Thankyou for that Alan,
My scales are pretty accurate, so I WILL try that suggestion measuring the
fat left in the food itself - that would be very interesting and a way of
passing time - of which I have an abundance!
The Oil NEVER is allowed to get to a smoke-point. I use a thermometer -
although there IS one already on the fryer as part of the machine. Quite an
expensive professional model made by FALCON, of Falkirk in Scotland. (I got
it cheap in an equipment clear-out at a shipyard's Director's Kitchen
closedown) It was originally meant to be used for making individual portions
of whatever, and as Bar use. I got it for £100.
I use the fryer very infrequently and the oil is changed after every fourth
use. (It's pretty Bulky & heavy - hence the infrequent use!)
That was it's first use since January.
All Calendared!

Also - I'm not about to start peeling Broad Beans on a regular basis! It
was just a tryout thing.
Cheers.

"Alan S" > wrote in message
news
> On Wed, 5 Apr 2006 12:54:50 +0100, "See Hear"
> > wrote:
>
>>MAZOLA Corn Oil.
>>
>>The skins were tossed onto absorbent kitchen paper after frying to remove
>>as
>>much oil as possible.
>>The salt used was minimal.
>
> I do something similar when I cook chips for my wife. I cook
> the peel from the potatoes in a similar way - but I'm
> careful to not let the oil (peanut) get to "smoking" point.
> I also drain the oil, but I accept that it's a high fat
> snack, so I keep the portion small. I don't add any salt.
>
> Try an experiment next time. Note how much oil you put in
> the skillet/fryer, and measure what is left when you drain
> it. The difference was in the meal, allowing for the small
> amount that drained on the kitchen paper (which is also
> measurable by weight with good scales). The result will
> surprise you.
>
> But, I'd still eat them - just not often:-)
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 2x500mg
> --
> Everything in Moderation - Except Laughter.