Simon Bar Sinister Posted August 6, 2009 Report Share Posted August 6, 2009 what are good models? I need one. also, what oil do you use...and what are some out-of-the-ordinary things you like deep-fried? Link to comment Share on other sites More sharing options...
Rev.Reverence Posted August 6, 2009 Report Share Posted August 6, 2009 I use a pan, like G-maw did... ..I use canola, or olive oil...or, may mix them depending on the food, & what is going to be served with it...for instance, add sesame seed oil (to expensive to deep fry something in, but a touch will move the flavor) Link to comment Share on other sites More sharing options...
pomba gira Posted August 6, 2009 Report Share Posted August 6, 2009 what are good models? I need one. also, what oil do you use...and what are some out-of-the-ordinary things you like deep-fried? Go with a well-known brand like Rival, Presto, or Cuisinart. As far as models, that depends on your specific needs... how much frying you plan to do, how much storage space you have, are you a bit of a klutz (in which case you want a stay-cool model)? Here is a good "what to look for" bit. I fry in canola oil which is cheap and relatively not-bad for you. But my mother fries everything in olive oil these days, even healthier but too expensive for me. As for out-of-the-ordinary things to fry, I'm a traditionalist... chicken and seafood... that's pretty much it. And I do it in a good old-fashioned cast iron skillet... but if someone gave me a nice deep fryer I would definitely use it. Link to comment Share on other sites More sharing options...
jynxxxedangel Posted August 6, 2009 Report Share Posted August 6, 2009 (edited) Peanut oil and good old-fashioned lard are still my frying greases of choice. Peanut oil can be expensive, though..and many people are allergic, so be sure to ask your guests, if you are expecting company for supper. It has a high smoke point (450 degrees Fahrenheit), a bland flavour, and it doesn't absorb or transfer the flavours of foods. As for lard, well, pork fat RULES. Yeah, I know it's unhealthy, but it's goooood. There is nothing better for making french fries, churros, empanadas, elephant ears, fry bread, etc. Unfortunately, it has a low smoke point-- between 361-401 degrees Fahrenheit, depending upon how well-rendered and how fresh it is. Be sure to keep all of your cooking fats well-covered, and in a cool, dry place, to prevent them from going rancid. Edited August 6, 2009 by jynxxxedangel Link to comment Share on other sites More sharing options...
Simon Bar Sinister Posted August 9, 2009 Author Report Share Posted August 9, 2009 Peanut oil and good old-fashioned lard are still my frying greases of choice. Peanut oil can be expensive, though..and many people are allergic, so be sure to ask your guests, if you are expecting company for supper. It has a high smoke point (450 degrees Fahrenheit), a bland flavour, and it doesn't absorb or transfer the flavours of foods. As for lard, well, pork fat RULES. Yeah, I know it's unhealthy, but it's goooood. There is nothing better for making french fries, churros, empanadas, elephant ears, fry bread, etc. Unfortunately, it has a low smoke point-- between 361-401 degrees Fahrenheit, depending upon how well-rendered and how fresh it is. Be sure to keep all of your cooking fats well-covered, and in a cool, dry place, to prevent them from going rancid. manteca!!! tamale masa just isn't the same w/o it! thx 4 yr responses so far...a couple of questions: anyone here ever tried rice oil? It's supposed to be able to withstand 500+ degree temps without burning. has anyone done tempura at home? tips, pls! Link to comment Share on other sites More sharing options...
taysteewonderbunny Posted August 10, 2009 Report Share Posted August 10, 2009 manteca!!! tamale masa just isn't the same w/o it! thx 4 yr responses so far...a couple of questions: anyone here ever tried rice oil? It's supposed to be able to withstand 500+ degree temps without burning. has anyone done tempura at home? tips, pls! I believe that our poet friend Destiny has done both. I will find out for you from her about this. Link to comment Share on other sites More sharing options...
jynxxxedangel Posted August 10, 2009 Report Share Posted August 10, 2009 http://www.californiariceoil.com/ This stuff is expensive! $18.95 for a gallon! But, it has a smoke point of 490º, so it would probably be great for tempura. Link to comment Share on other sites More sharing options...
Simon Bar Sinister Posted August 10, 2010 Author Report Share Posted August 10, 2010 chicken-fried bacon! I don't know whether to or Link to comment Share on other sites More sharing options...
StormKnight (1) Posted August 11, 2010 Report Share Posted August 11, 2010 chicken-fried bacon! I don't know whether to or I think I would keel over from my coronary arteries spontaneously closing up simultaneously. Link to comment Share on other sites More sharing options...
synthier Posted August 11, 2010 Report Share Posted August 11, 2010 I think I would keel over from my coronary arteries spontaneously closing up simultaneously. take it from a vegetarian - this would likely be the way to go!! Link to comment Share on other sites More sharing options...
Simon Bar Sinister Posted September 1, 2010 Author Report Share Posted September 1, 2010 DEEP FRIED BEER!!!! http://www.telegraph.co.uk/news/worldnews/northamerica/usa/7973944/Deep-fried-beer-invented-in-Texas.html Link to comment Share on other sites More sharing options...
Epic_Fail_Guy Posted September 1, 2010 Report Share Posted September 1, 2010 hmmmmm bacon... chicken fried... i'd give it a try Link to comment Share on other sites More sharing options...
Simon Bar Sinister Posted September 5, 2011 Author Report Share Posted September 5, 2011 best fries: http://www.delish.com/food-fun/best-french-fries?gt1=47061#fbIndex1 Link to comment Share on other sites More sharing options...
Simon Bar Sinister Posted September 18, 2013 Author Report Share Posted September 18, 2013 HOLY #@!%&&$#@#!!!!!!!! Link to comment Share on other sites More sharing options...
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