3 Tips for Extending Oil Fry Life
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- Опубліковано 11 вер 2024
- Chef Philip Dorwart discusses tips on extending the life of your fry oil, including choosing the right oil, protecting the oil and regularly filtering it. For more information on cottonseed oil, visit www.cottonseedo....
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Cottonseed Introduction Agent
I found this informative. Different oils should work best for different foods, e.g. Vegetables vs. meat vs. sea food. Why Not? makes sense to me. Perhaps Chef might expand on this. I live on the east coast where we do a lot deep frying from fish to crab cakes to squid, etc. Thanks. now I'll need more information.
I like how he throws in words like a CIA agent periodically
Culinary Institute of America
LOL
Effing funny comment, Kieran
kierankasey CIA stands for Culinary Institute of America. Not an agent.
Clearly went over a few ppl heads with this one 😂
I had a summer job as a short order cook and and yes cotton seed oil is the best. I saw it for myself, it performs well.
Coconut oil is the best for almost EVERYTHING ❤️
so this was an ad for cottonseed oil?
Well... it's by a channel called "CottonseedOilTour" and at the end you see the "National Cottonseed Products Association" logo... sooo.... yes?
The CIA's trying to get us to use cottonseed oil.
@@raynmanshorts9275 😍Yes Culinary Institute of America
Raynman Gaming
He was trained at the Cia, not promoting for the CIA itself. He doesn’t have the CIA jacket.
CIA - CottonseedOil Industry Agent
Ive been digging around (about 5 sec) and found that the smoke point of cottonseed oil is not that high at all (216°C 420°F) compare it to cheap sunflower oil at (227°C 441°F) or even clarified butter (250°C 482°F) with avocado oil at the highest (270°C 520°F). And since most deep fryers don't go above 190°C it shouldn't be a problem right? I would love to try and taste the difference but the price of cottonseed oil is ludicrous. and a 40% longer lifespan does not equivalate to a better price range if the price is 250% higher. :) well at least where I live so keep that in mind.
peanut is at 450F i dont see much reason to use anything other then that,
Great video Chef, one point I would have to challenge you on. The temp at which to fry at. The creation of acrylamides ( a toxic by product from potassium based products) is greatly increased when cooking at 370 and above.
So searing a steak is bad for you? Wok cooking even Just vegis bad? Open fire grilling is bad Jay because the temp? Never herd of that
Josh Cc600 it’s for potatoes lol
this dude is SO chill
This was an ad for the oil. I use peanut oil in my fryer.
Me too, peanut or sunflower oil.
Very informative video👍👍 i did not know salt and water damages your oil. I throw frozen seasoned food in my deep fryer all the time😮😟 i guess i better stop
Hello, Thank you for the video. I have a question, how could one minimize adding water to the oil if we want to focus on selling fresh-cut fries and these are supposed to be in the water for them to release the excess starches? I thank you for your time.
Now I know why oil goes dull so quick thanks I'm no longer going to put salt before frying
thank you so much for the tips must try cheers from the philippines manila
Marry Me?
@@nathanielcooke1902 I'm sorry, she's already married to me.
I agree with most of your points except the kind of oil. I like peanut oil better because of the superior flavor. It lasts longer because you can fry at a higher temperature with out breaking the oil down. I fry at 375 because even though with peanut oil you can fry at higher temps, I don't because the oil lasts longer.
Frank Gerlach, how long in general can you reuse oil? Does it go by how many times you used it or other methods? Thanks
What about avocado oil? It has a much higher smoke point, is healthier for you and it probably makes the fries taste super yummy.
What do you do with the ryer when slow times at the restaurant? do you turn it off and on as needed? do you keep it on the whole day, if so what's the minimum temperature? Any information regarding this matter?
Luis de leon always wondered this too
@@mechanismmalfunction3822 Same here.
Great info. Thanks for this upload 👍
"Trained at the CIA" Lol.
😍Yes very hard at Culinary Institute of America
How do you filter your oil?
Wow ! Great tips ! Thanks Chef !
This glows
One statement, two questions:
I use frozen fries from the supermarket, can I also let them thaw??
Where can I get a good deal on cottonseed oil?
Thank you for this video!
Can you usec extra virgin olive oil for frying, and can you store the oil?
Thanks
*LOOK AT ALL OF THIS SEDIMENT*
*L O O K A T I T*
Thanks
But how many times to reuse the oil?
Until it smokes, smells, grows foam or is too dark (unless you need it dark like for some Asian cooking)
Thank you sir.
I'm MPLS also. Didn't know about Cottonseed Oil. Where can I get it in MPLS? I do a lot of cooking both fish and fried chicken. Thanks for the tips.
You didn’t show how you filter the oil!???😵💫🤪
So you say water and oil don't mix which is correct so dropping frozen french fries into the oil is a bad idea would that be correct I'm assuming that the water frozen water is bad for the oil since you say don't mix the water with the oil can anyone clarify that because I noticed he's not answering any comments
Good Video 🙏
Gravity filters my oil. I put the warm (not hot) oil in a clear plastic orange juice jug then let it settle til all the crud is at the bottom. After 4 or 5 days, I just pour off the clear oil. It's like making wine...just let it settle.
Thanks Philip! Awesome video!
what fryer is that?
How do we filter our used oil?
What's wrong with french fries tasting like chicken? Doesn't sound bad, actually.
I like my chicken tasting like french fries. Better!!!
@@crispyroti Nothing. It's french fries tasting like fish that is the problem. If you hate fish.
@@watermelonlalala lol people who eat fish usually dislike fish. "It Tastes fishy" - guess what, you don't like fish 😂😂
I would use my oil three times. The first time for doughnuts, the second time for french fries and the third time for meat.
I'd rather my fries taste like... fried potato. Good fries have a nice potato flavor and nothing else.
Is crisp and dry a good cooking oil for my deep fryer?
Salt + Oil = Soap?
🤔 Once C I A ... always C I A. 😤 Thanks for letting us know. 😎
😅 Culinary Institute ... u really got me there. 🤤
Wait dont salt food in the fryer??? I salt my breading
I prefer beef lard
Barrie Glidden I’m vegan
@@DendyJungle I am not vegan
My friend tried that once in his resteraunt. Every little fryer spit hit the floor and turned back to grease fat. Kitchen staff were slipping and sliding. He found oil was better in that regard. He never used lard again, but he did admit that it performed well as a cooking agent. I use it when cooking outdoors.
Whats wrong with french fries that taste like chicken?
For real. Just sounds what bad cooking, my mom always insists that she has fresh fries made with clean oil even though she's a country soul food chef that knows old oil taste better
For home frying in a Fry Daddy, can I get away with filtering through a fine mesh strainer, or should I use a paper coffee filter? Gotta hunt down some cottonseed oil!
Yay CIA!
wow...had no idea...thought it was a just a natural oil.
CIA training for a chef?
It's Culinary Institute of America
CIA = Culinary Institute of America. One of the most prestigious Culinary schools in the world.
It's just a glitch... the CIA is still working on their sleeper cell training...
@@JoeMachado-LED Bullshit, if something is good in america .It doesn't mean it's good in the world. Rather say best in america and not THE WORLD.
For flaunting the Cia crap, you really don't look like a man who has been in a kitchen. No one, absolutely no one drags something that far out of the fryer. You usually bring your container toward the fryer to avoid spilling oil droplets everywhere, and then you season. I stand corrected. After seeing the video again, there are so many droplets everywhere.
Ecxellent
cottonseed oil in my country is ridiculously expensive.
buy it now.
@@topemeister3000 lol
@@topemeister3000 OK I OBEY...
@@Dina_tankar_mina_ord Hell yeah brother!
How to stop foaming of oil during deep frying?
Wonder if that's the soap formation due to salt?!!
Is it healthy??
Cottonseed oil is bad
Way to bury the lead in that intro haha
ashhad 'an la 'iilah 'iilaa allah wa'ashhad 'ana muhamad rasul allah🌹❤️🌹،
who would salt fries over the frying pan anyways?
I always use BMW-DTF 1 oil in my fryer
My fries are crispy and taste awesome every time
😂
at first I thought he was Chandler
The first rule of the CIA is that you never talk about the CIA. You’ve got to be more discreet about. I recommend that you deny everything.
Over here, we have undercover cops "working" as meatball seller... So it's not strange if you guys have CIA agents "working" as chef.
Lol my oil definitely looks like that dark variety
It's a video. Don't talk about filtering oil. Show it.
cia
Cotton seed is not considered a food crop and sprayed with dangerous pesticides 😢
We are a Chinese factory that produces fried baskets, you can contact me if you need it
375🤔🙈🙈🙈
CIA!? Wtf hahahaha
Save oil not life’s that’s bad
I guess all the CIA training didnt go so well life sucks 😞 😔
U single, Jeff?
Cottonseed oil is not a food.
was it important to know he was CIA for the purpose of the video?
well he makes fries without infusing them before frying? ... a shame what´s called chef today....
DeejayHonesT Hello, can you please help me by explaining what you mean by infusing them before frying??? I would really appreciate a detail explanation thanks
Bik3rboy666 let them rest in salty water .... not more not less ^^
DeejayHonesT 15 minutes before frying or more time???
Bik3rboy666 3 hours at least. sous vide pros infuse it in a few minutes with ultrasonic sound ^^
Bik3rboy666 well shouldnt say sous vide pros... more the peeps of modernist cuisine
I wouldn't eat food from a CIA trained chef, he would probably put some poison in my food or something.
LOL, he meant Culinary Institute of America (CIA)
*kimckawa* Oh ok.
latengocomoburro z. CIA is Culinary Institute of America