Thread: A deep fat fryer in Thailand

That is a nice setup you have with the tree house hammock etc, looks like a resort.

When you take on a project, dogs have a way of getting involved like their thinking, I may not understand any of this, but I'm going to act like I'm an important part of the process.

Originally Posted by blueshift

looks like a resort

Its the now legendary D&G Resort, more here

Great looking place. Where is it?

Didn't you put a video on a while back with you doing the Thanksgiving turkey, when you were in the States?

Be sure you follow the directions before you drop a turkey in there, you need to measure the displacement of the oil before hand to prevent boiling oil from coming over top. Makes great French Fries, fish or anything else you could deep fry. You also should be able to strain the oil and reuse at least once. Unless you fry fish or something to give it a different taste probably 3 times for like foods. Did you get the basket to go with it for smaller items like potatos or fish fillets?

ShilohJim

Yep, I've done many a turkey in a deep fry pot like that over the years... We use the same pot & burner to boil crawfish during the season... yum...

Nice place BTW...

Have to say that you did inspire me; using a KB5 burner on the widest stand I could find with the largest Zebra pot from Makro, rice bran oil and a very homely but sturdy home made lifter, roasted up a wonderful turkey for Thanksgiving recently. Did try a few ducks already and they were scrudiddlyumpous (scrumptious), the first time seemed to attract dogs all the way from Chiang Rai.

Outside large sized deep frying is common in the great white north; but here there is a very serious safety issue. Clothing! Whilest frying we at least wear boots, jeans, heavy jacket (not fleece), and of course a toque. Here shorts, maybe flip flops.

Canadian dress outdoor fry up;


How long do you keep used oil? I store it after a little screening in a sealed container in a dark cupboard. Have 5 fry's into the oil and it just darkened noticeably after the big bird.

Kev

I make Cod fish and chips at least once a week, I use rice bran oil and use it pobly 8 times before I change it, and by frying the chips after the fish, it takes the taste of the fish away.
They say to always fry some spuds to clean up the flavors in the oil.
I bought one of those turkey deep fryers at Walmart and also 18 liters of Peanut oil, which is the best deep fat oil there is but you can not find it here so Rice Bran oil is next best as very little flavor and hi temp smoke point.

Great timing for you reply, thanks. Was hoping to pull the oil out and dunk a bird tonight, will pick up fat chips at Makro today.