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Thread: Frying oil

  1. #11
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    Which fryer are you using Trypman?
    Last edited by cattoon; 04-24-2020 at 01:21 PM. Reason: Clarity

  2. #12
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    i saw on TV , a cooking show, there was a very popular restaurant that had the same oil ,from the day they opened . it was like 100yrs old.
    they just added to the old.
    just sharing

    deyers burgers in Memphis
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  3. #13
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    We use Crisco in a small deep fryer and discard after use. Thanks for the suggestions on filters etc. We have a ton of cast iron here but with the Arthritis in our hands and wrists it makes it hard to handle. I may try peanut oil and get some filters as suggested!
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    Quote Originally Posted by BIGFISHNFREAK View Post
    i saw on TV , a cooking show, there was a very popular restaurant that had the same oil ,from the day they opened . it was like 100yrs old.
    they just added to the old.
    just sharing

    deyers burgers in Memphis
    I won’t be eating at that place!!??


    Sent from my iPhone using Crappie.com Fishing mobile app
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  5. #15
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    It’s just well seasoned.....lol

  6. #16
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    How long can you keep the oil before it becomes rancid? I use mine once in most cases but if I know I'm going to cook again within a few days I'll use it again. I would cook a sliced potato to help clean the oil if using again also.

  7. #17
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    If you have room to keep in fridge or freeze it you can use it until it gets darker than you want to use. I have historically fried my fish at 375f and depending on what pot I use it can be tough to stay at 375f without overshooting. Recently I bought some Whistlestop seafood breading and they recommend 300f for deep frying. I was skeptical but I tried it and wasn’t able to tell a bit of difference in the oil in the breading vs 375f after letting it drain on a rack like I always do. I have to admit though that I stayed more toward 325 when I dropped the fish and then the temp came down to the 300 range. I let it cook until it’s golden brown and floating well.

  8. #18
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    Quote Originally Posted by cattoon View Post
    If you have room to keep in fridge or freeze it you can use it until it gets darker than you want to use. I have historically fried my fish at 375f and depending on what pot I use it can be tough to stay at 375f without overshooting. Recently I bought some Whistlestop seafood breading and they recommend 300f for deep frying. I was skeptical but I tried it and wasn’t able to tell a bit of difference in the oil in the breading vs 375f after letting it drain on a rack like I always do. I have to admit though that I stayed more toward 325 when I dropped the fish and then the temp came down to the 300 range. I let it cook until it’s golden brown and floating well.
    Yeah, for fry chicken you definitely want a lower temp,because the outside will be overcooked before the inside is done
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