Maybe I don’t deeply fry as you do, as long as there is enough oil to cover the chicken, that’s all you need, I’ve also used 2 litres of oil in my deep fryer, it’s not necessary, whatever one is frying ,needs turning over, as long as it doesn’t touch the bottom of the pan, it’s fine, …
I don’t cook deep fried food very often, about once every two months, I don’t want oil standing around in the pan.so after two batches of battered chicken pieces,on a span of two days in a row, that’s enough I can take.
If I cooked it regular as I did as a cook, they had fish and chips once a week ,in the residential home I cooked in, I think it got changed every 7/ 8 weeks, from what I can remember.
Edit to add, I have a hob top ,deep fat fryer, there’s only my Son and I, when he visits, I do all my deep frying in this pan, including my own home made beer battered fish and triple fried chips…plus I know the oil it’s cooked in, is fresh and safe.
I usually use the Rapeseed oil in a glass bottle from Lidl, I only ever grease the pan with it and then wipe round with kitchen roll after so rarely need to wash the frying pan.
I never buy butter now it’s so expensive.
On a more seasonal note I’m very much looking forward to buying a jar of both duck and goose fat.
It’s a trad thing, almost a bit of a ritual.
Gorgeous when making well seasoned roast potatoes!
I have had duck before and found it quite lovely. I couldn’t eat it now though, makes me sad. I’m surprised it has less cholesterol than butter though…thats unfortunate…I like butter
It’s seasonal, let yer hair hair down, loads of extra buttery homemade mince pies too.
We always have Joyless January to look forward to…in the meantime I shall make merry!
I wouldn’t like duck or goose fat as I hate seeing that congealed white grease, it makes me feel quite sick, especially the thought of having to clean it up!
When I’ve got some, duck fat is fantastic.
In the pantry I have four jars, each with a pair of confit legs in their own fat. A friend has a “steriliser” - essentially a large water bath and the raw, salted legs are placed in this in their sealed jars. Three hours of slow simmer later and the pairs of duck legs are ready for storage. The fat from them rises up to seal them in the sterilised jars. Home made confit.
Later in the year I’ll start using them - simply scrape off the fat for other uses (potatoes!!!) and oven heat the legs. More fat will drain off and be added to the jar (more potatoes!!!).
I’m lucky though, I live almost next door to a duck farm where they outdoor raise the ducks and geese. Their tins of rillettes are excellent.
PS Last year, after much digging I discovered that our kitchen sink does not in fact drain into the septic tank as I’d assumed it would. All other sinks, showers and toilets do. But as duck and goose fat is very commonly used round our parts, the kitchen drains into a ‘fat trap’ and then out to a soak away in our field. Clever.
I have recently started substituting rapeseed oil for marge or butter in cakes.
Not only does it mix much easier but there is no difference to flavour and sponge cakes rise better.
the very thought!