Deep Frier Questions

[Mouse]

Do you keep it in the frier, or drain/filter it out after each use?

How long do you keep the oil? (Going to 375°F each time I use it 'should' kill anything alive. No?)

[Glen]

Grasshopper, remember the Force.
We used to keep that oil forever back in the old days.
I truly can't remember how long it would last but that was back before food poisoning.

[Mouse]

Well, after the fact I will say that it is fast. Wow.

I even threw in my frozen fish.

15 minutes max.

Next time I will take a little more care.

[Lesley]

Cooking oil, like automotive oil, will break down with use. The more you use it the more potentially unstable it becomes and the lower the flash point. It's unlikely that deep frying at 375 will cause even very well used oil to flash but it's something to keep in mind. It also picks up particles of food with every use and these particles burn and change the flavour of the oil. If you strain it through several layers of cheesecloth or a coffee filter (if you're patient) you can extend the life of your oil as far as taste goes. You should always remove it from the fryer, clean the fryer, filter the oil and then put it back in the fryer for storage - as long as you keep it covered so it doesn't get dust mice in it.

I usually use it a couple times and then toss it. It's not expensive and I can't be bothered filtering it between uses.

[Mouse]

dust mice
I hate it when relatives show up at meal time. ;)

I'm using Extra-Virgin olive oil, and at $6.50 a litre it is far from cheap. Hence the question.

I will do the remove, filter, clean, replace, and see how long it lasts that way.

Thanks.

[Lesley]

I hate it when relatives show up at meal time. ;)

I'm using Extra-Virgin olive oil, and at $6.50 a litre it is far from cheap. Hence the question.

I will do the remove, filter, clean, replace, and see how long it lasts that way.

Thanks.

I'm not keen on olive oil for deep frying but that's just me. The very best oil for deep frying is peanut oil. It has the highest flash point, it stays stable longer and it doesn't transfer flavour (you food doesn't end up tasting like skippy). You're the first person I've heard of outside of Italy who uses olive oil in their deep fryer.

If you want a good price on olive oil find a friend with a Costco membership, they've got a couple of good deals on it.

[Mouse]

It's my endless quest to be heart-healthy. :(

[Dr.Dan]

Mousie, You shouldn't have bought EVOO... you just destroyed it when you heated it.
If you want to use Olive oil; just use the regular stuff that you can get at Costco (as Lesley said)... allot less money and better for a deep fryer than EVOO.

I know many do different things, but I still believe in the filtering after every use and storing in glass container in the fridge

[Lesley]

It's my endless quest to be heart-healthy. :(

Peanut oil is very heart healthy if that's your biggest criteria.

[Mouse]

According to Dan, I may have just scorched $6.50 worth of my oil.

If so, then peanut oil is my next try.

[Cat person]

If you want to keep your heart healthy then giving up deep frying would be a good idea (and save you a bit of money). :)

[ssadams]

another alternative to peanut ($$$) is sunflower or saflour oil. I use either and they work great. I also tried plain jane olive oil that comes in the 4L tins and it was fine also. I dont use a "deep frier", im old fashioned and use a large pot, wire mesh strainer, and a thermometer designed for "deep frying"

if done right, they arnt many calories added to the food when deep frying

[Dr.Dan]

You do it the dangerous way Scott... many a Kitchen fires have started that way...
Not to say anything of the injuries / burns from trying to put out said fire...

I hope you have a kitchen fire extinguisher ;)


I like those newer ones that are totally closed before the basket even gets lowered into the oil... those are pretty safe :)

[Mouse]

That's like mine, a Sunbeam.

Double action handle.

[Exmortis]

I dont use a "deep frier", im old fashioned and use a large pot, wire mesh strainer, and a thermometer designed for "deep frying"

Keep in mind that you're on your own if a fire is started. Insurance companies will not cover you (I know someone who went through this). And if injuries are caused by your way of deep frying, you're open to serious liabilities.

I think the price of a deep fryer is worth the protection.

[Miss Maggie]

I like my TFal deep fryer but do use it only occassionally, I believe that if done correctly you will not see any significant increase in fat absorbstion that you would see if you did it at a lower rate with oil in a frypan or cookie sheet...I do however hate the smell in my house when I use it and it has a locking lid and special filter...so I tend to use it outside on the deck more when we're have steak and chips or burgers and fries...that way I'm watching everything.

[Mouse]

Sounds smart.

I have a range hood, which helps with the smell.

[ssadams]

Keep in mind that you're on your own if a fire is started. Insurance companies will not cover you (I know someone who went through this). And if injuries are caused by your way of deep frying, you're open to serious liabilities.

I think the price of a deep fryer is worth the protection.

I hear you, and agree with what your saying. I wouldnt recomend my way to people who have never worked with hot oil in a restaurant before. I can be quite dangerous

[Dr.Dan]

I'd rather work with a restaurant deep fryer... they're a hell of allot safer that doing it in a pot on the stove.

[Ken_ver_1_5]

if it starts burning your eyes its time to change the oil;)

but on a serious not watch your heat a lil lower heat and longer cooking
time is better for the food and the oil. I just use canola oil lasts about
a month with about six uses.

[ssadams]

another alternative to peanut ($$$) is sunflower or saflour oil. I use either and they work great. I also tried plain jane olive oil that comes in the 4L tins and it was fine also. I dont use a "deep frier", im old fashioned and use a large pot, wire mesh strainer, and a thermometer designed for "deep frying"

if done right, they arnt many calories added to the food when deep frying

update:
after a little misshap in the kitchen I went out and bought a T-Fal fryer that has built in oil filtration and storage. Thing works great, but im now using lard !!! oh hello cloged arteries :)

[Carz n Compz]

Olive Oil in a deep fryer... thats a first. I always though people use canola sunflour or peanut oil. Lard does have a taste to it (I think Swiss Chalet fries taste like lard, is this true)?

[justabitcrazee]

That's like mine, a Sunbeam.

Double action handle.

Mine Too. :)

I use Canola Oil.