Loading…
21
DAE compare peanut oil to canola for frying a turkey and get completely different results?
So my brother in law swore up and down that canola oil was just as good as peanut oil for our Thanksgiving turkey, and I finally gave in and tried it his way at his place in Columbus. The peanut oil bird came out golden with skin that actually shattered when you bit it, but the canola one was pale and kind of soggy after 3 minutes less cook time. I'm not a scientist but the peanut oil hit 375 degrees and held there, while the canola kept dipping to 340 every time we added the bird. Flavor wise the peanut oil one tasted nutty and rich, and the canola one just tasted like oil, which sounds dumb but it's true. My brother in law said I was being dramatic until he tried both side by side and went quiet for like 5 minutes. Has anyone else done a real side by side with these two, and did the canola ever work out for you?
2 comments
Log in to join the discussion
Log In2 Comments
grant_foster7914d ago
Canola can work but you gotta run it hotter to make up for the bigger temp drop when the bird goes in. I've done both and the canola bird never got that deep golden color, always came out kinda blond no matter what I did. The nutty taste thing isn't in your head either, peanut oil really does carry some of that flavor into the meat. Your brother in law going quiet says it all lol.
7
gavina7314d ago
Peanut oil has a smoke point around 450 and canola sits closer to 400, so of course the peanut held 375 without breaking a sweat while the canola was struggling. That temp drop to 340 every time you add a bird is just physics, not some brand loyalty thing, and any oil will do that if you crowd the pot. Give canola a fair shot at 400 with a dry bird and a smaller turkey and you might be surprised.
5