Large Deep (Turkey) Fryiers

goin_south says on Nov 10, 2007, 11:08:

Maybe you'll find what you need at one of the big Exito SuperStores.
Or,...Is it....Exitos?

Where do we go from here?

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vicshere says on Nov 10, 2007, 11:23:

Peanut Oil (5 Gal),
good luck in finding 1 oz
if you find it please post here

listo

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happy camper says on Nov 10, 2007, 11:34:

Been traveling/living in Colombia for 6 years now and have never seen such an cooker. Peanut oil tampoco. Sunflower and Corn as well as Canola oil is readily available. You might be able to get someone to make it for you but get ready for some strange looks when you begin to inquire. The large gas burner required to heat that thing should not be too difficult to locate but you may want to consider bringing the pot with you.

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vicshere says on Nov 10, 2007, 12:11:

lots of cheap pots in Colombia don't worry about that part...the oil man the oil...remember that turkey are very expensive here too if for a business....for yourself its different...finding turkey in a restaurant is very difficult

listo

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Lowell says on Nov 10, 2007, 13:22:

Is deep fried turkey that much better than roasted?

Alfred E. Newman. "What. Me Worry?"

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Lowell says on Nov 10, 2007, 13:27:

I've not ssen peanunt oil in Colombia. The last time I was in Panama, I bought a half gallon of sesame seed oil, wasabe powder, sweet chili sauce, garlic chili sauce and wasabe covered green peas (like little puffs of POW when they enter your mouth). I haven't found a Colombian that like them. Clears your nose and makes your eyes water.

Alfred E. Newman. "What. Me Worry?"

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goin_south says on Nov 10, 2007, 21:00:

Lowell... you can 'win many more friends easily'....
'who won't forget ya',
and 'who'll never turn on ya'...
with deep...fried....turkey.
Although, is somewhat of an art...
and may take a few times tryin...
or, make a turkey out of ya, yourself ;)

Where do we go from here?

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eywed says on Nov 10, 2007, 21:04:

When Cooked right a deep fryed turkey will make you slap your mama to get more.

Ay Hombe!!!!!

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lampltr says on Nov 11, 2007, 03:47:

You all crack me up!! Appreciate the heads up, gives me something to work on. Believe I will purchase the fryer before I arrive, the peanut oil may be a bit of a challenge...The birds no problem, these can be stolen from the local F.A.R.C.

Hey Lowell..."Goin South & Eywed" are both correect...nothin' like a deep fried turkey hehe. I am originally from the from the extreme north east of the U.S. (A location where any Colombiania would not like and where winters can hang onto -70 degrees for a couple of weeks) and I too never heard of such a thing. Believe this may have originated from the Cajun's in New Orleans...

One would strain (In cheesecloth) Italian Dressing for example and/or mix in some Cajun sause and inject into a 15lb turkey (Unless you can locate a much larger pot, but this is usually the max size), in several locations then deep fry for about 15 to 20 min depending on size then cool off a bit. As the guys said above, there is nothin' like the taste ummmm can taste now hehe. We are going to do in a couple of weeks I believe here so I will take some foto's if you all desire.

It is a little bit of an art, but also much in precautions are needed. I will give you all a hint...You have the burner cranked up under the pot, & If too much oil is added when bringing to a boil, then the turkey is lowered in, mama mia haha. Some locations in the USA have banned these due to inexperience of others and all they can do is watch their house go up in smoke before the fire department arrives.

Actually the Turkey's , the family has good sources for, but from the hints I am getting, I may need 4 turkeys haha. Again thanks for all the imputs, great subject from what I can see...

Lowell, did you get my message about December?

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lampltr says on Nov 11, 2007, 03:53:

Lowell, the large new store near you, is it a Exito SuperStore? if not what is it? Possiblity to get you to inquire about both the fryer & Peanut Oil special order from the states through them? If they can get, I will have the family travel there. May end up sending all there but $$. Let me know, thanks.

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GregYohn says on Nov 11, 2007, 06:40:

Hola!

Try the HomeCenter in Cali! I think they have one.

12VOIP.com gives free calls to Colombia.Greg

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lampltr says on Nov 11, 2007, 09:07:

Thanks Greg, will give it a shot!

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vicshere says on Nov 11, 2007, 10:08:

lamp what you might consider working with is palm oil....palm oil is quite abundant in Colombia....and you can buy it in 5 gallon pails....when I had my restaurant a few years ago we use to use it for our frying...French fries and stuff....at that time it was costing about 45,000 per 5 G pail...I would guess its up into 60,000 by now....palm oil is actually pretty healthy when compared with other oils and has a high burn temperature like peanut oil.....
http://www.fedepalma.org/oil_col.htm


Palm oil is rich in carotene from which it derives its bright, tropical, red colour. In fact, the carotene content of palm oil is 16 times higher than levels found in a carrot with the same mass and weight. This makes palm oil one of the main and richest sources of carotene and as such is important in combating vitamin A deficiency common in many developing countries.

Tocopherols and tocotrienol (vitamin E fractions) are other important nutrients found in palm oil. Carotene, tocopherols and tocotrienol act as antioxidant agents and can reduce cell damage caused by toxic substances and environmental pollution, which are both known to speed up the development of certain diseases. In addition, palm oil is an excellent source of tocotrienols, which are powerful anticarcengic substances and help against thrombosis.

listo

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lampltr says on Nov 11, 2007, 11:05:

hmm Thanks Vic...I will have a look into this, never thought of but your comments was very interesting, never knew that. Curious how that would add to the taste of a turkey, will have to experiment, but I believe you are correct and that there would really be no major difference.

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lampltr says on Nov 11, 2007, 12:34:

Vic, I have completed some research and I am steering towards your suggestion. This oil only provides a coat to seal in the juices so here we have the taste quality and flash point both answered. I have also just sent an email to a Cajun friend who does this all the time for events to see what he says, but I am willing to try something new, thanks again to all of you for your imputs...

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Lowell says on Nov 11, 2007, 16:39:

Pat, Yea got message and will have a bottle ready. What do you like? Maybe some tequilla too. What are you going to do about spices? I'm going nuts looking for some good seasoning salt. I'm just about out of my Lauries.

Saw fryers in the States. Have seen big aluminum pots similar here. A holding rack could be bent out of a real strong guage wire. Thermometer for the oil?

Heard a good way to set oil level. Fill pot with water, enter the bird and you'll know the level. Remove bird and water. Then heat the pot on burner to remove all traces of water. A MUST!

Also could use a shipper in Miami to send you all you need, right to your wifes door.

Will check with Carefour and Galeria.

Alfred E. Newman. "What. Me Worry?"

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goin_south says on Nov 11, 2007, 22:11:

Vic....yada, yada, yada.da,...da.....aaah....
when it comes to fried turkey....
THE TASTE IS THE THING.
Ain't no one carin about no tocoferols y vitamins ...

Where do we go from here?

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goin_south says on Nov 11, 2007, 22:19:

It can be tough thing, trying to fix cajun specialties, when not in .. Acadiana.
I remember asking my ex- to make gumbo, when we visited my family in Illinois.
Not .... even.... close.

Where do we go from here?

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lampltr says on Nov 12, 2007, 05:04:

Thanks guys....
Lowell, I will buy the Cajun goodies & Cooker before I go. I would highly stress to go with a commercially approved (Even though none are UL approved) cooker. If fabricating from scratch this has to be very sturdy to prevent tipping. All you need is 1 time and all hell will break loose. See you have done your homework and this perks your interest jaja.

goin south...appreciate the message, yes I do have a glance at my messages and do make some comments. Actually believe I responded to your last one but same time I am many hours (Europe) ahead of you and my work also keeps me on the road much.
I decided today I will use this oil you meantioned as this should add a nice flavor but same time to provide a quick singe to the outside of the bird to seal the juices in. A high boiling point will quickly singe the outside skin as I have meantioned. Am not sure about how many times you can use this same oil after cool down and straining, do you know?
People are crazy if the come up with the excuse of never will...frying leaves an unbelievable taste in the meat especially when used with Cajun marinated sauce injected the day prior. And chicken ummm, need I say anymore jaja.

I vacated the U.S. the first opportunity I had for employment overseas. I love to atmosphere and the calmness. Desire european and latin american living the best with no plans of going back (except to visit). I have had a very rough past life I wish to forget and place behind me in addition to being tired of losing dinero in the states...Thanks for your reply!!

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