Thread: Oil for the clubs deep fryer???

Church going clean as lad huh? So you think the missionary position is for the Englishman at the front of the church in the Congo?

Originally Posted by Tommy

You don't need to suck it. Just lower into the fryer (cold of course) until the end is an inch or so from the surface. Block with your thumb and lift out and over the side to the bucket where it's to be drained. Release thumb.

Fill fryer with goose and/or duck fat. Cook chips. Feed to Tom.

That works too but you have all the oil/fat running down the outside of the hose aswell so could be messy.

Another for Rice Bran oil good for chips & fish. Can get it in 3L

Originally Posted by veitnamcam

That works too but you have all the oil/fat running down the outside of the hose aswell so could be messy.

Just gotta be careful and draw the hose through a tea towel. I always make a mess anyway haha

Originally Posted by Rushy

Church going clean as lad huh? So you think the missionary position is for the Englishman at the front of the church in the Congo?

Isn't it?????

Originally Posted by Rushy

Oraki I know Maca for the disgusting old bugger that he is. He was insinuating that it was better to have a female sucking on the pipe.

Well you wouldn't want to be Blowing It!

Only one thing to fry in to keep the standard high. Beef dripping. End of story.
Just ask Harry Ramsden

Originally Posted by veitnamcam

That would never get the "job" done Maca......You are married yes?

Well you must definitely be married haha.

If it's a commercial type you should be able to pull a panel off the front and a tap will be there. I recommend peanut oil, it's pretty forgiving with temperature and doesn't have a lingering smell.

technically your frying medium will start to degrade (oxidise) the moment you first use it. Degraded medium boils/burns/smokes at a gradually decreasing temperature. Topping up such fat with new fat will degrade it all. That's why commercial dryers replace the medium regularly.

Regular filtering helps (commercial fryers every night in some establishments though weekly is minimum).

Keep the oil/fat well covered/sealed and cool as possible in between uses. Walk in cooler?

Personally I liked chefade or frygold. Not cheap though. For home roasties the boys are dead right; horse or goose fat.

Fryers. Not dryers. Sheesh

Originally Posted by Pengy

Only one thing to fry in to keep the standard high. Beef dripping. End of story.
Just ask Harry Ramsden

anyone ever tried penguin fat???just askin

Originally Posted by Pengy

Only one thing to fry in to keep the standard high. Beef dripping. End of story.
Just ask Harry Ramsden

Who the hell is Harry Ramsden

Originally Posted by kotuku

anyone ever tried penguin fat???just askin

In Pengy's case there is plenty of it Kotuku so you may be on to something there.

Originally Posted by Rushy

Who the hell is Harry Ramsden

If you eat fish n chips but never heard of Harr R, then you be a bloody heathen