Results: If you deep fry it, they will come.
Published on 02/28/2016
That multi-billion dollar premise sustains practically every fast food restaurant, greasy spoon, and most fast casual restaurants in the United States.
QUESTIONS
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Comments
1.
1.
I really enjoy cooking for myself and others; seldom ever dine at any restaurant. I enjoy trying new recipes and cooking techniques. I recently purchased a deep fryer and have been researching healthy deep frying techniques. Do you deep fry any food yourself? Yes
33%
455 votes
No
52%
732 votes
Undecided
4%
60 votes
Not Applicable
11%
152 votes
2.
2.
Understanding smoke point, using clean oil, and maintaining proper temperature are essential. Most restaurants overuse cheap corn-based oil (the most unhealthy). If you do deep fry, what oil do you use? Peanut oil
10%
144 votes
Canola oil
27%
377 votes
Olive oil
12%
163 votes
Lard
3%
39 votes
Sunflower oil
5%
76 votes
Safflower oil
2%
33 votes
Grapeseed oil
2%
24 votes
Coconut oil
4%
59 votes
NA
52%
724 votes
Other (please specify)
2%
31 votes
| Other Answers | Percentage | Votes |
|---|---|---|
| vegetable oil | 0.48% | 8 |
| vegetable | 0.36% | 6 |
| Corn Oil | 0.24% | 4 |
| 0.18% | 3 | |
| corn | 0.06% | 1 |
| I seldom deep fry anything, but when I do rarely, I use canola | 0.06% | 1 |
| vegetable oil if you are going to do the crime make it taste right | 0.06% | 1 |
| whatever I have, not olive oil though since smoking point is too low. | 0.06% | 1 |
| combination of coconut and avacado | 0.06% | 1 |
| Avocado | 0.06% | 1 |
| SHORTENING | 0.06% | 1 |
| vegtable oil | 0.06% | 1 |
| crisco | 0.06% | 1 |
| Corn..lol | 0.06% | 1 |
3.
3.
My research tells me there is no hard and fast rule for how many times you can reuse oil. It depends on the smoke point and temperature used, type of frying vessel, type of coating, and food being fried. As oil loses its hydrophobic nature, it enters the food too rapidly. Do you reuse your frying oil? Yes
29%
412 votes
No
21%
295 votes
Undecided
4%
57 votes
Not Applicable
45%
635 votes
4.
4.
What type of frying vessel do you use for deep frying at home? Deep frying unit with heating elements above the bottom of the chamber
21%
300 votes
A pot on the stove
24%
337 votes
A wok
7%
99 votes
NA
53%
742 votes
Other (please specify)
1%
17 votes
| Other Answers | Percentage | Votes |
|---|---|---|
| 0.13% | 2 | |
| A pan on the stove | 0.07% | 1 |
| Stainless steel skillet | 0.07% | 1 |
| Fry daddy | 0.07% | 1 |
| iron skillet | 0.07% | 1 |
| air fry, no oil involved | 0.07% | 1 |
| Pan | 0.07% | 1 |
| Actifry | 0.07% | 1 |
| a shallow fry pan | 0.07% | 1 |
| fry daddy for potatoes, or a buffet type large rectangular electric skillet for 6 donuts. | 0.07% | 1 |
| sometimes a cast iron pot, but usually a counter top deep fryer and I usually use it out of doors to keep the greasy smell out of my house | 0.07% | 1 |
| pan on stove | 0.07% | 1 |
| deep frying pan | 0.07% | 1 |
| iron pot or pan | 0.07% | 1 |
| a cast iron skillet | 0.07% | 1 |
| Electric deep fat fryer | 0.07% | 1 |
5.
5.
My thoughts are: I'm only going to deep fry something once a month or less often. Maybe reuse the oil a time or two, but it only last a few months anyway. I think eating deep fried foods is not necessarily unhealthy in moderation, and if done at home with oil that has low levels of saturated fats and higher levels of unsaturated fats. How often do you eat deep fried foods? Every day
3%
40 votes
One or more days a week
10%
134 votes
A few times a month, not every week
24%
338 votes
Less than once a month
33%
466 votes
Never
29%
409 votes
Other (please specify)
1%
12 votes
| Other Answers | Percentage | Votes |
|---|---|---|
| 0.21% | 3 | |
| 2 times a year only | 0.07% | 1 |
| Maybe twice a year at the most | 0.07% | 1 |
| once in a blue moon | 0.07% | 1 |
| my oil last forever | 0.07% | 1 |
| sporatically | 0.07% | 1 |
| Couple times a yr | 0.07% | 1 |
| not sure | 0.07% | 1 |
| Na | 0.07% | 1 |
| N/A | 0.07% | 1 |
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