deep fat fryer question,,,

emmaroids

ok i just been a gotta new fryer and after i had rammed lots of beef dripping into it i read that im not suposed to use `solid fats`ie beef dripping or olive oil??
anyone know why? cos i cant imagine chips that havent been cooked in beef dripping.
thanks.

black-saturn

No idea. I've always used beef dripping in mine and it's OK.

ManAtHome

Only thing I can think of is that you could strain the handle or basket if you try lift it when cold.

emmaroids

hmmm i thought it was so the drip tray can be removed when cold?? so why olive oil??
its one of them ones that can be taken apart for easy cleaning so i though the `hard fat` wouldent aid that but olive oil doesent set hard??

ManAtHome

Ah ah... just found the instruction book.

Apparently "butter, margarine, olive oil and animal fat is not recommended as it may cause a smoking hazard". Probably ok as long as you don't try smoking a chip...

Avoriaz

Olive oils, and some other oils, are unsuitable for deep fat frying as they smoke and burn at too low a temperature.

[Deleted User]

Hi,

ugh!! Beef dripping, I can't beleive it's not lard, :rotfl: I didn't think it was still available 'till I saw a wifie with a block in the supermarket the other day.

Eyesparky

Avoriaz wrote: »

Olive oils, and some other oils, are unsuitable for deep fat frying as they smoke and burn at too low a temperature.

I fry with olive oil all the time (usually in a deep pan). Makes really good chips and pretty healthy too (using actual potatoes not frozen things:)). No smoke, less smell and the oil plasmolyses at a higher temperature than many oils so I can use it a few more times before changing.

Avoriaz

Eyesparky wrote: »

I fry with olive oil all the time (usually in a deep pan). Makes really good chips and pretty healthy too (using actual potatoes not frozen things:)). No smoke, less smell and the oil plasmolyses at a higher temperature than many oils so I can use it a few more times before changing.

Maybe I am wrong. I pan fry with olive oil but I had always believed that it was unsuitable for deep frying.

There appears to be conflicting views and advice on this.


http://www.google.co.uk/search?as_q=olive+oil&hl=en&num=10&btnG=Google+Search&as_epq=frying&as_oq=&as_eq=&lr=lang_en&as_ft=i&as_filetype=&as_qdr=all&as_occt=any&as_dt=i&as_sitesearch=&as_rights=&safe=images

frag_2

The reason you shouldn't use solid fats is...

When you heat a liquid it begins to move, similair to the convection of air when heated.

With solid fats this does not happen as the fat only convects when fully melted and has a low viscosity.

The tempreture sensor will keep the heated element on, possibly causeing it to overheat. This is caused by the Temp sensor being separate from the element and the fat not heating up more evenly.

Take care

Frag

black-saturn

[Deleted User] wrote:

Hi,

ugh!! Beef dripping, I can't beleive it's not lard, :rotfl: I didn't think it was still available 'till I saw a wifie with a block in the supermarket the other day.

I use it all the time. Theres some in my fridge right now. It's only the same as they use in some chip shops and in some bread.