Posted: 12/29/2011 5:36:10 PM EDT
Got a 3-quart deep fryer for Christmas, the kind you use on the countertop and plug in. Made some fries, chips and fried chicken so far and they were excellent  And, I'm look for other fried food ideas if you have any.
But, what I was wondering about is what kind of oil to use, how to keep it fresh longer, and how long can it realistically last? Oh, and one more thing. Would it be halal to spread the used oil on my gravel driveway? |
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Cooking oil is biodegradable. Throwing it outside anywhere is okay. I'm a fan of peanut oil. Just strain and freeze. Do it a few times before tossing. It can getting hotter, for longer. I love fried pickle slices. Actually, just fry about anything. Fried mushrooms and bread are supposed to be fancy treats in France. |
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I got a 4 liter Oster for Christmas.
We took it to the lake deer hunting this week, and fried: Chicken Livers, Chicken Legs, Chicken Breasts, Deer, Squirrel, fresh cut french fries and M&M's. Used regular cheap vegetable oil. 
ETA: being a true tree hugger, I poured the used oil down the hill when we left this morning. |
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other fried food ideas? hell, you can fry anything shrimp oysters corn dogs chicken nuggets get a mandolin and make your own potato chips fish chicken fried steak I made homemade french fries egg rolls chimichangas I even made my own buffalo wings. Deep fry the wings until their crispy, mix some franks hot sauce with some butter, throw the wings in and toss em |
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other fried food ideas? hell, you can fry anything shrimp oysters corn dogs chicken nuggets get a mandolin and make your own potato chips fish chicken fried steak I made homemade french fries egg rolls chimichangas I even made my own buffalo wings. Deep fry the wings until their crispy, mix some franks hot sauce with some butter, throw the wings in and toss em Nice, they all sound great. Especially hot wings
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Quoted: Got a 3-quart deep fryer for Christmas, the kind you use on the countertop and plug in. Made some fries, chips and fried chicken so far and they were excellent And, I'm look for other fried food ideas if you have any.But, what I was wondering about is what kind of oil to use, how to keep it fresh longer, and how long can it realistically last? Oh, and one more thing. Would it be halal to spread the used oil on my gravel driveway? |
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Quoted: But, what I was wondering about is what kind of oil to use, how to keep it fresh longer, and how long can it realistically last? peanut oil, filter the oil if possible. I use a (new) fuel filter funnel for the big pots, or a simple coffee filter/funnel when doing small stuff. I store used oil in mason jars. I never throw it out, just keep adding to it |
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When you're done frying, strain oil through a fine sieve and/or cheesecloth into a jug. (I tried a coffee filter, but it took FOREVER. Won't do that again.) After straining, put it in the fridge or freezer. It'll last a lot longer. I can get close to a dozen fry sessions out of one change of oil. Oh, and once you fry fish with the oil, it's only good for more fish. So unless you eat a lot of fish, save the fish fry for when the oil is about ready to be tossed, or keep two jugs. |
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My mom used to deep fry hot dogs. That is a heart attack on a bun. A delicious heart attack.
ETA: be sure to pace yourself. Believe it or not, it's possible to overdo fried food. I've been on ships where the cook's meal planning process consisted of "what will fit in the deep fat fryer today?" |
| I like to use peanut oil also but I use vegetable oil sometimes as well. I have found its better to have two bottles of oil. One for seafood and another for everything else. Use fresh oil if you are frying sweets. Oil will retain flavors and impart them into the next thing you fry. You will notice that if you burn something in your oil. Fry carefully and watch what your doing, don't drop something in and walk away. |
Fuck this thread. I hate it. 
I always used vegetable oil(bean) since some of the others can be a pain in the ass and much shorter life. A few months to a year would get a clean and change. You have to try hot dogs if you haven't. Plop them in and let em pop. If you try corn dogs you can buy hanger deals or make one with a stick 2 long screws and a clothespin. One through the spring coil and one to keep it from spinning. Figure it out for you fryer. Dry the dogs and watch the temp also or the breading will peel. Every thing is better fried but it will kill you. Fresh breading and batter make a hell of a mess. The oil tends to get sticky as shit i don't thing i would cover my drive in it. |
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last year working at a resturant in a ski resort, i managed to fry freaking everything, i even fried portabello mushrooms for mushroom burgers, it soaked up way to much oil.
jalapenos and pickle slices were awesome on the other hand, and dipping the jalapenos in ranch, oh my god. we got bored one day and deep fryed a salad, not worth eating but it was kinda funny. try deep fryed onions on a hotdog next time, amazing. |
Just told the wife we need a fryer...
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When you're done frying, strain oil through a fine sieve and/or cheesecloth into a jug. (I tried a coffee filter, but it took FOREVER. Won't do that again.) After straining, put it in the fridge or freezer. It'll last a lot longer. I can get close to a dozen fry sessions out of one change of oil. Oh, and once you fry fish with the oil, it's only good for more fish. So unless you eat a lot of fish, save the fish fry for when the oil is about ready to be tossed, or keep two jugs. Next time you have fish fry oil, bring it to temp and then fry 2 slices of white bread until they're toasty and remove. No more smell/taste! Not kiddng, try it. ;) Posted Via AR15.Com Mobile |
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Care of fryer oil:
1. Keep water out. 2. Keep spices, salt etc out. 3. Strain religiously. (I use a reusable coffe filter) 4. Don't overheat. Different oils have different smoke temps. Different oils add different flavors and are preferable for certain foods. French Fries in lard...
French fries duck fat... 
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You guys disappoint me. Only one person got it right.
Chicken fried mother fucken bacon. |
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From This To this Deep Fried Oreos are good eatin Pmc Every time you post that, my arteries die a little..... |
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Quoted:
But, what I was wondering about is what kind of oil to use, how to keep it fresh longer, and how long can it realistically last? peanut oil, filter the oil if possible. I use a (new) fuel filter funnel for the big pots, or a simple coffee filter/funnel when doing small stuff. I store used oil in mason jars. I never throw it out, just keep adding to it Stuff will probably taste better with new oil. Oil has a smoke point, and every time it's used for frying, it's smoke point will be lowered. Things won't taste as good when you're burning oil. I like peanut oil too, fries and fish do taste better fried with it. Also has a high smoke point and can be filtered and reused a few times. What you want is a large container with a wide mouth, it's easier to strain. Paper towels work pretty well. I tried the coffee filter too. As mentioned it is horrendously slow. 
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Peanut oil is good for 6months if you keep it strained and stored in a cool dark place.
My neighbors turned us on to doughnuts made from premade jumbo buttermilk biscuits. The kind you get in the tubes like pilsbury, you just pop the can, poke a hole in the middle and fry. Then get a paper bag and add sugar, cinnamon, powdered sugar, whatever you like to coat your doughnuts in and shake them. Delicious and quick. |
| More oil holds temp better for more consistent cooking. My friers hold just under 4 gal each. We filter them twice a day. When using fresh batter ( not frozen onto item) you will cut you oil life by more than half. If you can store used oil below 40 keep the used for meat and fries as the used oil imparts more flavor but use new for sweets. Don't over fill when cooking if u do the oil will cool and saturate food and oil will burn trying to keep hot. Also as has been stated once u use it for seafood that oil is only for that unless u want seafood flavored everything. |
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I've done the pickles, but for some reason the jalapeno slices never occurred to me. I'll be doing those for New Year's Eve!
Don't forget the Fried Green Tomatoes. They are best when cooked in a cast iron pan, but I have found that the deep fryer works OK, with a lot less mess. |
