Fry oil and fatty meats

Brandon_Byrd_40557

I've long wanted to try deep frying proteins as a searing step (pre and post SV) but I've been reluctant. My primary worry is with oil waste. I've done a fair amount of deep frying tubers and vegetables but haven't done much with meat apart from a few rounds of fried chicken. When I fry potatoes or vegetables, the oil breaks in and will keep for a relatively long time. My primary worry is that frying fatty meats (like burgers or duck breasts) will contaminate the frying oil with so much moisture and animal fat that I'll have to discard it. If I was cooking for larger numbers, this wouldn't be much of a concern since the cost of oil is relatively cheap when spread over a bunch of people, but since I usually cook for two, I'm less inclined to do it. Is the same thing true for oil used to fry meats? Or would I be better off trying to shallow-fry fatty and juicy cuts of meat so that I don't end up wasting oil?

danminor0

Try deep frying sausage after sous-vide. Instant amazing Golden Brown And Delicious. It doesn't even foam the oil that badly. It works great for sous-vide pork belly as well, but that will bubble and foam your fry oil like crazy. Be sure you have room in the pot.