"Bobo Bonobo®" > wrote in message
ps.com...
On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ups.com...
> On Aug 28, 7:07 pm, "Paul M. Cook" >
> wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
>
> > > OMG! The food snob is asking for advice?
>
> > > 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
> > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > used because it's for my son's school's PTO event, and peanut
> > > allergies, you know.
>
> > > What neutral oil should I use?
>
> > > I don't think that canola is neutral, and soybean is downright nasty.
>
> > > Corn is not neutral, but is inoffensive tasting.
>
> > > Safflower is unavailable, for all practical purposes.
>
> > > So, is it corn oil?
>
> > Why use oil for pancakes and french toast? You want flavor. Use
butter.
>
> I was never intending to put the oil IN the batter, but we'll be using
> the giant griddle in a grade school cafeteria kitchen. We'll need oil
> ON the surface. There will be plenty and more butterfat in the batter
> from using 40% cream.
>
> Sheldon, of course, just assumed I was putting the oil in the batter.
>
> His assholedness is capricious, almost random.
>
> Sheldon clearly has a mental illness. I would bet money he is suffering
> from Tourette's Syndrome. Somebody who knew him some years ago said he
was
> on medications for bipolar. Take it with a grain of salt. But his mental
> state is quite clearly very dubious even to a layman.
>
> Anyway,
>
> I use Crisco for the grill. It works fabulously. Just take several
layers
> of paper towels or a brown paper bag, scoop up some Crisco and grease the
> grill with it. Not too much, you are not deep drying the pancakes. Just
a
> nice thin layer to prevent sticking. If you are talking a really large
> grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
to
> melt. Then use a grill mop to grease the surface. When I was a short
order
> cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> omelets and hash browns. Crisco is very neutral in flavor and ideal for
> pancakes and french toast.

Hydrogenated shortening is dangerously unhealthy, and should be made
illegal, and has in some locales (NYC restaurants). His grade school
has lots of children of med school profs and med students. Even if I
didn't know better, they'd set me straight. GET ON THE PROGRAM, and
quit poisoning yourself and others.


I can assure you that nobody I ever cooked pancakes for died due to my
negligence. Even Alton Brown cooks with Crisco. Good enough for him, good
enough for you.

Paul

"Bobo Bonobo®" > wrote in message
ps.com...
On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ups.com...
> On Aug 28, 7:07 pm, "Paul M. Cook" >
> wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
>
> > > OMG! The food snob is asking for advice?
>
> > > 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
> > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > used because it's for my son's school's PTO event, and peanut
> > > allergies, you know.
>
> > > What neutral oil should I use?
>
> > > I don't think that canola is neutral, and soybean is downright nasty.
>
> > > Corn is not neutral, but is inoffensive tasting.
>
> > > Safflower is unavailable, for all practical purposes.
>
> > > So, is it corn oil?
>
> > Why use oil for pancakes and french toast? You want flavor. Use
butter.
>
> I was never intending to put the oil IN the batter, but we'll be using
> the giant griddle in a grade school cafeteria kitchen. We'll need oil
> ON the surface. There will be plenty and more butterfat in the batter
> from using 40% cream.
>
> Sheldon, of course, just assumed I was putting the oil in the batter.
>
> His assholedness is capricious, almost random.
>
> Sheldon clearly has a mental illness. I would bet money he is suffering
> from Tourette's Syndrome. Somebody who knew him some years ago said he
was
> on medications for bipolar. Take it with a grain of salt. But his mental
> state is quite clearly very dubious even to a layman.
>
> Anyway,
>
> I use Crisco for the grill. It works fabulously. Just take several
layers
> of paper towels or a brown paper bag, scoop up some Crisco and grease the
> grill with it. Not too much, you are not deep drying the pancakes. Just
a
> nice thin layer to prevent sticking. If you are talking a really large
> grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
to
> melt. Then use a grill mop to grease the surface. When I was a short
order
> cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> omelets and hash browns. Crisco is very neutral in flavor and ideal for
> pancakes and french toast.

Hydrogenated shortening is dangerously unhealthy, and should be made
illegal, and has in some locales (NYC restaurants). His grade school
has lots of children of med school profs and med students. Even if I
didn't know better, they'd set me straight. GET ON THE PROGRAM, and
quit poisoning yourself and others.


Heh, I did a little Google search. Seems your oil woes are over.

http://www.crisco.com/about/shorteni...mstransfat.asp

Paul

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.

Ward "Lite-IQ" Abbott wrote:
> someone bragged:
>
> OMG! *The food snob is asking for advice?
>
> > Self appointed, none the less. *

Self-appointed is hyphenated.

Nonetheless is one word, synonymous with nevertheless, and however.

And your comma is _superfluous_ : exceeding what is sufficient or
necessary : not needed

Imagine, so much inaneness in so short a remark.

Ward, do you have a speech impediment or are you just an exceptionally
ignorant *******?

Ward judging other's: a riot of effrontery/chutzpah

Sheldon

On Aug 29, 1:13�pm, 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.

Only a miniscule amount of oil is needed to prep a griddle for
pancakes, just for the first batch and then not a drop more is needed
when the pancake batter is prepared with a proper amount of fat...
it's the fat in the batter that prevents sticking... a seasoned
griddle needs no oil whatsoever for pancakes. Most folks feed the
first [fried] batch to the dog. When a normal brained individual asks
about which oil to use for preparing pancakes it can only pertain to
the oil in the batter... otherwise you just gotta know with absolute
certainty that the only pancakes they've ever prepared are those made
in the bread toaster.

Sheldon

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

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 29, 10:27 am, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> ps.com...
> On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
> > On Aug 28, 7:07 pm, "Paul M. Cook" >
> > wrote:
>
> > > "Bobo Bonobo®" > wrote in message
>
> > oups.com...
>
> > > > OMG! The food snob is asking for advice?
>
> > > > 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
> > > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > > used because it's for my son's school's PTO event, and peanut
> > > > allergies, you know.
>
> > > > What neutral oil should I use?
>
> > > > I don't think that canola is neutral, and soybean is downright nasty.
>
> > > > Corn is not neutral, but is inoffensive tasting.
>
> > > > Safflower is unavailable, for all practical purposes.
>
> > > > So, is it corn oil?
>
> > > Why use oil for pancakes and french toast? You want flavor. Use
> butter.
>
> > I was never intending to put the oil IN the batter, but we'll be using
> > the giant griddle in a grade school cafeteria kitchen. We'll need oil
> > ON the surface. There will be plenty and more butterfat in the batter
> > from using 40% cream.
>
> > Sheldon, of course, just assumed I was putting the oil in the batter.
>
> > His assholedness is capricious, almost random.
>
> > Sheldon clearly has a mental illness. I would bet money he is suffering
> > from Tourette's Syndrome. Somebody who knew him some years ago said he
> was
> > on medications for bipolar. Take it with a grain of salt. But his mental
> > state is quite clearly very dubious even to a layman.
>
> > Anyway,
>
> > I use Crisco for the grill. It works fabulously. Just take several
> layers
> > of paper towels or a brown paper bag, scoop up some Crisco and grease the
> > grill with it. Not too much, you are not deep drying the pancakes. Just
> a
> > nice thin layer to prevent sticking. If you are talking a really large
> > grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
> to
> > melt. Then use a grill mop to grease the surface. When I was a short
> order
> > cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> > omelets and hash browns. Crisco is very neutral in flavor and ideal for
> > pancakes and french toast.
>
> Hydrogenated shortening is dangerously unhealthy, and should be made
> illegal, and has in some locales (NYC restaurants). His grade school
> has lots of children of med school profs and med students. Even if I
> didn't know better, they'd set me straight. GET ON THE PROGRAM, and
> quit poisoning yourself and others.
>
> I can assure you that nobody I ever cooked pancakes for died due to my
> negligence.

So you've done arterial scans on them? Trans fats kill, and it isn't
immediate.
They left lead in house paint and gasoline for years after many people
knew the dangers.

> Even Alton Brown cooks with Crisco. Good enough for him, good
> enough for you.

Alton Brown deserves to be anally raped with the Julia Child Action
Figure for doing so, and apparently, so do you. Or maybe you'd prefer
it with Alton's Crisco greased cock?
>
> Paul

--Bryan

Omelet wrote:

> 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.

Smoke Point

http://en.wikipedia.org/wiki/Smoke_point

Becca

On Aug 29, 10:38 am, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> ps.com...
> On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
> > On Aug 28, 7:07 pm, "Paul M. Cook" >
> > wrote:
>
> > > "Bobo Bonobo®" > wrote in message
>
> > oups.com...
>
> > > > OMG! The food snob is asking for advice?
>
> > > > 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
> > > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > > used because it's for my son's school's PTO event, and peanut
> > > > allergies, you know.
>
> > > > What neutral oil should I use?
>
> > > > I don't think that canola is neutral, and soybean is downright nasty.
>
> > > > Corn is not neutral, but is inoffensive tasting.
>
> > > > Safflower is unavailable, for all practical purposes.
>
> > > > So, is it corn oil?
>
> > > Why use oil for pancakes and french toast? You want flavor. Use
> butter.
>
> > I was never intending to put the oil IN the batter, but we'll be using
> > the giant griddle in a grade school cafeteria kitchen. We'll need oil
> > ON the surface. There will be plenty and more butterfat in the batter
> > from using 40% cream.
>
> > Sheldon, of course, just assumed I was putting the oil in the batter.
>
> > His assholedness is capricious, almost random.
>
> > Sheldon clearly has a mental illness. I would bet money he is suffering
> > from Tourette's Syndrome. Somebody who knew him some years ago said he
> was
> > on medications for bipolar. Take it with a grain of salt. But his mental
> > state is quite clearly very dubious even to a layman.
>
> > Anyway,
>
> > I use Crisco for the grill. It works fabulously. Just take several
> layers
> > of paper towels or a brown paper bag, scoop up some Crisco and grease the
> > grill with it. Not too much, you are not deep drying the pancakes. Just
> a
> > nice thin layer to prevent sticking. If you are talking a really large
> > grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
> to
> > melt. Then use a grill mop to grease the surface. When I was a short
> order
> > cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> > omelets and hash browns. Crisco is very neutral in flavor and ideal for
> > pancakes and french toast.
>
> Hydrogenated shortening is dangerously unhealthy, and should be made
> illegal, and has in some locales (NYC restaurants). His grade school
> has lots of children of med school profs and med students. Even if I
> didn't know better, they'd set me straight. GET ON THE PROGRAM, and
> quit poisoning yourself and others.
>
> Heh, I did a little Google search. Seems your oil woes are over.
>
> http://www.crisco.com/about/shorteni...mstransfat.asp

Look at the ingredients. "Zero grams" means <0.5 grams PER SERVING.
They are laughing all the way to the bank because people like you
believe their bullshit.
That's like tobacco companies selling lower tar cigarettes, and acting
like they're therefore safe. Don't be a chump anymore.

"...the NAS* has concluded there is no safe level of trans fat
consumption."*
source-- http://en.wikipedia.org/wiki/Trans_fat

* National Academy of Sciences
>
> Paul

--Bryan

Omelet > wrote:
> In article >, wrote:

> > funnel cake party. I tried peanut oil and corn oil. Everyone
> > prefered the cakes made in corn oil, no matter which mix,

> 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.

It depends on which web site's chart you believe. I've seen smoke
points for corn oil listed from the low 300s to well over 400. It
generally matches peanut oil pretty close in all the charts I saw.

In my experience the corn oil I used (normal off-the-shelf store brand)
did not visibly smoke until it got up around 400+. Since the funnel cakes
are supposed to cook in 350 degree oil it was fine, except when I let
one of the fryers get too hot. It was definitely over 400 when I saw smoke.

Bill Ranck
Blacksburg, Va.

In article >, > wrote:

>It depends on which web site's chart you believe. I've seen smoke
>points for corn oil listed from the low 300s to well over 400. It
>generally matches peanut oil pretty close in all the charts I saw.

>In my experience the corn oil I used (normal off-the-shelf store brand)
>did not visibly smoke until it got up around 400+.

How long do you keep it around? In my experience corn,
safflower, sunflower oils all only have good smoke points when
fresh. After just a couple months they have a low smoke point.
Since I don't fry often, that's a problem, which is why
I've switched to grape seed oil.

Steve

On Aug 29, 4:21?pm, wrote:
> Omelet > wrote:
> > In article >, wrote:
> > > funnel cake party. I tried peanut oil and corn oil. Everyone
> > > prefered the cakes made in corn oil, no matter which mix,
> > 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.
>
> It depends on which web site's chart you believe. I've seen smoke
> points for corn oil listed from the low 300s to well over 400. It
> generally matches peanut oil pretty close in all the charts I saw.
>
> In my experience the corn oil I used (normal off-the-shelf store brand)
> did not visibly smoke until it got up around 400+. Since the funnel cakes
> are supposed to cook in 350 degree oil it was fine, except when I let
> one of the fryers get too hot. It was definitely over 400 when I saw smoke.
>
> Bill Ranck
> Blacksburg, Va.

This is true, the smoke point for each cooking oil is within a
*range*, often a relatively wide range, depending mostly on how it was
manufactured. Also the smoke point of any oil decreases as it is
used... the higher the temperature to which it's heated and the longer
the time it's hot will reduce the smoke point accordingly. Another
important point regarding taste, as food is cooked in oil the oil
tastes of what's cooked in it, the flavor of vegetable oils in
particular will rather quickly no longer exist to any perceptible
degree (when you fry oinions, garlic, fish, etc. the oil will taste of
onions, garlic, fish, etc.). If anyone is truly serious about wanting
to taste the deep fry oil (can't imagine what for) then as soon as the
food is cooked and is removed from the fryer spinkle it with brand new
never cooked in oil... otherwise yoose oil flavor kooks is just
pullin' yer bippees.

Sheldon

Steve Pope > wrote:
> In article >, > wrote:

> >It depends on which web site's chart you believe. I've seen smoke
> >points for corn oil listed from the low 300s to well over 400. It
> >generally matches peanut oil pretty close in all the charts I saw.

> >In my experience the corn oil I used (normal off-the-shelf store brand)
> >did not visibly smoke until it got up around 400+.

> How long do you keep it around? In my experience corn,
> safflower, sunflower oils all only have good smoke points when
> fresh. After just a couple months they have a low smoke point.

For the funnel cake stuff I don't keep it after more than
a few days of cooking. I won't use old oil. I might save it
and use it after a week or two, but no longer than that.
My fryers are pretty shallow and only use a couple gallons.

Bill Ranck
Blacksburg, Va.

In article >, > wrote:

>Steve Pope > wrote:

>> How long do you keep it around? In my experience corn,
>> safflower, sunflower oils all only have good smoke points when
>> fresh. After just a couple months they have a low smoke point.

>For the funnel cake stuff I don't keep it after more than
>a few days of cooking. I won't use old oil. I might save it
>and use it after a week or two, but no longer than that.
>My fryers are pretty shallow and only use a couple gallons.

Thanks. My question was unclear; I am interested in the
shelf life of the oil, as opposed to the timespan over which one
cooks with it. My observation is it breaks down just by
being stored too long.

Steve

Steve Pope > wrote:
> In article >, > wrote:

> >Steve Pope > wrote:

> >> How long do you keep it around? In my experience corn,
> >> safflower, sunflower oils all only have good smoke points when
> >> fresh. After just a couple months they have a low smoke point.

> >For the funnel cake stuff I don't keep it after more than
> >a few days of cooking. I won't use old oil. I might save it
> >and use it after a week or two, but no longer than that.
> >My fryers are pretty shallow and only use a couple gallons.

> Thanks. My question was unclear; I am interested in the
> shelf life of the oil, as opposed to the timespan over which one
> cooks with it. My observation is it breaks down just by
> being stored too long.

Ah, I really don't have enough experience to know. This funnel
cake thing is a new venture and we haven't used any oil that
*we* have had sitting around, though it's hard to tell how
long the supermarket or restaurant supply place has had it.
I may find out in a few weeks as we'll be doing a Fall
festival and we got more oil than we needed about a month ago,
so that will have been sitting for at least 2 months. I'll let
you know how it goes.

Bill Ranck
Blacksburg, Va.

"Bobo Bonobo®" > wrote in message
oups.com...
On Aug 29, 10:38 am, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> ps.com...
> On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
> > On Aug 28, 7:07 pm, "Paul M. Cook" >
> > wrote:
>
> > > "Bobo Bonobo®" > wrote in message
>
> > oups.com...
>
> > > > OMG! The food snob is asking for advice?
>
> > > > 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
> > > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > > used because it's for my son's school's PTO event, and peanut
> > > > allergies, you know.
>
> > > > What neutral oil should I use?
>
> > > > I don't think that canola is neutral, and soybean is downright
nasty.
>
> > > > Corn is not neutral, but is inoffensive tasting.
>
> > > > Safflower is unavailable, for all practical purposes.
>
> > > > So, is it corn oil?
>
> > > Why use oil for pancakes and french toast? You want flavor. Use
> butter.
>
> > I was never intending to put the oil IN the batter, but we'll be using
> > the giant griddle in a grade school cafeteria kitchen. We'll need oil
> > ON the surface. There will be plenty and more butterfat in the batter
> > from using 40% cream.
>
> > Sheldon, of course, just assumed I was putting the oil in the batter.
>
> > His assholedness is capricious, almost random.
>
> > Sheldon clearly has a mental illness. I would bet money he is suffering
> > from Tourette's Syndrome. Somebody who knew him some years ago said he
> was
> > on medications for bipolar. Take it with a grain of salt. But his
mental
> > state is quite clearly very dubious even to a layman.
>
> > Anyway,
>
> > I use Crisco for the grill. It works fabulously. Just take several
> layers
> > of paper towels or a brown paper bag, scoop up some Crisco and grease
the
> > grill with it. Not too much, you are not deep drying the pancakes.
Just
> a
> > nice thin layer to prevent sticking. If you are talking a really large
> > grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
> to
> > melt. Then use a grill mop to grease the surface. When I was a short
> order
> > cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> > omelets and hash browns. Crisco is very neutral in flavor and ideal for
> > pancakes and french toast.
>
> Hydrogenated shortening is dangerously unhealthy, and should be made
> illegal, and has in some locales (NYC restaurants). His grade school
> has lots of children of med school profs and med students. Even if I
> didn't know better, they'd set me straight. GET ON THE PROGRAM, and
> quit poisoning yourself and others.
>
> Heh, I did a little Google search. Seems your oil woes are over.
>
> http://www.crisco.com/about/shorteni...mstransfat.asp

Look at the ingredients. "Zero grams" means <0.5 grams PER SERVING.
They are laughing all the way to the bank because people like you
believe their bullshit.
That's like tobacco companies selling lower tar cigarettes, and acting
like they're therefore safe. Don't be a chump anymore.

"...the NAS* has concluded there is no safe level of trans fat
consumption."*
source-- http://en.wikipedia.org/wiki/Trans_fat

* National Academy of Sciences


How much is a serving? We're talking a layer of oil so thin you could not
possibly even measure it. I doubt you'd use 1 serving for a whole griddle
of pancakes. I do not think that less than 1/2 of 1 percent of 1 gram of a
"partially hydrogenated" as opposed to a "hydrogenated" fat is going to harm
anyone in the quantity we're talking.

Sheese, man, we're not talking cyanide here. Show some faith, dude. God
will protect you, it's for a good cause. Now go in peace my son and make
thee the pancakes.

Paul

"Bobo Bonobo®" > wrote in message
oups.com...
On Aug 29, 10:27 am, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> ps.com...
> On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> oups.com...
> > On Aug 28, 7:07 pm, "Paul M. Cook" >
> > wrote:
>
> > > "Bobo Bonobo®" > wrote in message
>
> > oups.com...
>
> > > > OMG! The food snob is asking for advice?
>
> > > > 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
> > > > and EVOO. The OO is obviously not right. The peanut oil cannot be
> > > > used because it's for my son's school's PTO event, and peanut
> > > > allergies, you know.
>
> > > > What neutral oil should I use?
>
> > > > I don't think that canola is neutral, and soybean is downright
nasty.
>
> > > > Corn is not neutral, but is inoffensive tasting.
>
> > > > Safflower is unavailable, for all practical purposes.
>
> > > > So, is it corn oil?
>
> > > Why use oil for pancakes and french toast? You want flavor. Use
> butter.
>
> > I was never intending to put the oil IN the batter, but we'll be using
> > the giant griddle in a grade school cafeteria kitchen. We'll need oil
> > ON the surface. There will be plenty and more butterfat in the batter
> > from using 40% cream.
>
> > Sheldon, of course, just assumed I was putting the oil in the batter.
>
> > His assholedness is capricious, almost random.
>
> > Sheldon clearly has a mental illness. I would bet money he is suffering
> > from Tourette's Syndrome. Somebody who knew him some years ago said he
> was
> > on medications for bipolar. Take it with a grain of salt. But his
mental
> > state is quite clearly very dubious even to a layman.
>
> > Anyway,
>
> > I use Crisco for the grill. It works fabulously. Just take several
> layers
> > of paper towels or a brown paper bag, scoop up some Crisco and grease
the
> > grill with it. Not too much, you are not deep drying the pancakes.
Just
> a
> > nice thin layer to prevent sticking. If you are talking a really large
> > grill, take a 2 quart pot, dump some Crisco into it, set it on the grill
> to
> > melt. Then use a grill mop to grease the surface. When I was a short
> order
> > cook, we used butter flavored Crisco for pancakes, eggs, french toast,
> > omelets and hash browns. Crisco is very neutral in flavor and ideal for
> > pancakes and french toast.
>
> Hydrogenated shortening is dangerously unhealthy, and should be made
> illegal, and has in some locales (NYC restaurants). His grade school
> has lots of children of med school profs and med students. Even if I
> didn't know better, they'd set me straight. GET ON THE PROGRAM, and
> quit poisoning yourself and others.
>
> I can assure you that nobody I ever cooked pancakes for died due to my
> negligence.

So you've done arterial scans on them? Trans fats kill, and it isn't
immediate.
They left lead in house paint and gasoline for years after many people
knew the dangers.

A lot of things kill. We lose more people to being mauled to death each
year by the family dog than we do to pancakes. This I feel perfectly safe
saying.

> Even Alton Brown cooks with Crisco. Good enough for him, good
> enough for you.

Alton Brown deserves to be anally raped with the Julia Child Action
Figure for doing so, and apparently, so do you. Or maybe you'd prefer
it with Alton's Crisco greased cock?
>

We're just friends, really. But be my guest.

Paul

In article >, Becca >
wrote:

> Omelet wrote:
>
> > 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.
>
> Smoke Point
>
> http://en.wikipedia.org/wiki/Smoke_point
>
> Becca

;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, wrote:

> Omelet > wrote:
> > In article >, wrote:
>
> > > funnel cake party. I tried peanut oil and corn oil. Everyone
> > > prefered the cakes made in corn oil, no matter which mix,
>
> > 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.
>
> It depends on which web site's chart you believe. I've seen smoke
> points for corn oil listed from the low 300s to well over 400. It
> generally matches peanut oil pretty close in all the charts I saw.
>
> In my experience the corn oil I used (normal off-the-shelf store brand)
> did not visibly smoke until it got up around 400+. Since the funnel cakes
> are supposed to cook in 350 degree oil it was fine, except when I let
> one of the fryers get too hot. It was definitely over 400 when I saw smoke.
>
> Bill Ranck
> Blacksburg, Va.

That is one nice thing about using deep fryers as opposed to pans.
You can control the temp. better.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"zxcvbob" > wrote in message
...
> Julie Bove wrote:
>> "zxcvbob" > wrote in message
>> ...
>>
>>> First, peanut oil is not an allergen unless maybe it is "cold
>>> pressed" peanut oil. Refined peanut oil is not a problem.
>>> However, it is expensive, plus you'll never convince some of the
>>> hysterical mothers that peanut oil is safe, so you made the right
>>> choice.
>>
>> Do you have a cite for that? I've never heard this before. Daughter
>> has allergies to both soy and peanut but she seems to be able to have
>> soybean oil with no problems. Am not going to try the peanut oil
>> unless I see something to prove otherwise.
>>> How about sunflower oil?
>>>
>
> I'm having trouble finding the original source where I read it a couple
> of years ago. Some sort of allergy research institute. But here's a
> few recent ones:
>
> http://www.ific.org/publications/qa/allergyqa.cfm
> http://www.users.globalnet.co.uk/~aa...htm#PEANUT_OIL
> http://www.anaphylaxis.org.uk/inform...eanut_oil.html

Thanks!
>
>
>>> I would use "vegetable oil" (soybean), and just make sure the
>>> bottle was fresh.
>>
>> Ick.
>>
>
> Oh grow up. How much do you think the taste (or lack thereof) of the
> oil affects the taste of pancakes or waffles? There's not all that much
> oil. Just make sure it's not the slightest bit rancid.

I'm 48 thank you. And I just think soybean oil is creepy. I prefer corn,
if it has to be a cheap oil. At home I would use coconut. Probably too
expensive for a school thing.

"Bobo Bonobo®" > wrote in message
ups.com...
> OMG! The food snob is asking for advice?
>
> 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
> and EVOO. The OO is obviously not right. The peanut oil cannot be
> used because it's for my son's school's PTO event, and peanut
> allergies, you know.
>
> What neutral oil should I use?
>
> I don't think that canola is neutral, and soybean is downright nasty.
>
> Corn is not neutral, but is inoffensive tasting.
>
> Safflower is unavailable, for all practical purposes.
>
> So, is it corn oil?
>
> --Bryan
>

Perhaps this will help:

http://www.care2.com/greenliving/smo...king-oils.html