Seeing as how were on the cooking buff????

Grunter

Grunter

New member
Just broke down and bought a deep frier. The question is which oil you prefer and why. /ubbthreads/images/graemlins/confused1.gif

I bought a 2 gal jug of "Cajun Injector" and fryed up a batch of wings. I was not impressed with the flavor it imparted. /ubbthreads/images/graemlins/frown.gif They were cooked perfectly but had a wierd aftertaste. I think its a peanut based oil.

Id like a lite, mild mannered oil for the birds and fish I'm cooking and would appreciate your thoughts.



Thanks in advance, /ubbthreads/images/graemlins/grinning-smiley-003.gif Dave
 
Rotilla 1 15W 40 /ubbthreads/images/graemlins/grin.gif

All kidding aside, peanute oile by far...the trick is to keep cooking with it. Once it has cooled off after cooking, skim off the "junk" and poor it through a strainer. Strainer needs to be the equiviance of panty hose in density. The more you cook with it the better...but I wouldn't use the oil you used to cook the wings in with anything else but cajun seasoning...ie fry fish in peanut oil, only fry fish in that oil, fry turkey with cajun seasoning, fry turkey again with cajun seasoning.
I'm not certain, but a slight flavoring may cross over and I would hate for you to ruin 20 pounds of fish with cajun flavored oil /ubbthreads/images/graemlins/shocked.gif.
 
Peanut oil here also. Try to keep it below 375 after that it starts to go up fast and you will have a mess on your hands. Also agree with the flavors carrying over, nothing like a deep fried turkey that tastes like sardines. Trust me I know /ubbthreads/images/graemlins/grin.gif
 
Mobil 1, It can handle the higher temps. /ubbthreads/images/graemlins/smile.gif /ubbthreads/images/graemlins/smile.gif

PEANUT OIL, by all means.
 
Dave,

Ditto on the watching out for it getting too hot. If you just bought a cooker, I'd guess it came with a light-weight aluminum pan to cook in. If so, trash it and get yourself a cast iron pot to cook in on top of your cooker. The heavier cast iron will be easier to regulate the heat with. Light-weight pans that come with many propane cookers are too heat sensitive and you cannot keep from running the heat up too high. Hope this helps... Good frying and happy angioplasty to you!
 
Thanks my friends,



Got a batch of game hens that are gonna get devoured tomorrow. /ubbthreads/images/graemlins/tongue.gif Think I'll give the Canola a whirl. /ubbthreads/images/graemlins/grinning-smiley-006.gif


Dave
 
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