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What di you use in your deep fat frier?
Sun 27-Sep-09
7:21 pm
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David B

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Hard to know what forum to put this in, but I spose chips are part of a main meal.

I use sunflower oil, out of habit really. I was a fish eating vegetarian for 32 years until about 2 years ago, when I restarted on meat.

What other oils would people recommend, and what about lard? Thinking in terms of taste and health.

How many loads of chips would lard do before needing to be replaced, and how does it keep? Would you leave it in the pan, or decant it into a bowl and store in frig?

David

Sat 3-Oct-09
12:50 pm
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Lovage
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No replies in a week, guess not many people here use a deep fat frier

We don't - sorry can't help

ocassional bought oven chips, more often potato wedges in the oven

Sat 3-Oct-09
1:18 pm
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sebbie
Urban North East England

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We haven't used a deep fat fryer for years (it only got used infrequently and required a disproportiante amount of cleaning).  I always used sunflower oil.  I think decanting lard whilst warm would be potentially hazardous and leaving it in a health risk (and I'm not generally bothered about that sort of thing) never mind the idea of cleaning it which would be even worse than with sunflower oil Laugh.  

If I have time I make home made chips oven roasting them as often as I fry them, but I confess we get oven chips more often these days.

Wed 14-Oct-09
8:32 am
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helen
qld australia

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I myself do oven baked chips

but the general concensus of opinion on a forum over here

is rice bran oil

has a high smoke thingie and seems to be the healthier option

Wed 14-Oct-09
11:18 am
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fn
Newmarket
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We make oven chips - never used a deep fat frier.

Tue 20-Oct-09
6:39 pm
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mutley
Didcot/uk

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Mushrooms and onion rings as going of chips but saying that red spuds cooked in lard is very nice .

Tue 20-Oct-09
10:56 pm
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Danny
Scarborough, England
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Helen, I have never heard of rice bran oil. If it's healthy then I must look it up on Google. We don't do seep fat frying but we use lots of olive oil, sunflower oil and rapeseed oil in cooking. Many years ago, as a kid, my mum used Mazola in our deep fat fryer. Is that still being sold? I assume it was a maize/corn oil the the US.

mutley - I love mushrooms fried and I adore onion rings, but the thought of cooking anything in lard turns me off Confused

I bet you are as slim as a broomstick, but I would swell up like a balloon if I used lard Laugh

Never knowingly underfed

Wed 21-Oct-09
11:20 am
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David B

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Danny said:

Helen, I have never heard of rice bran oil. If it's healthy then I must look it up on Google. We don't do seep fat frying but we use lots of olive oil, sunflower oil and rapeseed oil in cooking. Many years ago, as a kid, my mum used Mazola in our deep fat fryer. Is that still being sold? I assume it was a maize/corn oil the the US.

mutley - I love mushrooms fried and I adore onion rings, but the thought of cooking anything in lard turns me off Confused

I bet you are as slim as a broomstick, but I would swell up like a balloon if I used lard Laugh


I did look it up on google. It ain't in supermarkets over here, but there are a few firms that will supply it by mail order. I didn't check the price, because access to my flat makes mail order very problematic for me. I'll bet it's very expensiveFrown

David

Sat 7-Nov-09
2:39 pm
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AJ
West Wales

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Well you are going to wonder how I am still livingLaugh We use best beef dripping to cook chips with. The potatos have to be Maris Pipers, Victoria's or Markies. Cook the chips till soft before the meal and allow to go cold. Then heat the fat till it's very hot and re-dip the chips till they go crispy and light brown. Cooked this way they stay crispy on the plate till they are almost cold.

A little tip here is if you want browned chips do not soak them to get rid of the startch. If you want chips that are crisp, but pale, soak the potatos in water for half an hour before the first dipping. that gets rid of the startch in the potatos.

Having said all that, we eat chips about once a week if that.

AJ

Sat 7-Nov-09
5:01 pm
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Toffeeapple
North Bucks

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AJ, you are making me feel very hungry.  My Mum used to cook chips that way, they were always delicious.

I'll try that again!

Sat 7-Nov-09
11:02 pm
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Danny
Scarborough, England
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AJ, we have chips maybe once a week as well but we either take the easy way out and cook McCains Oven Chips or make our own.

If making our own, we love them par boiled and rolled in goose fat. Maybe that is on a par with beef dripping? Although, to be honest, the thought of chips cooked in beef dripping sounds absolutely delicious.

How do you make beef dripping these days?

Never knowingly underfed

Sun 8-Nov-09
3:31 pm
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SOL
UK

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We dont eat chips. We some times have potato wedges I make.  Cut the potatoes into 8 (dont peel), add garlic granules, a little salt and a few glugs of veg/rapseed oil.  Drop the wedges in to the oil.  Put in a pan or baking sheet.  cook till crispy

you can add mixed dried herbs as well

Sun 8-Nov-09
3:59 pm
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AJ
West Wales

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Danny said:

AJ, we have chips maybe once a week as well but we either take the easy way out and cook McCains Oven Chips or make our own.

If making our own, we love them par boiled and rolled in goose fat. Maybe that is on a par with beef dripping? Although, to be honest, the thought of chips cooked in beef dripping sounds absolutely delicious.

How do you make beef dripping these days?


Sorry Danny,

I would not have a clue, how to make dripping. We buy it from the butcher in the village, it still comes in the waxed paper cones that I remember as a child. Tastes just as good too. Although, the thought of goose fat chips excites me.

When the wife is "on a diet" she sprays boiled potatoes with 1calorie sunflower oil and cooks them in the oven, we call those skinny chips. I don't like them as they taste like roast potatoes to me.

AJ

Sun 8-Nov-09
9:16 pm
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mutley
Didcot/uk

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soooo much nicer in dripping and slight smoking well more like flash point but the taste is so differnt..

Mon 23-Nov-09
10:17 am
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Ruthdigs
Devon

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I always get oven chips when I do have them.  Either that or from the chippy round the corner - best curry sauce in Exeter! Smile

I have been thinking about getting a fryer though, but for other things.  My local Range shop has a diddy 1 ltr job for £11.99 at the mo, I thought this might be ideal for things like prawn crackers, salt + pepper squid, breaded camembert / brie  etc.  I only need to do small amounts at a time so this seems like a good solution to me.  Does anyone else use one for these sorts of things?  Do you just use sunflower / veg oil?  Is there any difference in those 2 re the smoke point?

Sorry - many questions!  Laugh

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