Oil in the deep fat fryer

Sharifa_2

Just arrived from Lakeland; I also bought the gadget for making steakhouse onion bloomers. What type of oil should I use? Do I discard it after one use and if so, how? I've never had a fryer before.

lynzpower

OMG I love friers. Dont get carried away like i did i was nearly as big as a house!

I used veg oil as I think its got a higher smoke point than sunflower, meaning it will last longer. Once it starts smoking, the oils burnt and no good. However, its the "BITS" that get into the oil that will degrade it qicker. so if you do anything with breadcrumbs ( onion rings, garlic mushrooms, chicken bits, etc) those crumbs will fall off into the oil, and burn.

You can filter it. Buy some cheapo coffee filters ( poundland etc) and when the oil is cooled you can filter it into a jug or bottle then it can be used again, then also use the oil for shallow frying,stir frying etc.

If you dont fiter, then the crumbs will burn and the oil will degrade.

Sorry i cant be more specific, I had to get rid of mine a few years ago due ot over use ( spring rolls for breakfast ! ) so sorry i cant be more specific.

You can do a whole meal in them - garlic mushroms to start, battered chicken pieces, chips and onion rings, and deep fryed mars bar for pud :rotfl:

Sharifa_2

Thanks for that - some good advice. I'm vegan so the stuff I'll do in there will be limited, but a vegan batter on an onion should be simple enough. Veggie tempura is also a possibility. It's years since I fried anything beyond the basics of a curry or stirfry; can't remember the last time I had chips other than oven-cooked.

How do you dispose of the oil once you're done with it? Is it possible/desirable to send it for recycling somewhere?

lynzpower

Speak with your local council. Some will collect it, my old council definately did, and neighbours used to siphon into old plastic bottles.


otherwise your locaL tip should have a recycling facility.

lynzpower

also keep an eye out in your local "bargain corner" at your supermarkets, filo pastry seems to constantly be yellow labeleed at ours and is fab for spring rolls/ samosas/ wan tuns etc

Gingham_Ribbon

Sharifa wrote: »

Thanks for that - some good advice. I'm vegan so the stuff I'll do in there will be limited,

I've been considering one. I make vegan samosas and I love tempura and mushroom and onion bahjis. Veggie spring rolls would be great too...

Hmmm. I'm not the best no more pies club member it has to be said!

Sharifa_2

Lol! My little fryer (for one) is the Minuto one from Lakeland - £24.99.

Ooh I hadn't thought about onion bhajis ...

lynzpower

pappadums are also perfect when done in the fryer. Also, those spare wraps after fajitas- slice into triangles- voila tortilla chips!

Ive been known ( god this is shameful now) to do fried bread in it.

Sharifa_2

I remember making pappadums in a saucepan years ago ... and trying to take them out with a plastic spoon which promptly melted away completely.

The onion isn't looking too great so far - not blooming outwards very much, and I'm not sure the batter has coated each petal. I made the batter by whisking together beer and flour and adding seasoning. We'll see.

lynzpower

for bhajis pakora etc, I have infinately better results using gram flour for some reason.

I couldnt stop thinking about your fryer last night adn was thinking of some more stuff you could do in it, like donuts, and crisps ( especially parsnip or beetroot!)

Wonder how long till I get one?

Stephen_Leak

My "Cooking for Blokes" book includes olive oil and sunflower oil in the list of store cupboard essentials. Fair enough.

But, what is the difference between, and advantages/disadvantages of, sunflower oil and vegetable oil, as found on the supermarket shelf?