Your Questions About Frys

Nagesh answers:

Unfortunately, that won’t work unless your turkey is already partially cooked before deep-frying. This is how most deep fried chicken is made, but to do a whole turkey is not practical. You could use a rub like

INGREDIENTS
25 bay leaves, crushed
3 1/2 teaspoons dried thyme
3 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning
DIRECTIONS
In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.
You may use a dry rub or none at all. Use peanut oil it has the highest smoke temp and is the safest for this application – about 4-5 gallons. Before you season the bird place it in the pot an use a gallon pitcher to fill the pot until the bird is covered – his will establish how much oil to use if there is not at lest 1/2 inch all around the bird this method will not work and your bird will stick – use a smaller bird and cook the large one on the grill or in the oven. Thoroughly dry pot and thawed bird – place oil in pan and use oil thermometer (the one that came with the pan) to gage that the oil is to 275 degrees – now place your dry bird in the pan using the triangle device – go slowly. Allow the temperature to reach 350 degrees and begin timing for 18lbs this will take 1 hour 12 minutes (4 minutes a pound). After the time has elapsed turn fire off then slowly lift the bird from the pan -it will feel 8-10lbs heavier due to the oil fill and resistance so make sure the person doing this can easily lift 50lbs with a steady arm. Allow to rest on a large plate about 20 minutes carve and enjoy! The skin will be crispy and the interior will be juicy.
IMPORTANT:
Do not stuff turkey the stuffing will be a mess-make stuffing on stove or in oven.Do not deep-fry the turkey in an attached building, such as a garage, or on a wooden deck.
Be sure to have a fire extinguisher handy and kitty litter the concrete surface to absorb any splatters.
Once oil has cooled return to original container or other large container and dispose of at oil disposal center-do not pour in drain or on land this needs to be correctly reprocessed.

Nagesh answers:

This picture is of a breeding separator. Http://img.photobucket.com/albums/v415/Okiimiru/April2nd2009004-1.jpg You put the pregnant female in it when she is about to give birth, and she has her babies inside it. It floats in the tank. When the babies are born, they drop through a separating slot in the bottom and are safe from being eaten from their mother. Then you remove her once she is done giving birth and let the fry grow up in there.

The advantages of raising the fry in a breeding separator instead of in a fish bowl are:
1. A breeding separator shares the same water as your large aquarium, meaning that the fry never have to deal with ammonia buildup from their food, are at lower risk for fungus because the water is not stagnant, and grow faster because the water is heated.
2. In small containers, it is easier for the fry to find their food. Releasing the fry immediately after birth into a large tank is unwise because fry don’t yet know what is edible and what is not. By placing them in a small container with lots of food, they are able to use their mouths for the first time and will fill their tiny bellies. Food is harder to find in large tanks, there’s longer to swim between bites, and the buildup of all that uneaten food often causes fungus.

The picture above is really the best way to raise fry because they have a place to hide (the green stuff is flame moss), food readily available, and cannot be eaten by larger fish. They also have zero ppm ammonia, heated water, and good oxygen levels. It’s and ideal way to raise tiny newborn fry.

If you raise them in the breeding separator where they will eat frequently and not have to swim against a strong current, then they will be ready to put in the main tank with their parents within two weeks. You’ll know they’re ready to put in the main tank when they are too large to fit inside their parent’s mouths. Release one or two fry when you think that they are all ready and then watch what happens to those “test” fry. They will hopefully not get eaten. Then you can release the rest of your fry.
Growth is slower after release into the main tank because they have to swim against the current and food is farther between bits.

Nagesh answers:

EC — I would not use the oil after 2 months.
Start your next frying with fresh oil when you finish frying strain the oil through a clean piece of muslin cloth clean the fryer and return the oil cover and store for another time. If you strain the oil after each frying it should last about a month.If you use the oil to fry fish or onions you should store it in a container other than your fryer.
If you want to remove some of the oder of fish or onions fry a medium size potato cut in to cubes at a low temp. 250–to 300*F
FOR ABOUT 10 MINUTS.
I hope this helps you jim b
PS. Peanut oil is best for frying it can stand the higher heat better but vegetable oil is fine and some what cheaper

Nagesh answers:

I put mine in the adult tank somewhere around 4 months, then I’m sure they are big enough. There are ONLY platy’s in this tank though, nothing else. I keep a small fry tank, bigger fry tank, then the adult tank. I’ve actually had bigger fry (almost ready for the big tank) eat new fry, I almost fainted, lol. IF you think they are big enough, you can always take a chance and try. If the others start pursuit, get him out fast!! The other thing you have to worry about also is the filter. He might be big enough to not be eaten by other fish, but is he big enough to not get sucked up by the filter?? Think about that too.

Good luck!! ;o)

Nagesh answers:

It is mostly how you fry not what you fry. In moderation fired foods fried the right way are not as bad as everyone seems to think.

You have go to make sure the oil is hot enough before you start to fry. I insert the tip of a wooden spoon in my oil and when it bubbles around the tip I know my oil is ready. I good tip I learned on the cooking network for those of us that do not have thermometers.

When you fry in oil that is not hot enough and ready then the food you fry is soaking it up and not cooking in it.

Types of Fat & Oil

To ensure healthy cooking and to achieve the best results choose your fat or oil with care. Pure vegetable oils such as sunflower, soy and corn are all high in polyunsaturated fats and should generally be used. Olive oil which contains mono unsaturated fats is also a healthy cooking oil, although more expensive. Olive oil also comes in a range of types and flavors.

Blended vegetable oils should be avoided as they often contain oils which are high in saturated fats (e.g. Coconut or palm oil).

Lards, hard margarines and butters are also high in saturated fat and not recommended for healthy frying.