Deep fryer oil for a low carber.

Jumpy

Does anyone know one I can use several times without changing that doesnt have problems with trans fats?

Coconut oil is far too expensive for deep frying. Anyone know of easily accesible alternatives?

EileenG

To be honest, I wouldn't deep fry at all.

Get a good non-stick pan with a close fitting glass lid. You can fry all sorts of stuff with a small amount of coconut oil or olive oil on a moderate heat and without burning or hassle. Much better than deep frying.

Jumpy

EileenG wrote: »

To be honest, I wouldn't deep fry at all.

Get a good non-stick pan with a close fitting glass lid. You can fry all sorts of stuff with a small amount of coconut oil or olive oil on a moderate heat and without burning or hassle. Much better than deep frying.

Nah, I am trying to make goujons etc using ground almond as a coating, but normal pan frying is making them fall to bits and the chicken absorbs too much of the coconut oil.

They need a flash dipping to work right. I went with peanut oil in the end. Bloody expensive stuff though.

fenris

How about an Actifry

http://actifry.com/

El_Dangeroso

That actifry looks good.

OP, I share your pain, was looking for a similar thing to make parsnip crisps with, ended up spending €20 on tubs and tubs of duck fat, I think I may have made the most expensive crisps ever!

Generally speaking it should be saturated fat if your going to deep fry, nut and olive oils oxidize at too low a temp, effectively transforming them into something as destructive as trans fat.

Jumpy

Temple_Grandin wrote: »

That actifry looks good.

OP, I share your pain, was looking for a similar thing to make parsnip crisps with, ended up spending €20 on tubs and tubs of duck fat, I think I may have made the most expensive crisps ever!

Generally speaking it should be saturated fat if your going to deep fry, nut and olive oils oxidize at too low a temp, effectively transforming them into something as destructive as trans fat.

You only get one use out of the saturated fats though. I would prefer something that could last a month if strained regularly.

El_Dangeroso

I didn't know that, do you know why? I strained the duck fat while warm and it looks alright in the jar.

EileenG

I can't imagine that sat fat is less stable than polyunsaturated fats. There's a reason bacon fat is so popular for cooking.

Mellor

Jumpy wrote: »

You only get one use out of the saturated fats though. I would prefer something that could last a month if strained regularly.

What are you basing this on?

Jumpy

Mellor wrote: »

What are you basing this on?

The speed which it goes rancid. Plus the ability to strain while cool.

Im talking about animal fats here. Coconut oil would be too expensive to use in a deep fryer.

corkcomp

EileenG wrote: »

I can't imagine that sat fat is less stable than polyunsaturated fats. There's a reason bacon fat is so popular for cooking.

jumpy is right there, in that animal fats do go rancid quicker.. In the past ive often left sunflower oil in the fryer for 5 - 6 weeks and it was fine .. if you let bacon or other meat derived fats at room temp for that long they will defo be rancid ...

BTW, the actifry is great, especially cos it means you dont need to worry about having to store oil for ages and you can use as much or as little oil / fat as you want in it, it makes great sweet potato / parsnip crisps with one spoonful!

rubadub

There are other friers similar to the actifry, my mate had one years ago.

I got coconut oil €6 per litre in the "spice bazaar" shop in blackrock market in dublin (double horse brand). I don't think it is virgin oil, but trans fats were listed as zero.

A DIY actifry method would be to get a very small pot and fill with oil, powercity also have "1 man" deep fat friers pretty cheap, tiny things so you need very little oil to fill them. You can deep fry coated stuff for a minute to let it set, then you can finish it off in the oven. This is how they make those ready coated fillets that you stick in the oven. Means it is lower in fat overall, and I imagine less is soaked up in the first place.

corkcomp

rubadub wrote: »

There are other friers similar to the actifry, my mate had one years ago.

I got coconut oil €6 per litre in the "spice bazaar" shop in blackrock market in dublin (double horse brand). I don't think it is virgin oil, but trans fats were listed as zero.

A DIY actifry method would be to get a very small pot and fill with oil, powercity also have "1 man" deep fat friers pretty cheap, tiny things so you need very little oil to fill them. You can deep fry coated stuff for a minute to let it set, then you can finish it off in the oven. This is how they make those ready coated fillets that you stick in the oven. Means it is lower in fat overall, and I imagine less is soaked up in the first place.

the actifry produces food that you would find very hard to re create using shallow frying methods! its the hot air circulating that crisps / slightly burns the food, aided by the small quantities of fat / oil present, and no I dont work for tefal. but its amazing what you can do with it .. its great for roasting veg ..

El_Dangeroso

Found this on wikipedia under the saturated fat entry:

Deepfry oils and baking fats that are high in saturated fats, like palm oil, tallow or lard, can withstand extreme heat (of 180-200 degrees Celsius) and is resistant to oxidation. A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain[6] concluded that polyunsaturated oils like soya, canola, sunflower and corn degrade easily to toxic compounds and trans fat when heated up. Prolonged consumption of trans fat-laden oxidized oils can lead to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authories’ wilful recommendation of large amounts of polyunsaturated fats into the human diet without accompanying measures to ensure the protection of these fatty acids against heat-and oxidative-degradation.

Plus you often can't detect when polyunsaturated oils go rancid, they often taste exactly the same.

McDonalds used to use beef tallow before they were made switch to transfat in the 1970's by the CSPI. So I think it would fry repeatedly just fine.

corkcomp

Temple_Grandin wrote: »

Found this on wikipedia under the saturated fat entry:



Plus you often can't detect when polyunsaturated oils go rancid, they often taste exactly the same.

McDonalds used to use beef tallow before they were made switch to transfat in the 1970's by the CSPI. So I think it would fry repeatedly just fine.

you can detect a mile off by taking one look into the fryer!

Im not sure McDonalds are a good example as they change the oil in the fryers daily and any oil would probably survive a day of frying .. the problem for home users is that they might use the oil a few times a week over a prolonged period.

Jumpy

Repeatedly is all well and good, but its how often I have to replace it due to it going off is what I am concerned with.
Any good fat is expensive fat.

Also how do you dispose of oil here? Bottle in the bin?

El_Dangeroso

corkcomp wrote: »

you can detect a mile off by taking one look into the fryer!

Im not sure McDonalds are a good example as they change the oil in the fryers daily and any oil would probably survive a day of frying .. the problem for home users is that they might use the oil a few times a week over a prolonged period.

I didn't see anything wrong with the duck fat, I'm eyeballing it right now..it looked like it did before..

Can I get a linky link for that? I'm not saying your incorrect, but it doesn't make sense in my head that sat fats would go rancid more quickly than poly's, given that you can leave bacon fat in a jar by the cooker for months and keep reusing it, that's what my granny always did.

corkcomp

Temple_Grandin wrote: »

I didn't see anything wrong with the duck fat, I'm eyeballing it right now..it looked like it did before..

Can I get a linky link for that? I'm not saying your incorrect, but it doesn't make sense in my head that sat fats would go rancid more quickly than poly's, given that you can leave bacon fat in a jar by the cooker for months and keep reusing it, that's what my granny always did.

I want posting about duck fat! I was responding to the point about not being able to tell when polyunsaturated fats are ancid - you can tell by looking at them ...

i presume you have tasted saturated fat which has gone rancid? I have tasted it countless times, butter left out of fridge for a day or two, turkey or beef fat at room temp for a couple of days .. I have never seen flora or olive oil or anything like that go rancid at room temp, in such a short period of time ..

El_Dangeroso

Oops, sorry, I got confused what you were referencing.

I can't say I've tasted rancid saturated fat, but I always use rendered fat, which is the pure fat. The turkey fat and butter aren't pure fat and have other things in them that can go off. I've got a three month old jar of coconut oil here that I've never refrigerated and it tastes fine, most people in south east asia don't have fridges and leave it exposed before consuming too.

I'm not saying that it won't ever go off, just that it takes a heck of a lot longer than poly's, especially refined oils that have the vitamin E destroyed.

It's true flora is practically immortal, but that's due to butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) or ethoxyquin being added, basically synthetic antioxidents, that and the fact that bacteria won't touch it, we seem to be the only species stupid enough to consume the stuff.

And oils can suffer partial oxidation that won't reflect in a bitter rancid taste, but they are still bad for you.

Rancidification occurs at a much slower rate for saturated fat and monounsaturated fat than it does for polyunsaturated.

_Whimsical_

fenris wrote: »

How about an Actifry

http://actifry.com/

I have to second this recommendation. I have one of these and it's fantastic.One of the best things about it is that you can set the timer and leave whatever you're cooking until it alerts you that your food is ready. It does lovely roast vegetable, chips, chicken and meat. as well as nuggets and frozen chips etc. It constantly rotates and mixes the food so you never need to worry about turning it over etc and everything comes out uniformly crispy and lovely. If any of you see one on sale after christmas it's well worth snapping it up.

cadete

I bought an actifry in may. Good to start with until both lid clips broke off within 4 months. Customer service is non existant and "warrenty" does not cover this fault(33 euro for new lid). from online searchs i see this to be something that happens alot. I would say stay away from actifry.

corkcomp

cadete wrote: »

I bought an actifry in may. Good to start with until both lid clips broke off within 4 months. Customer service is non existant and "warrenty" does not cover this fault(33 euro for new lid). from online searchs i see this to be something that happens alot. I would say stay away from actifry.

i have had a different experience TBH, ive had mine since before xmas last year and its never given any problems, maybe used 2 - 3 times per week ..

Allie1973

corkcomp wrote: »

the actifry produces food that you would find very hard to re create using shallow frying methods! its the hot air circulating that crisps / slightly burns the food, aided by the small quantities of fat / oil present, and no I dont work for tefal. but its amazing what you can do with it .. its great for roasting veg ..

I got my actifry about yrs ago and i put garlic cloves, rosemary, carrots and potato strips in it, it's yummy and gives a different flavor to just potato chips!

RobAMerc

I want to make vegetable packora's in order to make my son eat some veggies. Would an Actifry be of any use here ?

Basically can you cook battered food in it ?

Sorry for going OT here.

Allie1973

RobAMerc wrote: »

I want to make vegetable packora's in order to make my son eat some veggies. Would an Actifry be of any use here ?

Basically can you cook battered food in it ?

Sorry for going OT here.

Em don't think so, I have put battered onion rings in before and they just ended up all broken up as the hard plastic thing in the middle that pushes the food and oil around is quite hard and forceful....hope that helps

rubadub

I made some onion bhajis type things with coconut oil the other day. They can end up with less fat than deep frying if that is a concern. I added dry gram flour to the chopped onions, then just mixed the oil into this and then added curry powder and then the water last. I did them on a waffle iron thing from lidl.

I expect they could be done in an oven or fried on a low heat on a nonstick pan.

My gram flour is 20.7% protein by the way. And no coconut oil goes to waste.