Deep Fryer Oil Choices

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42-16246844An important aspect to deep frying is the selection of a good oil to use. Each oil has it’s own particular set of characteristics which it can impart on the food you cook. There are a wide variety of oils to choose from, and they will greatly affect what you can cook, and how it tastes.

Some oils are more expensive than others. Some add extra flavors, while others let the flavor of the food shine through on their own. Lastly, some oils are much healthier than others. Follow our guide on the different oils available and decide for yourself.

Vegetable Oil: One of the most common oils used. It’s very inexepensive and can be found at just about any grocery store or supermarket. With it’s high smoking point (around 400° F.) it’s great as an all-purpose oil, especially for beginners to deep frying.

Canola Oil: Another common and inexpensive oil. Like vegetable oil, it’s great for beginners because of it’s high smoking point (around 450° F.), and doesn’t affect the flavor of your food too much. The low saturated fat content makes it a very healthy choice as well.

Corn Oil: A good, all purpose oil which is tasteless, and has a high smoking point (around 450° F.).

Olive Oil: An expensive oil with a low smoking point. It can be used, but is normally not suggested unless the subtle flavor of the oil can be appreciated in the food.

Peanut Oil: A great oil for anyone looking to expand beyond the conventional all-purpose vegetable/canola oils. It has an extremely high smoking point (around 450° F.), making it ideal for cooking just about anything, and imparts a delicious, nutty flavor to your food. Unfortunately, peanut oil can be relatively expensive compared to vegetable or canola oil, and is also full of saturated fats.

On a final note, if you’re going to be deep frying many different types of food, you’ll probably want to seperate and store the oil between uses. In this way, the oil you use to deep fry fish, for example, won’t be used to deep fry your vegetables (and thus your food won’t be picking up tastes or scenets from previous deep frying sessions).

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Deep Frying a Turkey: An Easy Guide

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Something that’s been gaining in popularity recently is deep frying an entire turkey. Although this may sound strange, it’s actually quite delicious. The meat comes out tender and moist, and rarely has that greasy feel that you’d associate with deep frying.

Before attempting to deep fry a turkey for the first time, you’ll want to make sure to read this guide, as deep frying a turkey is easy but can be very dangerous if you’re not careful. Follow these step by step instructions, and you’ll find yourself with one of the best turkey dinners you’ve ever had.

1) First off, you need to prepare the bird a bit. Make sure to remove any pieces you don’t really plan on eating, such as the neck and organs. These are usually kept inside the main cavity. Give the turkey a quick rinse as well. The neck and organs can be cookedseperated (which is what I do, since my dog really loves getting all the organ meats we don’t want to eat!)

2) You’ll need to figure out how much oil you need. Place the turkey in the fryer and add water until it’s completely submerged. You’ll want to make sure that the water reaches several inches about the bird. Now you can remove the turkey and the remaining water is how much oil you will need.

3) This is an important step, you want to dry the turkey very well. Pat it down with paper towels and try to absorb as much of the moisture as you can.

4) Heat your oil to about 325°F. This will take quite a while, around 20 minutes or so. Once the oil is hot enough, put the turkey onto the hanger and lower it slowly into the pot. Make absolutely sure that the turkey is fully submerged in the oil.

5) You can estimate the cooking time giving at least 3 minutes per pound. Periodically remove the turkey so that you can check the temperature using a meat thermometer. You should reach about 170° F. – 180° F.

6) Once the turkey has cooked and is a nice golden brown, remove the turkey from the oil and drain it. Give it 15-20 minutes to cool and enjoy!

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