Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for
the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil

penitration and not be as good.

What does this mean?


It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly after
using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a
combination of cottenseed and peanut, but I like the straight peanut
stuff. You have to use oil that has a very high flash-point due to the
heat required to cook one of these things. Otherwise the results will be
rather spectacular!

Capt Jack R..

"Jack Redington" wrote in message
...
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults

Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..


Why not just use a large funnel purchased from wallyworld for a buck with a
coffee filter inside?

On Mon, 20 Nov 2006 16:25:45 -0500, "Reginald P. Smithers III"
wrote:

basskisser wrote:
Gene Kearns wrote:
On 20 Nov 2006 10:08:15 -0800, basskisser penned the following well
considered thoughts to the readers of rec.boats:


Even if refrigerated? I know that it is standard procedure to save and
reuse the oil, I just don't know how or when. It would be quite
expensive to buy new oil for each turkey you fry! I'm smoking mine over
cherry wood.
I think that is why most people use canola oil... and I don't find
that its quality suffers when refrigerated for reasonable lengths of
time...

So how many times do you reuse your oil, and how long does it last in
the fridge?


Everything you ;have always wanted to know about used cooking oil, but
were afraid to ask:
http://www.srcsd.com/pdf/fog-deepfry.pdf


So I guess I shouldn't leave the oil in the deep fryer for a couple years
at a time, huh? And the garage wasn't the best place to keep it?

Oh my.

(JimH)wrote
Why not just use a large funnel purchased from wallyworld for a buck
with a coffee filter inside?

Another typical knee jerk response from Jim H.
Everyone knows you're supposed to use an oil filter.
Sorry I couldn't resist. Happy Thanksgiving. UD

""UglyDan®©T"" wrote in message
...
(JimH)wrote
Why not just use a large funnel purchased from wallyworld for a buck
with a coffee filter inside?

Another typical knee jerk response from Jim H.
Everyone knows you're supposed to use an oil filter.
Sorry I couldn't resist. Happy Thanksgiving. UD





ROTF!!

Happy Thankgiving to you and your family also! ;-)

" JimH" not telling you @ pffftt.com wrote in message
...

""UglyDan®©T"" wrote in message
...
(JimH)wrote
Why not just use a large funnel purchased from wallyworld for a buck
with a coffee filter inside?

Another typical knee jerk response from Jim H.
Everyone knows you're supposed to use an oil filter.
Sorry I couldn't resist. Happy Thanksgiving. UD





ROTF!!

Happy Thankgiving to you and your family also! ;-)


Oops.......make that "Thanksgiving".

basskisser wrote:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults

Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..


How do you store your oil in between uses? Do you refrigrate it?


Could you explain "refrigrate"? Is that an engineering term?

" JimH" not telling you @ pffftt.com wrote in message
. ..

"Jack Redington" wrote in message
...
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults

Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..


Why not just use a large funnel purchased from wallyworld for a buck with
a coffee filter inside?


Because it takes all day to get the oil filtered. The filter sticks to the
side of the funnel and only the small 1" or so at the bottom allows oil
transit. Maybe a Fram filter in line would do the job?

"JohnH" wrote in message
...
On Mon, 20 Nov 2006 16:25:45 -0500, "Reginald P. Smithers III"
wrote:

basskisser wrote:
Gene Kearns wrote:
On 20 Nov 2006 10:08:15 -0800, basskisser penned the following well
considered thoughts to the readers of rec.boats:


Even if refrigerated? I know that it is standard procedure to save and
reuse the oil, I just don't know how or when. It would be quite
expensive to buy new oil for each turkey you fry! I'm smoking mine
over
cherry wood.
I think that is why most people use canola oil... and I don't find
that its quality suffers when refrigerated for reasonable lengths of
time...

So how many times do you reuse your oil, and how long does it last in
the fridge?


Everything you ;have always wanted to know about used cooking oil, but
were afraid to ask:
http://www.srcsd.com/pdf/fog-deepfry.pdf


So I guess I shouldn't leave the oil in the deep fryer for a couple years
at a time, huh? And the garage wasn't the best place to keep it?

Oh my.

You can not leave the oil in the kettle, as then you can not use it for the
main purpose of boiling / steaming crabs.

Gene Kearns wrote:
On Mon, 20 Nov 2006 23:09:03 GMT, Jack Redington
wrote:


Ops - wrong address :-)


Even so, it provided a lot of useful information..... tnx...

Well Thank you Gene.

If you ever what to know the whole process (with many tips on how not to
start a large fire let me know :-) The key is knowing where the dangers
are. Partially frozen turkey, oil overflow, thus hitting the burner and
water are not your friends with oil is this hot.. And never in a
enclused or covered area.

Makes one heck of a good tasting bird.

Cheers:

Capt Jack R..