Sqwertz wrote:
>
> On Fri, 29 Feb 2008 05:39:35 GMT, Julie Bove wrote:
>
> > "Arri London" > wrote in message
> > ...
> >>
> >>
> >> Sqwertz wrote:
> >>>
> >>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
> >>>
> >>> > I find it's just as easy to put down a little olive oil and then spread
> >>> > it
> >>> > with a paper towel.
> >>>
> >>> There are some valid uses for a spray can. Oven baked
> >>> potatoes/french fries, for example. I guess you wipe each
> >>> individual fry with an oil soaked paper towel, but it's much
> >>> easier to toss them in a bowl and spray them while shaking.
> >>>
> >>> But for cake/muffin pans and such, a paper towel works just fine.
> >>
> >> Can't stand Pam or any of the generic versions. They taste foul, to be
> >> kind about it.
> >>
> >> As for the oven 'fries', we put a little oil on the baking pan and roll
> >> the potato bits around in that. Works perfectly without paying for a
> >> spray can full of rubbish.
> >>
> >> Cake tins etc are brushed with a little oil or softened butter. No fuss
> >> and no messy overspray.
> >
> > You can also put the potatoes in a bag with the oil and shake them.
>
> Both methods depsit too much oil on the potatoes, IMO.
> Especially on the par-cooked frozen fries from th freezer
> section(*)
>
> -sw
>
> (*) sosume

LOL but why add oil to the ready-made fries in the first place? They are
coated in oil already.
If there is too much oil deposited on the home-cut fries, then too much
was put into the pan or bag to begin with. We use a thin film in the
baking pan; probably less than half a teaspoon for a pound or so of
cut-up potatoes.

The spray is much greasier IMO than using a *judicious* amount of 'real'
oil.