RE: deep frying

[coogzilla]

More cooking questions.
Is "peanut oil" the best stuff to use? I have pretty good luck cooking
stuff in a fryer. I get lucky once in a while. Can't explain it though.
Had a mouse dive in once. That was pretty discusting. Well anyhow
any deep fryer tips would be welcome.

Thank's Coogs

 

[JEM]

Peanut oil does make a big difference. Much improved taste, in my opinion. But also more expensive.

 

[oldyaker]

Peanut oil is the best for deep frying. Reason 1 is it has a higher smoke point than other oils causing bad food flavor. Reason number two, it doesn't absorb food flavors near as much as other oils. You can fry a batch of fish, turn around and fry some wings and you won't taste the fish.
Like Matt say's, it does cost more.....

 

[coogzilla]

I tryed the peanut oil and it seems to work a lot better than canola
oil. It don't spit all over so bad. Kinda pricey, but ya get what ya pays
for. It's worth the extra cost. The food tastes more better too, which
justifies the cost.

 

[Bilgerat]

I tryed the peanut oil and it seems to work a lot better than canola
oil. It don't spit all over so bad. Kinda pricey, but ya get what ya pays
for. It's worth the extra cost. The food tastes more better too, which
justifies the cost.

Spittin' is the result of the moisture on, or in, what you're fryin'. Dry off the outside as best you can before putting it in the oil. Peanut oil can go longer at a higher temperature than most other oils before it burns, that's what makes it better for frying.

Mike

 

[Kayak Jack]

Do you filter the peanut oil after use? If so, do you use a cloth filter or a paper coffee filter? Or, something else?

Oily minds want to know.

 

[Bilgerat]

Do you filter the peanut oil after use? If so, do you use a cloth filter or a paper coffee filter? Or, something else?

Oily minds want to know.

I fry fish several times a year at work. We usually fry about 60 lbs. and use about 5-6 gallons of oil split between three pots. Two pots are used for the fish and 1 for the french fries and hush puppies. When I'm lucky, I can get the fish done without a change of oil, but it is getting dang dark by the end. I never try to save it after what it's been through.

Mike

 

[coogzilla]

Yep. I pour it thru a coffee filter. Works good. The oil don't wear
out. It gets junk in it. The plastic screen ones.

 

[hairymick]

Anyone tried good olive oil?

I filter my oil after each use and it seems to last for ever. The only thing I deep fry is fish