Deep frying

[Guest guest]

On 5/20/06, clzdawson <cathydawson@...> wrote:

> Ok, I know deep fried foods are probably pretty bad for you, but I

> know some folks on this list deep fry on occasion. I've got a kid on

> a restricted diet due to food allergies and intolerance and I'm having

> a tough time getting enough calories into him. He's 13 and seems to

> be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He does

> really well when I give him french fries. I usually cook them in

> safflower oil, but I was reading Nourishing Traditions and it says

> that you should consume safflower oil after it's been heated. So

> should we not eat deep fried foods, or is deep frying ok sometimes and

> if so what's the best oil to use? Does anyone recommend one brand of

> oil over another?

I would use lard or tallow. I have a little mini deep fryer that I use

to make " fried " chicken. The skin gets cripsy without any flour and it

is absolutely delicious. I also deep fry chicken gizzards. Yummy! All

this is occasional though. Not sure I would do it on a regular basis.

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[Guest guest]

--------->I heard that Mc's use to use tallow to fry their french

fries until some vegitarians sued them for using a non-veg oil. I don't know

if it's true though. ct

I suppose you could refrigerate it and reuse it. ct----<

I would use lard or tallow. I have a little mini deep fryer that I use

to make " fried " chicken. The skin gets cripsy without any flour and it

is absolutely delicious. I also deep fry chicken gizzards. Yummy! All

this is occasional though. Not sure I would do it on a regular basis.

[Guest guest]

>

> --------->I heard that Mc's use to use tallow to fry their french

> fries until some vegitarians sued them for using a non-veg oil. I

don't know

> if it's true though. ct

I read that that is true, and Child, of all people, said she

LOVED Mac's french fries when they used tallow, but was

disgusted when they caved in to the cholesterol fears and started

using soybean oil.

Ann

[Guest guest]

speaking of tallow - I roasted a wonderful grass-finished rib roast and

didn't know what to do with the leftover fat and all in the bottom of

the pan. Not a gravy person.

Is this tallow and would it be good for fries? What about the juices -

would you leave em in or is there a way to clarify it?

Connie

> >

> > --------->I heard that Mc's use to use tallow to fry their

french

> > fries until some vegitarians sued them for using a non-veg oil. I

> don't know

> > if it's true though. ct

>

> I read that that is true, and Child, of all people, said she

> LOVED Mac's french fries when they used tallow, but was

> disgusted when they caved in to the cholesterol fears and started

> using soybean oil.

>

> Ann

>

[Guest guest]

Here's an onibasu discussion of reusing fat for frying, and smoke points:

http://onibasu.com/archives/nn/60846.html

Generally, re-using a few times is okay before taste becomes an issue.

If you want to keep your fat fresher for re-using, then place something

on the surface of the cooled fat to prevent contact with air / oxidation

during storage. Plastic wrap is generally suggested; plastic wonks most

of us out (though Glad press and seal is ostensibly safer). I would try

waxed paper, perhaps with plastic over it. Basically you're sealing the

fat in the jar, before you put the lid on. If you have access to

beeswax, it would probably also work.

Tallow has the highest smoke point going. When I have it, I get great

results mixing it with other fats to pan fry, but I don't deep fry much

because of the expense and children underfoot. The danger in frying at a

lower smoke point is that the food will absorb too much oil before

finishing, and become unpalatable, even for those of us who love it

dripping down our chins. Not an issue with less crust, but with some

batters and crumbs it will really effect the taste. Frying at a higher

temperature allows the outside to get crispy, while the inside cooks in

part from the steam- so frying at too low a temperature can result in a

dried out product- all the juices from the meat end up in the fry oil.

Lower temp frying can be great for nut crusted fish, or other coverings

that burn easily. If you observe carefully, you can see the point at

which the frying fat begins to swirl and make a pattern similar to legs

on a wine glass. That movement happens before the smoke point.

Many folks try to avoid the acralymides (sp?) produced by high

temperature cooking, but when you're married to a chef you must carmelize

the sugars in the meat (and leave the center raw whenever possible).

Desh

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[Guest guest]

Mike-

The tallow from the butcher will have a higher smoke point and better

flavor, and will last much longer. There is a small bit of stock and

meat emulsified into the fat from hamburger and stock, lowering the smoke

point and causing spoilage sooner. I like to render some of my tallow by

itself, for using with meats, and some with a bit of baking soda, for a

more neutral flavor. Once I tried it, I was an immediate convert.

I have been using tallow for quite some time and feeling guilty 'cause my

memory was that lard was better. I'm so glad I was wrong!

Desh

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[Guest guest]

" I like to render some of my tallow by itself, for using with meats, and some

with a bit of baking soda, for a more neutral flavor. " Desh

Desh, I have heard people tell of major mishaps using the baking soda method so

I have been afraid to try it. Would you mind explaining your method?

THANKS!

Laree