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1 20th July 04:51
larry autry
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Default Deep Fryer-- oil or shortening?


Health issues aside, and against her better judgement, my wife
got me a deep fryer for Christmas. I've only used a couple of
times on some small dishes but so far it does not seem to
perform as I had hoped. The food tastes great, but has a more
oily surface than I expected. I'm using canola (****seed) oil
-- my son-in-law's mother uses shortening in her's. Not
withstanding health considerations, does shortening perform
better? It's not like we plan on having a lot of deep fried
meals.


Thanks all.

--
Larry Autry
Manchester, MO USA
larry<dit>autry<at>charter<dot>net
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2 20th July 04:51
tony
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Default Deep Fryer-- oil or shortening?


My favourite breakfast cereal of all time is - Golden Honey Pissflaps.
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3 20th July 04:51
dave fawthrop
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Default Deep Fryer-- oil or shortening?


| Health issues aside, and against her better judgement, my wife
| got me a deep fryer for Christmas. I've only used a couple of
| times on some small dishes but so far it does not seem to
| perform as I had hoped. The food tastes great, but has a more
| oily surface than I expected. I'm using canola (****seed) oil
| -- my son-in-law's mother uses shortening in her's. Not
| withstanding health considerations, does shortening perform
| better? It's not like we plan on having a lot of deep fried
| meals.

Not sure what shortening is :-(
We have beef dripping <hard at room temperature>, lard <pig fat, soft at
room temperature> and oils by the dozen. Lard is not suitable for deep
frying.

The key to deep frying is to get the fat/oil *hot* before putting the food
in. Test the temperature by putting a small amount of food in the
fat/oil, it *must* bubble.

Real chips must be fried in Beef dripping anything else is sacrilage.
<ducks and runs>

Dave F
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4 20th July 04:51
reid
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Default Deep Fryer-- oil or shortening?


Following up to Larry Autry

I use olive oil. Shortening is animal fat, right? What we call
lard?

Temperature is probably a big issue, I wonder if this machine
holds a high temperature?
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
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5 20th July 04:51
graham
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Default Deep Fryer-- oil or shortening?


Sunflower oil is what we use. A Dave says - get it hot, and do small
batches.

Graham
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6 20th July 04:51
david wilkinson
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Default Deep Fryer-- oil or shortening?


If the food comes out oily, the most common cause is that the oil isn't
hot enough. Even if it's up to temperature when you start, the sudden
addition of lots of (relatively) cool food can cause the temperature to
drop quite considerably. When cooler, the oil gets absorbed into the
surface of the food and you end up with that oily feel in the end result.

Make sure you don't try to fry too much in one batch to avoid cooling
the oil down too much.


I tend to use corn oil, which produces acceptable results. I've never
tried ****seed.

As Dave F. invariably points out, beef dripping is indeed the bees knees
for chips, but other oils do produce perfectly acceptable results and
are more practical if you want to fry a variety of things. Also most
electrical deep fryers I've seen claim to be unsuitable for use with
fats that are solid at room temperature and insist you use oil.

Dave W.
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7 20th July 04:51
malcolm loades
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Default Deep Fryer-- oil or shortening?


In message <bu8eih$re1$1$8302bc10@news.demon.co.uk>, David Wilkinson
<davidw@avenida.co.uk> writes


As is covered by another thread I received a thermometer for Christmas
which gets inserted into everything - well, nearly everything!

I tested my deep fat fryer (Moulinex) with it and found that the dialled
temperatures were not accurate. The 90c setting heated to 118c and the
190c setting only heated to 180c. I've now re-calibrated the dial.

I'm not sure what Moulinex say about fats which are solid at room
temperature but I use beef dripping in mine. When I switch it on it's
only until the thermostat clicks in at the lowest possible setting.
Once the dripping has melted I increase the temperature to what I need.

Food which isn't suitable for deep frying in beef dripping I do in
sunflower oil in my wok. I've just got to have my chips fried in beef
dripping, rationing myself to them once every 14 days or so. My
cholestorol level is 5.5 so I feel I can indulge myself in this little
luxury :-)
--
Malcolm
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8 20th July 04:51
larry autry
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Posts: 1
Default Deep Fryer-- oil or shortening?


From Web Definition on Google: Shortening (solid) - "A solid
fat made from refined vegetable oil that has been partially
hydrogenated and whipped." We use it for cooking and making
pie crusts and cake frosting.

Crisco is far and away the most popular brand. Lard is used by
a minority of people and I have never heard of beef drippings
except here on this newsgroup. Lard is still available, but I
wouldn't even know where to buy beef drippings (or want to).
If I'm going to get fat it will be on carbos and sugar.
I do agree that food cooked in animal fat definately has a
better taste. My mother cooked with lard (and bacon grease on
occasion) when I was a child. Everything tasted yummy and all
was well with the world.

Although not measured, the oil temperature seems to be
accurate enough because the recommended cooking times are
close. The chips I made were nicely browned and tasty. It's
very convenient to cut up a potato and just toss it in.


--
Larry Autry Manchester, MO USA
larry<dit>autry<at>charter<dot>net
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9 20th July 04:51
phil c.
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Default Deep Fryer-- oil or shortening?


How times change! A friend of mine's mother used to pour the bacon fat
over his food to avoid wasting the goodness. As a child I thought
bread and dripping was disgusting. Suddenly it seems strangely
attractive - probably because I know it's bad for me.

Some old Chinese recipe books recommend using lard to fry everything.
I suppose that was the obvious fat in a pig-rearing nation. Sounds
good to me.
--
Phil C.
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10 20th July 04:51
s viemeister
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Default Deep Fryer-- oil or shortening?


In the US, it usually means hydrogenated vegetable oil.

A suitable thermometer should confirm that (or not).

Of course, if the items being added are too cold and/or too many at a time,
it will lower the temp quite a bit.

Sheila
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