Matthew Venhaus wrote:

> 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.
>
>
Actually, I prefer peanut and corn oil; they have higher smoking points
than canola.

http://missvickie.com/howto/spices/oils.html

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





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