PING Omlet, re: peanut oil

"Paco's Tacos" <[email hidden]> wrote in message
news:vLnai.262$c45.61@trndny06...

Quoted message said:

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! :-)

When we used to deep fry a lot, we always used peanut oil. It tolerates a
high temp without breaking down, and it takes repetitive uses. In the recent
past it has become expensive, so we don't use it anymore.
Most Asian restaurants that deep fry a lot use soybean oil. This is fairly
cheap, I'm told.
There is at Costco a restaurant type oil that they sell in 5 gal. containers
that is supposed to not taste, heat, and not break down.
If anyone has experience with this I would sure like to hear it.

Kent

In article <vLnai.262$c45.61@trndny06>, "Paco's Tacos" <[email hidden]>

Quoted message said:

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!

There are those that believe that deep frying = high fat consumption.
Done properly, it just isn't true. ;-)

Quoted message said:

What kind of "mileage" do you get from peanut oil?

Depends on what I am cooking and how I treat the oil.
If I let it cool and filter it thru one of those washable coffee filters
then stick the whole pot in the 'frige (fry daddies come with a pot
cover), I can get 5 or 6 fryings out of it. It only holds 4 cups so not
much gets wasted.

Quoted message said:

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 is that Canola or Veg per gallon price?
I've not seen it sold in gallons. It's generally about $3.00 per quart
which makes it $12.00 per gallon.

Quoted message said:

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!

Since I've never used the other oils to deep fry...
but properly kept peanut oil has a good long life for me if I filter it.
I've never seen it get foamy, it just starts to develop a slightly "off"
flavor.

Oddly enough, using it to fry bacon extends it's life. A guilty little
secret. <G> But that will affect the flavor of your food too.

Quoted message said:

If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated! :-)

Properly deep fried stuff is not something I consider to be unhealthy. I
don't do it as often as I used to, but I feel no guilt about it. It
helps that I'm an Atkins-type person. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Kent said:

Quoted message said:

If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated! :-)

When we used to deep fry a lot, we always used peanut oil. It tolerates a
high temp without breaking down, and it takes repetitive uses. In the recent
past it has become expensive, so we don't use it anymore.
Most Asian restaurants that deep fry a lot use soybean oil. This is fairly
cheap, I'm told.
There is at Costco a restaurant type oil that they sell in 5 gal. containers
that is supposed to not taste, heat, and not break down.
If anyone has experience with this I would sure like to hear it.

Kent

So would I.
It'd give me an excuse to finally visit Costco.
I've never shopped there. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Kent said:

"Paco's Tacos" <[email hidden]> wrote in message

news:vLnai.262$c45.61@trndny06...

Quoted message said:

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!

Quoted message said:

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!

Quoted message said:

If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated! :-)

When we used to deep fry a lot, we always used peanut oil. It tolerates a
high temp without breaking down, and it takes repetitive uses. In the recent
past it has become expensive, so we don't use it anymore.
Most Asian restaurants that deep fry a lot use soybean oil. This is fairly
cheap, I'm told.
There is at Costco a restaurant type oil that they sell in 5 gal. containers
that is supposed to not taste, heat, and not break down.
If anyone has experience with this I would sure like to hear it.

If it is HYDROGENATED, DO NOT buy it.

Quoted message said:

Kent

--Bryan

Omelet said:

In article <vLnai.262$c45.61@trndny06>, "Paco's Tacos" <[email hidden]>

Quoted message said:

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!

There are those that believe that deep frying = high fat consumption.
Done properly, it just isn't true. ;-)

Quoted message said:

What kind of "mileage" do you get from peanut oil?

Depends on what I am cooking and how I treat the oil.
If I let it cool and filter it thru one of those washable coffee filters
then stick the whole pot in the 'frige (fry daddies come with a pot
cover), I can get 5 or 6 fryings out of it. It only holds 4 cups so not
much gets wasted.

Quoted message said:

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 is that Canola or Veg per gallon price?
I've not seen it sold in gallons. It's generally about $3.00 per quart
which makes it $12.00 per gallon.

Canola and soybean are BAD TASTING. You can get soybean (vegetable)
here for $6/gal, but why?

Quoted message said:

Quoted message said:

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!

Canola tastes bad from the get go.

Quoted message said:

Since I've never used the other oils to deep fry...
but properly kept peanut oil has a good long life for me if I filter it.
I've never seen it get foamy, it just starts to develop a slightly "off"
flavor.

Oddly enough, using it to fry bacon extends it's life. A guilty little
secret. <G> But that will affect the flavor of your food too.

I do that too. Well, I fry bacon in peanut oil. You can't fry good
bacon starting from a dry pan.

Quoted message said:

Quoted message said:

If anyone else would like to "come out of the closet" and confess to deep
frying, your input would also be appreciated! :-)

I've been "out" for years.

Quoted message said:

Properly deep fried stuff is not something I consider to be unhealthy. I
don't do it as often as I used to, but I feel no guilt about it. It
helps that I'm an Atkins-type person. <G>
--
Peace, Om

--Bryan

In article <[email hidden]>,

BOBOBOnoBO(R) fka Food Snob said:

Quoted message said:

Oddly enough, using it to fry bacon extends it's life. A guilty little
secret. <G> But that will affect the flavor of your food too.

I do that too. Well, I fry bacon in peanut oil. You can't fry good
bacon starting from a dry pan.

Remember Bryan, I deep fry bacon any more. :-)

It's one helluva lot faster and less messy than pan frying.
It takes 2 to 3 minutes in the deep fryer and cooks more fat out than
pan frying, and I don't end up having to go over the glass top 2 or 3
times with glass cleaner to get all the grease spatter.

Here is a jpeg of some bacon I deep fried. As you can see, it's anything
but greasy. Served with two pan steamed duck eggs and some gingered
carrots with sesame seeds, I often serve some kind of veggie (or small
salad) with breakfast food:

http://i11.tinypic.com/2dtwytx.jpg

So the bacon does not lay flat... who cares?
The bacon fat cooks out into the deep fryer so you end up with a mix of
peanut oil and bacon fat.

Once, when I was doing a large batch (pre-cooking bacon to make bacon
stock for beans), I had to actually bale the deep fryer into a hastily
cleaned dog food can! If the oil level rises too far above the fill
line, it'll overflow.

I've only made that mistake once. It's messy to clean up.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Thanks Om, Kent, Bryan. Think I'll give the peanut oil a try in the deep
fryer. It's not real common around here, mostly sold in pint and quart
bottles, but Wal-Mart has it in gallon and 3 gal. sizes for turkey fryers.
Yes, that $5.50 - 6.00 for canola/ veg. oil is per gallon. That size is
carried in both supermarkets. Costco isn't much of an option - nearest is
70+ miles, one-way.

P.S. Om, on a totally different note, I whole-heartedly agree with your
stance on arming oneself and admire your tenacity in defending your
viewpoint. In this state, we have very limited laws regarding
gun-ownership, federal laws notwithstanding. State-level background checks,
no guns in schools or in court. That's pretty much it. Oh, and no loaded
rifles in vehicles during deer season (loaded sidearms are okay!) We also
have one of the lowest violent crime rates in the nation.

In article <JJJbi.5616$c45.1323@trndny06>,

Paco's Tacos said:

Thanks Om, Kent, Bryan. Think I'll give the peanut oil a try in the deep
fryer. It's not real common around here, mostly sold in pint and quart
bottles, but Wal-Mart has it in gallon and 3 gal. sizes for turkey fryers.
Yes, that $5.50 - 6.00 for canola/ veg. oil is per gallon. That size is
carried in both supermarkets. Costco isn't much of an option - nearest is
70+ miles, one-way.

Cool. Let us know how that turns out... :-)
I hope it works for ya! I really do like that oil.

I've never yet used it for the skillet, but am considering trying it for
steaks and pork chops. Speaking of which, I need to get some chops out
of the freezer for lunch.

Quoted message said:

P.S. Om, on a totally different note, I whole-heartedly agree with your
stance on arming oneself and admire your tenacity in defending your
viewpoint. In this state, we have very limited laws regarding
gun-ownership, federal laws notwithstanding. State-level background checks,
no guns in schools or in court. That's pretty much it. Oh, and no loaded
rifles in vehicles during deer season (loaded sidearms are okay!) We also
have one of the lowest violent crime rates in the nation.

I appreciate it babe, but I've been trying very hard to restrict that to
the "Why?" thread in the interest of a civilized debate. :-)

Why don't you join us?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Quoted message said:

Quoted message said:

P.S. Om, on a totally different note, I whole-heartedly agree with your
stance on arming oneself and admire your tenacity in defending your
viewpoint. In this state, we have very limited laws regarding
gun-ownership, federal laws notwithstanding. State-level background
checks,
no guns in schools or in court. That's pretty much it. Oh, and no
loaded
rifles in vehicles during deer season (loaded sidearms are okay!) We
also
have one of the lowest violent crime rates in the nation.

I appreciate it babe, but I've been trying very hard to restrict that to
the "Why?" thread in the interest of a civilized debate. :-)

Yup, duly noted. ;-)

Quoted message said:

Why don't you join us?
--
Peace, Om

Well, as much fun as it sounds, I barely have the time to follow the
conversation, let alone participate! Gotta make hay while the sun shines,
ya know? Winter lasts a loooong time around here, so it's busy, busy time
now. Besides, most of your debate is with Canadians, what's the fun in
that? ;-)~ (Before anybody starts, DW's family is from Canada, eh!)

In article <2z1ci.4513$4t5.4184@trndny07>,

Paco's Tacos said:

Quoted message said:

Quoted message said:

P.S. Om, on a totally different note, I whole-heartedly agree with your
stance on arming oneself and admire your tenacity in defending your
viewpoint. In this state, we have very limited laws regarding
gun-ownership, federal laws notwithstanding. State-level background
checks,
no guns in schools or in court. That's pretty much it. Oh, and no
loaded
rifles in vehicles during deer season (loaded sidearms are okay!) We
also
have one of the lowest violent crime rates in the nation.

I appreciate it babe, but I've been trying very hard to restrict that to
the "Why?" thread in the interest of a civilized debate. :-)

Yup, duly noted. ;-)

Quoted message said:

Why don't you join us?
--
Peace, Om

Well, as much fun as it sounds, I barely have the time to follow the
conversation, let alone participate! Gotta make hay while the sun shines,
ya know? Winter lasts a loooong time around here, so it's busy, busy time
now. Besides, most of your debate is with Canadians, what's the fun in
that? ;-)~ (Before anybody starts, DW's family is from Canada, eh!)

I know. I tend to post WAY too much!

I generally restrict my gun talk to tx.guns and misc.fitness.weights.

There are those regulars on mfw that consider dogs and guns to be "on
topic". <G>

It's a really weird list sometimes, but educational and highly
entertaining. It's a lot funnier if you've been there long enough to
know some of their history.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson