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Old 11-14-2018, 05:40 PM   #11
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Lard...hehehe. Crisco lard. I bought a container years ago. Never used it all up.
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Old 11-14-2018, 07:16 PM   #12
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Quote:
Originally Posted by caseydog View Post
It all depends on what you fry. If you fry a lot of breaded foods, your oil will be dirty pretty quickly, and will have to be filtered or changed.

No to mention what frying fish does to your oil.

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As I stated above, the shortening will be used exclusively for French fries. Therefore my interest lies only with that usage. ie; maximum longevity at the cheapest cost.
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Old 11-14-2018, 08:06 PM   #13
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They both will last the same, give or take..the busier you are, the quicker it will need to be changed..
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Old 11-15-2018, 11:13 AM   #14
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Roll_Bones: Only several frying /pour ? My goodness, that seems like an awfully expensive way to fry.
Its the most economical way to deep fry. I get many pours into my Fry Daddy. The container I think is 3 gallon. Not exactly sure as its in my basement. The Fry Daddy only holds about 3-4 cups of oil.
I guess I should have said multi pours.

Quote:
Originally Posted by caseydog View Post
It all depends on what you fry. If you fry a lot of breaded foods, your oil will be dirty pretty quickly, and will have to be filtered or changed.
No to mention what frying fish does to your oil.
CD
Yes, home breaded (floured) chicken ruins it the first fry. Frozen breaded chicken is not nearly as bad. This can be strained.
I have two Fry Daddy's and one is always clean and ready to use.
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Old 11-15-2018, 11:18 AM   #15
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As I stated above, the shortening will be used exclusively for French fries. Therefore my interest lies only with that usage. ie; maximum longevity at the cheapest cost.
AFAIK, Rocklobster is the only person who has responded to you who has experience with commercial frying. I'd go with his opinion.
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Old 11-15-2018, 01:54 PM   #16
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Quote:
Originally Posted by GotGarlic View Post
AFAIK, Rocklobster is the only person who has responded to you who has experience with commercial frying. I'd go with his opinion.
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Old 11-17-2018, 01:04 AM   #17
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after reading the above advise, and looking at smoking points on the www ,I have decided on using canola oil for deep frying the French fries. As I said, above, they will be the ONLY thing fried in the oil.
Thanks all
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Old 11-17-2018, 01:31 AM   #18
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Peanut oil is more expensive but is supposed to last longer than vegetable oil as a repeat frying medium as it doesn't break down as fast under heat. Something like that. It allows for higher frying temps. Not sure it that translates into a more economical frying medium.
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Old 11-17-2018, 10:51 AM   #19
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Peanut does have a higher smoke point than most oils. There are other, cheaper oils with similar smoke points. I use corn oil for deep frying. Its smoke point is well into the 400-450F range.
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Old 11-17-2018, 02:49 PM   #20
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I don't know if it's true, but I have been told that the big advantage of peanut oil is that it doesn't pick up the flavour of the food fried in it, not even fish.
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