I am glad you are in that good of a situation. Enjoy as much time as you can with your son. They are grown before you know it.
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I am glad you are in that good of a situation. Enjoy as much time as you can with your son. They are grown before you know it.
I strain ever other time and then add some as needed, no problems.
thats good chucky, people dont realize it but you leave the crumbs in the bottom of the fryer after use, it starts breaking down the oil making it no good.
Thanks alot for all the tips on keeping the oil. Now if I could just get some help getting something to put in the oil:D
i hear ya. i havent been out in about 2 months now. i should be getting my boat back from the doctor next week, im really looking forward to it
if you do not freeze would you recommend using it again say within the next few days! because especailly this time a year we have alot of company wanting to eat crappie! And i have never reused or frozen but i was thinkin about this same topic last weekend when i paid so much for oil and then turned around and dumped it!
Quote:
Originally Posted by Dinkydonker
i have never froze oil.my oil sits out on the counter in the fryer, covered of course. i usaully get about a month use out of it. thats about 5 or 6 uses. and thats only a gallon or so. the temperture to kill bacteria is 165 degrees, a holding temp in restaurants is 140 degrees. which you are way beyond when frying fish. the only concern should be cooking french fries in the same grease. they will be fishy after a few uses. but as for the fish, it already has the fish smell and taste.
I know it's expensive, but you ought to try olive oil. It will last 10 times longer than regular cooking oil. So because of the cost, it's off set by the amount of times you can use it. Another point, even after geting it to hot, it dosen't seen to hurt it. I've been using it 1996.
dog1
If you don't mind me adding anotherQuote:
Originally Posted by allen
5...salt...it will break down oil very quick...never salt FF or fish while it is draining over the oil.
Most kitchens crank up the fryers at the start of the day8/9 a.m. and off at 11/12 pm..a busy store might filter them twice a day.There are also special powders you can add to them .Our fryers hold about 40-45# of oil(not gallons)usually add about 1 gallon of fresh after every filtering...change it out completly about every 2 weeks.
365 seems to be the sweet spot for temp....buy a decent thermometer...don't overcrowd it...filter while warm...and it should last at least 10-20 cycles for home use.
This one of those topics that everyone at one time or another has given great thought to. I think I have learned about 4 different things about oil so far. Great topic.
1. heat - dont keep it hot any longer than you have to
I only worried about what the "heat" would do to the fish
2. sun light - store in cool dark place
I knew this one. (5 points)
3. food particles - strain through a coffee filter after every use.
When partiles got bad I cheanged oil
4. water - simply wipe out all water after washing out pan.
Didn't know this either. How many of you have dropped frozen french fries in their oil?
5...salt...it will break down oil very quick...never salt FF or fish while it is draining over the oil.
And how many have salted their fries or fish over the oil? It might be better to ask how many of you HAVEN"T