Where's the cooking oil darling?.......

[BKK Blues Brother]

How is it possible to use 1litre of cooking oil a week?

That is 365 litre's a year disappearing in our home every year!

Before we lived together i would make a litre of oil last all year.

Can you solve the mystery?

I'm off to the shop to buy some .....wait for it....oillllll!!!!!

[wolf5370]

If she's like my wife was, she will not reuse oil in the deep fat fryer (or filter it) - so every time deep fry, two litre of oil. I filter the oil back into a clean bottle and get two or three uses out of it.

Another way is to buy a low oil fryer for her - and teach her to use it. Much better for you! Also get better oil (if you get palm oil which is usual here) as it will not burn so quickly and need throwing (goes that brown colour even after filtering). Sunflower oil can be got easily here.

[bkkjames]

You know they sell that water based stuff in seven that has different aromas - much easier to wash off as well.

[Thanyaburi Mac]

Check your math, one liter a week ain't all that bad, much better than 365 liters a year....

Mac

[Gsxrnz]

You know they sell that water based stuff in seven that has different aromas - much easier to wash off as well.

Yeah, but it buggers up the taste of the chips something awful!

Edited March 28, 2014 by Gsxrnz

[MZurf]

Sure, if health is not an issue then by all means, buy your cooking oil in 7-11.

If it is, then;

http://whatscookingamerica.net/Information/CookingOilTypes.htm

http://www.pccnaturalmarkets.com/guides/tips_cooking_oils.html

[Spoonman]

Christ all mighty, when did we move to a 365 week year ?

Edited March 28, 2014 by Spoonman

[Old Croc]

A large part of the oil consumed in our house has found it's way into my arteries.

[jackinbkk]

Does she drive a diesel car or tractor?

[samran]

Where does it go? Are you morbidly obese by any chance?

[Crossy]

Oops!

[notmyself]

If she's like my wife was, she will not reuse oil in the deep fat fryer (or filter it) - so every time deep fry, two litre of oil. I filter the oil back into a clean bottle and get two or three uses out of it.

Another way is to buy a low oil fryer for her - and teach her to use it. Much better for you! Also get better oil (if you get palm oil which is usual here) as it will not burn so quickly and need throwing (goes that brown colour even after filtering). Sunflower oil can be got easily here.

You are lucky to get a second go with palm oil unless you keep your eye on the temperature. The same could be said of all oils but some such sunflower oil allow you to have 4-5 goes with filtering and watching the temperature. I would be willing to use palm oil for frying a couple of eggs or doing a stirfry would never use it for deep frying because of the high temperature and length of time at that high temperature. For a good number of years now I have been rendering down pork fat to make lard. Place some in a bowl in the basket steamer atop the rice when you cook it and you get a couple of teaspoons each time. Gives me enough for my own use but I live alone so don't need much anyway. Every 2-3 weeks I have enough of a reserve to make roast potatoes with it.

[wolf5370]

If she's like my wife was, she will not reuse oil in the deep fat fryer (or filter it) - so every time deep fry, two litre of oil. I filter the oil back into a clean bottle and get two or three uses out of it.

Another way is to buy a low oil fryer for her - and teach her to use it. Much better for you! Also get better oil (if you get palm oil which is usual here) as it will not burn so quickly and need throwing (goes that brown colour even after filtering). Sunflower oil can be got easily here.

You are lucky to get a second go with palm oil unless you keep your eye on the temperature. The same could be said of all oils but some such sunflower oil allow you to have 4-5 goes with filtering and watching the temperature. I would be willing to use palm oil for frying a couple of eggs or doing a stirfry would never use it for deep frying because of the high temperature and length of time at that high temperature. For a good number of years now I have been rendering down pork fat to make lard. Place some in a bowl in the basket steamer atop the rice when you cook it and you get a couple of teaspoons each time. Gives me enough for my own use but I live alone so don't need much anyway. Every 2-3 weeks I have enough of a reserve to make roast potatoes with it.

I don't eat meat, so pork fat is out - but I do get vegetable lard from Macros which I use instead of butter in recipes (baking etc). I deep fry in a fryer so I can set the temperature and filter it as soon as it is cool enough (melted a few bottled doing it too early ) - two uses is the best I get from palm oil - but I use sunflower oil when I can get it (sometimes only can get palm or soya bean). My mum, back in the UK, shallow fries eggs in water (just a dribble), but I can't seem to get that to work (sticks - but probably due to crap non-stick pans here).

[marstons]

nice and easy answer you are only buying 52 litres, if the wife's convinced you there's 365 weeks in a year that's a new one on me and beats the sick buffalo one. do you tend to see lots of people coming to the house and going away with bottles of cooking oil?

[angiud]

Before we lived together i would make a litre of oil last all year.

[notmyself]

If she's like my wife was, she will not reuse oil in the deep fat fryer (or filter it) - so every time deep fry, two litre of oil. I filter the oil back into a clean bottle and get two or three uses out of it.

Another way is to buy a low oil fryer for her - and teach her to use it. Much better for you! Also get better oil (if you get palm oil which is usual here) as it will not burn so quickly and need throwing (goes that brown colour even after filtering). Sunflower oil can be got easily here.

You are lucky to get a second go with palm oil unless you keep your eye on the temperature. The same could be said of all oils but some such sunflower oil allow you to have 4-5 goes with filtering and watching the temperature. I would be willing to use palm oil for frying a couple of eggs or doing a stirfry would never use it for deep frying because of the high temperature and length of time at that high temperature. For a good number of years now I have been rendering down pork fat to make lard. Place some in a bowl in the basket steamer atop the rice when you cook it and you get a couple of teaspoons each time. Gives me enough for my own use but I live alone so don't need much anyway. Every 2-3 weeks I have enough of a reserve to make roast potatoes with it.

I don't eat meat, so pork fat is out - but I do get vegetable lard from Macros which I use instead of butter in recipes (baking etc). I deep fry in a fryer so I can set the temperature and filter it as soon as it is cool enough (melted a few bottled doing it too early ) - two uses is the best I get from palm oil - but I use sunflower oil when I can get it (sometimes only can get palm or soya bean). My mum, back in the UK, shallow fries eggs in water (just a dribble), but I can't seem to get that to work (sticks - but probably due to crap non-stick pans here).

Shortening?

Could always try a dot of butter and after maybe 20 seconds add a little water and cover to steam. Unless you are vegan.

[wolf5370]

If she's like my wife was, she will not reuse oil in the deep fat fryer (or filter it) - so every time deep fry, two litre of oil. I filter the oil back into a clean bottle and get two or three uses out of it.

Another way is to buy a low oil fryer for her - and teach her to use it. Much better for you! Also get better oil (if you get palm oil which is usual here) as it will not burn so quickly and need throwing (goes that brown colour even after filtering). Sunflower oil can be got easily here.

You are lucky to get a second go with palm oil unless you keep your eye on the temperature. The same could be said of all oils but some such sunflower oil allow you to have 4-5 goes with filtering and watching the temperature. I would be willing to use palm oil for frying a couple of eggs or doing a stirfry would never use it for deep frying because of the high temperature and length of time at that high temperature. For a good number of years now I have been rendering down pork fat to make lard. Place some in a bowl in the basket steamer atop the rice when you cook it and you get a couple of teaspoons each time. Gives me enough for my own use but I live alone so don't need much anyway. Every 2-3 weeks I have enough of a reserve to make roast potatoes with it.

I don't eat meat, so pork fat is out - but I do get vegetable lard from Macros which I use instead of butter in recipes (baking etc). I deep fry in a fryer so I can set the temperature and filter it as soon as it is cool enough (melted a few bottled doing it too early ) - two uses is the best I get from palm oil - but I use sunflower oil when I can get it (sometimes only can get palm or soya bean). My mum, back in the UK, shallow fries eggs in water (just a dribble), but I can't seem to get that to work (sticks - but probably due to crap non-stick pans here).

Shortening?

Could always try a dot of butter and after maybe 20 seconds add a little water and cover to steam. Unless you are vegan.

Yes Vegetable shortening - for baking. Frying with butter (on its own) is only any good for some things, like veggies, it burns quickly. Adding water and steaming is good for white fish (prefer a steamer or oven for that though) - nice poached in milk and butter too for that.

My mum fries eggs in water alone and they work out well (not poached - just a dribble of water to stop them sticking) - but it seems like more art than knowledge to me - or better equipment perhaps (I have had no success doing it here!). Not a vegan, a Piscatarian (eat fish and seafood, dairy and eggs are OK too - but not mammals or birds - jury is still out on insects )

[notmyself]

Yes Vegetable shortening - for baking. Frying with butter (on its own) is only any good for some things, like veggies, it burns quickly. Adding water and steaming is good for white fish (prefer a steamer or oven for that though) - nice poached in milk and butter too for that.

My mum fries eggs in water alone and they work out well (not poached - just a dribble of water to stop them sticking) - but it seems like more art than knowledge to me - or better equipment perhaps (I have had no success doing it here!). Not a vegan, a Piscatarian (eat fish and seafood, dairy and eggs are OK too - but not mammals or birds - jury is still out on insects )

You need a super quality pan to do eggs like that such as Teflon coated but they are not made so much these days because they release toxic fumes when overheated. Other non stick coating are used which do not perform so well and scratch very easily. It's possible your mother has a good quality Teflon pan which has been well looked after. May pay to invest in a ceramic non stick but could be hard to find.

Butter is fine for anything that takes a very short time such as eggs but you can't put much heat into it. Hot pan, butter and an egg or omelette very soon after then cover and turn off the heat.

[tolsti]

seeing as your wife is older and more affluent than you (posts passim) surely it is up to her how much oil she uses? However I can see the difficulties when the empty bottles or cans take up too much space under your bridge.

Edited March 28, 2014 by tolsti

[Mark T]

How is it possible to use 1litre of cooking oil a week?

That is 365 litre's a year disappearing in our home every year!

Before we lived together i would make a litre of oil last all year.

Can you solve the mystery?

I'm off to the shop to buy some .....wait for it....oillllll!!!!!

Why not you tell us what do your wife do in the first place? She may be cooking for a bunch of people (family, monks, the poor, etc) but you are comparing those people with your previous bachelor life! And one litre per year mate, you don't cook much, do ya?

Sent from my GT-P6200

[Nautilus05]

kai-jiao

[seajae]

mate, have you ever watched thais fry eggs, they deep fry them, couldnt work out how my wife got the top to go all crispy on the fried eggs and omlettes(scambled eggs) so I watched her cook them, I now only eat poached eggs

Canola oil is good too(lower saturated fats) and peanut oil is great for frying/deep frying as well

Edited March 28, 2014 by seajae

[Thai at Heart]

How can a falangs maths be so incredibly bad.

[BKK Blues Brother]

I'm going to insist on a new house rule.....cooking with no oil for a trial week and boil everything and see how we get on.

If she hit's me with the wok then it's business as usual.

I am going to buy a fat fryer as suggested above, one of those new cooks anything with a table spoon of oil jobs.

I will take the horse to the water and hope it drinks the water.

[wolf5370]

mate, have you ever watched thais fry eggs, they deep fry them, couldnt work out how my wife got the top to go all crispy on the fried eggs and omlettes(scambled eggs) so I watched her cook them, I now only eat poached eggs

Canola oil is good too(lower saturated fats) and peanut oil is great for frying/deep frying as well

Would have to be a specialist shop here though - supermarkets only tend to do palm, soya or sunflower (plus olive oil of course - which should not be used for frying as it is bad when burned and it burns easily). Never seen any other type.

[Seastallion]

Come on people! We're supposed to be boycotting palm oil. Poor old orangutans are suffering because of it.

Besides, if you only get one use out of it, it is more expensive than other oils that you can use two or three times.

[samran]

How can a falangs maths be so incredibly bad.

Hold on, there is a thread running here in general about Thai's being the most illogical people in the world....

[willyumiii]

Cooking oil is much easier to find at the local markets than KY Gel in Thailand.

[Spoonman]

Cooking oil is much easier to find at the local markets than KY Gel in Thailand.

Cooking oil can be used as a substitute for KY if you are desperate.

[bkkjames]

Cooking oil is much easier to find at the local markets than KY Gel in Thailand.

Cooking oil can be used as a substitute for KY if you are desperate.

if I was that desperate, I would just use her mouth.