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Old 10-13-2014, 10:55 PM   #1
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Weird deep frying question

How do I know how much of the grease gets inserted into the food?

If I weight it before and after, will the added weight be all fat? Wouldn't the process also take some weight from it like water weight? So confused how to track this
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Old 10-14-2014, 06:22 AM   #2
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Weigh/measure the oil before and after?
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Old 10-14-2014, 06:44 AM   #3
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measuring the oil is a good assessment.

make sure to have the oil as high as your recipe calls for. if it's not high enough, your food will soak up way too much oil.

also, peanut oil is the best. imho.
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Old 10-14-2014, 08:21 AM   #4
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Alton Brown did an experiment on Good Eats regarding deep frying and he found it negligible. I was surprised. This doesn't answer your question but I thought I would share.
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Old 10-14-2014, 09:13 AM   #5
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This is actually not a weird question at all. It is very reasonable to question this. I deep fry in small amounts and can see that some of the oil is absorded or coats the food. I usually estimate the amounts. For me, on the rare occasions that I do 'deep fry', I don't worry about the good quality fat I am consuming. I think the carbs and protein are what matter.

Make sure to use a good quality fat that can take high heat such as avocado oil, coconut oil or my fave, bacon fat.

Last edited by clackley; 10-14-2014 at 09:15 AM..
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Old 10-14-2014, 09:45 AM   #6
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Quote:
Originally Posted by clackley View Post
Make sure to use a good quality fat that can take high heat such as avocado oil, coconut oil or my fave, bacon fat.
You Deep Fry in those? Or are you just talking skillet frying?
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Old 10-14-2014, 12:33 PM   #7
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I bought a large box called "deep frying grease" and without knowing it, it was actually coconut oil.

Anyway it's one of those deep frier machines you drop a metal basket into the oil. There is no using less or more, there just has to be enough to soak them completely in.

Thanx for the suggestions.

My stomach is still upset after those habanero poppers LOL. They tasted good though.
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Old 10-14-2014, 12:38 PM   #8
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Speaking of Alton Brown, he said that if you have oil that gets over 400 degrees, do not reuse it. It does something to the oil if it gets too hot.

Also, getting a thermometer that clips on the side of the pot will help you keep the oil at 350 so the oil doesn't cool down too much and also frying in small batches helps to keep the oil at the same temperature.

If you are on Atkins, then you don't have to worry about the oil cuz the fat is good for you.
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Old 10-14-2014, 01:11 PM   #9
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I measure my oil before and after to determine what to count.
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Old 10-14-2014, 01:18 PM   #10
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Quote:
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You Deep Fry in those? Or are you just talking skillet frying?
Skillet. I gave away my deep fryer when I was trying to do low fat....
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Old 10-14-2014, 01:39 PM   #11
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Alton is not quite right. You should not get oil above it's smoke point or the oil becomes damaged (oxidative damage) .. that and well it might also catch on fire

Typically the more refined an oil is the higher the smoke point generally is (from the less refined same type of oil). (e.g. EVOO is like ~320 and VOO is over ~420). Search on "smoke point of cooking oils" and you can find many charts/sources online.

Also less addressed is damaging the food and/or its nutrients at high frying temperatures. Fish for example is more delicate and probably should be baked to get the greater benefit. The higher temperatures food are cooked at can lead to food that has oxidative properties, reduced nutritional value, and could be carcinogenic. (Although I know this my stomach says yes to that charred grilled steak - darned that BBQ! ).

as for how much - I'm thinking the only way to know for certain would be to lab test it. You can't really weigh the food or the oil as both displace/release and receive bits/water, etc. Although if cooked at a proper temperature I've heard it is negligible. I don't really fry much though so I couldn't really say either.
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Old 10-14-2014, 02:29 PM   #12
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The machine has pictures with temperature + minutes for different type of foods.

Anyway the highest settings possible is 375°. I usually use the 340° one.
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Old 10-14-2014, 06:42 PM   #13
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LOL the weight went from 178 grams down to 147 grams. So I guess more stuff is leaving than entering. It's poppers again btw.
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Old 10-14-2014, 09:17 PM   #14
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isn't that like only 2/10th of a cup or about an ounce difference? doesn't seem like that much but then again not sure how much food you fried.

and poppers sound delicious... too bad I'm a lazy cook lol
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Old 10-14-2014, 09:20 PM   #15
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I'm not really worried about getting too much fat I just like to keep track of things. It's also helpful to be sure you're getting enough.
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