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This Is What Happens When You Deep Fry a Frozen Turkey

timothy posted about a year and a half ago | from the arson-excuse-maker dept.

Idle 164

Too late for many east-coast Americans, but perhaps in time to stop a blaze or two in California, an anonymous reader writes with this video of "a controlled demonstration of why it is a bad idea to fry a frozen turkey." My brother this morning assembled (despite poor directions and questionable parts fit) a deep fryer for a Thanksgiving turkey; we're optimistic, and the turkey seems to be fully thawed at least.

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164 comments

Why so full? (4, Insightful)

Anonymous Coward | about a year and a half ago | (#42067065)

Every video of the turkey being put in results in an overflow of displaced oil which catches fire.

The water will 'boil' due the very high oil temp.. but most of these videos seem to fail at 'use the proper amount of oil'.

Re:Why so full? (2)

Osgeld (1900440) | about a year and a half ago | (#42067091)

throw an ice cube in any amount of hot oil and you will quickly see how much that shit jumps and bubbles up

Re:Why so full? (3, Interesting)

rtfa-troll (1340807) | about a year and a half ago | (#42067571)

throw an ice cube in any amount of hot oil and you will quickly see how much that shit jumps and bubbles up

This is nothing special. If you can get a decent quantity of water under a pan of ignited oil (just pouring it on top works - remember water denser than oil) then you can get a pretty good fireball. I've seen it done with a few tens of grams of oil and a decent water-pistol - that was enough (in the sort of "don't do this at home kids" sort of sense of enough).

What I'm really curious about is whether this would happen with a normal dry cleaned turkey straightforwardly frozen or if it's extra water added to bulk up the weight by the companies that sell frozen food?

Re:Why so full? (1)

CastrTroy (595695) | about a year and a half ago | (#42067631)

That's kind of what I was thinking. Why would a frozen turkey contain any more water than a thawed turkey. I had no idea that they put extra water in the frozen ones to jack up the price. Of course, we only buy fresh, (never frozen) turkeys for thanksgiving, and for almost all our meat.

Re:Why so full? (1)

demonlapin (527802) | about a year and a half ago | (#42068325)

I would guess the biggest difference is the reaction of the tissue to heat - normal meat will just cook, but frozen might crack, which suddenly increases the surface area tremendously, leading to a huge release of steam.

Of course, they also committed a massive safety fail by not turning the burner off while lowering the turkey in, so it's really hard to judge.

Re:Why so full? (2)

rtfa-troll (1340807) | about a year and a half ago | (#42068513)

That's kind of what I was thinking. Why would a frozen turkey contain any more water than a thawed turkey. I had no idea that they put extra water in the frozen ones to jack up the price. Of course, we only buy fresh, (never frozen) turkeys for thanksgiving, and for almost all our meat.

Okay, so I got curious after this. Given that we are talking about thanksgiving turkeys, so the US, I found the USDA explanation [usda.gov]. Summary. No actual water injection. Apparently no glazing like seafood [seafish.org]. However 12% or so "retained water" or "absorbed water" should be declared on the label and things like "up to 10% of a Solution" may be used to help with flavour. The poultry its self likely has more than 65% water, but I guess that is normally more bound up with the meat, since it doesn't cause a problem in normal deep frying. The same sheet mentions that freezing damages cells and releases water. This cryogenic freezing sales brochure [messergroup.com] mentions up to 5% of water being released.

So, a typical US frozen turkey could be up to 25% extra frozen water by weight and quite likely up to 28% available water when dropped in to the fat. That compares to a "normal dry cleaned" (normal, cleaned, dry) frozen turkey at about 5%.

I can see we need some serious experiments by an American Slashdotter equipped with a very large back yard appropriate fire equipment and a strong set of safe experimental experience.

Re:Why so full? (5, Funny)

ColdWetDog (752185) | about a year and a half ago | (#42067867)

"Normal" and "dry cleaned turkey" don't logically fit, at least in my universe. In fact, I'm having trouble wrapping my brain around a dry cleaned turkey.

Please don't invite me over to your house next Thanksgiving. Nothing personal.

Re:Why so full? (2)

snakeshands (602435) | about a year and a half ago | (#42068219)

This almost certainly refers to methods of poultry processing; immersion chilling of freshly slaughter poultry has been the rule in the U.S., but air-chilling is becoming more common: http://www.ars.usda.gov/is/ar/archive/apr08/chicken0408.htm [usda.gov]

A traditionally immersion-chilled carcass absorbs a good deal of water; immediately freezing that carcass traps more water in the tissues.

An air-chilled, or "dry cleaned", bird is much more akin to the result of traditional animal husbandry, and by most accounts yields a superior cooking and dining experience.

I learned that the hard way as a teenager. (5, Informative)

meldroc (21783) | about a year and a half ago | (#42067679)

My very first job, I worked at an A&W, and they put me to work at the deep fryer. The procedure there (OSHA would not approve) was to take a big bag of fries out of the freezer, cook some of them, put the fries back in the freezer, and repeat for a few iterations. They freeze-thaw cycles would cause the fries to get covered with ice crystals.

One particularly frantic dinner rush, I was scrambling to get fries out, and I jammed a whole bunch of ice-covered fries in the deep fryer. Of course, the crystals flashed to steam, and splashed my arm with napalm-hot frying oil. I still have the scars.

Re:I learned that the hard way as a teenager. (1)

Anonymous Coward | about a year and a half ago | (#42068285)

peter principle in action.
probably a manager in charge of 20 people by now.
tells that story to everyone..

deep fat fryers are an evolutionary tool used by business to thin the herd. That's why working at drive thru's are considered relevant.

Re:Why so full? (4, Insightful)

fustakrakich (1673220) | about a year and a half ago | (#42067297)

This one failed at "use the proper amount of 'film in the camera'". Why was it cut off while it was still interesting? So lame... There needs to be legal penalties for posting bad videos.

Re:Why so full? (1)

ArcadeMan (2766669) | about a year and a half ago | (#42067637)

If you want to see annoying videos on YouTube, look at people posting their CNC working. It doesn't matter if the video is 30 seconds long or 30 minutes long, most people never show us the machined part at the end and just cut the video once the CNC has done its job.

Re:Why so full? (0)

Anonymous Coward | about a year and a half ago | (#42067385)

Regardless of how full it was, the oil would still splash around even if it didn't catch fire. Oil burns are no fun.

Deliberately... (-1)

Anonymous Coward | about a year and a half ago | (#42067457)

The pot was deliberately overfilled with way too much oil to begin with... to create a rigged demo that would be more "exiting" to watch.

Same mentality going on here as that news show where they rigged the pickup truck fuel tanks with model rocket engines to ensure a big fireball.

Hehe, the captcha I gotta type in is "forgery". How fitting.

Re:Deliberately... (1)

jamstar7 (694492) | about a year and a half ago | (#42068037)

The pot was deliberately overfilled with way too much oil to begin with... to create a rigged demo that would be more "exiting" to watch.

Nobody died, so how could they be 'exiting'? This one doesn't even get a Darwin Award consideration.

Re:Why so full? (0)

sjames (1099) | about a year and a half ago | (#42067793)

It's not because there was too much oil. If the turkey was properly thawed, the oil wouldn't slop out.

Because it wasn't (1)

Anonymous Coward | about a year and a half ago | (#42067847)

There doesn't have to be that much oil to cause a far.

Physics you stupid git.

Water and ice, are much denser than oil, so they sink to the bottom. They convert rapidly to steam which expands rapidly and blasts the oil above it out of the pot.

Re:Why so full? (1)

mark-t (151149) | about a year and a half ago | (#42068075)

Actually, the chief problem seems to be that people are trying to do this with a deep fryer whose volume is not significantly more than that of the turkey they are trying to cook. Even if the oil level were initially at the lowest level possible such that once the turkey is in, the oil will fully cover the turkey, the top of the oil is still going to be too close to the top of the fryer to be safe. For the size of turkey they were trying to cook, they should have used a fryer with at least 50% taller, and ideally much wider than the one that they were using. An overall increase in volume of the fryer by about a factor of 2 or 3 would probably make it quite safe.

Re:Why so full? (2)

tlhIngan (30335) | about a year and a half ago | (#42068153)

Actually, the chief problem seems to be that people are trying to do this with a deep fryer whose volume is not significantly more than that of the turkey they are trying to cook. Even if the oil level were initially at the lowest level possible such that once the turkey is in, the oil will fully cover the turkey, the top of the oil is still going to be too close to the top of the fryer to be safe. For the size of turkey they were trying to cook, they should have used a fryer with at least 50% taller, and ideally much wider than the one that they were using. An overall increase in volume of the fryer by about a factor of 2 or 3 would probably make it quite safe.

Problem is, most people don't usually fry turkeys too often, so their fryer is probably big enough for stuff like chicken and such. Which means it's barely bigger than the one here (which is quite large for most people to own by itself, but if it fits the bird (barely), it'll work).

After all, if you're only doing it once or twice a year, it's hard to justify a pot the size of a 55 gallon drum (especially in the denser populated areas). Especially since the one barely bigger than a turkey "can work".

finally (2, Funny)

Anonymous Coward | about a year and a half ago | (#42067067)

Now how do i sneak this on a plane?

Re:finally (0)

Anonymous Coward | about a year and a half ago | (#42067273)

In your underwear, of course! "Is that a deep fryer, or are you just happy to see me?"

Re:finally (1)

ColdWetDog (752185) | about a year and a half ago | (#42067885)

In your underwear, of course! "Is that a deep fryer, or are you just happy to see me?"

I suppose that puts a bit different spin on the phrase 'hot to trot'.

Re:finally (1)

GameboyRMH (1153867) | about a year and a half ago | (#42067621)

Just strap the turkey to your stomach, it'll just look like you have a horribly misshapen belly on the nudie scanner. Then bring the oil in a large number of tiny containers. If you need a larger container, simply buy a large bottle of soda in a store in the airport terminal. For heat, use any AC-powered device like a Prescott-powered laptop, planes generally have a power socket in the seatback now.

First Turkey (-1)

Anonymous Coward | about a year and a half ago | (#42067073)

Or vagina!

Maybe it's just me (1, Insightful)

paiute (550198) | about a year and a half ago | (#42067077)

I can't help thinking that the average Slashdot reader has already watched every episode of Good Eats and knows not to do this already.

Re:Maybe it's just me (2)

gstoddart (321705) | about a year and a half ago | (#42067267)

I can't help thinking that the average Slashdot reader has already watched every episode of Good Eats and knows not to do this already.

From what I've seen over the years ... such demonstrations don't serve to dissuade Slashdotters from doing something. It's more of a starting point for something to try at home. :-P

Re:Maybe it's just me (0)

Anonymous Coward | about a year and a half ago | (#42067325)

I think it's about a thousand times more likely that the average Slashdot reader will have watched the Mythbusters episode where they showed what happens when you do this.

Re:Maybe it's just me (1)

Kergan (780543) | about a year and a half ago | (#42067415)

I think it's about a thousand times more likely that the average Slashdot reader will have watched the Mythbusters episode where they showed what happens when you do this, while his mom is cooking the turkey.

FTFY

Archimedes would be proud (1)

Russ1642 (1087959) | about a year and a half ago | (#42067087)

Does it not make sense to put in the raw turkey while filling with oil to get the volume right?

Re:Archimedes would be proud (1)

bruce_the_loon (856617) | about a year and a half ago | (#42067271)

The problem isn't the right volume of oil to submerge the bird, they had that right in the video as you don't see oil slopping over the side of the pot as the bird goes in. What happens is the hot oil melts and boils the ice around the bird and the steam explosion throws the oil over the edge of the pot.

Now, a very tall pot, say 2m, might contain that oil.

Re:Archimedes would be proud (1)

TheLink (130905) | about a year and a half ago | (#42067861)

If they turned off the flame before lowering the bird in the overflowing/flying oil won't catch on fire either.

But the flying hot oil can still blind, permanently disfigure and maim people.

My guess is chunks of ice can end up creating bigger expanding bubbles of steam than water for the same amount of water, since the ice = more water stuck together. And bigger expanding bubbles = more flying oil. But either way too much water in oil is not a good idea.

Re:Archimedes would be proud (1)

bruce_the_loon (856617) | about a year and a half ago | (#42068315)

Aerosolised oil might ignite merely with the heat, same way a diesel engine ignites without a spark, so it may not help.

There might also be more water present in a frozen bird. I know when I thaw a chicken, there is a lot of water sitting on the plate afterwards, so thawing the bird lets that water drain and not be dumped in the oil as it is boiled off.

About to start on my own. (3, Informative)

PlusFiveTroll (754249) | about a year and a half ago | (#42067103)

Stuffing a non-frozen turkey in a frier that fast will lead to bad things, remember dip it in slowly so any excess water in the turkey boils off without turning the entire thing in to a conflagration.

Oh yea, never fry in your garage, on a wooden porch, or close to anything that will catch on fire.

On that note, I have two turkeys on my counter ready to be injected with butter and a nice rub put on them before I fry them. Fully defrosted, no need for a hospital visit.

You're doing it wrong (1)

Webs 101 (798265) | about a year and a half ago | (#42067107)

We deep-fry turkeys all the time.

You do it with a thawed or fresh turkey and you don't use a pot that's too small for the amount of oil it must hold.

Re:You're doing it wrong (2)

batkiwi (137781) | about a year and a half ago | (#42068225)

They know they're doing it wrong, that's the point of the video!

Many people think that you can use deep frying as a short cut if you forgot to thaw your turkey.

People are stupid, news at 11!

Before you attempt it, consult Alton Brown (1)

Anonymous Coward | about a year and a half ago | (#42067117)

Find the "Good Eats" episode on deep-frying a turkey, i'm sure its on youtube or foodnetwork.com

Re:Before you attempt it, consult Alton Brown (1)

Minwee (522556) | about a year and a half ago | (#42067183)

Re:Before you attempt it, consult Alton Brown (1)

Forty Two Tenfold (1134125) | about a year and a half ago | (#42067541)

Yeah, "romancing the bird" is such an obvious query string. Whoever wouldn't guess that is an idiot.

Re:Before you attempt it, consult Alton Brown (1)

Minwee (522556) | about a year and a half ago | (#42067685)

Anyone who picked "Fry, Turkey, Fry" is just doing it wrong.

Re:Before you attempt it, consult Alton Brown (0)

Anonymous Coward | about a year and a half ago | (#42067189)

I've got two words for you: Burn. Ward.

don't you have ovens? (1)

pointyhat (2649443) | about a year and a half ago | (#42067137)

What's the deal with turkey fryers? I've always done them in the oven.

Re:don't you have ovens? (0)

Anonymous Coward | about a year and a half ago | (#42067323)

I've done fried turkeys 3-4 times now, and there has always been an oven cooked bird as well. Without telling the guests which is which, the fried has always been unanimously the favorite. It is always more moist and flavorful, not to mention it usually takes 45 minutes to cook.

Re:don't you have ovens? (1)

ceoyoyo (59147) | about a year and a half ago | (#42068465)

Deep fried food is quite popular. And boiling it in oil certainly makes it moist. Try boiling butter sometime and see if that's even more popular. It's supposed to be the top three secrets to French cuisine after all.

Re:don't you have ovens? (3, Informative)

tchuladdiass (174342) | about a year and a half ago | (#42067343)

Deep frying a whole turkey makes it come out extremely juicy -- it doesn't have that "fried" flavor or taste. Cooking in the oven gets you a bit dryer turkey. What happens is the hot oil sears the skin, trapping the juices inside. Usually you inject them with a butter based solution, seasoned with various spices, and that gets embedded into the turkey meat. Oh, and when you inject the bird, first figure out which way you are going to position it in the pot, and make sure the injection holes are at the top (try to reuse the same injection site, and with different angles / depths), so that the juice doesn't run out into the oil when cooking.

And yes, the first time I had seen this done was in Arkansas. But like I said above, it doesn't come out greasy or anything like that.

Re:don't you have ovens? (1)

Anonymous Coward | about a year and a half ago | (#42067589)

The searing of the meat doesn't lock in the moisture, it is more that it is surrounded by oil that makes it much more difficult for water to evaporate or boil off.

The idea that searing meat traps in moisture is kind of a myth in most situations. Searing is done for the flavor, and doing it before or after cooking the meat can affect the flavor. But you can easily do tests where you both sear and don't sear a piece of meat, or sear before or after cooking and get the same moisture in both pieces, but possibly different flavor from the sear.

Re:don't you have ovens? (1)

smellotron (1039250) | about a year and a half ago | (#42067733)

What happens is the hot oil sears the skin, trapping the juices inside.

I've heard this for steaks, and I've also seen the experimental rebuttal from (IIRC) the Cook's Illustrated/Test Kitchen people which showed additional moisture loss from searing. In fact, many cooks advocate exactly the opposite: slow-cooking a steak before searing in order to minimize overcooking and produce a juicier steak.

I've also heard that deep frying is the most efficient (heat transfer/loss) cooking method. Perhaps the faster cooking is what counteracts the moisture loss?

Re:don't you have ovens? (1)

Russ1642 (1087959) | about a year and a half ago | (#42067805)

You're injecting them with butter, but it "doesn't come out greasy or anything like that". Seriously?

Re:don't you have ovens? (1)

demonlapin (527802) | about a year and a half ago | (#42068367)

No, it doesn't. Really. These are fried turkeys, but they're not breaded first, so very little oil is retained - the skin keeps a little, but that's it.

Ruddy Americans...! (0)

Anonymous Coward | about a year and a half ago | (#42067141)

This can't be serious? Surely no-one has ever even considered deep-frying a Turkey?

Re:Ruddy Americans...! (0)

Anonymous Coward | about a year and a half ago | (#42067435)

no, there is just some moron, much like you, who sets their house on fire cause, again like you, they have their head up their ass

Re:Ruddy Americans...! (1)

Anonymous Coward | about a year and a half ago | (#42067483)

Apparently, yes. Seems Americans are worse than Weegies for frying things.

Re:Ruddy Americans...! (1)

Runaway1956 (1322357) | about a year and a half ago | (#42067639)

Dafoq's a "Weegie"?

Never mind - Google seems to thing it's a GlasgoWEEGIan.

Re:Ruddy Americans...! (2)

Gordonjcp (186804) | about a year and a half ago | (#42067811)

In all seriousness, you can spot a shift in a country's cuisine through history when they begin trading with Scotland. Tempura? Pakora? They happened because some trader said "right, let me show you a thing, first you make some batter from flour and water, okay now dip in in and fry it - yeah, good, isn't it?"

Re:Ruddy Americans...! (1)

demonlapin (527802) | about a year and a half ago | (#42068387)

Like chicken tikka masala - "you know, this johnny foreigner chicken is pretty damned good, but what it really needs is a nice cream sauce".

Okay we get the message, but why is that so? (0)

Anonymous Coward | about a year and a half ago | (#42067145)

How does the turkey flamethrower actually work? Is it the water boiling off of the frozen turkey that then
rises through the boiling heat due to heat on top of the fact that oil and water don't mix? Does that somehow
also lower the flashpoint of the oil ? Hey people want to know!

Re:Okay we get the message, but why is that so? (1)

firex726 (1188453) | about a year and a half ago | (#42067265)

Oil over flows from the side down onto the burner underneath; catches on fire.

Re:Okay we get the message, but why is that so? (1)

PlusFiveTroll (754249) | about a year and a half ago | (#42067305)

Yes, the ice trapped in the turkey quickly turns to water then steam. This steam takes up a lot more volume [physicsforums.com] causing displacement of the oil. Now you have hot oil [wikipedia.org] incorporated with steam and air escaping its container, some of this oil forms a vapor could [wikipedia.org] which is ignited by the oil that runs down the side in to the gas flame. The oil doesn't auto-ignite, the gas flame does that.

Better video... (3, Interesting)

Bomarc (306716) | about a year and a half ago | (#42067147)

This one by State Farm [youtube.com] is better... and it shows the ice in the oil trick!

Don't use ice to cool the oil (1)

SmallFurryCreature (593017) | about a year and a half ago | (#42067235)

Seriously, second part of the above video, "don't use ice to cool the oil" over the video of a fireman dumping a saucepan of ice into boiling oil.

DID ANYONE EVER DO THIS? Think, this oil is to hot, why not dump in some frozen water to cool it down...

I can understand people trying to put out burning oil with water and needing to be told that isn't the best of ideas but that at least makes some basic sense, you put out fires with water is pretty basic. of course the next part to learn is "NOT ALL FIRES" but that is advanced learning, though education for 5yr olds.

But cooling oil with ice?

Re:Don't use ice to cool the oil (2)

Capt.DrumkenBum (1173011) | about a year and a half ago | (#42067339)

DID ANYONE EVER DO THIS? Think, this oil is to hot, why not dump in some frozen water to cool it down...

When I was 12 years old I coined "Rob's first law", which states:
People are generally stupid.
I have seen no evidence to the contrary in the past over 30 years.

Re:Don't use ice to cool the oil (0)

Anonymous Coward | about a year and a half ago | (#42067595)

I just use liquid oxygen, it is much colder than ice.

Re:Don't use ice to cool the oil (3, Funny)

demonlapin (527802) | about a year and a half ago | (#42068497)

The guys who came up with the idea to fry a whole turkey were rednecks. And every good redneck story begins when someone says "Here, hold my beer while I..."

Is this site Reddit Now? (0)

Anonymous Coward | about a year and a half ago | (#42067165)

Is this site Reddit Now?

You have to wonder (0)

Anonymous Coward | about a year and a half ago | (#42067211)

how many homes in the deep south burn because they pulled stunts like this.

I have to say that I was not thinking one year and marinated our turkey in an olive oil based sauce, as well as injected it into the bird. I was shocked at first at how fast that bird cooked. It was ready in about 20 minutes. Of course, my grill's thermometer was showing 700F.

thaw it first (1)

davydagger (2566757) | about a year and a half ago | (#42067215)

do it right, and thaw the turkey first.

otherwise it will explode as shown.

You CAN fry a turkey and it is delicious.

LOX (-1)

Anonymous Coward | about a year and a half ago | (#42067239)

Someone please post a video of cooking a turkey using liquid oxygen. Thank you.

jackass department (1)

The_Rook (136658) | about a year and a half ago | (#42067247)

i wonder how many people will deep fry a frozen turkey on purpose just to see the explosion.

and for good measure, drop a pumpkin or two in the deep fryer, also just to see what happens.

Nobody (0)

Anonymous Coward | about a year and a half ago | (#42067261)

Should be eating deep-fried anything, esp. bird flesh.

Only in America (0)

Anonymous Coward | about a year and a half ago | (#42067283)

Deep fried turkey? Only in America...

Re:Only in America (0)

Anonymous Coward | about a year and a half ago | (#42067995)

... there's a reason they're known as Bibendums ...

There's something missing. (2)

Minwee (522556) | about a year and a half ago | (#42067303)

I think the last part of the video which explains the science behind this and compares turkey-and-oil-induced BLEVE [wikipedia.org] to similar incidents involving exploding gas tanks and storage facilities.

Even a dramatic reading by William Shatner [youtube.com] would have been more interesting.

Mythbusters (1)

Tablizer (95088) | about a year and a half ago | (#42067315)

I thought I remember MythBusters trying something similar. I don't remember a lot of flames, but liquid sprayed all over.

Err... (1, Flamebait)

pev (2186) | about a year and a half ago | (#42067479)

I'd never even considered doing that in the first place?! (OK, ignoring me being vegetarian that is...!)

How many Slashdotters had that cross their mind? Do our American cousins not get taught cookery basics at school? Should they be doing demo videos of why one shouldn't also cook turkeys using [ petrol / napalm / thermite ] as well just in case?

I'm flummoxed.

Re:Err... (4, Informative)

bmo (77928) | about a year and a half ago | (#42067549)

1. You're missing out.
2. You don't have deep fryers in jolly ol'?
3. Deep frying is basic cookery.
4. The turkey comes out juicy and not dried out.
5. It akes 30-45 minutes.
6. Crispy turkey skin.
7. It's safe if you read the instructions and warnings and *pay them heed.*

You can take your American bashing and shove it.

--
BMO

Re:Err... (0)

Anonymous Coward | about a year and a half ago | (#42067671)

Do our American cousins not get taught cookery basics at school?

Did you not get taught to be creative and innovative with cooking in school? Deep frying a turkey has nothing to do with burning it to a char, or even resembling fried chicken or a fish fry (when done right). It is not some greasy, stereotypical American craze, and as a non-American I find it quite good: because it works very well. The only problem is it can be difficult to find outside of the US, especially in places where people get rather stuffy about things having to be cooked a traditional way to the detriment of flavour and texture.

Re:Err... (1)

Runaway1956 (1322357) | about a year and a half ago | (#42067699)

Despite bmo's bravado, the answer to your question is "No". I'm male, and I learned no cooking in school. I learned at home, and out in the woods. Females? Well - when I was in school, they had Home Economics. I'm not real sure that they learned anything in Home-Ec, because a lot of those girls couldn't boil water without scorching the pan.

I don't even think they have Home-Ec anymore. Due to the fact that they can't beat a young man into wearing an apron in Home-Ec, they decided that the class is sexist. It just encourages girls to cook, which makes them even more desirable to horny young teens, effectively guaranteeing that women remain barefoot and pregnant, in the kitchen.

Re:Err... (2)

s0nicfreak (615390) | about a year and a half ago | (#42067835)

I'm female, and I learned no cooking in school. My husband is a little older, and he did learn a bit of cooking. But it was mostly done away with by the time I entered highschool. I don't know if it was because it is sexist or because it means people won't be buying from McDonalds and such. Where will all the future McDonalds workers the schools are churning out go if people aren't buying their food from McDonalds?

Re:Err... (0)

Anonymous Coward | about a year and a half ago | (#42068395)

The middle schools in the area I grew up in still have home-ec 20 years later. Unfortunately it is not a full year long and tries to cover many things, so cooking is only a tiny bit. It isn't so much there to teach one what they need to cook for themselves, but just to give an intro and opportunity to mess around with it. It is enough for a person with early interest to discover that interest, but not enough to live off of. But the kids seem plenty interested (as much as reasonably possible at that age...), probably because it gives them a chance to make some food they like, like cookies, sweet muffins, and pizza.

The problem with teaching cooking is that it requires a fair amount of equipment and infrastructure, especially if you don't want a team of six making a simple recipe that only really needs one person's worth of effort due to needing to share equipment. When you combine this with a class that is trying to teach other things too, you end up with a lot of places teaching very half-assed approaches to cooking. So now you have a class that cost more than other basic classes, but doesn't really teach what is needed, so it is not surprising cuts are made. So you kind of get stuck with it seeming to be better to do nothing at all, or going all in. And in the latter case, a full, thorough course in cooking might lose a lot of students interest and either not work out well or have low number of students interested. (I certainly didn't get my passion in cooking until much older ... and many at that age won't express a passion they do have in front of peers).

Not to say an all out option wouldn't work. A high school in the next county over from where I grew up went all out with a cooking program. It is more a vocational kind of thing, as it is teaching students to be prepared for working in restaurants. But they got plenty of interested students, and some very nice teaching kitchens and program freedom that go a long way to teaching a more complete skill set and being useful toward student's later life. That doesn't help everyone, as it still requires an active interest from the student, although maybe such a setup would at least let them implement a decent home cooking course.

Re:Err... (0)

Anonymous Coward | about a year and a half ago | (#42067731)

Deep fried is the only way to cook a turkey. It comes out so juicy. It is not as greasy as the oven cooked ones. I for one, do not understand why any one would roast a good turkey in an oven.

Re:Err... (1)

s0nicfreak (615390) | about a year and a half ago | (#42067853)

Uh, it's way more greasy. It's just that with fried, the grease is crunchy. If you put a turkey on a roasting rack in the oven, most of the grease drips off.

Re:Err... (1)

demonlapin (527802) | about a year and a half ago | (#42068511)

Most of the grease drips off a turkey in a fryer, too. I wouldn't call oven-cooked turkey greasy, though.

Re:Err... (1)

sjames (1099) | about a year and a half ago | (#42068093)

Frying the turkey is growing in popularity and is a perfectly good way to cook turkey.

You just have to make sure it's well thawed first, and inevitably with a population of 300 million, a few forget that every year.

Slashdot is scraping the bottom of the barrel (0)

Anonymous Coward | about a year and a half ago | (#42067779)

This story is totally irrelevant... turkeys are avid Windowze users and don't give a SHIT about free software.

DHS (1)

Penurious Penguin (2687307) | about a year and a half ago | (#42067883)

The DHS warned about this last year. [go.com] Where there aint be no terrorists or journalists, there be birds without feathers.
And don't mind that strange man in a trench-coat lurking outside your house; he's just one of many TSA agents volunteering to frisk your turkey. If you stuff it in a diaper first, he'll give you free Pre-Check when he's finished.

Bread that bird (0)

TheSkepticalOptimist (898384) | about a year and a half ago | (#42067909)

Should have wrapped it first in bacon and then triple breaded it first before dipping it in beer batter and then throw it in a pot of boiling lard. After its cooked rub a salt lick over the thing because there is nothing worse then bland turkey.

Oh yeah, there is no obesity crisis in America.

Americans are stupid (0)

Anonymous Coward | about a year and a half ago | (#42068041)

SO stupid, they have to be taught common sense via you tube.

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