deep fat fryer oil

what are the practicalities of dripping/duck-fat at home ... empty it before it congeals, may also take up the taste of what you cooked ?

Can you actually get rapeseed at a decent price ? , you need the refined stuff, but is it so much cheaper than virgin, which itself, is typically £2-3/L
whilst sunflour is cheaper,
I had read on hotuk that some of the cheap vegetable oils are actually rapeseed ... but you have to research it.
 
jpaul said:
what are the practicalities of dripping/duck-fat at home ... empty it before it congeals, may also take up the taste of what you cooked ?

Can you actually get rapeseed at a decent price ? , you need the refined stuff, but is it so much cheaper than virgin, which itself, is typically £2-3/L
whilst sunflour is cheaper,
I had read on hotuk that some of the cheap vegetable oils are actually rapeseed ... but you have to research it.
Click to expand...
I let it set solid, and put the pan away until next time.
The fact it takes up the flavour all the better every time you use it chips taste better and better. Gets replaced when it starts looking old.

Aldis vegetable oil is 100% rapeseed.
 
PiKe said:
Crisp n' dry is rapeseed isn't it?
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interesting didn't know it was that pervasive , Mc Do comment on it's other ingrediant
Dimethylpolysiloxane is a component of our vegetable oil. It's there in only a small amount but it has a large role - to prevent our oil from foaming and boiling over, which would be a serious safety risk for our crew.
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mabe a bog standard oil w/o that bubbles ...

I don't own a fryer, or chip pan .. aren't they too much faff in terms of cleaning, warm-up/cool-down times especially with a solid cooking fat...
and how often do folks make doughnuts.

edit: thanks @robj20
- definitely wouldn't use a chip pan on current halogen hob .. that overshoots
 
jpaul said:
interesting didn't know it was that pervasive , Mc Do comment on it's other ingrediant

mabe a bog standard oil w/o that bubbles ...

I don't own a fryer, or chip pan .. aren't they too much faff in terms of cleaning, warm-up/cool-down times especially with a solid cooking fat...
and how often do folks make doughnuts.
Click to expand...

What cleaning, what faff.
Get pan out turn heat on.
Cut chips.
Fry chips.
Eat chips.
Put pan away in the morning.
 
statista suggests 28% of households have fryers ... vs 90odd% for uwaves.
chip signalling Last chip I had maybe 3 years ago @Ingleton .... but, more recently purchased doughnuts.

... greasy pans washup always more time consuming
 
Check the manual for your fryer, some for a deep fat fryer say don't use lard (anything that sets solid around the element).

If you've got a concealed element I'd assume lard would be fine.

I use vegetable oil, which is rapeseed oil. Don't whatever you do use any virhin/cold pressed type of oil, needs to be refined for hot frying.
 
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