On Thursday, January 7, 2016 at 7:34:24 PM UTC-6, Don Wiss wrote:
> On Thu, 07 Jan 2016 16:11:58 -0800, sf > wrote:
>
> >On Thu, 07 Jan 2016, Don Wiss wrote:
> >
> >> On Wed, 06 Jan 2016 22:40:05 -0800, sf > wrote:
> >>
> >> >Avocado oil is available at Grocery Outlet and other supermarkets. I
> >> >spot macadamia oil from time to time, but haven't bought it yet.
> >>
> >> Macadamia oil can take the higher temperatures of frying better than olive
> >> oil. And it is more convenient than coconut oil, which you have to melt in
> >> the pan before spreading it around. This is the one I buy:
> >> http://www.amazon.com/dp/B00LWFLXTE
> >
> >I never deep fry and must not "other" fry at high enough heat to care.
>
> I have never deep fried in my life. I do pan fry. And fish and meat will
> stick to a regular pan, if no oil or fat is used.
>
There is pan frying with just enough oil to qualify as frying; then there
is pan frying where the oil comes up to at least halfway up the sides of
the food; and then there's deep frying, where the fat is well over the
top of the food.
>
> Anytime you cook something in a pan, and there is no water present, it is
> frying. When liquid is present it is sauteing. When sauteing the
> temperature never goes above 212F, and olive oil works just fine for that.
>
> Don. www.donwiss.com (e-mail link at home page bottom).

--Bryan