As Champ was saying it's quiet. let's have an oil thread.

So, tell me, what is the best oil to use in my Tefal deep fryer to make
good chips from my maris piper spuds?

The last lot of generic rapeseed [1] oil from a supermarket made soggy
chips.

[1] canola, Zot

On 10/21/2021 1:58 PM, wessie wrote:
> As Champ was saying it's quiet. let's have an oil thread.
>
> So, tell me, what is the best oil to use in my Tefal deep fryer to make
> good chips from my maris piper spuds?
>
> The last lot of generic rapeseed [1] oil from a supermarket made soggy
> chips.
>
> [1] canola, Zot
>
Ta.

Extra virgin olive oil. [1]

[1] What does it take to make a person "extra" virgin?

--
The erstwhile Thomas
FJR1300, R1200GS, ST1100 (in memoriam)

Turby <xsurf@xmail.com> wrote in news:skskk7$n23$1@dont-email.me:

> On 10/21/2021 1:58 PM, wessie wrote:
>> As Champ was saying it's quiet. let's have an oil thread.
>>
>> So, tell me, what is the best oil to use in my Tefal deep fryer to make
>> good chips from my maris piper spuds?
>>
>> The last lot of generic rapeseed [1] oil from a supermarket made soggy
>> chips.
>>
>> [1] canola, Zot
>>
> Ta.
>
> Extra virgin olive oil. [1]
>
>
> [1] What does it take to make a person "extra" virgin?
>

prog rock

Turby <xsurf@xmail.com> wrote in news:skskk7$n23$1@dont-email.me:

> On 10/21/2021 1:58 PM, wessie wrote:
>> As Champ was saying it's quiet. let's have an oil thread.
>>
>> So, tell me, what is the best oil to use in my Tefal deep fryer to make
>> good chips from my maris piper spuds?
>>
>> The last lot of generic rapeseed [1] oil from a supermarket made soggy
>> chips.
>>
>> [1] canola, Zot
>>
> Ta.
>
> Extra virgin olive oil. [1]
>

too burny for deep frying but I guess you could confit chips in it if you
didn't have a tub of duck fat or butter handy

>
> [1] What does it take to make a person "extra" virgin?
>

wessie <willnotwork@tesco.net> wrote:
> As Champ was saying it's quiet. let's have an oil thread.
>
> So, tell me, what is the best oil to use in my Tefal deep fryer to make
> good chips from my maris piper spuds?
>
> The last lot of generic rapeseed [1] oil from a supermarket made soggy
> chips.
>
> [1] canola, Zot

Soggy chips usually means that the oil was not hot enough.
Needs to be 180 - 190 deg C

--
http://www.netunix.com/

Turby wrote:

> On 10/21/2021 1:58 PM, wessie wrote:
> > As Champ was saying it's quiet. let's have an oil thread.
> >
> > So, tell me, what is the best oil to use in my Tefal deep fryer to
> > make good chips from my maris piper spuds?
> >
> > The last lot of generic rapeseed [1] oil from a supermarket made
> > soggy chips.
> >
> > [1] canola, Zot
> >
> Ta.
>
> Extra virgin olive oil.

Either this or lard/duck fat. Seed oils are shit.

--
Krusty

On 10/21/2021 3:03 PM, wessie wrote:
> Turby <xsurf@xmail.com> wrote in news:skskk7$n23$1@dont-email.me:
>
>> On 10/21/2021 1:58 PM, wessie wrote:
>>> As Champ was saying it's quiet. let's have an oil thread.
>>>
>>> So, tell me, what is the best oil to use in my Tefal deep fryer to make
>>> good chips from my maris piper spuds?
>>>
>>> The last lot of generic rapeseed [1] oil from a supermarket made soggy
>>> chips.
>>>
>>> [1] canola, Zot
>>>
>> Ta.
>>
>> Extra virgin olive oil. [1]
>>
>
> too burny for deep frying but I guess you could confit chips in it if you
> didn't have a tub of duck fat or butter handy
>
I don't usually deep fry. I put a shallow layer of oil in a pan, heat it
up, put the taters in, and with a lid on, I shake the pan. I make sure
it gets the oil over everything, and by shaking it regularly, gets
everything cooked all over consistently.

--
The erstwhile Thomas
FJR1300, R1200GS, ST1100 (in memoriam)

On Thu, 21 Oct 2021 20:58:31 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:

>As Champ was saying it's quiet. let's have an oil thread.
>
>So, tell me, what is the best oil to use in my Tefal deep fryer to make
>good chips from my maris piper spuds?
>
>The last lot of generic rapeseed [1] oil from a supermarket made soggy
>chips.
>
>[1] canola, Zot

I've moved on and now have an air fryer.

No idea how it works, but makes brilliant chips [1]

[1] er, from frozen bought chips
--
Champ
neal at champ dot org dot uk

I don't know, but I been told
You never slow down, you never grow old

On 22/10/2021 13:32 Champ penned these words:
> On Thu, 21 Oct 2021 20:58:31 -0000 (UTC), wessie
> <willnotwork@tesco.net> wrote:
>
>> As Champ was saying it's quiet. let's have an oil thread.
>>
>> So, tell me, what is the best oil to use in my Tefal deep fryer to make
>> good chips from my maris piper spuds?
>>
>> The last lot of generic rapeseed [1] oil from a supermarket made soggy
>> chips.
>>
>> [1] canola, Zot
>
> I've moved on and now have an air fryer.
>
> No idea how it works, but makes brilliant chips [1]
>
> [1] er, from frozen bought chips
>

It's basically a small convection oven. They're also good for baked spuds,
sweetcorn, chicken legs, bacon, sausages etc.

--
Ian

"Man will never be free until the last king is strangled with the entrails of
the last priest"

On Fri, 22 Oct 2021 14:32:27 +0800, Boots
<news@millhouse-communications.co.uk> wrote:

>On 22/10/2021 13:32 Champ penned these words:
>> On Thu, 21 Oct 2021 20:58:31 -0000 (UTC), wessie
>> [1] er, from frozen bought chips
>>
>
>It's basically a small convection oven. They're also good for baked spuds,
>sweetcorn, chicken legs, bacon, sausages etc.

So, essentially kind of self-frying chips in an oven, which is what we
use.

--

-Pip

On Thu, 21 Oct 2021 20:58:31 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:

>As Champ was saying it's quiet. let's have an oil thread.
>
>So, tell me, what is the best oil to use in my Tefal deep fryer to make
>good chips from my maris piper spuds?

Groundnut oil. High smoke point, very neutral flavour. I use it for
nearly everything, using olive oil[1] only when I want top add
flavour.

>The last lot of generic rapeseed [1] oil from a supermarket made soggy
>chips.

I've never tried that for deep frying, but that's usually just down to
not getting it hot enough.

[1] EV, of course. I'm often puzzled by UK TV chefs using
'ordinary'[2], non virgin, stuff. Not ordinary at all, just much more
highly processed and cooked out of the crushed olives after the proper
stuff has been removed. Seems to me that if you don't want the
richness and flavour of olive oil you should use something else.
[2] Don't see it over here. French and Swiss supermarkets don't seem
to stock anything that isn't extra virgin.
--
Ace
http://www.chaletbeauroc.com/

On Fri, 22 Oct 2021 06:32:15 +0100, Champ <neal@champ.org.uk> wrote:

>I've moved on and now have an air fryer.
>
>No idea how it works, but makes brilliant chips [1]
>
>[1] er, from frozen bought chips

We were gifted one recently by some friends returning to the UK. Tried
it for (frozen) chips a few times, but it's nowhere near as good. Not
properly crisp like deep-fried ones, more like what you get with oven
chips. We eat chips maybe three or four times a month, so I'm not
concerned about our fat intake, and the air fryer takes up a lot more
space than the oil one, so I can't really be arsed to get it out.

--
Ace
http://www.chaletbeauroc.com/

On Thu, 21 Oct 2021 19:39:41 -0700, Turby <xsurf@xmail.com> wrote:

>On 10/21/2021 3:03 PM, wessie wrote:
>> Turby <xsurf@xmail.com> wrote in news:skskk7$n23$1@dont-email.me:
>>> Extra virgin olive oil. [1]
>>>
>>
>> too burny for deep frying

>I don't usually deep fry.

Good to see you're keeping up UKRM traditions, in this case
recommending what you've got even when someone's asking about a
completely different requirement.

>I put a shallow layer of oil in a pan, heat it
>up, put the taters in, and with a lid on, I shake the pan. I make sure
>it gets the oil over everything, and by shaking it regularly, gets
>everything cooked all over consistently.

Well yes, there's hundreds[1] of ways to cook potatoes, but while your
recipe might be nice, the resulting cooked potato pieces are not
chips. Not even close.

--
Ace
http://www.chaletbeauroc.com/

On Fri, 22 Oct 2021 11:51:33 +0200, Ace <Ace@ch.com> wrote:

>Well yes, there's hundreds[1] of ways to cook potatoes,

[1] 500, according to madame Gorbachev.

--
Ace
http://www.chaletbeauroc.com/

El Thu, 21 Oct 2021 14:04:09 -0700, Turby escribió:

> On 10/21/2021 1:58 PM, wessie wrote:
>> As Champ was saying it's quiet. let's have an oil thread.
>>
>> So, tell me, what is the best oil to use in my Tefal deep fryer to make
>> good chips from my maris piper spuds?
>>
>> The last lot of generic rapeseed [1] oil from a supermarket made soggy
>> chips.
>>
>> [1] canola, Zot
>>
> Ta.
>
> Extra virgin olive oil. [1]

Swot most people here use*. Just a tad cooler. I use sunflower oil.
>
> [1] What does it take to make a person "extra" virgin?

I don't know about a person, but the oil is "obtained purely by
mechanical means", aka "first pressing" (cold).

https://www.satlabrador.es/es/aceite-oliva-virgen-extra-viduena-envero/
botella-1l-viduena-envero

* I live deep in olive country. My weekday breakfast is toast soaked in
extra virgin olive oil with added garlic. Lovely. The standard breakfast
here is mollete, lightly toasted and soaked in extra virgin olive oil.
Sometimes with tomato purée and garlic.

--
Paul.

https://paulc.es/elpatio

El Fri, 22 Oct 2021 09:51:16 +0200, Ace escribió:

> On Thu, 21 Oct 2021 20:58:31 -0000 (UTC), wessie <willnotwork@tesco.net>
> wrote:
>
>>As Champ was saying it's quiet. let's have an oil thread.
>>
>>So, tell me, what is the best oil to use in my Tefal deep fryer to make
>>good chips from my maris piper spuds?
>
>
> Groundnut oil. High smoke point, very neutral flavour. I use it for
> nearly everything, using olive oil[1] only when I want top add flavour.
>
>>The last lot of generic rapeseed [1] oil from a supermarket made soggy
>>chips.
>
> I've never tried that for deep frying, but that's usually just down to
> not getting it hot enough.
>
> [1] EV, of course. I'm often puzzled by UK TV chefs using 'ordinary'[2],
> non virgin, stuff. Not ordinary at all, just much more highly processed
> and cooked out of the crushed olives after the proper stuff has been
> removed.

Aka engine oil.

https://www.infoagro.com/noticias/2017/
la_industria_orujera__clave_en_el_aprovechamiento_de_subproductos_deri.asp

The main employer where I live.

--
Paul.

https://paulc.es/elpatio

On Thursday, 21 October 2021 at 22:04:09 UTC+1, Turby wrote:
> On 10/21/2021 1:58 PM, wessie wrote:
> > As Champ was saying it's quiet. let's have an oil thread.
> >
> > So, tell me, what is the best oil to use in my Tefal deep fryer to make
> > good chips from my maris piper spuds?
> >
> > The last lot of generic rapeseed [1] oil from a supermarket made soggy
> > chips.
> >
> > [1] canola, Zot
> >
> Ta.
>
> Extra virgin olive oil. [1]

Not convinced. Too much flavour.

El Fri, 22 Oct 2021 03:56:54 -0700, Stephen Packer escribió:

> On Thursday, 21 October 2021 at 22:04:09 UTC+1, Turby wrote:
>> On 10/21/2021 1:58 PM, wessie wrote:
>> > As Champ was saying it's quiet. let's have an oil thread.
>> >
>> > So, tell me, what is the best oil to use in my Tefal deep fryer to
>> > make good chips from my maris piper spuds?
>> >
>> > The last lot of generic rapeseed [1] oil from a supermarket made
>> > soggy chips.
>> >
>> > [1] canola, Zot
>> >
>> Ta.
>>
>> Extra virgin olive oil. [1]
>
> Not convinced. Too much flavour.

There are a million varieties.

--
Paul.

https://paulc.es/elpatio

wessie wrote:
> As Champ was saying it's quiet. let's have an oil thread.
>
> So, tell me, what is the best oil to use in my Tefal deep fryer to make
> good chips from my maris piper spuds?

Beef dripping.

On 22/10/2021 10:53, Ace wrote:
> On Fri, 22 Oct 2021 11:51:33 +0200, Ace <Ace@ch.com> wrote:
>
>> Well yes, there's hundreds[1] of ways to cook potatoes,
>
> [1] 500, according to madame Gorbachev.

So do you cook 10 different ways for every lover, then leave them?

On Thursday, October 21, 2021 at 9:58:33 PM UTC+1, wessie wrote:
> As Champ was saying it's quiet. let's have an oil thread.
>
> So, tell me, what is the best oil to use in my Tefal deep fryer to make
> good chips from my maris piper spuds?
>
> The last lot of generic rapeseed [1] oil from a supermarket made soggy
> chips.
>
> [1] canola, Zot

I tend to pick oil based on what temp I'm cooking at and what the oil's smoke point is.

I don't have a deep fat fryer though - so my input may be invalid.

This article makes for some interesting reading; if you find that sort of thing interesting.

https://www.masterclass.com/articles/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose#chart-of-oil-smoke-points

I really only use extra virgin on salads, bread, toasty things though.

We get a couple of 5L cans each year from the first communal press of olives collected from around my uncles finca and village near Lake Vinuela.

Stephen Packer wrote:

> > > The last lot of generic rapeseed [1] oil from a supermarket made
> > > soggy chips.
> > >
> > > [1] canola, Zot
> > >
> > Ta.
> >
> > Extra virgin olive oil. [1]
>
> Not convinced. Too much flavour.

It also doesn't get hot enough (before smoking/bursting into flames).

--
Simon

wessie wrote:

> So, tell me, what is the best oil to use in my Tefal deep fryer to
> make good chips from my maris piper spuds?

Lard [1]

[1] Works best in a proper [2] chip pan
[2] i.e. dangerous

--
Simon

El Fri, 22 Oct 2021 06:46:59 -0700, Dave Brown escribió:

> I really only use extra virgin on salads, bread, toasty things though.
>
> We get a couple of 5L cans each year from the first communal press of
> olives collected from around my uncles finca and village near Lake
> Vinuela.

Here, have one of these: ñ.

It's OK, I've got loads of them :-)

--
Paul.

https://paulc.es/elpatio

On 10/22/2021 2:51 AM, Ace wrote:
> On Thu, 21 Oct 2021 19:39:41 -0700, Turby <xsurf@xmail.com> wrote:
>
>> On 10/21/2021 3:03 PM, wessie wrote:
>>> Turby <xsurf@xmail.com> wrote in news:skskk7$n23$1@dont-email.me:
>>>> Extra virgin olive oil. [1]
>>>>
>>>
>>> too burny for deep frying
>
>> I don't usually deep fry.
>
> Good to see you're keeping up UKRM traditions, in this case
> recommending what you've got even when someone's asking about a
> completely different requirement.
>
>> I put a shallow layer of oil in a pan, heat it
>> up, put the taters in, and with a lid on, I shake the pan. I make sure
>> it gets the oil over everything, and by shaking it regularly, gets
>> everything cooked all over consistently.
>
> Well yes, there's hundreds[1] of ways to cook potatoes, but while your
> recipe might be nice, the resulting cooked potato pieces are not
> chips. Not even close.
>
An interesting comment, considering you've never seen or tasted them.
Come on over and I'll make some for you. I think you'd be surprised.

--
The erstwhile Thomas
FJR1300, R1200GS, ST1100 (in memoriam)