Re: Re: turkey day

[Guest guest]

Thanks,

Wonder if the " fumes " are burnt oil or vaporized. This

cooker is 175000 BTUs., like twice a normal home furnace, so

you can get all that close.

I've never understood turkeys even when I raised them. They

are far dumber than a chicken.

The quality of the turkey and chicken today is far removed

form yesteryear. The 2 oz I ate were pretty good. Others

thought the crispy skin was a delicacy. No fat in the skin.

These were all thin people.

Regards.

----- Original Message -----

From: " Rodney " <perspect1111@...>

< >

Sent: Friday, November 26, 2004 9:38 AM

Subject: [ ] Re: turkey day

>

>

> Hi JW:

>

> Interesting. I cannot answer your question. But remember

that the

> surprisingly high rate of lung cancer among non-smoking

women in

> China appears to be correlated with breathing in the fumes

from hot

> cooking oil.

>

> Good idea to let someone else do that kind of cooking! Or

at least

> stay well clear of the location the oil is being heated.

>

> Did you ask the turkey?

>

> Rodney.

>

>

> > My son fried a turkey, Cajun style in an outdoor fryer

in 4

> > gallons of peanut oil. It was very good, not greasy in

the

> > least. Not your typical cooking process, very hazardous,

> > IMO, Putting an 18lb turkey into 4 gallons of oil and

the

> > possible boiling up of the oil over the flame - we

probably

> > will not do that again.

> > I recall a similar frying method in NY, 1961 called

> > " broasting " .

> >

> > However, when it all cooled we rebottled the oil which I

> > would use for auto fuel now, and 2 quarts were gone. It

was

> > not in the turkey, and I would have thought the turkey

fat

> > would be in there too.

> > I must assume that a lot vaporized. Temperature never

> > exceeded 350 deg. In fact, it didnt get back to 350

until 63

> > mins later when he pulled it out.

> >

> > Where did the oil go? Is this a feature of peanut oil?

> >

> > Regards.