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Deep frying a turkey
"HK" wrote in message . .. wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. |
Deep frying a turkey
D.Duck wrote:
"HK" wrote in message . .. wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. Uh-huh. Sure. I believe that. No oil whatsoever gets into the bird. The skin, which forms a perfect protective shield over the entire bird, stops the oil cold. And the check is in the mail, and Republicans aren't really selfish. |
Deep frying a turkey
"HK" wrote in message . .. D.Duck wrote: "HK" wrote in message . .. wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. Uh-huh. Sure. I believe that. No oil whatsoever gets into the bird. The skin, which forms a perfect protective shield over the entire bird, stops the oil cold. And the check is in the mail, and Republicans aren't really selfish. And your opinions are always correct.... |
Deep frying a turkey
On Fri, 23 Nov 2007 17:49:37 -0500, "D.Duck" wrote:
And your opinions are always correct.... Well, mine are. Often anyway... Maybe sometimes... Ok, ok - I'm a moron. There I said it. :) |
Deep frying a turkey
D.Duck wrote:
"HK" wrote in message . .. D.Duck wrote: "HK" wrote in message . .. wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. Uh-huh. Sure. I believe that. No oil whatsoever gets into the bird. The skin, which forms a perfect protective shield over the entire bird, stops the oil cold. And the check is in the mail, and Republicans aren't really selfish. And your opinions are always correct.... Sorry, I don't deny science and I don't believe the turkey meat doesn't absorb oil. |
Deep frying a turkey
JimH wrote:
"HK" wrote in message . .. wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. I do. The hell with calories, fat and carbs on Thanksgiving. I normally start with 2 1/2 cups of water in the roasting pan and add more as it evaporates. I baste hourly and the bird turns out juicy. Turkey and stuffing leftovers tonight. Yum-yum. We had them for lunch. Italian tonight. |
Deep frying a turkey
On Fri, 23 Nov 2007 18:11:53 -0500, " JimH" ask wrote:
"JR North" wrote in message . .. And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Natural gas convection oven. Even if it costs me $20 to oven roast it...........it is worth it! Mrs. Wave has one and uses it more than her stove/oven combination that I paid a zillion dollars for three years ago. They work well. |
Deep frying a turkey
D.Duck wrote:
"HK" wrote in message . .. wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. I could, the "roasted" turkey would be dry and tasteless while the "fried" turkey would be tender and juicy. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. Fried turkey, Mmmmmm. |
Deep frying a turkey
On Nov 23, 5:10 pm, HK wrote:
wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@gigane ws.com... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes."- Hide quoted text - - Show quoted text - Wishing you were so careful about what you spew out...;) |
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