Posts Tagged ‘cooled oil’

Friday, November 4, 2011 @ 10:11 AM

A question has come through from a reader that should be addressed. Gloria wanted to know how many turkeys she could cook in her frying oil without changing the oil.

If you are deep frying in one cooking session, you can cook as much, or as many items, turkeys, fries, or wings as you want. As long as you are draining everything properly and not just removing he food and dumping it in a food tray…you should have enough oil to get you through that session without having to add more. I had one person tell me that they were vending French fries and going through gallons and gallons of oil at every venue. They were not taking the time to tap the fryer baskets together and drain for a few seconds to return excess oil back into the fryer compartment. It sounded like a very expensive project with not much in pocket return. I am hoping that they took my advice and started trying to save the excess that they were normally just throwing into a waiting hopper.

If you are speaking of more than one day, when your turkey fryer , or other outdoor propane deep fryer,  is not in use, filter the cooled oil into storage containers. I use a strainer, funnel, and coffee filters. Tightly seal the containers. Store in a cool and preferably darkened space, like a closet. Just make sure the oil reaches proper temps. when starting up again.

You don’t have to strain the oil of debris after every use but it is suggested to do so to keep the oil clean and longer lasting. Besides, the debris is what will burn and give the oil an acrid flavoring.

As long as your oil does not take on a strong odor, an off coloring, or a burnt flavor you can continue using the oil.

Keep in mind that oil does degrade after every use. The smoke point will get lower and lower after every use. When you deep fry you need an oil with a high smoke point because you need to keep that constant high temperature for extended periods of time. When you use it, it oxidizes when in contact with the air. This reduces the content of beneficial fats, so it loses a little of it’s purity with every use. Besides the oil will take on some impurities from the food you are deep frying as well . (Anybody that has ever deep fried fish in oil knows this to be true). The impurities lower the cooking temperature. All in all, it depends on what you cook and how much you cook in that session, as to how much work is left in the oil. Keep an eye on your temps. If you get to a point on say the  fourth use of just cooking french fries for dinner (that number is just an example) and you see that your oil is starting to smoke at a lower temp. than it should be, say 300 degrees F, then it is time to get rid of the oil and start fresh. If you cooked 20 turkeys in one day, the second time that you have a major frying session may be your oil’s last use.

So any way,Gloria, in one day, you can deep fry as many turkeys as you want until you are done. Say you are cooking 20 turkeys in one day…just make sure you have some extra frying oil on hand in case you do need to add some to the pot.

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