On Mon, 20 Nov 2006 22:43:13 -0500, Boaterdude 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.



I've deep fried several turkeys over the years, but haven't had this
'oil' problem. I will use the oil several times, until it's turning
brown. Also, I always make sure to cook a batch of fries after deep
frying turkey or wings. Seems to help clean the oil of odors/taste.

If you want greasy french fries, keep the temperature below 250 degrees.
That's pretty much guarantee greasy fries. Actually cooking anything
in oil at low temps will make it greasy. Took me years to figure this
one out and it was an accident when I did this with a batch of fries.

-Jim

The salt sticks to them greasy fries right well!