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ironmanstan · Posted: Mon Apr 07, 2008 9:55 am Post subject: Frying oils ...update

WOW, with all the prices shooting up around us why wouldn't frying oil.
I'm a fan of frying fish in soybean oil, its clear, it taste good, and has a high smoke point which is important, plus its a healthier oil if there is such a thing. I like peanut oil for the same reasons except its always more on the expensive side and since i don't reclaim my oil ,especially when frying fresh seafood items, i always start with fresh. Well 2 weeks ago the soy oil at Sam's had gone up from 15 to 26 bucks for 5 gals so i bought the peanut oil because it was only a buck higher, well that all changed yesterday, get this, peatnut oil was a whopping 44 dollars for 5 gals. From 27 to 44 bucks in two weeks. I LIKE MINE FRIED might change oneday in the years ahead to...I LIKE MINE RAW OR STEAMED, or GRILLED. IMS
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I LIKE MINE FRIED.

texmike · Posted: Mon Apr 07, 2008 10:02 am Post subject: Frying oils ...update

Hey IMS, I'm thinking of converting my diesel to burn cooking oil. Would save yours for me? Everyone in the Bluff would know it comes from your place. They say that what ever was cooked in it that is what the exhaust will smell like.

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

The other one I have heard of is Cottonseed oil but that is no help either it is 27.99 for 3 gals at Bass Pro

MJW · Posted: Mon Apr 07, 2008 10:40 am Post subject:

When and where will it end??? It will surely push us to use different cooking methods more often Mad

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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

A lot of people filter and reuse their oil even after frying fish. My brother in law and Skipper reuse their oil after frying turkey too!

MJW · Posted: Mon Apr 07, 2008 10:44 am Post subject:

Ive tried that, Just really like the idea of starting fresh each time. Well if its in the same day or next morning I might reuse
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cephus · Posted: Mon Apr 07, 2008 11:05 am Post subject: Fish oil

I have been using a DeLongi Roto fryer with peanut oil for several years and have found that by keeping the solids out and making up the level of oil with fresh oil I can use it 4 or 5 times before any oder or discoloring happens. The drawback is that it is a fairley small capicity fryer so I never use it for more that 4 or 5 people. Another thing, I use it for fish only.
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ironmanstan · Posted: Mon Apr 07, 2008 11:10 am Post subject:

I think i will do some research on cooking oil recycling.My boss says he recycles his after frying turkeys but he says he has to keep it in a cool place or it will go rancid after awhile. I will always use fresh because usually when i fry fish there is always some guests at the table and i want them to enjoy what comes outa that fry pot. I have actually change peoples taste when comes to fish. At times, far and few inbetween i've actually had a guest that didn't like fish and most of the time its because they had eaten a bad piece of fish at a resturant or somewhere. You know the piece i'm talking about. But once they have some good fresh fried fish those thoughts fall to the wayside. Can't wait til Friday.
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I LIKE MINE FRIED.

IslandMike · Posted: Mon Apr 07, 2008 12:01 pm Post subject:

I filter mine and keep it inside. It will go a couple of frys before it gets too ugly to reuse.
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FB PHIL · Flour Bluffian in training Joined: 11 Oct 2006 Posts: 455

I use regular vegetable oil in my Fry Daddy and reuse after getting rid of the debris in the bottom of my oil container(small plastic bucket with cover), but keep it in my spare frig in the garage and just add fresh to it when needed. I haven't got any dread diseases yet.

landlocked beachbum · Posted: Mon Apr 07, 2008 1:12 pm Post subject:

IMS, check this out. Lots of good info.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
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Uncle D · Posted: Mon Apr 07, 2008 1:44 pm Post subject:

I use olive oil or peanut oil. The peanut oil that we use in the fry daddy or when we do a turkey or such, afterwards we fry potatoes. This cleans or filters out the taste of what we've fried and then I'll strain and store in the fridge. Been doing this for years. If the oil gets burnt we throw it out, but other than that, no problems. all though I got big, fat, ugly and bald. Shocked

D.

MJW · Posted: Mon Apr 07, 2008 3:00 pm Post subject:

ladyfish · Posted: Mon Apr 07, 2008 3:44 pm Post subject: tip

Another tip after cooking your fish ,cut up a potato fry it in the grease it
will purify the oil and can be used over ,with no bad taste

Big John · Full Grown Flour Bluffian Joined: 07 Mar 2006 Posts: 2647

I always use Canola oil. Its is reportedly the best for your heart of the oils you can use for frying. More expensive though.

I reuse my oil too, for the most part. When frying steak fires or okra or other lighter tasting items, there is no after taste that taints the oil. I learned working at whataburger in high school to use seperate batches of oil for light tasting items and heavier items. The lighter oil stays good for a long time. I have always just added to it when needed. If frying chicken frried steak, filter and refrigerate. However, with fish, I normally fry and dispose, as there is nothing worse than a chicken fried steak with a fishy after taste! Razz

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