Solid oil in DFF.

[Jemisa]

I've bought myself a deep fat fryer, being as I can't stand frozen chips. It says in the instructions Not to use lard or butter. Must be oil. Before seeing the instructions I already had bought 4 packs of TREX Vegetable oil in the solid form. (Mainly because of safety)
Can I use this or is it classed as 'lard' to me its still oil only in a solid form.

I prefer that it solidifies when cold in case it gets spilled or knocked over, I remember when my SinL knocked hers over spilling a litre of oil all over the kitchen floor
(Oh woe is me)

jem

[NazNomad]

With solid fat you should cut it into small pieces, and place it at the bottom of the bowl.

http://www.deepfatfryers.org.uk/

[Jemisa]

ThankQ Naz.
I think the don'ts out-number the do's, should I use the thing anyway?
I expect I'll get used to it.

jem

[4getmenot]

If you cant stand frozen chips, why not do wedges in the oven. alot healthier

[Jemisa]

I have tried that 4get, but I can't help coating em with salt and Lurpack,
(my mouth is watering)

jem

[gerry777]

I prefer solid fat for deep frying. I melt it first, then transfer to deep fryer. After cooking it's best to strain off each time and keep in the large saucepan used for melting it.

[Jemisa]

Thanx for that Gerry, but why use another saucepan? I can melt the solid oil in the DFF, can't I leave the oil to solidify in the DFF? I'm limited for space and saucepans.

jem

[lyall]

My answer depends on what size fat fryer you have bought. I’ve got the mini one, it takes 1 litre of oil. I was in the same fix as you not really wanting to use oil but eventually having to; it’s not that bad so long as you change it on a regular basis. When I first started using mine I used solid fat, I kept my fat in a Pyrex jug, I would warm it slowly in the microwave, you may not have a microwave I know, then pour it in the fryer, after I’d leave it to cool but not set, and pour it back in the jug, the jug sat nicely in the fridge and didn’t take up too much room. This probably wouldn’t work if you have a large fryer as you’d have more than one jug. I’ll tell you what though, doing it this way showed me how much fat actually stays in the food when you cook it, boy you see how much less fat goes back in the jug each time!! I changed to oil as I forgot to take my fat out one day and it was the devils own job trying to get it out and the fryer cleaned without switching it on. Hope you find a way that suits you, enjoy your chips.

[lyall]

Ah forgot to say! I think the reason you can’t heat solid fat in a fryer is that it heats from the bottom, the fat at the bottom would liquefy and get too hot while the fat at the top would still be solid, if the lower fat gets too hot there is the possibility it will catch fire or knowing how melted solid fat bubbles it could kind of explode out showering fat on more than just your floor.

[Jemisa]

Lyall, you're a little mine of information so you are, thanks for taking the time to explain to a novice, I've taken all on board, I haven't as yet used my (2ltr) DFF but I'm having a go Friday night. Wish me luck.

jem

[lyall]

Hope all went well on friday night and you enjoyed your chips.

[NazNomad]

"Ah forgot to say! I think the reason you can’t heat solid fat in a fryer is that it heats from the bottom ..."

My link says to cut solid fat into small chunks ... that's probably the reason.

[gingejbee]

lyall; full-marks for a very plausible explanation - was scratching my head ' til your answer!