BigDropper
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | Pachedermy Taxadermy |
| Number of Posts: | 8358 |
| Registered on: | 7/5/2009 |
| Online Status: | Not Online |
Recent Posts
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re: R&V Works-Like Fryer Question
Posted by BigDropper on 11/15/25 at 11:41 am to bmela12
Typically, there's a minimum fill line & a maximum fill line for safe operation on these types of fryers. It's important to note that oil expands when heated so the oil level will change when hot.
I have a 43 lb fryer that takes 7 gallons of high temp canola to fill to the minimum line, cold. The oil level is closer to the maximum level when heated to frying temperatures.
Additionally, you need to take careful consideration of the moisture level of the product you're frying. Rapid expansion of water in the food can cause the oil to "boil over" creating an extremely unsafe situation.
To answer your question, it depends on a lot of factors to determine the minimum amount of oil needed to fry in a R&V Works-like fryer.
I have a 43 lb fryer that takes 7 gallons of high temp canola to fill to the minimum line, cold. The oil level is closer to the maximum level when heated to frying temperatures.
Additionally, you need to take careful consideration of the moisture level of the product you're frying. Rapid expansion of water in the food can cause the oil to "boil over" creating an extremely unsafe situation.
To answer your question, it depends on a lot of factors to determine the minimum amount of oil needed to fry in a R&V Works-like fryer.
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re: My version of Hoppin' John
Posted by BigDropper on 11/15/25 at 10:48 am to heypaul
Looks delicious, gimme a couple hoe cakes with that!
re: FBD - TGIF
Posted by BigDropper on 11/14/25 at 6:53 pm to Kim Jong Ir
FBD CCBC Tropicalisima DDH Tropicàlia
re: Australian female cop breaks pull-up record
Posted by BigDropper on 11/13/25 at 4:32 pm to HenryParsons
That Sheila is a He-la...
re: Vader’s Model Desk: Bristol Beaufighter Mk. VI
Posted by BigDropper on 11/9/25 at 4:35 pm to Darth_Vader
Did they really make a Quinlan Vos action figure?
re: What's latest on frank saying bama qb was wearing an earpiece
Posted by BigDropper on 11/9/25 at 2:42 pm to Jest a game
re: Will Whit come back for his senior year because he's been hurt or does he go
Posted by BigDropper on 11/6/25 at 9:25 pm to LSUPilot07
Sitting out to preserve his future...
re: What do I do with lobster tails
Posted by BigDropper on 11/6/25 at 7:14 pm to TDTOM
Remove them completely from the shell & remove the grits vein.
You can do anything with them. Eat as is with drawn butter, make a lobster roll, add it to pasta...
I would recommend that if you want to continue cooking them, like grilling, after sous vide, cook them at a lower temperature like 125°F so you don't over cook them with the second heat treatment.
Look up Serious Eats sous lobster. Kenji tests different time & temps and gives a breakdown of taste & texture for each.
https://www.seriouseats.com/sous-vide-lobster-recipe#toc-timing-and-temperature
You can do anything with them. Eat as is with drawn butter, make a lobster roll, add it to pasta...
I would recommend that if you want to continue cooking them, like grilling, after sous vide, cook them at a lower temperature like 125°F so you don't over cook them with the second heat treatment.
Look up Serious Eats sous lobster. Kenji tests different time & temps and gives a breakdown of taste & texture for each.
https://www.seriouseats.com/sous-vide-lobster-recipe#toc-timing-and-temperature
re: What do I do with lobster tails
Posted by BigDropper on 11/6/25 at 7:00 pm to TDTOM
Sous vide. I know, I know, but this is the perfect application for an immersion circulator. Put a knob of butter, a smashed garlic clove, & a sprig of thyme or tarragon in the bag with it. 132°F for 45 minutes. Don't have one? Too bad. Its the best way to get perfectly tender lobster.
re: WOWYHI - WTA Finals edition.
Posted by BigDropper on 11/3/25 at 5:56 pm to Bunk Moreland
This is a trap, they're all trans, aren't they?
re: Grocery stores that spray water all over their produce all day
Posted by BigDropper on 11/3/25 at 5:54 pm to T1gerNate
You failed biology, didn't you?
re: What the hell did they do to Butterfingers?
Posted by BigDropper on 11/3/25 at 5:50 pm to JumpingTheShark
quote:You're not supposed to eat that part.
Even the wrapper is arse now
re: What the hell did they do to Butterfingers?
Posted by BigDropper on 11/3/25 at 5:34 pm to JumpingTheShark
quote:
What the hell did they do to Butterfingers?
quote:checks out.
JumpingTheShark
re: Emeril's Receives 2 Stars in Michelin South Guide
Posted by BigDropper on 11/3/25 at 11:35 am to bayou2
Well I'll be damed...
re: How much roux per gallon of chicken/sausage gumbo
Posted by BigDropper on 11/1/25 at 1:49 pm to Boston911
1 cup of flour + 1 cup of fat is standard for a gallon of gumbo, but I like mine a little thicker so I add an extra 1/4 cup of flour.
re: High school bbq team name
Posted by BigDropper on 10/31/25 at 3:03 pm to alteroviously
Feeding Frenzy
re: How do we get the board to stop menstruating?
Posted by BigDropper on 10/30/25 at 8:26 pm to WaydownSouth
The board has been menstruating since inception.
re: FBD - HFFTF
Posted by BigDropper on 10/30/25 at 6:39 pm to Trout Bandit
NBD Sweater Weather while lil'Dropper creates her masterpiece!
re: FBD - HFFTF
Posted by BigDropper on 10/30/25 at 6:13 pm to thegreatboudini
FBD: about to do damage
re: Your peak Kelly LSU moment & your moment it turned sour
Posted by BigDropper on 10/27/25 at 9:23 pm to Circle K Beggar
Peak & Sour: when he fired Baker & Raymond and then rehired Baker & Raymond two seasons later.
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