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I got a good black Friday deal on a little electric counter top deep fryer. Looks like most people just use vegetable oil. I have always pan fried my crappie before using Crisco, but says in the directions that it is not recommended. What oil do you use?
I have been using peanut oil in mine with great results. Much better than regular vegetable oil and it seems to last a lot longer.
So do you save the oil and reuse it? Do you refrigerate or freeze it?
I've heard peanut oil is best, but I use canola oil in a countertop fryer I have. I don't save my oil, but I've seen people strain used peanut oil through cheese cloth and store it unrefrigerated in a closed container for future use.
WonderFunnel « The Next Generation Funnel WonderFunnelQuote:
Originally Posted by criddy
Got one of these, strain it right back into the jug. Then put in fridge. Have used same oil for a year with out going bad or picking up any bad taste. Every time in use my cooker I quarter a regular potato and drop in, cook till done, helps pick up any taste and cleans oil. Wonder Funnel is a Board sponsor now and a great product. Has adapter to screw on bottle and filter is reusable.
I use Canola oil for most deep frying but prefer sunflower oil when I can find it both are nuetral taste and good smoke points, Also have used lard which is outstanding and I hope my Doctor is not on this list..
Biggest thing is good temperature control. Overheating the oil makes it deteriorate quickly. This link shows smoke points for most oils and is a good reference All About Cooking Oils
was just looking though and although butter is not really a deep fry oil its smoke point is low, but imagine some nice breaded crappie fillets, deep fried in butter 325 degrees. Moist, buttery, crisp. I can feel the arteries clogging and my tongue is saying yeah!
Canola Oil is my favorite , tried peanut oil but it seemed to heavy .
You should try it with clarified butter. Clarifying butter raises the smoke point to around 450.Quote:
Originally Posted by BuckeyeKdog
The Wonder Funnel is a great product....I have one and I love it.Quote:
Originally Posted by cray
Butter flavored Crisco is not bad.Quote:
Originally Posted by Firebug2006
I've heard that rice oil has a better flavor and will last longer than any other oils and is hard to find. Where's the comments about it? I use Clear Fry.
Jimmy, I have talked to some guys that use cotton seed oil. They say it works really good and has a good flavor. Tried to find some and it is hard to find and expensive. Best place was that store in Stuttgart Ar that sells all the sporting goods but shipping was a bear.
Cray, I stopped at a co-op while traveling through AR and checked on rice oil. I could take a nice vacation for what it would take to fill my fryer. But if you clean it right after cooking meat in it, it will last forever.
I use canola and I do reuse. I used to strain and store in fridge. Got lazy and just kept in the electric frier (T Fal). I strain when it is mealy. I can't tell much difference than not refrigerating. When I strain I pour oil into plastic coffee container, clean frier, then I line the basket that raises the fish out of the oil with paper towel and pour oil through that...a little slow but gets it all.
dittoQuote:
Originally Posted by NIMROD
X2 butter Crisco friend had it mixed with canola Oh MyQuote:
Originally Posted by PIGINTHEPIGPEN
I use 100% peanut oil for non breaded meat in one deep fryer......... and canola oil in the other fryer for breaded foods and fry's and such.
I use the rice oil, it has the highest smoke point and does a good job. You can order it from Mack's Prairie Wings. It is a bit high but does a good job.