Thanks guys and Lana...Canola oil is my personal favorite, my ex-wife recommended it to me some years ago and I've grown to love it...Deep Freeze, you're right bout it being a staple in the spice rack I use it a lot and am surprised I let myself run out...the rest of the spices I do have...my first attempt to use a deep fryer (and I have read the instructions thoroughly, you're not going to read about how I burnt the house down lol)...You really ought to start a cooking/recipe/helpful hints thread (I don't want to get yelled at for 'yet another thread'...lol...)...thanks again!! [Show/Hide Quoted Message](Quoting Message by Head banger from Sunday, October 19, 2008 9:52:11 AM)
Head banger wrote:
I use canola, which I should go upstairs and finish filtering but I think the canola/peanut thing is a canada us thing.
Deep Freeze wrote:
Olive oil is just not meant for deep frying. It is a salad oil. I prefer peanut oil for deep frying, as it has a much higher smoking point.
Head banger wrote:
Olive oil isnt the best for deep frying, since you cant re use it and if you heat it too long it breaks down. costs a ton, but if you did get it hot, cook one batch, damn it would taste good.
lana wrote:
Also--use olive oil--it's the most heart healthy
ronhartsell wrote:
Hey Lana......just got a deep fryer and I want to cook a couple chk. breasteses, what do I need for a good batter and about how many min. should it fry for?? (or is there a tell tale sign of when it's done??) I've never cooked with a deep fryer before....
