Posts Tagged ‘peanut oil’

Wednesday, October 26, 2011 @ 10:10 AM

Using a Bayou Classic turkey fryer or any traditional turkey fryer at Thanksgiving can cut your cooking time down immensely. Imagine taking a 14 lb. bird and having to roast it for almost 5 hours at 20 mins. perpound. Take that same bird, stick it in a deep fryer with the oil at 350 degrees F for 3 mins. per pound, plus an extra 5 mins at the end for good measure, and your Thanksgiving dinner is ready in less than an hour. There are always proper safety measures that you want to take, like reading your manual. Wear appropriate clothing, shoes, and have protective gloves. Here are a few other tips to make your holiday meal a


First let’s use the following information to determine the proper size turkey to buy for your fryer’s stock pot size.

Estimate cooking time by the formula of 3 minutes per pound of turkey. So if you have a 10 lb. turkey you will fry it for 30 mins. plus add an extra 5 mins. at the end.

What kind of oil should you buy? You want an oil with a high smoke point. That means an oil that is going to hold a constant high temperature with out hitting the point that it starts to smoke and then hit flash point. Refined peanut oil has a high smoke point, 450 degrees F. Some people are allergic to peanut oil, though I heard that the more refined the more hypo-allergenic, but to be on the safe side, if you don’t know for sure, get some other form of vegetable oil. Besides peanut oil can be expensive. Corn oil and high oleic canola oil are more readily available, have a good smoke point, and are less expensive than peanut oil.

How much oil should you use? Measuring the oil is quite simple. Take the completely thawed bird, place it in the stock pot. Fill the pot with water to the fill line. Place the bird in the perforated basket or on the poultry rack that you will be using. Place everything in the pot. Fill your stock pot with water until the bird is covered, plus a LITTLE extra. Remove the turkey and rack or basket. Mark your water line. This is how much oil to use. Dry the pot and basket completely before adding the oil.

Make sure your fryer is sturdy, level ground or concrete, not in your garage or covered wooden deck, away from combustible materials. If windy, place your propane tank upwards of the wind, so that the flame is blowing away from the LP gas.

Make sure your cooker will not be in a walk through area.

Make sure the kids, the dog, and any possibly non-sober guests have somewhere else to play!

While the frying oil is heating up, dry your turkey completely. Please make sure your turkey is properly thawed. Cooking times may vary if your poultry has not been properly thawed. Rule of thumb is to get the bird to room temp. an hour prior to deep frying. Sometimes a cold or frozen spot in a joint or deep in the turkey breast won’t allow that section to cook  properly. Besides ice crystals left on the bird can cause a huge boil over and flare up.

Before you insert your turkey in the pot, make sure that your thermometer is working properly. Make sure you have all your tools handy in close reach. NEVER LEAVE THE DEEP FRYER UNATTENDED! Handy tools should include a

meat thermometer, a bucket of sand and/or an all purpose fire extinguisher. No hoses! Hot oil and water don’t mix.

Clean and dry poultry inside & out. Remove giblets and neck, and trim away all excess fat and skin.(This stuff makes good gravy stock. Set it to boil, then simmer while the turkey is frying. While the turkey cools, strain the liquid from the giblets, add some water and corn starch. Heat and stir until thickened. Instant turkey gravy.) Make sure opening around the neck cavity is wide and clear. Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when the turkey is done.
Inject your bird with seasonings if you prefer. Place your turkey in a roasting pan. A trick that I learned from “The BBQ Dr.” is to cover your bird with plastic wrap. This will keep the marinade from splashing back at you. Fill your seasoning injector. Pierce right through the plastic wrap into the turkey. The important thing to remember is to inject the turkey all over. Put a little in each hole.  Make sure you distribute the injection evenly so you don’t get pockets of the marinade. Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning. Inject into various points on the breast, thighs, and drumstick. Even do the wings.  Flip your bird over, cover with plastic wrap, and inject the bottom side as well. There are portions of the breast that you may have missed by just injecting from the top side. Many people do the injection process the night before or early morning of. Some people like to use rubs as well, but much of the rub will come off during the cooking process, that is why injected seasonings are preferred. When using a dry powder marinade, mix with orange juice instead of water. The acidity in the orange juice enhances the marinade, plus it acts as a meat tenderizer. Wipe off any marinade they may have run with paper towels. You want to make sure that your turkey is nice and dry before lowering it into the hot frying oil.

Place turkey upside down on rack, with legs facing up. Remember, poultry legs facing up.  Put your measured frying oil into the pot. Attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch… very important! When the oil is 350 degrees to 375°F it is time to place the turkey in the pot. Depending on the amount of oil used & weather conditions, it may take from 15 to 25 minutes for the oil to reach 350°F-375°F. You want to start the temp. a little higher than the optimum of 350 because your oil will drop in temp when you add the bird. Attach the grab hook to the top loop of the rack. Wearing protective gloves, very slowly & carefully lower poultry into pot. Almost like steeping a tea bag. The oil will spit and bubble at this point. Take your time until you are able to settle the turkey to the bottom without creating a severe boil over. It may take 60-90 seconds to completely lower poultry into the oil! If you feel more comfortable using two people for this process, get yourself a lift bar that two people can hold at the same time. Also, if you are afraid of a boil over and grease fire, just at the time of insertion, shut off the burner, slowly tea bag your turkey into the oil. When all is settled, relight the burner.

Now monitor your temp. As I said the oil temp. will drop a bit. Get it back to 350. You want to maintain that temp. as close as possible. Control frying temperature by turning the valve on the hose & regulator assembly. Reduce the flame to maintain a constant. PS: After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended! Constantly monitor your thermometer. When the bird is done, turn the cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack, with your turkey, from pot. Place rack with poultry on absorbent paper and allow to drain for few minutes, then remove from basket or rack and place on a platter to cool before carving. As I said, now is a great time to thicken the gravy and finish up your side dishes.

One last thing to keep in mind is your propane. Have an extra tank handy just in case. You do not want to run out halfway through a deep frying session.

Have fun, be safe. Use sober, common sense and you will have a Thanksgiving dinner to rival all your past ones.

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Thursday, March 3, 2011 @ 06:03 PM

Peanuts are actually a legume, like peas, lentils, or soy beans, not an actual nut. Peanut allergies have greatly increased over the past decade or so, especially in school aged children. The rise of children with a peanut allergy actually doubled toward the end of the 90’s and beginning of the 21st century throughout North America and the United Kingdom. Researchers have isolated 3 major peanut allergens, but have still not pin pointed the huge increase of people with the allergy. Oddly enough, people that suffer from peanut allergies are not necessarily allergic to other legumes, but odds are highly likely that they are allergic to tree nuts, like almonds, walnuts and cashews.

When it comes to deep frying foods, peanut oil is often suggested, for it’s high smoke point. A smoke point being the temperature at which cooking oil begins to break down and produce bluish smoke. Deep frying foods is a very high temperature process, it requires a fat with a high smoke point. Refined peanut oil has a 450 degree F, which is one of the higher end smoke points of the cooking oils. Most foods are deep fried at approximately 350 degrees F. so peanut oil fits this bill.

Most highly refined peanut oils remove the peanut allergens. They have been shown to be relatively hypo-allergenic for the vast majority of peanut-allergic individuals and are typically vegan approved. Cold-pressed peanut oils may not remove the allergens and can be highly dangerous to people that are allergic. However, since the degree of processing is often unclear, caution and speaking with your  doctor before trying refined peanut oil is highly advised. As the degree of processing of commercial peanut oil may be difficult to determine, avoiding deep frying with peanut oil or eating foods that have been cooked in peanut oil, is best.

There are other cooking oils out there with a high smoke point. Sesame oil, olive oil, sunflower oil and canola oil to name a few. Not all oils are always available in all areas and some are very expensive. To fill a large outdoor propane deep fryer with olive oil would be so expensive that it just is not worth it. Canola oil is a more readily available option and quite a bit less expensive than the olive oil.

If you are a person with a peanut allergy, but you love deep fried foods, just take care. There are many companies out there, like festival and fair people that still use peanut oil, refined or not. If you do not see a sign regarding the type of oil that they use in their fryers, better to ask, or just wait until you get home.

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Wednesday, March 2, 2011 @ 08:03 PM

Frying oil can tend to be expensive. The higher grade, higher smoke point oils, like peanut oil, can be very pricey. When using larger outdoor propane deep fryers, you can be talking a big investment when buying oil. The use a a Cajun Fryer can reduce oil use by 70 percent.

The reason for this is the design of the Cajun Fryer. There is a burner/flue throughout the fryer unit. The burner is positioned 6″ above the bottom of the oil reservoir and is at a 45 degree angle or VEE. This prevents any food batter from collecting on the burner and allows it to fall to the bottom of the reservoir. Since heat rises, the bottom of the unit never gets any hotter than 120 degrees F.  Any sediment from food and batter collects in the VEE below the burner tubes. Because of this, any food residue in the bottom will not scorch or burn. This helps keep the oil clean cooking after cooking. Fire burns inside the self contained burner tubes which run through the frying oil. Again, since heat rises, the cooking chamber is able to reach temperatures that are sufficient enough to deep fry any type of food while the reservoir below stays cooler.

When using a Cajun Fryer we still recommend that you change the oil after 25-30 normal cooking sessions and to strain the oil after every 5th cooking. The revolutionary design of the Cajun Fryer can actually double the life expectancy of your frying oil. This results in fewer oil changes and can help you recoup your investment quicker.

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Thursday, November 11, 2010 @ 05:11 PM

It is that time of year again. Thanksgiving. Turkey day!

This is for those of you that have decided to cook outdoors instead of in the oven.Whether you’ve decided to deep fry your turkey in an outdoor propane deep fryer, roast it in your grill, or smoke it in your BBQ smoker, there are a few things you want to ready yourself for the big day.

Always make sure you have extra fuel! An extra LP gas tank, plenty of wood to smoke with, and or charcoal. You don’t want to run out and have to go on the hunt for an open store.

Have an all purpose fire extinguisher handy at all times. NEVER use water on an oil fire. Hot frying oil and water DON’T MIX!!!

Always remember to lower your bird slowly into the oil. Dip it like a tea bag. Shut the fire burner off while your lowering your poultry into the pot if need be. You can always turn it back on and get your temperature back up to where it needs to be.

Make sure you have a working meat thermometer. Test it out ahead of time.

Make sure you are set up in a proper and safe location. This is mostly for the folks using turkey fryers, but holds true for all outdoor cooking equipment. Don’t set up in the garage, or on the deck, or on your wooden porch. And make sure the kids and the dog have somewhere else to play.

Review safety measures, especially if you only use your turkey fryer for the holidays. It never hurts to bone up on safety.

Make sure your cooking equipment is in proper working order. If you’re using propane, check for leaks on your tank, hoses, regulator, etc. Don’t wait until Thanksgiving eve or Turkey day to do this. If you need a part or a hose, odds are, you are not going to get it either the night before or that day. Take some time to check over your equipment at least the weekend before.

Make sure you have enough frying oil. And don’t mix different kinds of oil to get to the oil fill line. Go the weekend before Thanksgiving and get a large container or 2 from your local box store.(And it doesn’t have to be peanut oil either. There are plenty of good frying oils out there with a high smoke point).

Most of all, have fun. BE SAFE…but have fun! Thanksgiving is about food, family, friends, football and fun. Not the local fire department and take out Chinese food.

Happy Thanksgiving!

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Sunday, November 7, 2010 @ 06:11 AM

Bayou Classic turkey fryer kits are typically a 30-32 qt stockpot and an outdoor propane patio stove or cooker. They are ideal for frying a turkey, but can be used for many other things.

The tall narrow stockpots allow for the use of less frying oil. Most people try to use peanut oil, but that can be a pricey prospect. Using less oil is a great feature. The turkey itself displaces the cooking oil upward as it is lowered into the pot, therefore covering the bird completely. It is still always best to start by placing your bird in the stockpot and cover it with water by an inch or two. Remove your poultry and mark the water line. This is now your oil fill line. There is less chance of overflow or wasted oil when placing your turkey slowly into the pot. Make sure you dry the pot and the bird completely before adding oil.

All of the Bayou Classic turkey fryer kits come with a perforated poultry rack with a grab hook. The poultry rack provides a method to safely insert and remove the turkey from the pot. (You should still wear protective gloves and take care when raising or lowering your turkey. Go slow. The bird will cook faster than in an oven anyway, so you’ve already cut down on the time. Patience is a virtue and you will be rewarded with crispy, but juicy goodness!)

As I said, the poultry rack has a perforated base plate. The perforation aides in a circular flow of the cooking oil for a more even temperature throughout the pot. It is also elevated from the pot bottom, which also aides in oil circulation, but keeps the poultry from touching the bottom of the pot and prevents burning.

The kits all come with a seasoning injector. You don’t have to inject your turkey, but many folks like to add marinade or seasoning to their bird. Injecting keeps the seasoning inside, unlike a rub that can fall off in the cooking process. If you do decide to inject seasoning, just make sure you put a little bit of marinade in each hole. You don’t want big pockets of hot marinade. You want it evenly distributed.

All of the kits also come with a 12″ thermometer. It is always important to monitor your temperatures. You want to make sure the oil is hot enough for the bird to go in. Once in, to bring the temp. back up to where it needs to be and then maintained. You want crispy and juicy, not greasy and oily. Your turkey will just absorb oil if it is not at a high enough temperature.

Even though the kits are outdoor propane deep fryers, they still have many other uses. They are not just for Thanksgiving, only to be packed away in the garage until next year. You can steam, boil, and stew in them. Some of the kits actually come with a perforated steam/boil basket just for this purpose. You can go to a beach picnic and have a New England Clam Bake without ever having to dig a pit and build a fire. You can take it to a winter Boy Scout jamboree and make beef stew. Better yet, you can take it tailgating and have Philly Cheese Steak or chili for the whole gang. You can even cook down your own maple syrup, right in your back yard. But, even if you do decide to just deep fry turkey and only use the kit for the holidays, that is your preference. Always remember the cooker in the back of your mind though. You never know when you might be able to make other uses for it.

So, whether backyard entertaining, roughing it at a winter camp; whether you’re tailgating before the big game or a race; whether picnicking at the park or the beach, a Bayou Classic turkey fryer kit is not just for Thanksgiving anymore.

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Thursday, October 14, 2010 @ 09:10 AM
Here is another way to deep fry shrimp. This version is a little bit more on the spicy end.
1 lb. large shrimp peeled and deveined, leave tails on
1 c. milk
1/2 c. flour, cornstarch, or corn meal
1 c. Panko bread crumbs

Use peanut oil for frying.

shredded cabbage
garnish with chopped scallions
Dinni’s Select Spicy Shrimp Sauce or Thousand Island Dressing with Sriracha or chili oil added in.

Soak shrimp in bowl with milk- 15 minutes
Place flour in a bowl and Panko bread crumbs in another.

Dredge shrimp in flour and dip back into milk then dredge in Panko -set aside.

Heat oil in a large cast iron skillet or stove top deep fryer to 365 ° F.  If you don’t want your shrimp to become soggy -bring heat up each time before adding a new batch.

Place shrimp in hot oil  and fry until golden brown. Remove from oil. Drain on paper towels.

In a large bowl combine fried shrimp with Dinni’s sauce or Thousand Island Dressing mixture until evenly coated. Pile on a bed of shredded cabbage and garnish with scallions.

Can eat these by themselves or place on a bed of brown rice cooked.

(Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a squeeze bottle. If using this sauce go easy because it’s HOT!)

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Saturday, August 28, 2010 @ 07:08 AM

Today I will be demonstrating a Cajun Fryer at a local butcher. I attend a car cruise there once a week where they have a BBQ grill set up and they cook for all the car people. They found out about my outdoor propane deep fryer, so they asked me to come & demonstrate for them & for their regular customers.

I am not a big public speaker so I hope I can handle this. But it should be able to handle cooking for about 100 people over a 3 hour period.

When frying for larger crowds, a key thing to remember is allergies. Peanut oil is great to use in your deep fryer due to high smoke point. Many people are allergic to peanuts. So, unless you are frying for just your family, who you know are not allergic, use regular vegetable oil, like soybean oil. You should be safe with soybean, good smoke point, low on the allergy end of the scale.

Well folks. Wish me luck. Let’s hope I can look somewhat professional & not like a blithering idiot.

I just need to make sure my gear is stowed and packed properly, as any good tailgater should know. Off we go…and don’t be a cry baby…be a fry baby!!!!

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Saturday, August 14, 2010 @ 08:08 AM

There are a few things to consider when choosing an oil to deep fry with.

Expense can be a factor for some. If you are frying with a counter top or stove top deep fryer, you may not need as much oil as if you are using an outdoor propane deep fryer or turkey fryer. Peanut oil can be higher up on the price end than say using a basic vegetable oil, like soybean oil. When you are buying enough oil to fill a 17 gal. Cajun Fryer, cost may be an issue. Hopefully if you are using a fryer that big, you are careful with your oil & store it properly & strain it after say every 5 uses. I would also think that you would be deep frying more often with a larger unit, than say someone that has a conventional turkey fryer that only takes the unit out of the garage once a year.

Another thing to consider is your target audience. Who are you feeding? Do you know if your friends, family, or crowd has peanut, or seed allergies? This is a major consideration if you will be cooking for the general public.

Lastly, you want to consider smoke point & flash point. The smoke point refers to the point where your deep frying oil starts to break down. This is the point you start to see the bluish smoke…smoke point. The smoke point of an oil will determine the maximum temperature in comparison to usability in certain cooking applications. Deep frying is done at high temperatures, so you need an oil with a high smoke point, not to mention a high flash point.  A flash point of a combustible liquid is the lowest temperature at which it can vaporize to form an ignitable mixture in air. An unmonitored propane deep fryer can turn into a very hazardous situation with any oil, even one with a high smoke & flash point. Olive oil has a very high smoke point, but is also very costly. Could you imagine how much it would cost to even fill a 2 1\2 gallon deep fryer with extra virgin olive oil? It would probably cost less to fill the 20 gallon gas tank on your old car.

Oils more suited to low temperature frying, like sauteed and stir fried foods would include olive oils, grape seed oil & walnut oil.

Most deep frying is done at 350-400 degrees F. An unrefined oil like sunflower or safflower has a very low smoking point, about 225 degrees F. But once refined you are looking at a 450 degree F smoking point. Good oils to use for deep frying include peanut oil (smoke point 448 degrees F), soybean oil (s.p. 466 degrees F), corn oil (s.p. 457 degrees F), palm oil (s.p. 446 degrees F) , rice bran oil (s.p. 489 degrees F), mustard oil (s.p. 489 degrees F) and the refined safflower & sunflower oils. I don’t know about your area, but where I live, coming across large quantities of mustard & rice bran oil is not even in the mix. To tell you the truth, I never even heard of them until I started researching frying oils.

Add a little kosher salt to your oil when it is almost ready. It may prevent some splattering. Remember to lower completely defrosted foods slowly into your deep fryer. Do not to put too much food in your in your fryer at one time it will lower the oil temperature too much causing the food to absorb oil instead of sealing it. Also make sure you bring your oil back to the proper temperature before starting a new batch, again, oil absorbtion & unhealthy, undesirable food.

Still, always remember to keep a watchful eye. Especially if you aren’t cooking with a counter top deep fryer with an emergency fail-safe high temp. shut off. A stove top fryer you can put a lid on, but that is not always the case with an outdoor fryer. Keep a multi- purpose fire extinguisher around at all times. And never, ever use water on an oil fire!

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Tuesday, June 1, 2010 @ 07:06 AM

What kind of oil should you use in your deep fryer?

Most sources suggest using peanut oil for deep frying though any common cooking oil may be used. Peanut oil  has a great taste & a medium to high smoke point.About 350 degrees. It is also suggested to never mix different kinds of oils when frying because smoke points will vary from oil to oil.

You typically want your oil temperature to reach 350-375 degrees before you put your food into it. Making sure the oil temperature is  high enough will ensure that a layer of steam will surround your food and not allow the oil to penetrate. You want your food crispy, not soggy & loaded with fatty oils.

Your oil can be used more than once. Some counter top fryers come with a lid to protect your unused oil. You can filter your oil from your larger fryers back into the original container, once it has cooled, and store it in a cool dark place until you are ready to fry again.Typically if you fry fish though, you will want to only reuse that oil for cooking more fish or hush puppies.

If you notice a strong discoloration or odor it is probably time to replace it.

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