Want to put new oil in the deep fryer, its got two baskets and holds maybe 6 ltrs oil. The web suggests peanut oil, not even sure haw to get the old oil out, doesnt seem to have a tap, guess you just use a jug, any suggestions. Thanks in advance
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Want to put new oil in the deep fryer, its got two baskets and holds maybe 6 ltrs oil. The web suggests peanut oil, not even sure haw to get the old oil out, doesnt seem to have a tap, guess you just use a jug, any suggestions. Thanks in advance
Our 'Club' deep fryer gets treated to dripping. Probably not the healthy option, but you're going to wake up dead at some stage, so may as well go out eating something tasty. Everything goes through it. Spud chips, chick nibbles,drumsticks, sausages, diced up steak, seafood, onions,yams, porkcrackling, chicken necks...........
Siphon (not when hot).
Aaa, yes, siphon, thanks rushy, didnt think of that, but I dont want a mouth full of oil to get it started, so where do I get a cheap siphon, bearing in mind that our treasurer is a bit tight (good bugger, but wants receipts and boring stuff like that)
Rice bran oil plus a couple of tubs of dripping :thumbsup:
Castrol gtx
Use a clear 6-16mm hose cut long enough to go from bottom of fryer over the edge and down to the floor.Quote:
Originally Posted by doubleRB
stand upright and suck on hose watching it fill towards your mouth,within a inch or two of mouth rempve from mouth and block with thumb, lower thumb and hose to recepicle that is lower that the bottom of fryer and release thumb.
Shit the bed you just drained the fryer!.
You mean Castro R . Yum yumQuote:
Originally Posted by northdude
I'd get a female to do it!:O_O:Quote:
Originally Posted by veitnamcam
That would never get the "job" done Maca......You are married yes?Quote:
Originally Posted by Maca49
Mmmmm, and then sneak in, clean it out properly, clean up the mess on the floor, then congratulate her on doing it well:O_O:Quote:
Originally Posted by Maca49
Oraki I know Maca for the disgusting old bugger that he is. He was insinuating that it was better to have a female sucking on the pipe.Quote:
Originally Posted by oraki
You don't need to suck it. Just lower into the fryer (cold of course) until the end is an inch or so from the surface. Block with your thumb and lift out and over the side to the bucket where it's to be drained. Release thumb.
Fill fryer with goose and/or duck fat. Cook chips. Feed to Tom.
And the mates that Tom invites over.Quote:
Originally Posted by Tommy
Yip, being 5'nothing, that went straight over my head, plus the tea totaling, church going clean as lad that I am, I still don't 'get' itQuote:
Originally Posted by Rushy
Church going clean as lad huh? So you think the missionary position is for the Englishman at the front of the church in the Congo?
That works too but you have all the oil/fat running down the outside of the hose aswell so could be messy.Quote:
Originally Posted by Tommy
Another for Rice Bran oil good for chips & fish. Can get it in 3L
Just gotta be careful and draw the hose through a tea towel. I always make a mess anyway hahaQuote:
Originally Posted by veitnamcam
Isn't it?????Quote:
Originally Posted by Rushy
Well you wouldn't want to be Blowing It!Quote:
Originally Posted by Rushy
Only one thing to fry in to keep the standard high. Beef dripping. End of story.
Just ask Harry Ramsden
Well you must definitely be married haha.Quote:
Originally Posted by veitnamcam
If it's a commercial type you should be able to pull a panel off the front and a tap will be there. I recommend peanut oil, it's pretty forgiving with temperature and doesn't have a lingering smell.
technically your frying medium will start to degrade (oxidise) the moment you first use it. Degraded medium boils/burns/smokes at a gradually decreasing temperature. Topping up such fat with new fat will degrade it all. That's why commercial dryers replace the medium regularly.
Regular filtering helps (commercial fryers every night in some establishments though weekly is minimum).
Keep the oil/fat well covered/sealed and cool as possible in between uses. Walk in cooler?
Personally I liked chefade or frygold. Not cheap though. For home roasties the boys are dead right; horse or goose fat.
Fryers. Not dryers. Sheesh
:oanyone ever tried penguin fat???just askinQuote:
Originally Posted by Pengy
Who the hell is Harry RamsdenQuote:
Originally Posted by Pengy
In Pengy's case there is plenty of it Kotuku so you may be on to something there.Quote:
Originally Posted by kotuku
If you eat fish n chips but never heard of Harr R, then you be a bloody heathenQuote:
Originally Posted by Rushy
Quote:
Originally Posted by Rushy
Up ya kilt!
Almost as old as NZ :thumbsup:
Is starting to wilt.Quote:
Originally Posted by Pengy
If health and taste is a consideration then go to a vegetable oil like canola. Generic vegetable oil in Aust and NZ is usually 100% canola also. Change it after every 10 hours of frying.
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Roughly 1% of the population are allergic to peanuts. Just something to take into consideration regarding peanut oil.
Mrs is on this coconut oil bandwagon, it hardens up when cold like dripping and has a high smoke point, aparently its healthier for you. Doesn't leave any taste on food.