creditmaster Posted September 23, 2014 Report Share Posted September 23, 2014 cut up the bird and then fry it will take much less time Link to comment Share on other sites More sharing options...
Canuck2fan Posted September 23, 2014 Report Share Posted September 23, 2014 The little water left in the pot after you dump it out will not hurt. Remember you will be heating the oil from room temp. When the oil reaches 212F the water will evaporate and not violently. Water going into oil 212F and above is not good at all Not trying to start something here but.... The thing is any amount of water in their expensive oil is going to immediately start to break down that oil... so why not spend 20 seconds with paper towels drying the pot first, just to protect their investment? You are right that a little bit leftover likely won't cause a fire (that was humor) but it can cause some interesting burns if you are standing too close while it heats up. IT will splatter which pure oil won't and that is based on over 30yrs working in kitchens... Link to comment Share on other sites More sharing options...
BillM Posted September 23, 2014 Report Share Posted September 23, 2014 I think I might deep fry the roast I bought. Sounds interesting. Link to comment Share on other sites More sharing options...
Canuck2fan Posted September 23, 2014 Report Share Posted September 23, 2014 I think I might deep fry the roast I bought. Sounds interesting. What will be more interesting is how many more roasts you buy and deep fry after you see how awesome it really is. My next door neighbour did 3 small ones in 8 days when he discovered it in his home fryer... Didn't hurt that some store in London was selling top sirloin roasts for 2.49/lb that week. Link to comment Share on other sites More sharing options...
nancur373 Posted September 23, 2014 Report Share Posted September 23, 2014 Not trying to start something here but.... The thing is any amount of water in their expensive oil is going to immediately start to break down that oil... so why not spend 20 seconds with paper towels drying the pot first, just to protect their investment? You are right that a little bit leftover likely won't cause a fire (that was humor) but it can cause some interesting burns if you are standing too close while it heats up. IT will splatter which pure oil won't and that is based on over 30yrs working in kitchens... well spoken. point taken. never thought about the breakdown Link to comment Share on other sites More sharing options...
nancur373 Posted September 23, 2014 Report Share Posted September 23, 2014 also, peanut oil is my favourite Link to comment Share on other sites More sharing options...
pidge Posted September 24, 2014 Report Share Posted September 24, 2014 Just from experience. We dropped a turkey in and filled the pot with water to gauge an oil line, blah blah blah took the turkey out and gauged it again (water now lowere) Filled the pot with oil at the "water line", when the oil was heated we dropped our turkey in and to our surprise this bloody thing puked all over. No fire or nothing, but point being as a previous poster posted maybe crank down the oil a touch as compared to the water line. At the time the "book" said to do it this way and she still erupted over the pot. Just an FYI. Be careful. Pidge Link to comment Share on other sites More sharing options...
chris.brock Posted September 24, 2014 Report Share Posted September 24, 2014 Some great tips and info here, you guys know your stuff on a side note, I feel impelled to punch Alton Brown in the head, I don't know why Link to comment Share on other sites More sharing options...
nancur373 Posted September 24, 2014 Report Share Posted September 24, 2014 Just from experience. We dropped a turkey in and filled the pot with water to gauge an oil line, blah blah blah took the turkey out and gauged it again (water now lowere) Filled the pot with oil at the "water line", when the oil was heated we dropped our turkey in and to our surprise this bloody thing puked all over. No fire or nothing, but point being as a previous poster posted maybe crank down the oil a touch as compared to the water line. At the time the "book" said to do it this way and she still erupted over the pot. Just an FYI. Be careful. Pidge yup. it's amazing how much the oil will expand when heated. Link to comment Share on other sites More sharing options...
Gerritt Posted October 1, 2014 Report Share Posted October 1, 2014 Newf, where do you buy your peanut oil from in large quantities? (More then 1ltr bottles) G Link to comment Share on other sites More sharing options...
Gerritt Posted October 1, 2014 Report Share Posted October 1, 2014 (edited) I think I might deep fry the roast I bought. Sounds interesting.Being dutch I grew up with all roasts being cooked on the stove in butter (we call it gravy) get the butter liquified place on low insert roast. Add a couple Clove spikes to the roast to enhance the "gravy" I promise you the best stove top roast you have ever had... Cook the roast on low till it has a bit of a "bark" the outside it a bit dark.... This is traditional dutch cooking, and you use the beef, Clove infused butter (now clarified) on top of mashed potatoes, veg, or save it for future cooks... Be sure to keep the brown stuff at the bottom of the pot.... Flavour country!!! Pm me if you need further details on how to make this. G Edited October 1, 2014 by Gerritt Link to comment Share on other sites More sharing options...
nancur373 Posted October 2, 2014 Report Share Posted October 2, 2014 Newf, where do you buy your peanut oil from in large quantities? (More then 1ltr bottles) G Walmart had what looked like 3-4 gallon jugs right beside the fryer I bought. But I have a contact in the restaurant industry. Being dutch I grew up with all roasts being cooked on the stove in butter (we call it gravy) get the butter liquified place on low insert roast. Add a couple Clove spikes to the roast to enhance the "gravy" I promise you the best stove top roast you have ever had... Cook the roast on low till it has a bit of a "bark" the outside it a bit dark.... This is traditional dutch cooking, and you use the beef, Clove infused butter (now clarified) on top of mashed potatoes, veg, or save it for future cooks... Be sure to keep the brown stuff at the bottom of the pot.... Flavour country!!! Pm me if you need further details on how to make this. G Had Dutch-fried roast last night actually. Nothing like it. Beef, porkchops, rabbit, goose, chicken, and on and on. There`s just something about meat taking a hot bath in butter all day... Link to comment Share on other sites More sharing options...
misfish Posted October 3, 2014 Author Report Share Posted October 3, 2014 G I bought this today at Walmart.$37.68 They also had about six more fryers. I was going to try again with the print off,but decided not to push my luck.LOL Link to comment Share on other sites More sharing options...
Gerritt Posted October 3, 2014 Report Share Posted October 3, 2014 Thanks B! Link to comment Share on other sites More sharing options...
misfish Posted October 8, 2014 Author Report Share Posted October 8, 2014 Sunday is going to be bird frying day. Will it be ok to strain back in the used oil with the new? I don't think I,ll need to use the whole jug for my bird . I might even just buy a large water jug and dump it out and use that for the used oil. Link to comment Share on other sites More sharing options...
BillM Posted October 8, 2014 Report Share Posted October 8, 2014 (edited) What will be more interesting is how many more roasts you buy and deep fry after you see how awesome it really is. My next door neighbour did 3 small ones in 8 days when he discovered it in his home fryer... Didn't hurt that some store in London was selling top sirloin roasts for 2.49/lb that week. I blame you for all of this You've given some great info in this thread. Edited October 8, 2014 by BillM Link to comment Share on other sites More sharing options...
BillM Posted October 8, 2014 Report Share Posted October 8, 2014 Brian, make sure you do a quick water test to figure out exactly how much oil you'll need to cover the bird. You don't want any surprises once that oil is heated up. Link to comment Share on other sites More sharing options...
paul_614 Posted October 8, 2014 Report Share Posted October 8, 2014 A trick I like is to turn off the burner as I put the bird in. I feel there is less chance of fire if there is a spill over Link to comment Share on other sites More sharing options...
misfish Posted October 8, 2014 Author Report Share Posted October 8, 2014 Paul, that's the best tip I read on the box of oil. Yes father Bill. LOL Link to comment Share on other sites More sharing options...
Canuck2fan Posted October 8, 2014 Report Share Posted October 8, 2014 Sunday is going to be bird frying day. Will it be ok to strain back in the used oil with the new? I don't think I,ll need to use the whole jug for my bird . I might even just buy a large water jug and dump it out and use that for the used oil. I wouldn't mix the used and new oil unless you absolutely have too. If you check with local restaurants or even instore bakeries they might have used plastic pails with lids you could use to store the used oil in. Just make sure the pail is well rinsed with no soap residue and dry. Link to comment Share on other sites More sharing options...
solopaddler Posted October 8, 2014 Report Share Posted October 8, 2014 Now to really screw you guys up. I bought an oilless fryer a while back, best turkey ever! 10X better than deep fried and 1000X easier. These were on sale at Home Depot last month for $69 http://www.homedepot.ca/product/char-broil-the-big-easy/992280 Link to comment Share on other sites More sharing options...
misfish Posted October 8, 2014 Author Report Share Posted October 8, 2014 I wouldn't mix the used and new oil unless you absolutely have too. If you check with local restaurants or even instore bakeries they might have used plastic pails with lids you could use to store the used oil in. Just make sure the pail is well rinsed with no soap residue and dry. Thank you sir. I,ll check in with my local guy.. Link to comment Share on other sites More sharing options...
misfish Posted October 8, 2014 Author Report Share Posted October 8, 2014 Now to really screw you guys up. I bought an oilless fryer a while back, best turkey ever! 10X better than deep fried and 1000X easier. These were on sale at Home Depot last month for $69 http://www.homedepot.ca/product/char-broil-the-big-easy/992280 And here I thought you were a brother.LOL That looks sweet Mike. And for the 25 bux I spent for the fryer,I can see me buying one of those to give it a go. Link to comment Share on other sites More sharing options...
irishfield Posted October 8, 2014 Report Share Posted October 8, 2014 ..but will it do fries Mike??? Link to comment Share on other sites More sharing options...
1Kawartha1 Posted October 9, 2014 Report Share Posted October 9, 2014 I like to heat up a brine with citrus and various spices in the big pot, let it cool and fully submerge thawed bird in it for 24hrs in fridge. Take note of level of liquids for oil level, remove bird, clean pot. Prep bird by cutting off wing tips, pokes nose (sp?), extra neck fat.....it all just burns. You will now see where the brine has pooled under the skin, poke holes to let let it drain. This is where oil would pool after bird is done, so helps with that. Dry bird thoroughly, place on stand legs up, tie up legs, cut and fold wings back on themselves. Use hook and broomstick with two people to SLOWLY lower in bird. Have oil just shy of 400f, turn off flame before lowering safely, the fire it up again. Get temp to about 350f, 3.5-4 mins a pound. Take temp, when breast hits 165ish, 175ish on legs, pull it out. Let it stand wrapped in foil for about 20mins, carve and enjoy the BEST way to cook a turkey!! Link to comment Share on other sites More sharing options...
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