P
Paco's Tacos
Guest
I've directed this question to you, as you are one of the very few posters
here who openly professes to using a deep fryer!
What kind of "mileage" do you get from peanut oil? In the "commercial
Italian dressing" thread you mentioned that peanut oil is cheaper to use
than canola oil, but then further on state that peanut oil is $8.00/gal.
where you are. Here, it's about $9.00, whereas canola or veg. can be found
on sale @ $5.50 - 6.00. But, I only get 3, maybe 4 uses out of the canola
oil, before it starts to foam and develop a strong, lasting odor when in
use. And that's just frying mainly french fries, onion rings, and the like,
not meats, such as chicken, which I know degrades the oil quickly. I strain
the oil through cheesecloth and store it in the fridge. Thanks in advance!
If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated!
here who openly professes to using a deep fryer!
What kind of "mileage" do you get from peanut oil? In the "commercial
Italian dressing" thread you mentioned that peanut oil is cheaper to use
than canola oil, but then further on state that peanut oil is $8.00/gal.
where you are. Here, it's about $9.00, whereas canola or veg. can be found
on sale @ $5.50 - 6.00. But, I only get 3, maybe 4 uses out of the canola
oil, before it starts to foam and develop a strong, lasting odor when in
use. And that's just frying mainly french fries, onion rings, and the like,
not meats, such as chicken, which I know degrades the oil quickly. I strain
the oil through cheesecloth and store it in the fridge. Thanks in advance!
If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated!