So, I finally bought a deep-fryer thing (actually, it’s just a pot that has a basket inside). I am amazed by the sheer number of oils available.
You’ve got canola, sunflower, corn, soybean and the myriad versions of “vegetable.”
I basically want to fry beignets and tater tots. Which is the best for me? Is there a difference between these oils?
Also, I noticed that each tablespoon of corn oil (which we used for the beignets) has something like 200 calories. How much oil should I expect to be soaking into my food?
I’m guessing you want something with a high smoke point. Or at least higher smoke point than, say, olive oil. This allows you to heat the oil hot enough that it won’t soak into the food too much, without burning the oil.
Never having owned a deep fryer, I might start with peanut oil, since it has a reasonably high smoke point.
For beignets, you definitely want an oil that won’t impart a huge amount of flavor.
Mrs. Brady was always hawking Wesson Oil on TV, saying it was great for frying without leaving the food greasy. I infer from that that Wesson Oil can be heated hot enough that it won’t soak into your food too much, and that it has little or no flavor of its own. Check the bottle to see what variety of oil(s) it is?
I’ve also heard that Canola & Safflower oil work well for deep frying, but again, I do not have first-hand experience.
I’m hoping someone with genuine Fry Daddy credentials will happen by soon…
You bought the deep fat fryer and NOW you’re worried about the calories!
I don’t know much, but you should look into the smoke points of the various oils. Some oils take heat better than others and won’t smoke. I’m sure that will have a lot to do with your oil choice.
Most people really like peanut oil for deep-frying–it has a high smoke point (that is, you can get it really hot before it smokes) and it doesn’t have a strong flavor.
You don’t get much absorption of oil into the food if you do it right. The most important thing is finding the right temperature, which is usually the hottest temperature at which your food cooks through but doesn’t burn on the outside. Lower temperatures will cause more oil to be absorbed into the food. (This also means it is important to heat your oil up completely before you add any food, and that you should employ a thermometer.)
Peanut oil or Canola oil are good. As has been noted above, if the fat is hot enough, not a lot ends up in the food. Get a good thermometer and don’t fry too many donuts at once.
I’ll simply mention that not only is canola considered one of the most healthful of edible oils, but it also tends to make fried foods lighter and crispier, not so “oil-drenched,” in my experience.
I probably shouldn’t mention that I don’t have a thermometer either. I was doing it the Cafe du Monde way of, “if it rises after X seconds, you’re good.” Probably should get one though.
I definitely like the light and crispy part, so I think I’ll try the canola.
Strictly speaking, I wasn’t particularly worried about calories, just curious.
Quite right - and it also means that you shouldn’t add a large amount of food at once. Half-a-dozen potatoes will be capable of lowering the temperature considerably, so add them a handful at a time.
I like to fry stuff in olive oil (not the extra-virgin stuff though, that’s too strong. Just the regular stuff). Although it still has the calories, I think it has a good type of fat in it.
Yeah, considering you spent a decent amount on a deep frying, I’m guessing the $5 or so that a thermometer will cost won’t break you. It’ll take the guess work out of things and in the long run make everything work out easier and tastier.
I never understand why people so steadfastly refuse to use cooking thermometers. Not sure when the meat is done? Take its temperature. Is the bread done? Pull out the thermometer. Easy.
