all I
can find around here is one of those 4.5 gallon containers of
turkey fryer peanut-flavored vegetable oil. Help. Thanks
Janet

Lard.

really? I would think that would give a strong taste. I'll think
about it since it's becoming an experiment.

Lard is actually rather neutral. There's a slight "meaty" taste/scent to
it, but not anywhere near what you'd expect. For fries, animal fats do
an immeasurably better job than vegetable ones. Lard or tallow for fries
are wonderful.

Depends on what sort of fried shrimp you're doing. If it's an
American-style, fully breaded one or a more Japanese tempura-style. For
the American, I like animal fats. For tempura, soybean oil.

Pastorio

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

Quoted message said:

Quoted message said:

I use canola oil - peanut oil smell in the house lasts forever, IMO.

N.

Months ago, I bought a deep fryer at Costco, and there it sits still with
the 35 lb. bottle/can of peanut oil. DH isn't too excited about
unpacking it and deepfrying. For me, I wanted to try a few things, but if
and ever I get around to it, thanks to you, N., I will be taking it
OUTSIDE to use.

Peanut oil is not an oil I buy for any use, but it was the only one
acceptable to me for my 'requirements.' Tee Hee - Don't ask!
Thanks,
Dee Dee

PS - watching Ina - Barefoot Contessa -- and she demonstrated how she
didn't use a spinner, but wrapped up the lettuce in a kitchen towel, then
slung it around and the water went flying over her nice glass cabinets.
From what I understand, her program is filmed in her own home. I think
she had her window open (no blinds); not at my house -- too many bugs!

Kidding aside, after watching the Chefology series, I have a little more
admiration for Ina and Paula. If nothing else, they had the good
forethought to choose absolutely adorable husbands!
Dee Dee

Giada Dilaurentiis' recipes are wonderful. You need to try her Nona's
biscuits...lemon zested Ricotta batter, beauties. And the Lasagna rolls are
wonderful. I finally successfully used bechamel, which had intimidated me
for years. I made them sloppy though. They were delectible this way, next
time, I'll make them neat like hers.

Quoted message said:

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