Started by BigRed, November 01, 2004, 02:20:31 PM
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Quote<i>Originally posted by Habanero Smoker</i><br />Jeff,I know what you mean. It is a lot easier to understand when someone is actually talking about it, and you are waiting for the food to get done[:p]. It was one of the non-credited courses I took at the CIA (Culinary Institute of America). The full name of the course was "Grilling and Smoke Roasting." Now that I am rethinking this. With more than 300 different compounds, the possible causes for the color could be sky-high.[V] But, I believe the black color of the chicken has to do with the film of smoke formed on the outside of the skin.BigRed;Was the cavity of the bird also black? I'm glad that electric fryer is easy to use. I bought one, but haven't used it yet. How much peanut oil did the fryer take? I was going to pick up some peanut oil at Sam's, but they only sold the 35lb. container; which was a lot of oil. Also, do you reuse your oil? I saw someplace on the web that sold an oil pump and filter, that you use to pump the oil out of the fryer, through a filter for reuse. It that necessary, or is it better just to dump the oil?H MAN!Did I have you in the Chemistry classes I took! Wow! If there is so much stuff out there on the bird, I may be afraid to eat it! Yes the cavity was black also. I am leaning towards the pre-smoking which wsa done intentionally. I have fryed 6 or 7 turkeys non-smoked an although dark never turned black. I also think I smoked the chicken too long. Did it for 5 hours instead of 4 hours but the taste was excellent for me. Now the New electric fryer. Takes the same amount as the propane fryer about 3 gallons. I got the oil at home Depot and paid 23.00 +. Cost has gone up from 18.00 and change last year. I always use to dump the oil but as the price is going up I am rethinking the issue. Now the oil I used yesterday I am going to put the lid on it and use again for Thanksgiving. After that frying it might be time to filter. IT all depneds on how often you fry. If it is only once a year than dump it. I have some friends that clean it drain it and into the refrig. This does take up beer and wine space. I was really pleased with the electric fryer. I suggest though you follow the instructions when it says to preheat and 400 degrees. Also get your bird or what ever you are going to fry close to room temp. My bird was a little cold and I turned down the oil heat.When I put the bird in I lost almost 100 degrees and it cooked at 300 degrees. You put the lid on when cooking. No oil spill!!! I did use my old frying thermometer to measure the degree of heat in the oil. ALL IN ALL A GOOD EXPERIMENT. I AM GOING TO PRESS ON WITH SMOKING AND FRYING A 14LB TURKEY along with the 3 ducks,prime rib and The stuffed Turkey in the oven. Now we will eat off this for 4 days. Let us know your experience with the electric fryer!! Thanks for the Chem. lesson!BigRED
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