at Sun, 21 Aug 2005 17:08:33 GMT in <1124644113.187148.294540
@g14g2000cwa.googlegroups.com>, wrote :

>Hi,
>When I fry potatoes or meats on stove top using a 100% vegatable oil I
>get a fish like odor and slight taste as well. Why might this be?

Probably low-grade soy oil which can develop a slightly fishy flavour.
There are better fats for frying these items. For potatoes, I like goose
fat, at least for stovetop frying. If I were deep-frying, OTOH, I'd use
something like beef tallow or lard. For meats, I find olive oil works best,
and I don't have any issues about using a high-quality extra-virgin for
this purpose. You do have to be careful about temperature, however - don't
use olive oil if frying extra-hot. In that case, generally the best fat is
lard.

If I were a vegetarian, I'd probably stick with something like high-oleic
sunflower oil. Generally that's pretty stable for frying, although you do
have to specify the high-oleic variety. At very high temperatures, e.g.
deep frying, coconut oil would be the best choice. However it must be said
that coconut oil lends a slight coconutty flavour as well.


--
Alex Rast

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