Do You Deep Fry?

[Shining Wizard]

Sure, deep frying makes you dead.
It makes you worship at the altar of dark arts.
Deep frying hates your fashion sense.
Deep frying is the banished nephew of Satan himself.

So, do you deep fry?
I think if you use very clean, very good oil and you don’t deep fry all the time, it can make a great delicious technique.
The trick is to get the oil very hot, and the food is fried very quickly. Then you can keep it crispy and warm in a low oven.

Works well for me, and I insist that some dishes need this technique.

What say you?

 

[taxlady]

I have done a little bit of deep frying in the past. I do enjoy deep fried foods, but I don't deep fry at home. I think about doing it once in a while, but it uses a fair bit of oil and I don't know what do do with the used oil. Sure, I could use it again, but eventually it has to go. I don't want in my drains. How do I put it in the garbage without using otherwise recyclable plastic or a recyclable can?

 

[pictonguy]

Well, of course, I cook in a restaurant, so that's a given. I also have one for home as well and do deep fry on occasion. It's actually a dry cooking method, which freaks people out a little, lol.

I have this unit made by breville and I've had it for about 10 years and it's worked great and a few of my friends who have purchased one on my recommendation, love it.

I only use either beef tallow or pork lard as does the restaurant I work in and switched from refined vegetable oils about 20 years ago.

 

[Shining Wizard]

The absolute trick is to keep it clean. You can use oil a few times, but you will know when it’s going rancid. Time to get new oil.
Yes, keeping new oil is expensive. But maybe wait until you can afford new oil instead of cooking in old garbage. I’m looking at you, fast food joints.

 

[pictonguy]

The absolute trick is to keep it clean. You can use oil a few times, but you will know when it’s going rancid. Time to get new oil.
Yes, keeping new oil is expensive. But maybe wait until you can afford new oil instead of cooking in old garbage. I’m looking at you, fast food joints.

The oil should be filtered after each use and after it's cooled of course, and cheesecloth works well, then put in an airtight opaque container and ideally refrigerated or in a cool place and if using a refined seed oil then I would recommend that you use fresh oil or at best use it one more time and then dispose of it.

The best way to dispose of used home oil is to contact a local restaurant and ask them if you could piggyback on their recycling program. Most chefs and owners don't mind considering they are getting paid for their used oil, just an option to try.

 

[Rocklobster]

We deep fry every once and a while. Never usually anything big, just a side of finger foods or egg rolls, etc. It's just my wife and I so we don't do much at any time. I have this fryer called the Grandpappy. There is a smaller version called the Fry Daddy. It uses about 3 cups of oil and heats to 350. When I am done using it, I let it cool overnight and then filter the oil using a food grade filter and a larger measuring cup. Give the machine a quick wash and pour the oil back in. I use avocado oil or beef tallow I render at the shop. It has a tight fitting lid so I snap that on and put the whole thing in the freezer until I need it again. The chord disconnects so it goes into the utility drawer. There is a fill line inside to top it up. Every few uses I'll chuck the oil and start over. Especially if I used it for fish or onion rings..lol. Works good for me. When the weather is decent I have a table just outside the kitchen door on the back deck where I'll use it.

 

[Roll_Bones]

I have two Fry Daddy's and one Fry Grandpappy. Does that answer the question?
We have an air fryer. It gets rarely used.
I deep-fry at least twice a week or more.

 

[Rocklobster]

I have two Fry Daddy's and one Fry Grandpappy. Does that answer the question?
We have an air fryer. It gets rarely used.
I deep-fry at least twice a week or more.

They are very handy. It’s the whole system that I like. Portability, easy cleaning, storage, etc. i’ve had bigger ones and they were a hassle to maintain. So much so, that I rarely used them after a while.

 

[dragnlaw]

When the weather is decent I have a table just outside the kitchen door on the back deck where I'll use it.

The biggest reason I don't deep fry - house stinks for days. Clean oil or not! Last time I think was probably about 2017 or so when I made stuffed and battered jalapeno's with shrimp.

 

[dragnlaw]

Are any of those fryers capable of filtering the smell?? Doesn't have to be perfect but at least to where you don't smell it for days on end?

 

[thymeless]

Once or twice a year I'll deep fry. More likely to shallow fry or pan fry.
I have a good extraction hood that vents outside so smells are not a problem for me

 

[pictonguy]

Are any of those fryers capable of filtering the smell?? Doesn't have to be perfect but at least to where you don't smell it for days on end?

Outside is best if you have that option, but yeah, that is the downside for sure. I always deep fry outside.

 

[Meryl]

The biggest reason I don't deep fry - house stinks for days. Clean oil or not! Last time I think was probably about 2017 or so when I made stuffed and battered jalapeno's with shrimp.

That's probably about the last time I used my deep frier, too. Come to think of it, I don't even remember where it is! I don't wanna know, anyway.

 

[dragnlaw]

Never had a deep fryer. Used a large pot and a basket (from somewhere?) that had a hook on the far side for hanging the contents above what ever liquid was in the pot. The handle was detachable. I stored them together at the back of the pots & pans cupboard. The oil was saved in a large jar to the fridge.
I liked them, may even still have them in storage somewhere. Filter, pour out the oil, wash the pot and basket. Done.
sort of felt that dedicated thing was awkward to use, clean, store.
But the things that DID interest me was being able to set a temperature, close a lid.

 

[jennyema]

I used to have a Fry Baby but I threw it away.

I never deep fry but I shallow fry maybe once a year.

I don’t eat fried food very often but when I do it’s from a restaurant

 

[Andy M.]

I deep fry occasionally. I use a LeCrueset pot. I'll fry empanadas, wings, Tater Tots, onion rings (once).

 

[Rocklobster]

Outside is best if you have that option, but yeah, that is the downside for sure. I always deep fry outside.

I place my fryer on an old cookie sheet that I put on the top of my range and turn the exhaust fan on high. When I am done I carry the fryer by the handle and put it on the table outside on the deck to cool.

 

[dcSaute]

ref 'what to do with the oil' - vegetable oils can be composted . . .

Is Vegetable Oil Biodegradable? - Thinking Sustainably

Since the use of vegetable oil is so popular, many are concerned about how this impacts our environment.

www.thinkingsustainably.com

 

[pictonguy]

I place my fryer on an old cookie sheet that I put on the top of my range and turn the exhaust fan on high. When I am done I carry the fryer by the handle and put it on the table outside on the deck to cool.

Yeah, I rarely deep fry in the winter at home, don't have the exhaust system to make inside work for me.

Do you use your commercial kitchen for deep frying inside?

 

[HeyItsSara]

nope