Choosing your Oil for Deep-Frying: |
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Only use an oil with a high smoke point. Reason: low smoke point oils will spontaineously combust or burn at temperatures too low for adequate cooking. Most turkey cooking experts recommend peanut oil as it ads a pleasant flavor. (Make sure you aren't cooking for someone with a peanut allergy). Canola oil is low in saturated fat and would be appropriate to use if fat and cholesterol are a concern. Canola oil is also much cheaper than peanut oil. Here are some oils that can be used for deep frying and their smoke points: Canola Oil-435F, Peanut Oil-440F, Corn Oil- 450F, Safflower Oil-450F. |
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Saving your Oil |
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| High smoke-point oils allow for reuse of the oil with proper filtration. Allow at least a few hours for the oil to cool adequetly. Filter with a fine strainer first, then use a coffee filter, cheesecloth, or a paper filter designed for filtering oil. Cover & refrigerate. | |||||
| Peanut oil may be used up to 3 times before starting to deteriorate. Signs of deterioration include, excess smoking, darkening, foaming, and a rancid smell. | |||||
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