Frying oil

Which fryer are you using Trypman?

i saw on TV , a cooking show, there was a very popular restaurant that had the same oil ,from the day they opened . it was like 100yrs old.
they just added to the old.
just sharing

deyers burgers in Memphis

We use Crisco in a small deep fryer and discard after use. Thanks for the suggestions on filters etc. We have a ton of cast iron here but with the Arthritis in our hands and wrists it makes it hard to handle. I may try peanut oil and get some filters as suggested!

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Originally Posted by BIGFISHNFREAK

i saw on TV , a cooking show, there was a very popular restaurant that had the same oil ,from the day they opened . it was like 100yrs old.
they just added to the old.
just sharing

deyers burgers in Memphis

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I won’t be eating at that place!!??


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It’s just well seasoned.....lol :Rofl

How long can you keep the oil before it becomes rancid? I use mine once in most cases but if I know I'm going to cook again within a few days I'll use it again. I would cook a sliced potato to help clean the oil if using again also. :scratchhead

If you have room to keep in fridge or freeze it you can use it until it gets darker than you want to use. I have historically fried my fish at 375f and depending on what pot I use it can be tough to stay at 375f without overshooting. Recently I bought some Whistlestop seafood breading and they recommend 300f for deep frying. I was skeptical but I tried it and wasn’t able to tell a bit of difference in the oil in the breading vs 375f after letting it drain on a rack like I always do. I have to admit though that I stayed more toward 325 when I dropped the fish and then the temp came down to the 300 range. I let it cook until it’s golden brown and floating well.

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Originally Posted by cattoon

If you have room to keep in fridge or freeze it you can use it until it gets darker than you want to use. I have historically fried my fish at 375f and depending on what pot I use it can be tough to stay at 375f without overshooting. Recently I bought some Whistlestop seafood breading and they recommend 300f for deep frying. I was skeptical but I tried it and wasn’t able to tell a bit of difference in the oil in the breading vs 375f after letting it drain on a rack like I always do. I have to admit though that I stayed more toward 325 when I dropped the fish and then the temp came down to the 300 range. I let it cook until it’s golden brown and floating well.

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Yeah, for fry chicken you definitely want a lower temp,because the outside will be overcooked before the inside is done