Forty Rod SASS 3935 Posted January 27, 2021 Share Posted January 27, 2021 I'm about to trying anew recipe for deep fried breaded mushrooms. Got everything together for the breading and realized that I have no idea what kind of oil to use. I have Wesson oil, olive oil, infused olive oil in seven varieties, canola oil, motor oil, lamp oil, gun oil., mineral oil.........................but I have no clue what to use. Help me out here, please. I'm a ready to go except for this and my mouth is waiting impatiently. Link to comment Share on other sites More sharing options...
Okie Sawbones, SASS #77381 Posted January 27, 2021 Share Posted January 27, 2021 Peanut oil. Link to comment Share on other sites More sharing options...
Pat Riot Posted January 27, 2021 Share Posted January 27, 2021 I would try Olive Oil. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted January 27, 2021 Author Share Posted January 27, 2021 8 minutes ago, Okie Sawbones, SASS #77381 said: Peanut oil. Allergic to goobers, but thanks any way. Link to comment Share on other sites More sharing options...
Four-Eyed Buck,SASS #14795 Posted January 27, 2021 Share Posted January 27, 2021 Think I'd go with the olive as well. Canola sometimes has an after taste to it depending on the brand( cheaper= more after taste) Link to comment Share on other sites More sharing options...
Trigger Mike Posted January 27, 2021 Share Posted January 27, 2021 Coconut oil fights the virus according to a buddy who had tge virus while dr said the Filipinos have fewer cases because they eat coconut oil . Link to comment Share on other sites More sharing options...
Cold Lake Kid, SASS # 51474 Posted January 27, 2021 Share Posted January 27, 2021 Good Canadian Canola Oil, (Formerly known as Rape Seed Oil until it got politically incorrect) Link to comment Share on other sites More sharing options...
irish ike, SASS #43615 Posted January 27, 2021 Share Posted January 27, 2021 Google it! Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 27, 2021 Share Posted January 27, 2021 Do you have a recommended temperature for your oil. You should consider the temperature and the smoke point of the oil you are using. Olive oil is often too low. one thing I do in case the oil starts to smoke. I will have a cup nearby with a half cup of oil at room temperature. Or a quarter cup. If the oil in the pan gets too hot and begins to smoke , immediately add room temperature oil to your pan then lower the flame. The smoking will stop. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 27, 2021 Share Posted January 27, 2021 Do not use olive oil for deep fried foods. Vegetable oil, canola oil, corn oil only since you are allergic to peanuts. Link to comment Share on other sites More sharing options...
Pat Riot Posted January 27, 2021 Share Posted January 27, 2021 15 minutes ago, Marshal Mo Hare, SASS #45984 said: Do you have a recommended temperature for your oil. You should consider the temperature and the smoke point of the oil you are using. Olive oil is often too low. one thing I do in case the oil starts to smoke. I will have a cup nearby with a half cup of oil at room temperature. Or a quarter cup. If the oil in the pan gets too hot and begins to smoke , immediately add room temperature oil to your pan then lower the flame. The smoking will stop. 6 minutes ago, Subdeacon Joe said: Do not use olive oil for deep fried foods. Vegetable oil, canola oil, corn oil only since you are allergic to peanuts. That's good info. Thank you. Link to comment Share on other sites More sharing options...
Chief Rick Posted January 27, 2021 Share Posted January 27, 2021 Is the oil part of the recipe or what you're going to fry it in? If you're asking for an oil to fry in - I say canola or corn. Link to comment Share on other sites More sharing options...
Muleshoe Bill SASS #67022 Posted January 27, 2021 Share Posted January 27, 2021 vegetable oil or avocado oil (can really run hot) Link to comment Share on other sites More sharing options...
Major E A Sterner #12916 Posted January 27, 2021 Share Posted January 27, 2021 Whats wrong with good old fashioned Crisco or Lard? Link to comment Share on other sites More sharing options...
Alpo Posted January 27, 2021 Share Posted January 27, 2021 Everything tastes better fried in bacon grease. Link to comment Share on other sites More sharing options...
Colorado Coffinmaker Posted January 27, 2021 Share Posted January 27, 2021 Use the Wesson Oil. You have it on hand and it will work well. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 27, 2021 Share Posted January 27, 2021 1 hour ago, Major E A Sterner #12916 said: Whats wrong with good old fashioned Crisco or Lard? Both have low smoke points. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted January 27, 2021 Share Posted January 27, 2021 31 minutes ago, Alpo said: Everything tastes better fried in bacon grease. I beg to differ. When I cook something that has bacon added, I always drain the grease, put water in the pan, drain, wipe with paper towels. Then, I use the pan for the rest of the recipe. Otherwise it is too salty for our taste. Link to comment Share on other sites More sharing options...
Chickasaw Bill SASS #70001 Posted January 27, 2021 Share Posted January 27, 2021 I use peanut oil , but as you can not , Veg oil is the other oil to use , as to temp , I would run it about 350 I have run fryers as low as 325 and as high as 375 , CB Link to comment Share on other sites More sharing options...
Cottonmouth Mark Posted January 28, 2021 Share Posted January 28, 2021 Avocado oil. Works better than canola or olive and has a significantly higher smoke temp. (IE other oils smoke off at lower temps). Ask me, I bought a Blackstone griddle 7 weeks ago and already have 20+ cooks on it. Link to comment Share on other sites More sharing options...
Singin' Sue 71615 Posted January 28, 2021 Share Posted January 28, 2021 10 hours ago, Forty Rod SASS 3935 said: I'm about to trying anew recipe for deep fried breaded mushrooms. Got everything together for the breading and realized that I have no idea what kind of oil to use. I have Wesson oil, olive oil, infused olive oil in seven varieties, canola oil, motor oil, lamp oil, gun oil., mineral oil.........................but I have no clue what to use. Help me out here, please. I'm a ready to go except for this and my mouth is waiting impatiently. Coconut oil...and Tempura batter (in a box) Link to comment Share on other sites More sharing options...
Warden Callaway Posted January 28, 2021 Share Posted January 28, 2021 Lard. Lard in a cast iron skillet. Link to comment Share on other sites More sharing options...
Outlaw Gambler Posted January 28, 2021 Share Posted January 28, 2021 Everyone is over looking the best fat to use for breaded mushrooms. We use an iron skillet and on low to med low heat use only BUTTER. Nothing we have experimented with is close to the flavor of butter. Link to comment Share on other sites More sharing options...
Joke 'um Posted January 28, 2021 Share Posted January 28, 2021 Don't use WD-40. It isn't really an oil. Link to comment Share on other sites More sharing options...
Alpo Posted January 28, 2021 Share Posted January 28, 2021 WD-40 ought to make it more crispy though shouldn't it? It gets rid of the water, which prevents it from being soggy. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 28, 2021 Share Posted January 28, 2021 1 minute ago, Joke 'um said: Don't use WD-40. It isn't really an oil. Whiskey might be a lubricant but it’s not an oil either. Link to comment Share on other sites More sharing options...
Cliff Hanger #3720LR Posted January 28, 2021 Share Posted January 28, 2021 Research says these are Best oils for deep frying. https://products.bestreviews.com/best-best-oil-for-deep-frying Link to comment Share on other sites More sharing options...
Capt. James H. Callahan Posted January 28, 2021 Share Posted January 28, 2021 23 hours ago, Subdeacon Joe said: Do not use olive oil for deep fried foods. Vegetable oil, canola oil, corn oil only since you are allergic to peanuts. Don't work too good in cakes either. Used some once when it was all I had, wasn't horrible but did taste kinda wonky. JHC Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 29, 2021 Share Posted January 29, 2021 NEVER use extra virgin olive oil for deep frying. It’s way too expensive. It is a good healthy oil however. When I fry, which is rare, I use Canola. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 29, 2021 Share Posted January 29, 2021 10 hours ago, Marshal Mo Hare, SASS #45984 said: Whiskey might be a lubricant but it’s not an oil either. The Oil of Conversion. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 29, 2021 Share Posted January 29, 2021 On 1/27/2021 at 12:12 PM, Marshal Mo Hare, SASS #45984 said: Do you have a recommended temperature for your oil. You should consider the temperature and the smoke point of the oil you are using. Olive oil is often too low. one thing I do in case the oil starts to smoke. I will have a cup nearby with a half cup of oil at room temperature. Or a quarter cup. If the oil in the pan gets too hot and begins to smoke , immediately add room temperature oil to your pan then lower the flame. The smoking will stop. If you do this, do not have a cup of water nearby for any reason. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 29, 2021 Share Posted January 29, 2021 9 hours ago, Capt. James H. Callahan said: Don't work too good in cakes either. Used some once when it was all I had, wasn't horrible but did taste kinda wonky. JHC Oh, l don't know about that. Lemon Olive Oil Cake Recipe (So Easy & Moist!) - Averie Cooks" https://www.averiecooks.com/lemon-olive-oil-cake/YIELD: 12 Servings Lemon Olive Oil Cakeprep time 10 MINUTEScook time 1 HOUR 10 MINUTESadditional time 1 HOUR 30 MINUTEStotal time 2 HOURS 50 MINUTESLemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!INGREDIENTS• 1 1/3 cups extra-virgin olive oil• 3 large eggs• 1 1/4 cups whole milk• 1 1/2 tablespoons grated lemon zest• 1/4 cup freshly squeezed lemon juice• 1/4 cup Limoncello (Gran Marnier may be substituted)• 1 to 2 teaspoons lemon extract• 1 3/4 cups granulated sugar• 2 cups + 2 tablespoons all-purpose flour• 1 1/2 teaspoons kosher salt, or to taste• 1/2 teaspoon baking powder• 1/2 teaspoon baking soda• confectioners’ sugar, for dustingINSTRUCTIONS• Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.• To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.• Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.• Add the sugar and whisk to incorporate.• Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.• Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.• Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.• Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months Link to comment Share on other sites More sharing options...
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