Turkey Oil Strainer
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.Here is the one that can be ordered from The Bass Pro Shop.
http://www.basspro.com/servlet/catalog.TextId?hvarTextId=63917&hvarTarget=search&cmCat=SearchResults Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance. Jack R.. |
Jack
Nov 20
2006
|
| Unhealthy oil, so has to taste good. One of the highest smoke points of all
cooking oils. Why it is the only cooking oil used on a submarine. |
Calif
Nov 21
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| I have a friend who does that - I have to admit, good fried turkey
is...well,,,,good. :>) |
Short
Nov 21
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| I don't do fried turkeys, preferring the rotisserie, but I do leave the
deep fryer, with oil, in the garage. I strain the oil about every third
use, and throw it out when it gets looking too dark, maybe once a year.
Like you, I've never had a problem, and no one's ever complained or died. |
JohnH
Nov 21
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| The salt sticks to them greasy fries right well! |
JohnH
Nov 21
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| On 20 Nov 2006 10:08:15 -0800, basskisser penned the following well |
Gene
Nov 20
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| So how many times do you reuse your oil, and how long does it last in
the fridge? |
basskisser
Nov 20
|
| http://www.youtube.com/watch?v=aqemKVTf_38 |
Reginald
Nov 20
|
| Everything you ;have always wanted to know about used cooking oil, but
were afraid to ask:
http://www.srcsd.com/pdf/fog-deepfry.pdf |
Reginald
Nov 20
|
| Ops - wrong address :-) Jack Redington wrote: |
Jack
Nov 20
|
| This was ment to go to someone who had inquired about how I fry Turkeys
and how to clean the oil after use. It was posted here due to operator
error :-) Capt Jack R.. |
Jack
Nov 20
|
| Capt Jack R.. |
Jack
Nov 20
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| Even so, it provided a lot of useful information..... tnx... |
Gene
Nov 20
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| Why not just use a large funnel purchased from wallyworld for a buck with a
coffee filter inside? |
Nov 20
|
| So I guess I shouldn't leave the oil in the deep fryer for a couple years
at a time, huh? And the garage wasn't the best place to keep it? Oh my. |
JohnH
Nov 20
|
| (JimH)<wrote>
Why not just use a large funnel purchased from wallyworld for a buck
with a coffee filter inside? Another typical knee jerk response from Jim H.
Everyone knows you're supposed to use an oil filter.
Sorry I couldn't resist. :) Happy Thanksgiving. UD |
capuglydan
Nov 20
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| ROTF!! Happy Thankgiving to you and your family also! ;-) |
Nov 20
|
| Oopsmake that "Thanksgiving". |
Nov 20
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| Could you explain "refrigrate"? Is that an engineering term? |
Dan
Nov 21
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| Because it takes all day to get the oil filtered. The filter sticks to the
side of the funnel and only the small 1" or so at the bottom allows oil
transit. Maybe a Fram filter in line would do the job? |
Calif
Nov 21
|
| You can not leave the oil in the kettle, as then you can not use it for the
main purpose of boiling / steaming crabs. |
Calif
Nov 21
|
| Well Thank you Gene. If you ever what to know the whole process (with many tips on how not to
start a large fire let me know :-) The key is knowing where the dangers
are. Partially frozen turkey, oil overflow, thus hitting the burner and
water are not your friends with oil is this hot.. And never in a
enclused or covered area. Makes one heck of a good tasting bird. Cheers: Capt Jack R.. |
Jack
Nov 21
|
|
I've deep fried several turkeys over the years, but haven't had this
'oil' problem. I will use the oil several times, until it's turning
brown. Also, I always make sure to cook a batch of fries after deep
frying turkey or wings. Seems to help clean the oil of odors/taste. If you want greasy french fries, keep the temperature below 250 degrees.
That's pretty much guarantee greasy fries. Actually cooking anything
in oil at low temps will make it greasy. Took me years to figure this
one out and it was an accident when I did this with a batch of fries. -Jim |
Boaterdude
Nov 20
|
| That is basically what this is, But the filter is a little less fine as
is a coffee filter. These funnels come with a metal spreader that keeps
the filter from folding over as the oil is passed threw. For a few bucks
it is worth it. Capt Jack R.. |
Jack
Nov 21
|
| Capt, keep in mind that peanut oil is one of the most unhealthy oils to
use. I think it is pushed so much due to the high flashpoint (although
I don't know what that temp is off hand). I only use Canola oil and
cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll
start smoking, and at that point, it's no good. -Jim |
Boaterdude
Nov 20
|
| I just keep it in the garage in the corner. Never had any trouble with
it going bad. I am sure someone will have thier objection to this and
some valid reasons. But it has worked for me for about 8 years and about
14 fried Turkeys. I uasually do one at Thanksgiving and one at
Christmas. We alternate these holidays between Here in Atlanta and were
we hail from in St.louis. I keep a additional frying setup at my Moms in
St.Louis. Capt Jack R.. |
Jack
Nov 21
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| How do you store your oil in between uses? Do you refrigrate it? |
basskisser
Nov 20
|
| well considered thoughts to the readers of rec.boats:
It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food. That is what has happened when you get a soggy french fry.
|
Gene
Nov 20
|
| > well considered thoughts to the readers of rec.boats: |
Reginald
Nov 20
|
| Even if refrigerated? I know that it is standard procedure to save and
reuse the oil, I just don't know how or when. It would be quite
expensive to buy new oil for each turkey you fry! I'm smoking mine over
cherry wood. |
basskisser
Nov 20
|
| penitration and not be as good. What does this mean? |
Boaterdude
Nov 19
|
