Help Please! Cooking oil specialists!

nthwest, Sep 10, 5:45am
Never in my life have I experienced this but.I was making hot chips and when I put the chips into the oil - the oil frothed up like it was going to boil over and just kept frothing!Only when the oil was cold did it go back to looking like cooking oil.I have never ever seen this in my life, does anyone know what it is.I don't know if it is the oil or the potatoes or what but I can sure see how kitchen fires can start with something like this.I've cooked hot chips for over 40 years and never ever had this happen before, I'm thinking that I have some kind of inferior oil, I got it from countdown and it's a soya bean oil. Can anyone please advise or have had this happen to them before, I'm really glad that I never walk away from my stove though, could have been nasty to say the least!


pickles7, Sep 10, 6:07am
Maybe there was a lot of water left on your potatoes. dry them before cooking in a deep fryer.

korbo, Sep 10, 6:17am
that is awful, what a fright you mustve got.
were you usingpot on the stove or a deepfryer(elec)!

nthwest, Sep 10, 6:18am
Hi, thanks pickles7.I did dry them as I always do, it was almost the same effect as water.I've never experienced this before and I used a general use spud.

nthwest, Sep 10, 6:19am
Hi korbo, I was just using a pot as I was only cooking for one. But, I've always just used a pot, my deep fryer rarely gets used, I don't do that many chips and I always use quite an oversized pot with oil, I'm very careful as I know what nasty things hot oil can do.

nthwest, Sep 10, 6:20am
Has anyone ever experienced this before.or is it just me!

pickles7, Sep 10, 6:39am
Did you have too much oil in your pot.
Was the oil fresh or old. Old oil dose some very odd things.

nthwest, Sep 10, 6:41am
I was thinking that pickles7, I have no hesitation in throwing it out, can't find a date on it though. I might try some new oil with the same spuds and then perhaps different spuds too!I keep imagining the fire that I could have had.NASTY!

camper18, Sep 10, 9:38am
I have had this happen a few years ago and came to the conclusion it was because I dumped all the cold chips into the oil in one go. I now just pop them in a few at a time and haven't had a problem since.

nthwest, Sep 10, 9:43am
Hmm, that's what I was doing, I never put them all in at once.that would be dangerous.I suspect I have a bad batch of oil.

pickles7, Sep 10, 11:27am
A pot on the stove is not the safest way to cook chips. I would look out for a deep fryer, or cook wedges in the oven.
I was more meaning oil that had been used and left in the pot for ages, rather than out dated oil.nthwest .

nthwest, Sep 10, 6:47pm
Yep, I have a 3L deep fryer, the minimum oil level in it is 2L and I didn't want to use that much oil so I was using a pot instead as I was only doing a few chips.I never leave oil in a pot or my deep fryer, I always put oil back into the bottle and wash the pot every time. Have always done this.

radark, Sep 10, 8:41pm
how many times have you used this oil.it does breakdown over time and need changing.

lx4000, Sep 10, 9:42pm
If your going to cook them in a pot on the stove, always have them in a basket. Then if it does look like over flowing, you can lift them out!

pickles7, Sep 10, 10:03pm
We have the best chip shop in Hastings within walking distance. So tempting. But I still use my deep fryer. We used to have a Southern fried Chicken cooker, gee, Do I wish it wasn't on the chattel's, list. lol. A bit big for home use, perfect for family functions though, that cooked chicken to perfection. Cotton seed oil, is what we used in that. real nice.

ferrit47, Sep 10, 11:28pm
I always put Chips in the oven in Roasting Dish & Fanbake them on about 200. I dont use oil tho.

nthwest, Sep 11, 5:45am
Never in my life have I experienced this but.I was making hot chips and when I put the chips into the oil - the oil frothed up like it was going to boil over and just kept frothing!Only when the oil was cold did it go back to looking like cooking oil.I have never ever seen this in my life, does anyone know what it is.I don't know if it is the oil or the potatoes or what but I can sure see how kitchen fires can start with something like this.I've cooked hot chips for over 40 years and never ever had this happen before, I'm thinking that I have some kind of inferior oil, I got it from countdown and it's a soya bean oil. Can anyone please advise or have had this happen to them before, I'm really glad that I never walk away from my stove though, could have been nasty to say the least!

nthwest, Sep 11, 6:18am
Hi, thanks pickles7.I did dry them as I always do, it was almost the same effect as water.I've never experienced this before and I used a general use spud.

nthwest, Sep 11, 6:19am
Hi korbo, I was just using a pot as I was only cooking for one. But, I've always just used a pot, my deep fryer rarely gets used, I don't do that many chips and I always use quite an oversized pot with oil, I'm very careful as I know what nasty things hot oil can do.

nthwest, Sep 11, 6:41am
I was thinking that pickles7, I have no hesitation in throwing it out, can't find a date on it though. I might try some new oil with the same spuds and then perhaps different spuds too!I keep imagining the fire that I could have had.NASTY!

camper18, Sep 11, 9:38am
I have had this happen a few years ago and came to the conclusion it was because I dumped all the cold chips into the oil in one go. I now just pop them in a few at a time and haven't had a problem since.

nthwest, Sep 11, 9:43am
Hmm, that's what I was doing, I never put them all in at once.that would be dangerous.I suspect I have a bad batch of oil.

nthwest, Sep 11, 6:47pm
Yep, I have a 3L deep fryer, the minimum oil level in it is 2L and I didn't want to use that much oil so I was using a pot instead as I was only doing a few chips.I never leave oil in a pot or my deep fryer, I always put oil back into the bottle and wash the pot every time. Have always done this.

pickles7, Sep 11, 10:03pm
We have the best chip shop in Hastings within walking distance. So tempting. But I still use my deep fryer. We used to have a Southern fried Chicken cooker, gee, Do I wish it wasn't on the chattel's, list. lol. A bit big for home use, perfect for family functions though, that cooked chicken to perfection. Cotton seed oil, is what we used in that. real nice.

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