Forty Rod SASS 3935 8,144 Posted January 27 Share Posted January 27 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. Quote Link to post Share on other sites
Okie Sawbones, SASS #77381 1,079 Posted January 27 Share Posted January 27 Peanut oil. 3 1 Quote Link to post Share on other sites
Pat Riot, SASS #13748 28,699 Posted January 27 Share Posted January 27 I would try Olive Oil. 1 Quote Link to post Share on other sites
Forty Rod SASS 3935 8,144 Posted January 27 Author Share Posted January 27 8 minutes ago, Okie Sawbones, SASS #77381 said: Peanut oil. Allergic to goobers, but thanks any way. Quote Link to post Share on other sites
Four-Eyed Buck,SASS #14795 1,045 Posted January 27 Share Posted January 27 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) Quote Link to post Share on other sites
Trigger Mike 1,136 Posted January 27 Share Posted January 27 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 . 1 Quote Link to post Share on other sites
Cold Lake Kid, SASS # 51474 8,713 Posted January 27 Share Posted January 27 Good Canadian Canola Oil, (Formerly known as Rape Seed Oil until it got politically incorrect) 1 Quote Link to post Share on other sites
irish ike, SASS #43615 1,321 Posted January 27 Share Posted January 27 Google it! Quote Link to post Share on other sites
Marshal Mo Hare, SASS #45984 7,517 Posted January 27 Share Posted January 27 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. 4 1 Quote Link to post Share on other sites
Subdeacon Joe 28,478 Posted January 27 Share Posted January 27 Do not use olive oil for deep fried foods. Vegetable oil, canola oil, corn oil only since you are allergic to peanuts. 2 2 Quote Link to post Share on other sites
Pat Riot, SASS #13748 28,699 Posted January 27 Share Posted January 27 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. 1 Quote Link to post Share on other sites
Chief Rick 788 Posted January 27 Share Posted January 27 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. Quote Link to post Share on other sites
Muleshoe Bill SASS #67022 409 Posted January 27 Share Posted January 27 vegetable oil or avocado oil (can really run hot) Quote Link to post Share on other sites
Major E A Sterner #12916 298 Posted January 27 Share Posted January 27 (edited) Whats wrong with good old fashioned Crisco or Lard? Edited January 27 by Major E A Sterner #12916 1 Quote Link to post Share on other sites
Alpo 7,745 Posted January 27 Share Posted January 27 Everything tastes better fried in bacon grease. 5 Quote Link to post Share on other sites
Colorado Coffinmaker 3,655 Posted January 27 Share Posted January 27 Use the Wesson Oil. You have it on hand and it will work well. 3 Quote Link to post Share on other sites
Marshal Mo Hare, SASS #45984 7,517 Posted January 27 Share Posted January 27 1 hour ago, Major E A Sterner #12916 said: Whats wrong with good old fashioned Crisco or Lard? Both have low smoke points. 1 Quote Link to post Share on other sites
Allie Mo, SASS No. 25217 7,191 Posted January 27 Share Posted January 27 (edited) 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. Edited January 27 by Allie Mo, SASS No. 25217 add a sentence Quote Link to post Share on other sites
Chickasaw Bill SASS #70001 485 Posted January 27 Share Posted January 27 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 Quote Link to post Share on other sites
Cottonmouth Mark 59 Posted January 28 Share Posted January 28 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. Quote Link to post Share on other sites
Singin' Sue 71615 1,511 Posted January 28 Share Posted January 28 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) Quote Link to post Share on other sites
Warden Callaway 4,918 Posted January 28 Share Posted January 28 Lard. Lard in a cast iron skillet. 2 Quote Link to post Share on other sites
Outlaw Gambler 172 Posted January 28 Share Posted January 28 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. 1 Quote Link to post Share on other sites
Joke 'um 1,165 Posted January 28 Share Posted January 28 Don't use WD-40. It isn't really an oil. 1 Quote Link to post Share on other sites
Alpo 7,745 Posted January 28 Share Posted January 28 WD-40 ought to make it more crispy though shouldn't it? It gets rid of the water, which prevents it from being soggy. 2 Quote Link to post Share on other sites
Marshal Mo Hare, SASS #45984 7,517 Posted January 28 Share Posted January 28 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. 2 Quote Link to post Share on other sites
Cliff Hanger #3720LR 782 Posted January 28 Share Posted January 28 (edited) Research says these are Best oils for deep frying. https://products.bestreviews.com/best-best-oil-for-deep-frying Edited January 28 by Cliff Hanger #3720LR Quote Link to post Share on other sites
Capt. James H. Callahan 2,594 Posted January 28 Share Posted January 28 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 Quote Link to post Share on other sites
Utah Bob #35998 17,139 Posted January 29 Share Posted January 29 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. Quote Link to post Share on other sites
Subdeacon Joe 28,478 Posted January 29 Share Posted January 29 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. Quote Link to post Share on other sites
Marshal Mo Hare, SASS #45984 7,517 Posted January 29 Share Posted January 29 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. 1 Quote Link to post Share on other sites
Subdeacon Joe 28,478 Posted January 29 Share Posted January 29 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 Quote Link to post Share on other sites
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