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Turkey Oil Strainer
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.. |
Turkey Oil Strainer
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? |
Turkey Oil Strainer
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? |
Turkey Oil Strainer
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. |
Turkey Oil Strainer
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. 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. |
Turkey Oil Strainer
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? |
Turkey Oil Strainer
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? http://www.youtube.com/watch?v=aqemKVTf_38 |
Turkey Oil Strainer
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 |
Turkey Oil Strainer
Ops - wrong address :-)
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.. |
Turkey Oil Strainer
Boaterdude 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.. I will use oil only twice. After that the Turkey can get oil penitration and not be as good. What does this mean? This was ment to go to someone who had inquired about how I fry Turkeys and how to clean the oil after use. It was posted here due to operator error :-) Capt Jack R.. |
Turkey Oil Strainer
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.. |
Turkey Oil Strainer
"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? |
Turkey Oil Strainer
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. |
Turkey Oil Strainer
(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 |
Turkey Oil Strainer
""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! ;-) |
Turkey Oil Strainer
" 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". |
Turkey Oil Strainer
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? |
Turkey Oil Strainer
" 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? |
Turkey Oil Strainer
"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. |
Turkey Oil Strainer
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.. |
Turkey Oil Strainer
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 |
Turkey Oil Strainer
JimH wrote:
"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? That is basically what this is, But the filter is a little less fine as is a coffee filter. These funnels come with a metal spreader that keeps the filter from folding over as the oil is passed threw. For a few bucks it is worth it. Capt Jack R.. |
Turkey Oil Strainer
Jack Redington wrote:
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.. Capt, keep in mind that peanut oil is one of the most unhealthy oils to use. I think it is pushed so much due to the high flashpoint (although I don't know what that temp is off hand). I only use Canola oil and cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll start smoking, and at that point, it's no good. -Jim |
Turkey Oil Strainer
Dan wrote:
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? I just keep it in the garage in the corner. Never had any trouble with it going bad. I am sure someone will have thier objection to this and some valid reasons. But it has worked for me for about 8 years and about 14 fried Turkeys. I uasually do one at Thanksgiving and one at Christmas. We alternate these holidays between Here in Atlanta and were we hail from in St.louis. I keep a additional frying setup at my Moms in St.Louis. Capt Jack R.. |
Turkey Oil Strainer
"Boaterdude" wrote in message ... Jack Redington wrote: 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.. Capt, keep in mind that peanut oil is one of the most unhealthy oils to use. I think it is pushed so much due to the high flashpoint (although I don't know what that temp is off hand). I only use Canola oil and cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll start smoking, and at that point, it's no good. -Jim Unhealthy oil, so has to taste good. One of the highest smoke points of all cooking oils. Why it is the only cooking oil used on a submarine. |
Turkey Oil Strainer
On Tue, 21 Nov 2006 03:55:47 GMT, Jack Redington
wrote: Dan wrote: 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? I just keep it in the garage in the corner. Never had any trouble with it going bad. I am sure someone will have thier objection to this and some valid reasons. But it has worked for me for about 8 years and about 14 fried Turkeys. I uasually do one at Thanksgiving and one at Christmas. We alternate these holidays between Here in Atlanta and were we hail from in St.louis. I keep a additional frying setup at my Moms in St.Louis. Capt Jack R.. I don't do fried turkeys, preferring the rotisserie, but I do leave the deep fryer, with oil, in the garage. I strain the oil about every third use, and throw it out when it gets looking too dark, maybe once a year. Like you, I've never had a problem, and no one's ever complained or died. |
Turkey Oil Strainer
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! |
Turkey Oil Strainer
Boaterdude wrote:
Jack Redington wrote: 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.. Capt, keep in mind that peanut oil is one of the most unhealthy oils to use. I think it is pushed so much due to the high flashpoint (although I don't know what that temp is off hand). I only use Canola oil and cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll start smoking, and at that point, it's no good. -Jim Thanks Jim: I will keep that in mind. But since I only do this a couple of times a year I am not sure I will change my MO. But then again if I find Canola oil in bulk I might give it a try. Cheers! Capt Jack R. |
Turkey Oil Strainer
JohnH wrote:
On Tue, 21 Nov 2006 03:55:47 GMT, Jack Redington wrote: Dan wrote: 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? I just keep it in the garage in the corner. Never had any trouble with it going bad. I am sure someone will have thier objection to this and some valid reasons. But it has worked for me for about 8 years and about 14 fried Turkeys. I uasually do one at Thanksgiving and one at Christmas. We alternate these holidays between Here in Atlanta and were we hail from in St.louis. I keep a additional frying setup at my Moms in St.Louis. Capt Jack R.. I don't do fried turkeys, preferring the rotisserie, but I do leave the deep fryer, with oil, in the garage. I strain the oil about every third use, and throw it out when it gets looking too dark, maybe once a year. Like you, I've never had a problem, and no one's ever complained or died. My turkey fryer is a 30qt stailess pot placed on a low profile burner. I always clean the oil and store it after use. And never in the pot, but in a large plastic container that it comes in (35 lbs container) I have to wait several hours before the oil is cool enought not to melt the plastic. Any unused oil is placed in a smaller plastic container depending on how much was not needed. Last year in St.louis for Thanksgiving my Mom had several people over. So we needed two turkeys. My little brother brought over a "Green Egg" smoker to do one, and I fried the other. Both were excellent, but very different. Cheers! Capt Jack R.. |
Turkey Oil Strainer
Jack Redington wrote:
Boaterdude wrote: Jack Redington wrote: 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.. Capt, keep in mind that peanut oil is one of the most unhealthy oils to use. I think it is pushed so much due to the high flashpoint (although I don't know what that temp is off hand). I only use Canola oil and cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll start smoking, and at that point, it's no good. -Jim Thanks Jim: I will keep that in mind. But since I only do this a couple of times a year I am not sure I will change my MO. But then again if I find Canola oil in bulk I might give it a try. Cheers! Capt Jack R. Somebody correct me if I'm wrong. Wait, in this newsgroup, that's a given! :^) From a nutrition class I took several years ago while trying to reduce my cholesterol, it was stated that oils like peanut oil are not processed well by the body, so they are turned to cholesterol. Olive oil is the healthiest, but you can't deep fry with it. The second healthiest oil to that is canola. I never researched it, but someone had told me that canola oil is from the first pressing of the vegetables. After that, they use chemicals to extract additional oil and that's where your vegetable oils come from. For some reason, unknown to me, I've never seen a price difference between the two. If you go to a BJ's or Sam's club, canola oil is around $1 per quart. Keep the temp as close to 300/325 and your food will not be greasy. I cook turkeys at 325 for 3.5 minutes per pound. I don't know that chickens require a longer time, but I cook them at 4.5 minutes per pound, and they are still so moist you'll wonder if they're cooked. :^) Don't know if you or anyone else here cooks fries, but if you have, you may have noticed that the oil wants to, and sometimes does boil over the pot. I learned by accident that if you turn off the flame, you can put the fries in and it won't boil over. After putting your fries in, turn the burner back on. One more tip: In a turkey cooker, don't try to cook more than 14 pounds of wings in a batch. If you do, there's so much weight pushing down on the wings at the bottom, they will burn. -Jim |
Turkey Oil Strainer
Jack Redington wrote: But then again if I find Canola oil in bulk I might give it a try. Cheers! Capt Jack R. Sam's |
Turkey Oil Strainer
Jack Redington wrote:
JimH wrote: "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? That is basically what this is, But the filter is a little less fine as is a coffee filter. These funnels come with a metal spreader that keeps the filter from folding over as the oil is passed threw. For a few bucks it is worth it. Capt Jack R.. Personally, I wouldn't waste the money. A funnel is a funnel. If you 'filter' the oil once, you may never do it again as you'll be waiting forever for it to be strained the first time. One thing to keep in mind is that even if you do have food particles in your oil, they've been at a high enough temp that there won't be any living germs in there. :^) -Jim |
Turkey Oil Strainer
"Boaterdude" wrote in message ... Jack Redington wrote: Boaterdude wrote: Jack Redington wrote: 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.. Capt, keep in mind that peanut oil is one of the most unhealthy oils to use. I think it is pushed so much due to the high flashpoint (although I don't know what that temp is off hand). I only use Canola oil and cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll start smoking, and at that point, it's no good. -Jim Thanks Jim: I will keep that in mind. But since I only do this a couple of times a year I am not sure I will change my MO. But then again if I find Canola oil in bulk I might give it a try. Cheers! Capt Jack R. Somebody correct me if I'm wrong. Wait, in this newsgroup, that's a given! :^) From a nutrition class I took several years ago while trying to reduce my cholesterol, it was stated that oils like peanut oil are not processed well by the body, so they are turned to cholesterol. Olive oil is the healthiest, but you can't deep fry with it. The second healthiest oil to that is canola. I never researched it, but someone had told me that canola oil is from the first pressing of the vegetables. After that, they use chemicals to extract additional oil and that's where your vegetable oils come from. For some reason, unknown to me, I've never seen a price difference between the two. If you go to a BJ's or Sam's club, canola oil is around $1 per quart. Keep the temp as close to 300/325 and your food will not be greasy. I cook turkeys at 325 for 3.5 minutes per pound. I don't know that chickens require a longer time, but I cook them at 4.5 minutes per pound, and they are still so moist you'll wonder if they're cooked. :^) Don't know if you or anyone else here cooks fries, but if you have, you may have noticed that the oil wants to, and sometimes does boil over the pot. I learned by accident that if you turn off the flame, you can put the fries in and it won't boil over. After putting your fries in, turn the burner back on. One more tip: In a turkey cooker, don't try to cook more than 14 pounds of wings in a batch. If you do, there's so much weight pushing down on the wings at the bottom, they will burn. -Jim Canola is also sold as Rape seed oil. Comes from the Rape seed, and probably for marketing, canola sounds better than rape. |
Turkey Oil Strainer
Short Wave Sportfishing wrote: I've got a bunch of old funnels in the garage. Might have a little left over motor oil though. :) Helps to keep you regular... |
Turkey Oil Strainer
Dan wrote: 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? If you don't understand a typo, then you're too damned stupid to ever figure it out. Your infatuation with me must be providing a lot of chuckles to others! Every singe post I make, there's my little stalker......... Infatuation....... Infatuation....... It's making Dan crazy..... It's driving Dan crazy.............. |
Turkey Oil Strainer
UglyDan®©™ wrote: (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 Well, yes, it IS quite a stupid question. The oil is too thick, and must be forced through a filter. Just using gravity would take a few days to filter. |
Turkey Oil Strainer
Jack Redington wrote: I just keep it in the garage in the corner. Never had any trouble with it going bad. I am sure someone will have thier objection to this and some valid reasons. But it has worked for me for about 8 years and about 14 fried Turkeys. I uasually do one at Thanksgiving and one at Christmas. We alternate these holidays between Here in Atlanta and were we hail from in St.louis. I keep a additional frying setup at my Moms in St.Louis. Capt Jack R.. Jack, do you put it back in jugs? And do you store it that way even in warm weather? |
Turkey Oil Strainer
For $25-30, $20 if mismarked, you get a battery powered transfer pump with
filters. Bought one a couple of days ago. Will give a report after T day. "Short Wave Sportfishing" wrote in message ... On Tue, 21 Nov 2006 22:15:34 -0500, Boaterdude wrote: Jack Redington wrote: JimH wrote: "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? That is basically what this is, But the filter is a little less fine as is a coffee filter. These funnels come with a metal spreader that keeps the filter from folding over as the oil is passed threw. For a few bucks it is worth it. Capt Jack R.. Personally, I wouldn't waste the money. A funnel is a funnel. If you 'filter' the oil once, you may never do it again as you'll be waiting forever for it to be strained the first time. One thing to keep in mind is that even if you do have food particles in your oil, they've been at a high enough temp that there won't be any living germs in there. :^) I've got a bunch of old funnels in the garage. Might have a little left over motor oil though. :) |
Turkey Oil Strainer
"Calif Bill" wrote in message ink.net... For $25-30, $20 if mismarked, you get a battery powered transfer pump with filters. Bought one a couple of days ago. Will give a report after T day. snip If it's like the one I bought at Home Depot, it works fine. I thought it was going to take a long time to empty the pot, but if I recall correctly it was about five minutes with fresh batteries. |
Turkey Oil Strainer
"Harry Krause" wrote in message . .. On 11/22/2006 3:23 PM, Calif Bill wrote: For $25-30, $20 if mismarked, you get a battery powered transfer pump with filters. Bought one a couple of days ago. Will give a report after T day. "Short Wave Sportfishing" wrote in message ... On Tue, 21 Nov 2006 22:15:34 -0500, Boaterdude wrote: Jack Redington wrote: JimH wrote: "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? That is basically what this is, But the filter is a little less fine as is a coffee filter. These funnels come with a metal spreader that keeps the filter from folding over as the oil is passed threw. For a few bucks it is worth it. Capt Jack R.. Personally, I wouldn't waste the money. A funnel is a funnel. If you 'filter' the oil once, you may never do it again as you'll be waiting forever for it to be strained the first time. One thing to keep in mind is that even if you do have food particles in your oil, they've been at a high enough temp that there won't be any living germs in there. :^) I've got a bunch of old funnels in the garage. Might have a little left over motor oil though. :) Why are you cooking a healthy food in oil? Turkey should be baked, not fryed in oil. Blech. I agree. You cannot fry a bird that is stuffed, thus missing out on much of the seasoning. My brother in law deep fries his birds and they are not as tasty and juicy as the birds I bake with stuffing. I made our stuffing this morning (sausage, mushrooms, onions, butter, seasoning and croutons), let it cool down and stuffed the bird 15 minutes ago. The stuffed 23 pound turkey is now keeping cool in our garage fridge waiting to be baked tomorrow. ;-) |
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