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If the container is labelled with one of the standard logos that mark an unconditionally food safe container, there should be no concern: Used peanut oil is still food, so a container specified to deal with food should deal with it too. If not, assume that the container has only been designed to be safe with the exact, unaltered ingredient shipped in it ...


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My second generation Italian American mother always made her tomato "gravy" & added raw meatballs to that sauce. The result is a perfectly round meat ball, moist & full of flavor. She soaked any grease from the meat (in the sauce) up with thinly sliced potatoes floated on top for about 1/2 hr. My dad ate the potatoes as a snack!


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In a hot pan, the oil droplets jump off for three reasons usually: When you add oil to a hot pan that is not completely dry yet (i.e some water present in the pan). This residue water will boil, turn into steam and splatter oil. When you are adding wet food to the hot oil. The water turns into steam and splatters oil. Solution: Making sure the food is ...


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I just put egg on it, let it drip off a little, then just bread crumbs. I deep fry it, OR pan fry it this way and it has never failed me yet.


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If you are properly deep frying, you should never allow the oil to get to the point it burns. Commercial fryers are temperature controlled to maintain a consistent temperature. If you are frying in a pan, it is the duty of the cook to monitor the oil and ensure that the burner setting is lowered, if you the temperature of the oil gets too high.


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Commercial deep fryers are controlled by thermostats so that they are kept at a controlled temperature electronically and can be left on more or less indefinitely. By contrast if you just put a pan full of oil on a hob you have some control over the heat input but there is no automated feedback mechanism to regulate the temperature and so it is quite hard ...


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The answers attesting to commercial equipment thermostat control are correct. But, it's also about the oil. You didn't say what oil you use at home. Restaurants typically use fryer oil with a smoke point in the mid-400's F. For cooking, they set the thermostat in the 375 F range, well below the smoke point. Maybe you have the wrong oil and/or using too ...


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Restaurants have the right tools and equipment for deep frying. I would agree that they also have massive exhaust fans to keep the smoke down. They also have the right equipment to do mass quantities of food. They have a special deep fry station, where they have gallons of the correct oil and at the right temperature. Here size or quantity of oil ...


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It is a combination of a few factors. I doubt they turn off the heat on their deep fryers when not in use Some do it. There are small deep fryers which have the capacity for one portion of fries, and bistros and restaurants where you sit down and wait for your order to be prepared turn them off during lull times. They take some minutes to heat up, ...


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Restaurants have massive fans. Commercial deep fryers have temperature control. Example temperature control unit: And massive heating elements (notice 4 temperature controls): Massive heating elements allows for even delivery of heat. When you drop frozen fish it has to kick out some heat but it is careful not to get too hot via temperature ...



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