- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 7/21/18 at 9:32 am to PortHudsonPlaya
Dyer's Burgers Memphis
"The secret of the tasty-taste of Dyer's hamburgers, according to Dyer's Burgers, is that they're cooked in the grease that the restaurant started with back in 1912."
106 years
"The secret of the tasty-taste of Dyer's hamburgers, according to Dyer's Burgers, is that they're cooked in the grease that the restaurant started with back in 1912."
106 years
Posted on 7/21/18 at 9:34 am to PortHudsonPlaya
I don’t fry often
I’m not a fatty
I’m not a fatty
Posted on 7/21/18 at 9:42 am to Isabelle81
quote:
We don’t fry at all.
Posted on 7/21/18 at 9:43 am to PortHudsonPlaya
I strain my oil and reuse it 3-4 times. A piece of cheesecloth works great.
Posted on 7/21/18 at 9:44 am to PortHudsonPlaya
I have one of those electric fryers with the lid on it in my kitchen and I kept the same oil in it, only adding a little when it got low, for 2 years. Food always was fine to me
Posted on 7/21/18 at 9:48 am to GumboPot
quote:
can use the oil again to fry fish but I wouldn’t use it to fry chicken or fries. But fist decant the oil and get rid of the old batter on the bottom of the pot and replace with a little extra new oil.
I would go all new if I were frying fries or chicken unless you like fries and chicken with fish flavor.
I tried everything imaginable for 2 years and never even strained mine out. Just left it in there. Never tasted any different to me honestly
Posted on 7/21/18 at 9:52 am to tigersownall
quote:
What point are you trying to make?
That she is better than everyone else in here, duh.
Posted on 7/21/18 at 10:07 am to deltaland
quote:
I tried everything imaginable for 2 years and never even strained mine out. Just left it in there. Never tasted any different to me honestly
The problem I see with not straining it out is every time you use the oil over, all those bits of flour/cornmeal, fish fry, etc. burn more and more.
I know when I'm done frying chicken, the flour left in the pan is dark as any roux I've ever made and continued use of the oil without straining will only burn it more.
Posted on 7/21/18 at 10:38 am to gumbo2176
Besides cheese cloth or a paper paint strainer, how do you strain the oil? How many times do you filter? Also, after straining do you put it in the fridge or room temp? I normally discard after frying when I fry because of large quantities.
Posted on 7/21/18 at 11:12 am to NOLATiger71
quote:
Besides cheese cloth or a paper paint strainer, how do you strain the oil? How many times do you filter? Also, after straining do you put it in the fridge or room temp? I normally discard after frying when I fry because of large quantities.
I only strain it once but do so through a very fine mesh screen that catches almost all of what's in the oil. I put it in a container separate from the fresh oil and whatever is left in the oil, if anything, will settle to the bottom.
I just put it under the kitchen sink in the cabinet until I need it again.
Posted on 7/21/18 at 12:47 pm to PortHudsonPlaya
I don’t keep after seafood. Otherwise 3-4 times strained and re-use.
Posted on 7/21/18 at 1:14 pm to gumbo2176
Where can I find a very fine mesh screen?
Posted on 7/21/18 at 2:37 pm to NOLATiger71
quote:
Where can I find a very fine mesh screen?
Look to find a "Chinois" strainer. It is a conical shaped strainer, better ones are made of stainless steel with a very fine mesh. They are used a lot to strain sauces, stocks and such. They vary in price according to size and quality.
I paid something like $40 for mine, it's a large strainer with a long handle with the opening being about 8 inches across and the strainer is at least 10 inches deep.
ETA: I remember where I got the one I have. The wife and I were in Bed, Bath & Beyond and picked it up.
Oh, and it is pronounced "shin-wah", just in case.
This post was edited on 7/21/18 at 3:39 pm
Posted on 7/21/18 at 5:28 pm to jmarto1
That's just dumb. 
Posted on 7/21/18 at 10:28 pm to unclejhim
quote:
That's just dumb.
Why so? He hardly uses it. If you do not have another use for the grease then why keep it? Why go through all of the work of filtering it when you hardly ever use it?
Posted on 7/21/18 at 11:38 pm to PortHudsonPlaya
I buy the cheap $30 to $40 fryer at Walmart and leave it outside on bbq table under eave of house. I never strain oil just keep reusing it. Usually after 4 to 6 uses oil starts to darken. At this point I just dump out the oil, spray out the tub with hose and put fresh oil. Lots of times we just want fresh French fries to add to a meal. I plug the thing in and by the time the potatoes are cut the grease is hot. Every year or two I throw the fryer away and buy another cheap one. A couple times when the fryer was about ready to be replaced we took it to Grand Isle and used it to fry fish. Just left it there instead having to clean and pack home. Works for us.
Posted on 7/22/18 at 12:26 am to TigerDeBaiter
quote:
Wait for it to cool, then strain it and put back in bottle. That’s why I do. Repeat, maybe 5/6 times, then dispose.
This is the correct answer.
Posted on 7/22/18 at 7:46 am to PortHudsonPlaya
We filter ours through a coffee filter after allowing it to cool, Return it to a plastic bottle and store it in the fridge. Allows us to use it several times.
Works just fine. If cooking catfish for Giada, I would likely use fresh.
Works just fine. If cooking catfish for Giada, I would likely use fresh.
Posted on 7/22/18 at 8:11 am to MeridianDog
Another reason to not reuse the Fish/Shrimp oil, is some people have allergies to these. My mother is allergic to shrimp, so I have to change mine out if she comes over.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News