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Omelet

In article >, wrote:

> Bobo Bonobo > wrote:
>
> > Here's my problem. I need to figure out what oil to use for quantity
> > preparation of pancakes and French toast. All I keep around is peanut
>
> > What neutral oil should I use?
>
> > So, is it corn oil?
>
> Yes, I would go with corn oil.
>
> I was preparing to set up a funnel cake booth at the local
> street fair. I got some sample mix from a couple different
> comapanies and set up two fryers on my back deck and held a
> funnel cake party. I tried peanut oil and corn oil. Everyone
> prefered the cakes made in corn oil, no matter which mix,
> though one mix was prefered over the other, there was also
> a clear preference for corn oil. I don't know how well this
> will apply to griddle frying, but it's a data point.
>
> Bill Ranck
> Blacksburg, Va.

It makes sense...

I do like peanut oil for routine deep frying but I can see where corn
oil might be better for pastries. Seems like it would have a sweeter
flavor.

What is the smoke point compared to peanut? Would it smoke up the house
in a deep fryer?

That is a real consideration for indoor cooking.
--
Peace, Om

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