DEEP FRYER HELP

Hello

Need some advise on my deep fryer. I have a fry daddy which i use a lot for fris. and chicken tenders, after use i store the whole fryer in thr frig. My question is how long or how many times befor i should replace the oil. usually use canola oil.

Thanks for any help JIM

I usually strain my oil thru a fine mesh strainer then store in a tightly coverd container. As far as its life span you will know when it starts to break down it starts to smoke and a lot of bubbles some foods will shorten the life span also. And always do the sniff test. Chow Jim

I don't think you need to store the whole thing in the fridge. I too have a fry daddy, and the lid it comes with is for that very reason. To store the oil. I store mine ( with used oil in it) in a cabinet. Each time I use it, I give a smell test as soon as I open the lid. Rancid oil is hard to miss. I change oil after about maybe 8 or 10 sessions. Depending on how far apart they are.

I have one that is a double basket. You dont need to refrigerate it but just keep it in a cool area, like a basement or in a closet. They said in my directions, for home use change within 6 months. At first I never strained the grease and I found this to be very nasty, so now I strain it into a steel bowl through a nylon...sounds tedious but that way if I do chicken or onion rings that little bits of batter and crumbs will be gone, then I wipe out the fryer then replace the oil. In the summer months I try not to deep fry as the oil gets icky faster. When I worked as a cook, we changed our fryers once to twice a week, but drained them every night and wiped them out and cleaned them...good practice huh?

But where do you get rid of all of that oil? Down the drain? Ick!

I just bot a Fry Daddy on Ebay and it's still a virgin.

Someone told me Crisco was the best to fry with.

I just don't know!

quote:

Originally posted by mar52

But where do you get rid of all of that oil? Down the drain? Ick!

I just bot a Fry Daddy on Ebay and it's still a virgin.

Someone told me Crisco was the best to fry with.

I just don't know!

If ya use Crisco, or any other grease for that matter, save the container it came in. As mentioned above, when it goes bad you have a disposal container to toss it in.. And if your a plumber, with a union card, feel free to toss it down the drain.. If not, I'd avoid creating the problem of stuffed up drains..

quote:

Originally posted by mar52

But where do you get rid of all of that oil? Down the drain? Ick!

I just bot a Fry Daddy on Ebay and it's still a virgin.

Someone told me Crisco was the best to fry with.

I just don't know!

Saving the container it came in is one choice as Uncle Vic says. I personally drink a lot of fruit juice and use the multiquart containers it comes in for oil disposal. In a pinch, I have put a LOT of liquid detergent into the oil and then enough water to produce an oil/water/detergent emulsified mix, then poured that down the sink. This is not the best idea, and is particularly a bad idea if you have a septic tank rather than a city sewer system, but if you have to, you have to.

I use canola oil for frying just because it's the most heart healthy. Pros often use peanut oil because it tolerates a high temperature without breaking down. Purists argue that the best French fries are cooked in lard or even suet. There are arguments in favor of different oils, but I still think either canola, peanut or a vegetable oil mixture high in mono-unsaturated oils is the most sensible choice. I buy the store brand or whatever pure canola is cheapest. My local market often has buy one/get one free sales on Wesson canola oil.

As to how long to use the oil, I agree with whoever said (s)he uses the "sniff test". It smells bad when it is bad. But you can keep it from going bad longer by filtering it through cheese cloth or even coffee filters after each use (to remove any bits of breading or other foods that will cause it to go bad faster) and I have read (and believe) that you can renew a batch of oil on the brink by frying a batch of potatoes in it. I do not store mine in the fridge though if you have room in your fridge, that might help keep it longer also, however most of the breakdown comes when its heated for cooking, not while its being stored.

quote:

Originally posted by BT

quote:

Originally posted by mar52

But where do you get rid of all of that oil? Down the drain? Ick!

I just bot a Fry Daddy on Ebay and it's still a virgin.

Someone told me Crisco was the best to fry with.

I just don't know!

Saving the container it came in is one choice as Uncle Vic says. I personally drink a lot of fruit juice and use the multiquart containers it comes in for oil disposal. In a pinch, I have put a LOT of liquid detergent into the oil and then enough water to produce an oil/water/detergent emulsified mix, then poured that down the sink. This is not the best idea, and is particularly a bad idea if you have a septic tank rather than a city sewer system, but if you have to, you have to.

I use canola oil for frying just because it's the most heart healthy. Pros often use peanut oil because it tolerates a high temperature without breaking down. Purists argue that the best French fries are cooked in lard or even suet. There are arguments in favor of different oils, but I still think either canola, peanut or a vegetable oil mixture high in mono-unsaturated oils is the most sensible choice. I buy the store brand or whatever pure canola is cheapest. My local market often has buy one/get one free sales on Wesson canola oil.

As to how long to use the oil, I agree with whoever said (s)he uses the "sniff test". It smells bad when it is bad. But you can keep it from going bad longer by filtering it through cheese cloth or even coffee filters after each use (to remove any bits of breading or other foods that will cause it to go bad faster) and I have read (and believe) that you can renew a batch of oil on the brink by frying a batch of potatoes in it. I do not store mine in the fridge though if you have room in your fridge, that might help keep it longer also, however most of the breakdown comes when its heated for cooking, not while its being stored.

Worse comes to worse as BT mentioned above, another alternative, and as mentioned above, not recommended, but in case of emergency... Run HOT water for a few minutes, keep it going and pour down the grease along with some bleach.. This will help break it down a little, but not prevent larger problems down the road. If ya do it once or twice I wouldnt see a problem.. But ongoing, ya, get that plumber on your speed dial... (Remember, the further it gets away from your drain, the cooler it will get, thus getting more solidified)...

I have found that if you fry with lard (Crisco) the food tends to absord more of the lard and tastes extremely greasy with a nasty aftertaste.

Blended oils tend not to last as long as straight peanut oil. Peanut oil seems to handle higher heats very well. I tend to shy away from blended oils. I really have issues with soy. It's like citric acid....used in everything. I wonder about things that are used for EVERYTHING.

Straight peanut oil is the way to go for deep frying I think.

quote:

Originally posted by Rex

I have found that if you fry with lard (Crisco) the food tends to absord more of the lard and tastes extremely greasy with a nasty aftertaste.

Blended oils tend not to last as long as straight peanut oil. Peanut oil seems to handle higher heats very well. I tend to shy away from blended oils. I really have issues with soy. It's like citric acid....used in everything. I wonder about things that are used for EVERYTHING.

Straight peanut oil is the way to go for deep frying I think.

Lard certainly isn't Crisco, which is made from vegetable oil.

Well..."lard" may be a relative term then. Because when I was growing up here in the south if you bought a CAN of crisco you bought a CAN of LARD.

Amen to the peanut oil, which I swear by for deep frying anything!
As to pouring grease down the drain, with ANY amount of soap or hot water, just DON't do it. Find some kind of jar or container to get rid of it itn. My brother just spent over $1000 on new pipes for his house because of builtup grease compounds, and they got there in the exact manner described above. Even tho he only did it "occasionally, in an emergency ,(as if this is a real emergency!) after enough years the pipes finally built up grease just like a fat persons arteries do, and the plumbing finally failed.

quote:

Originally posted by BT

quote:

Originally posted by mar52

But where do you get rid of all of that oil? Down the drain? Ick!

I just bot a Fry Daddy on Ebay and it's still a virgin.

Someone told me Crisco was the best to fry with.

I just don't know!

Saving the container it came in is one choice as Uncle Vic says. I personally drink a lot of fruit juice and use the multiquart containers it comes in for oil disposal. In a pinch, I have put a LOT of liquid detergent into the oil and then enough water to produce an oil/water/detergent emulsified mix, then poured that down the sink. This is not the best idea, and is particularly a bad idea if you have a septic tank rather than a city sewer system, but if you have to, you have to.

I use canola oil for frying just because it's the most heart healthy. Pros often use peanut oil because it tolerates a high temperature without breaking down. Purists argue that the best French fries are cooked in lard or even suet. There are arguments in favor of different oils, but I still think either canola, peanut or a vegetable oil mixture high in mono-unsaturated oils is the most sensible choice. I buy the store brand or whatever pure canola is cheapest. My local market often has buy one/get one free sales on Wesson canola oil.

As to how long to use the oil, I agree with whoever said (s)he uses the "sniff test". It smells bad when it is bad. But you can keep it from going bad longer by filtering it through cheese cloth or even coffee filters after each use (to remove any bits of breading or other foods that will cause it to go bad faster) and I have read (and believe) that you can renew a batch of oil on the brink by frying a batch of potatoes in it. I do not store mine in the fridge though if you have room in your fridge, that might help keep it longer also, however most of the breakdown comes when its heated for cooking, not while its being stored.

We save our plastic milk jugs AND lids. Funnel the old grease in, cap it, put in in the outdoor trash can.

quote:

Originally posted by Rex

Well..."lard" may be a relative term then. Because when I was growing up here in the south if you bought a CAN of crisco you bought a CAN of LARD.

that may well be, but lard is animal fat and crisco is vegetable oil. there's no confusion.

quote:

Originally posted by Rex

Well..."lard" may be a relative term then. Because when I was growing up here in the south if you bought a CAN of crisco you bought a CAN of LARD.

Yes, I remember my mom calling it that, but it's a misnomer. Lard is rendered pork fat, pure and simple. It's easiest to find in Mexican groceries (Spanish for lard is "manteca") these days because Mexican cooks use it a lot.

quote:

Originally posted by BT

quote:

Originally posted by Rex

Well..."lard" may be a relative term then. Because when I was growing up here in the south if you bought a CAN of crisco you bought a CAN of LARD.

Yes, I remember my mom calling it that, but it's a misnomer. Lard is rendered pork fat, pure and simple. It's easiest to find in Mexican groceries (Spanish for lard is "manteca") these days because Mexican cooks use it a lot.

Thanks for that tip, none of our American grocers carry it. We have a great Mexican restaurant called "La Tienda Latina" which also has a grocery store. 100% Authentica Comida Mexicana Productos, Refrescos, Cerveza, Importados, Pinatas y Musica Latina, Envios de dinero, Playeras de Equipos Mexicanos. Especialidades de la casa: Mole Verde o Rojo, Carne Asada,Tacos,Tortas, Burritos, Menudo y Mucho Mas.

You know, actually as a Southern lady who has done quite a bit of frying in my day, I always loved skillet frying with Crisco. The key to it--and with any other frying for that matter--is to have your grease or oil hot enough. You don't want it smoking, but you don't just want it warm. They way I always tested mine was by putting a very tiny--very tiny, mind you--drop of water in it. I could then tell by the way it sizzled if it was ready. If it sizzles completely away really fast, it's ready. If the water sizzles slowly, you should wait a while longer. If your grease or oil is smoking, you've already burned it and it's no good, in which case let it cool then dump it into a disposal container (we save old coffee cans for this), get rid of it, wash your pan, and start all over.

I absolutely do not recommend Crisco or other solid shortening or lard for use in a deep fryer. I have to agree that peanut oil is absolutely the way to go. If you really need a very light oil, then canola oil is another safe choice, though peanut oil does tolerate higher temperatures.

Hope this is helpful.

We eat a lot of nuts, and they come in a can with a lid. We use those to get rid of cooled cooking oil. I even save them so I have one when I need it. We are in to low carb, but have to fry from time to time. I never put grease down the drain. (Too many years living with a septic tank.) I even wipe out skillets before washing them so no grease goes down the drain. I've never seen a plumber.

I agree with using Peanut Oil, although if it is virgin I add a bit of the (strained) seasoned oil or deep fry a piece of bacon in the "new" batch. If you fry something for dinner and smell it in your house the next day, its time for a change

Copper