PENMART01 > wrote in message
...
> >"Matthew Venhaus" writes:
> >
> >Peter Aitken wrote
> >>
> >> Deep frying properly done adds surprisingly little oil to the finished
> >> product. If you use a "good" oil such as canola or olive the health
impact
> >
> >Do you really deep fry with olive oil?
>
> Why not, many folks deep fry with olive oil... there are all kinds of
olive
> oil, for deep frying most folks use ordinary el cheapo generic, not extra
> virgin... unless you have more dollars than brain cells.
>
I wouldn't because to me the ideal frying oil is bland, inexpensive, and has
a high smoke point. Canola (rapeseed) oil meets all of these requirements;
olive oil--at least the type I am accustomed to--meets none of them.