Deep Fryer Tips??

[WDWorBUST]

I have a Cool Daddy deep fryer that I use occasionally - typically once a week - on occasion twice a week. It takes a lot of stinking oil to use the thing. I've been using vegetable oil and straining it through a coffee filter and then funneling into an old oil jug and reusing it once or twice. First - is one oil better than another? (peanut vs vegetable, etc). Second - how long is it really good for and how many times should i reuse it? We don't fry stuff a lot because we are trying to eat healthier and lose weight - however it's our "treat" meal instead of going out to eat - I'll fry shrimp at home instead of Red Lobster for example. Cleaning hasn't been too bad - but recycling the oil is what I'm really interested in doing. Thanks.

 

[Disney Ontario]

Hey. Oh Hi. I think thats what kind I have. No filter, comes with a metal scoop, to scoop the food out? If its the same, our outside of it looks scary, and don,t know how to clean it up? Any hints?
I have only done fries in mine. MMMMMMMM making me Hungry. But I know its fatning.

 

[mikesmom]

We have a large one and have been using it a couple of months. We pour the oil out and strain it - pour it back into the gallon jug the oil came in. Then I refrigerate it. We actually have 2 jugs going. We did onion rings one day and of course the smell is there even after straining. I didn't think we wanted donuts that tasted like onions so we started a separate oil jug for "sweet" items.

I don't have it handy, but I think I remember that the instruction book said you can use the oil about 10 times. Don't use it if it gets rancid.

By the way, it's not that fattening if you deep fry correctly. If that oil is really hot whne you drop the food in, the oil will cook the food instead of get absorbed. Deep fat frying is fattening when the oil isn't hot enough to make the seal and the food absorbs it.

Both vegetable oil and peanut oil are good for deep frying. Peanut oil has a higher smoking point, but usually canola oil will do fine. Olive oil has too low a smoking point for deep frying.

 

[WDWorBUST]

I think you have the fry daddy maybe? My MIL has one of those - it's black on the outside? I have the "cool" daddy which has the plastic casing and the basket is set up where once you close the lid you can then lower the basket. I don't know how you get a fry daddy clean. It's kind of like waffle makers - once you use them enough you end up with them looking pretty bad.

So - this might be a dumb question - but why do you refrigerate the oil after you use it? Does it keep longer? I actually have some oil in the thing now that I need to filter and put away. If I could do it as soon as it was done it would help....but it stays hot so long that I go on and then forget about it. How long do you think it can stay in the fryer with the lid closed unfiltered and still be good?

I had read that about the oil not absorbing if it was hot enough when you dropped the food in so I have been making sure the oil is good and hot before I add food. I even let it heat back up between different foods - which brings me to another question - do you ever fry two different foods at the same time if they require the same temperature?

I really like using it because it's so quick. And stuff like popcorn chicken tastes so much better than it does out of the microwave - I guess it seals in the juices. But I would like to make it a little more economical.

 

[mikesmom]

I refrigerate it because it does help it last longer. Oil doesn't go quick, though, unless there is some sort of protein in it, like meat scraps you forgot to strain out. I've left mine out overnight before straining because it really is too hot for several hours after.

I've done fish followed by hush puppies in the same oil. Figured they should taste the same anyway.

I don't have the fry daddy or the Cool daddy. DH wanted to try deep fry foods and we got him a Waring Pro fryer for Fathers Day. It was more expensive than a Fry Daddy, but came with different sized baskets, a safety cord, a built in thermostat, and holds a lot more. It has a Stainless Steel pan that lifts right out and can go in the dishwasher. The only part I have yo clean by hand is the heating element and the outside housing.

Hey, I just realized you are in Oklahoma, too. Leave it to us to want to talk about deep fry foods.

 

[Babboo]

Basically the oil should remain clear. When it's breaking down it will start smoking more. Once that's happened all your food will come out dark - make you think you're burning your food - just not good.

Filtering is a good idea but unless you're having to store your fryer there's no need to put the oil in the jug again - just filter and put it back in the fryer. Getting any leftover bits out will help keep it fresh.

Think about it this way - most restaurants only change their fry oil out once a week and they are using their vats non-stop at high temps day and night. Certainly a 24hr place will change a little more often (every 4 days roughly).