Deep Frying Oil

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skinsfan.06
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2006/06/08 11:34:50 (permalink)

Deep Frying Oil

Question. Which kind of Deep Frying Oil do you use (with what foods).....and why?

I don't know much about the consistency of oils, but I mostly use Canola oil. For fries and wings, I would LOVE to use Peanut Oil...but it burns far to quickly for me.

So, what Deep frying oil do you prefer?
#1

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    Michael Hoffman
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    RE: Deep Frying Oil 2006/06/08 11:44:15 (permalink)
    I read today that Wendy's is switching to a new blend of corn and soy oil that it developed to cut transfats in it's fries and breaded chicken.
    #2
    V960
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    RE: Deep Frying Oil 2006/06/08 11:50:11 (permalink)
    For deep frying I tend to vary what I use for the product being fried. Generally it is peanut and canola but with either butter or olive oil added depending on the product. Chicken. fish or veggies gete the butter...adds a bit of richness. Seafood usually gets the olive oil, not EVOO, just the regular stuff in the big tins.
    #3
    shackburger
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    RE: Deep Frying Oil 2006/06/08 15:52:44 (permalink)
    If your cooking with peanut oil in a restaurant, you better warn your patrons, as many are allergic to it.

    IMHO, Crisco gives the best fry flavor. Chicken,home fries

    Peanut oil for home stir fry.

    Olive oil for fish

    Butter for fried eggs or bacon fat is even tastier

    Canola a pretty good pinch hitter for all

    For large quantity restaurant use, the Kirkland oil at Costco has great legs

    #4
    pinkie
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    RE: Deep Frying Oil 2006/06/08 17:46:23 (permalink)
    Try using rice oil-it has a smoke point of 490, is trans fat free and it lastes a long time!!! I would stay away from peanut oil because of possible food allergies.
    #5
    skinsfan.06
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    RE: Deep Frying Oil 2006/06/08 22:04:04 (permalink)
    Yeah, when I said that I like to use Peanut Oil, that was for my Personal preferenceand I don't cook with it when I sell foods. Thanks for the cautionary advice. I don't know anything about rice oil, but sounds interesting. I am currently using Canola oil (seems like a "safe" oil) for now, however, I am definitely open to other suggestions.
    #6
    Davydd
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    RE: Deep Frying Oil 2006/06/08 22:39:17 (permalink)
    I use Canola oil for deep frying my pork tenderloins. It is the healthiest by far for deep frying. Otherwise I use olive oils for other uses.
    #7
    bassrocker4u2
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    RE: Deep Frying Oil 2006/06/09 08:39:32 (permalink)
    i use vegetable oil. its the cheapest, and thats that.
    once you season fried foods, its very very few people that can tell what oil you fried in.
    #8
    BT
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    RE: Deep Frying Oil 2006/06/09 12:09:02 (permalink)
    quote:
    Originally posted by bassrocker4u2

    i use vegetable oil. its the cheapest, and thats that.
    once you season fried foods, its very very few people that can tell what oil you fried in.


    No, but their arteries can. I've pretty much stopped eating the food at a number of fast food chains until, like Wendy's, they change what's in the fryer to something not containing trans or saturated fats. If you are using vegetable oil NOT containing tropical oils (like palm, palm kernel or coconut) that should be OK, though. Not as good as pure canola but good enough.
    #9
    WVHillbilly
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    RE: Deep Frying Oil 2006/06/09 12:30:53 (permalink)
    Canola is the only thing I put in my deep fryer, but I'm going to look into this "rice oil" thing. . . never heard of it.
    #10
    pinkie
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    RE: Deep Frying Oil 2006/06/09 14:47:11 (permalink)
    The thing about rice oil that most people don't get is that it is very effective in deep frying but it also has health benefits. It has more antioxidants and vitamin E than olive, canola, soy, palm,sunflower etc. It is also GMO free-no genetically modified organisms. It has also been documented to help lower cholesterol.
    #11
    Davydd
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    RE: Deep Frying Oil 2006/06/09 22:32:33 (permalink)
    So who sells Rice oil and what does it cost compared to the other oils? I had never heard of it either.
    #12
    boyardee65
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    RE: Deep Frying Oil 2006/06/09 23:35:55 (permalink)
    Sorry everyone my choice for frying oil is LARD!!! The Best flavor and a high smoke point if it is pure and filtered. French fries turn out crispy and light.
    #13
    pinkie
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    RE: Deep Frying Oil 2006/06/10 00:02:46 (permalink)
    GROSS-LARD IS SERIOUSLY BAD FOR YOU. WHY WOULDN'T YOU A LEAST TRY SOMETHING A LITTLE MORE HEALTHY LIKE ANYTHING.
    #14
    BT
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    RE: Deep Frying Oil 2006/06/10 00:07:04 (permalink)
    quote:
    Originally posted by boyardee65

    Sorry everyone my choice for frying oil is LARD!!! The Best flavor and a high smoke point if it is pure and filtered. French fries turn out crispy and light.



    All true, but it's not so much better that the adverse health effects should be ignored. Sometimes it is, though. I still use a little lard making refried beans because they don't taste at all the same with vegetable oil, but for heavy duty deep frying you can find much healthier substitutes that taste good enough and I think you owe it to your customers to do so. Of course, it's true--if you tell them what their food was fried in and they still choose to eat at your place, it's their choice, but I bet a lot of them have no clue.
    #15
    pinkie
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    RE: Deep Frying Oil 2006/06/10 19:07:48 (permalink)
    If you are looking for rice oil check out The California Rice Oil Company-ask your local distributor if they carry it or order online. Deep frying a turkey in rice oil is great-I would never go back to baking a turkey in the oven.
    #16
    skinsfan.06
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    RE: Deep Frying Oil 2006/06/11 10:34:04 (permalink)
    LARD is completely discusting to me. I went to a Soul Food restaurant in Baltimore years ago and ordered a slice of Sweet Potato Pie. Well, they bagged it and when I got home, I noticed a white layer of film on the top of the pie. LARD is what it was.

    As for the RICE OIL thing, I checked it out on the internet and it sounds wonderful. The reports even say that the food tastes better. I may have to try it out.
    #17
    pinkie
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    RE: Deep Frying Oil 2006/06/13 18:08:45 (permalink)
    " />I would like to congratulate Wendy's for changing to trans fat free cooking oil. If they can do it any restuarant can find a better alternative. Maybe it takes trial and error to find the right oil but in the long run the customers win.
    #18
    prisonchef
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    RE: Deep Frying Oil 2006/06/13 19:16:27 (permalink)
    bassrocker,
    i agree with you!!!!!
    boyaredee,
    even tho i didn't agree with you on ribs i sure agree with you on lard!!!!
    many is the time i substituted lard for the butter called for in french pastries due to the florida heat. it is natural (take that you al gore wannabee's) and makes superior crusts.
    last time i looked this was the pro's section and not the tree hugger segement.
    for those who want no transfats my i suggest tofu but watch your4 cooking temps as that can go transfat also. oh and by the way it is made with gypsum which has naturally occuring asbestoes. since my father has asbestoeists i resent the way the you are heading people to their doom
    jack
    ps. just kidding i think.
    pps. no i'm not!!!!!
    #19
    DinerLovr
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    RE: Deep Frying Oil 2006/06/26 00:32:55 (permalink)
    I use just basic fry oil from Sysco foods. Cheap! I fry fish, fries, potato wedges, sausage links, etc.

    Because I fry so much, I have to boil out the fryer on Sunday and Thursday. That way the oil stays fresh. Also, each shift filters the oil and prior to adding the oil back to the fryer after filtering it, add 3 qts fresh oil. Once it's back to temp, add fry oil conditioner.

    I looked into higher oils like peanut... way too costly.

    I've hired cooks from other restaurants that never change or filter the oil until it's basically sludge! Yikes! I'll never eat fried items there again...
    #20
    Kinsman
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    RE: Deep Frying Oil 2006/06/26 11:05:04 (permalink)
    Lard is great.
    I use costco fryer blend most of the time....but lard tastes great. Try some french fries, fresh cut and fried in lard. Whoa. I would be glad to vounteer for a taste test, I guarantee I could taste the difference.

    And it's not like it forms the basis of my diet anyway. I eat green things once in a while. When I must.

    On the peanut-allergy thing: if you have a rare and possibly fatal allergy to a common food, it's up to you to make sure of what you put in your mouth.
    #21
    pinkie
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    RE: Deep Frying Oil 2006/06/26 14:19:17 (permalink)
    To dinerLovr-what if you used a higher quality trans fat free oil and changed it less-of course filtering it along the way-would this be equal to the money you are spending now? If it costs just a little extra wouldn't it be worth it in the long run? Just a suggestion.
    #22
    roadrash
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    RE: Deep Frying Oil 2006/06/27 14:01:04 (permalink)
    The "data" that support that so-called trans fats are unhealthy is spotty at best and cannot be used to support a claim that the consumption of trans fats contributes to heart disease or a higher rate of heart attacks. The whole transfat scare is just the latest of a historical series of nutritional bugaboos designed to frighten the public. It's all just junk science, folks.

    http://www.junkscience.com/nov99/transfat.htm
    #23
    -Tricky-
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    RE: Deep Frying Oil 2006/06/27 14:05:38 (permalink)
    quote:
    Originally posted by BT

    All true, but it's not so much better that the adverse health effects should be ignored...for heavy duty deep frying you can find much healthier substitutes that taste good enough and I think you owe it to your customers to do so.


    Regardless of what you fry it in, deep-fried food is far from healthful. I doubt anyone in America is dumb enough to think they're doing something "healthy" when they eat fried food. It should be such an occasional thing that it doesn't much matter whether you use canola or lard. Frankly, I'd rather use lard. It tastes better. And considering I eat something out of a deep fryer maybe four times per year, I think my health is pretty much unaffected.
    #24
    pinkie
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    RE: Deep Frying Oil 2006/06/27 16:23:04 (permalink)
    Dear Tricky, I hate to be the trans fat police here but I must.
    Nobody said fried foods are healthy but they can be healhier. If you only eat fried foods 4 times a year what about all the other trans fat products you consume everday without your knowledge. You would be surprised. Take a look at LARD and you can see what it would look like in your arteries. I just think people should care what they put in their bodies.I ask restaurants all the time what kind of oil is used-if they use partially hydrogenated oil I won't order fries, or anything else.
    Just a kind suggestion.
    #25
    pinkie
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    RE: Deep Frying Oil 2006/06/27 16:30:32 (permalink)
    quote:
    Originally posted by roadrash

    The "data" that support that so-called trans fats are unhealthy is spotty at best and cannot be used to support a claim that the consumption of trans fats contributes to heart disease or a higher rate of heart attacks. The whole transfat scare is just the latest of a historical series of nutritional bugaboos designed to frighten the public. It's all just junk science, folks.

    http://www.junkscience.com/nov99/transfat.htm
    [|)]Wow, what about the zillions of other studies that show trans fats are like putting plastic in your body.I lowered my cholesterol by eliminating trans fats and using rice oil exclusively.
    Check out www.bantransfats.com for more info.
    #26
    roossy90
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    RE: Deep Frying Oil 2006/06/27 17:18:03 (permalink)
    Thanks for that link, Pinkie. It is very informative and I have bookmarked it for future use.
    #27
    lleechef
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    RE: Deep Frying Oil 2006/06/27 19:52:35 (permalink)
    In all the restaurants that I cheffed in, I always bought Sysco fryer oil.....a basic vegetable oil and suitable for frying just about everything. Several times I have topped a steak with onion "strings", coated with rice flour and fried in peanut oil. At home I use canola. In France I used 3/4 safflower oil, 1/4 lard......seasoned with a couple cloves of garlic and a few bay leaves.......that was the best, but obviously not practical for a restaurant.

    I will not disagree that fried foods are generally not good for your health. Consumed in moderation I don't think they're lethal, either. We RARELY eat anything fried but there are those times when panko-breaded halibut is a MUST!
    #28
    Davydd
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    RE: Deep Frying Oil 2006/06/27 20:14:02 (permalink)
    Moderation and portion control is the key to eating. Simply put, eat no more than you need to maintain and you could eat anything. Saying that, it IS a hard thing for me to do. I just like to eat. Of course I cannot give up my deep fried breaded pork tenderloin sandwiches.
    #29
    UncleVic
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    RE: Deep Frying Oil 2006/06/27 21:28:28 (permalink)
    I've always used GFS extended life cheap oil. Worked great! I beleive it was vegetable, but dont quote me on that one..

    As for all the health fanatics.. Do you eat deep fried foods everyday? Jeesh, sounds like a lifes cause for you guys. I'd be more worried about the chemicals and hormones they inject into the livestock, or chemicals added and used during the production of vegetables. Even for those eating healthy, if your cooking with Olive Oil, and it's not labeled organic, your in for the shock of your life. These oils have more concentrated chemicals in them then you could shake a stick at... (Take 12lbs of olives and squeeze them to make a bottle of oil... Picture how much pesticide was used on them 12lbs that was absorbed into the fruit)...

    #30
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