Moderators Travis In Austin Posted September 11, 2015 Moderators Share Posted September 11, 2015 So what kind of oil you use in that? Didn't/Doesn't KFC use partially hydrogenated fat? Doesn't pretty much everything taste great cooked in PHF? I heard coconut oil is the healthier way to fry foods, but have not checked that out. Quote Link to comment Share on other sites More sharing options...
Jim Naseum Posted September 13, 2015 Share Posted September 13, 2015 People still eat fried food? Just kidding! Sent from my SM-T330NU using Tapatalk Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 13, 2015 Author Share Posted September 13, 2015 I prefer lard, but it is SUCH a mess to deal with. Might work better in this way given the ability to seal it when done. I tried it awhile in an electric but the cleanup was way too much trouble. OTOH, nothing fries fish or potatoes like good old fashioned lard. I use peanut oil at the moment. Dave 1 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 14, 2015 Share Posted September 14, 2015 (edited) Thanks; I've been thinking about one of these. What brand & model? Would you post that fried chicken recipe, too, please? Edited September 14, 2015 by Sancho Panza Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 14, 2015 Author Share Posted September 14, 2015 (edited) SP, the only thing that matters is that it be as big as you want and have a good seal. I wouldn't care for the one I use for frying as a pressure cooker. I spent several times as much for my actual pressure cooker as for the one I use for frying. Pretty sure the one I use as a fryer was less than 30 dollars. I'll try to remember to post the fried chicken recipe. I don't have access to it at the moment. Dave Edited September 14, 2015 by Mallette Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 14, 2015 Share Posted September 14, 2015 OK, so you're gonna leave me guessing as to brand & model? Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 14, 2015 Author Share Posted September 14, 2015 No, SP. I'll look. Not sure it even has one and I paid no attention to anything but price and seal when I picked it up. It came from Walmart. Dave 1 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 14, 2015 Share Posted September 14, 2015 (edited) Thank you! Wanna learn how to fry chicken; although a whole fried chicken from Wally World is only $6... Edited September 14, 2015 by Sancho Panza Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 14, 2015 Share Posted September 14, 2015 Do you use FISH fry oil over again for frying fish; and if so, how do you store? Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 14, 2015 Author Share Posted September 14, 2015 (edited) I use the same oil for everything. Fried hot enough and followed by French fries, the oil remains free of taste. Since I use the twice fried method for fries, they only take 4 minutes or so after the fish so all is perfect serving temperature. My mom always said that frying potatoes would cleanse the oil. I can only say that it seems to work for me. I use a big gas flame as I really don't like to see the oil drop below 350 when I put food in there. I heat it to 400, which is another reason for a BIG deep pot as overflows are both health and fire dangers. I use an 8" or so diameter Chinese brass wire dipper to lower fries or whatever in SLOWLY so as to avoid overflow and keep a CO2 extinguisher handy just in case. Pretty much 100% instantly effective against an oil fire with minimal collateral damage. High temperature and a strong heat source to minimize the dip in oil temperature is the key to first rate fried goodness. Nothing worse than food boiled in oil... Dave Edited September 14, 2015 by Mallette 1 Quote Link to comment Share on other sites More sharing options...
Paducah Home Theater Posted September 14, 2015 Share Posted September 14, 2015 gas cooking like God intended LOL. God intended wood and then charcoal, not earth farts. I've bene using this quite a bit, real wood charcoal, you know, without the coal. Much harder to get used to but with a ceramic kamono style grill it's much easier. I cooked an entire batch of chicken thighs on like 10 pieces of the stuff the other night. http://www.lowes.com/pd_297978-37442-00754087710153_1z0wejb__?productId=50302903&pl=1 1 Quote Link to comment Share on other sites More sharing options...
jacksonbart Posted September 14, 2015 Share Posted September 14, 2015 Well if you had figured out earlier you probably would have already keeled over with a heart attack. 1 Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 14, 2015 Author Share Posted September 14, 2015 Morning thread crapping rounds, JB? Top notch! Dave 1 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 14, 2015 Share Posted September 14, 2015 Popularity of Wings & Breasts has brought the price down of Thigh/Leg quarters around here to $3.85 for 10 lbs. Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted September 17, 2015 Share Posted September 17, 2015 Mallette, looked yesterday at the local Super Wally World, couldn't find one matching that description. Would you try to remember to post the make & model, please? Quote Link to comment Share on other sites More sharing options...
Mallette Posted September 18, 2015 Author Share Posted September 18, 2015 (edited) Sheesh...I'd have to look and see if it even has one. I paid no attention to anything but price and a good sealing lid. Any cheapie that has a decent seal and is big enough will do nicely. Dave Edited September 18, 2015 by Mallette Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.