One night I went to a dinner club where fondue pots of boiling olive oil
were placed on each table. Cubes of tenderloin steak were served along with
skewers, and after cooking them in the oil I no longer thought about
grilling. Fabulous!

"Matthew Venhaus" > wrote in message
...
>
> 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.
>
>