cåblelady Posted May 30, 2005 Share Posted May 30, 2005 I sense an experiment coming up. How many tanks of propane will fit on CTM's balcony? Has anyone ever tried to deep fry an entire steer? 347687[/snapback] Link to comment Share on other sites More sharing options...
Fezmid Posted May 30, 2005 Author Share Posted May 30, 2005 You need to talk to different people. http://missvickie.com/howto/spices/oils.html 347680[/snapback] According to your link, the smoke point of peanut oil is 450F. That's when the oil starts to break down and you don't want to hit that. Maybe it won't combust at 450F, but it's still safer to stay well below that. Also from the site: Watch out for the smoke point signs as it means you are getting close to the flash point, which is when the oil can erupt into flames So staying a bit below 400F sounds like a good thing to do IMHO. CW Link to comment Share on other sites More sharing options...
Ghost of BiB Posted May 30, 2005 Share Posted May 30, 2005 347701[/snapback] We'll kill it first...I promise. Link to comment Share on other sites More sharing options...
cåblelady Posted May 30, 2005 Share Posted May 30, 2005 We'll kill it first...I promise. 347705[/snapback] Well......OK then. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 31, 2005 Share Posted May 31, 2005 According to your link, the smoke point of peanut oil is 450F. That's when the oil starts to break down and you don't want to hit that. Maybe it won't combust at 450F, but it's still safer to stay well below that. Also from the site:So staying a bit below 400F sounds like a good thing to do IMHO. CW 347704[/snapback] I agree. At high temperatures, the rate of oil break down into components over time increases. These components exhibit a lower flash point (flash point is the temperature at which the vapor above a liguid will ingite when exposed to a source as meseaured by several different methods - Cleveland Open Cup, Cleveland Closed Cup, Tag Closed Cup, Pensky-Martens, etc.). An analogy of sorts is the addition of even a small amount of gasoline to kerosene - kaboom. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted May 31, 2005 Share Posted May 31, 2005 Well, we made 'em (and some french fries). The chicken, while good, wasn't WING good... We got the oil up to ~375, then put the wings in -- it dropped down to around 250F. We think the mistake was not turning the heat up to get the temperature back up fast enough. We learned for next time. CW 347565[/snapback] Get your oil hotter....to about 400-425. That ahould make up for the temperature drop. Link to comment Share on other sites More sharing options...
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