Deep fried turkey is so fucking cursed. The only good thing about it is how flavorful the oil gets for using in other things, but the turkey itself is mid.
However, I’ve never worked at a restaurant that did olive oil frying that had olive oil in their main fryer. It was always a separate midwalled pan with a spider strainer for specific items. Deep fryers just get way too hot for it to ever be viable, separate from price. As far as price goes though, if you’re at home it really isn’t that bad because you can just re-use the olive oil for everything else. Cross contamination is what makes it so expensive for restaurants. The infused fry oil is pretty damn good for pretty much anything you’d use the olive oil for. I don’t personally use it to fry at home, but I’ve done this at a commercial level before at an EXTREMELY weirdly managed restaurant where I was essentially help for a bunch of disgustingly rich people.
Arancini and similar dishes are a night and day difference when done in olive oil. However, I’ve only eaten those on my employer’s dime so also get the satisfaction of eating their food.
oh yeah, I haven’t worked at a place that uses olive oil in a deep fryer either- I just worked at a couple of places with deep fryers and they were a pain in the ass, and most of the time, the stuff that came out of it was fair-to-middling. I know an Italian place that does small fried and baked foods (stromboli, arancini, croquettes etc) that I’m sure does all their frying in OO of some kind and it absolutely fucking slaps; but I’m pretty sure all their stuff is extremely small-batch too considering they usually sell out their food by like 12:30 every day.
Deep fried turkey is so fucking cursed. The only good thing about it is how flavorful the oil gets for using in other things, but the turkey itself is mid.
However, I’ve never worked at a restaurant that did olive oil frying that had olive oil in their main fryer. It was always a separate midwalled pan with a spider strainer for specific items. Deep fryers just get way too hot for it to ever be viable, separate from price. As far as price goes though, if you’re at home it really isn’t that bad because you can just re-use the olive oil for everything else. Cross contamination is what makes it so expensive for restaurants. The infused fry oil is pretty damn good for pretty much anything you’d use the olive oil for. I don’t personally use it to fry at home, but I’ve done this at a commercial level before at an EXTREMELY weirdly managed restaurant where I was essentially help for a bunch of disgustingly rich people.
Arancini and similar dishes are a night and day difference when done in olive oil. However, I’ve only eaten those on my employer’s dime so also get the satisfaction of eating their food.
oh yeah, I haven’t worked at a place that uses olive oil in a deep fryer either- I just worked at a couple of places with deep fryers and they were a pain in the ass, and most of the time, the stuff that came out of it was fair-to-middling. I know an Italian place that does small fried and baked foods (stromboli, arancini, croquettes etc) that I’m sure does all their frying in OO of some kind and it absolutely fucking slaps; but I’m pretty sure all their stuff is extremely small-batch too considering they usually sell out their food by like 12:30 every day.