Which is the best oil between olive and sunflower one, in order to get proper french fries?

"Zephirys" > wrote in message
...
> Which is the best oil between olive and sunflower one, in order to get
> proper french fries?

I don't think you can deep fry in olive oil.

Julie Bove > wrote:

>"Zephirys" > wrote in message

>> Which is the best oil between olive and sunflower one, in order to get
>> proper french fries?

>I don't think you can deep fry in olive oil.

You can't. Or anyway, it's an extremely poor idea. Even if it
didn't smoke, it would vaporize.

I do however oven-roast poatatoes brushed/tossed with olive oil
and salt, which works.

Steve

Steve Pope wrote:

> Julie Bove > wrote:
>
>> "Zephirys" > wrote in message
>
>>> Which is the best oil between olive and sunflower one, in order to get
>>> proper french fries?
>
>> I don't think you can deep fry in olive oil.
>
> You can't. Or anyway, it's an extremely poor idea. Even if it
> didn't smoke, it would vaporize.
>
> I do however oven-roast poatatoes brushed/tossed with olive oil
> and salt, which works.
>
> Steve
>


Some Chefs do. Mario Batali is a proponent of it. I've had good experiences
with it for certain preparations. You do need to control the max temp.

No, it doesn't vaporize.

Deep Fried Mussels: Cozze Fritte
<http://www.foodnetwork.com/recipes/mario-batali/deep-fried-mussels-cozze-fritte-recipe/index.html>

On Sunday, September 30, 2012 7:07:38 PM UTC-5, Sqwertz wrote:
> On Sun, 30 Sep 2012 16:54:27 -0700, Julie Bove wrote:
>
>
>
> > "Zephirys" > wrote in message
>
> > ...
>
> >> Which is the best oil between olive and sunflower one, in order to get
>
> >> proper french fries?
>
> >
>
> > I don't think you can deep fry in olive oil.
>
>
>
> Sure you can. Just like any other oil. It has about the same smoke
>
> point of Peanut Oil. And these even a couple of brands of potato
>
> chips that are fried in pure olive oil.
>
The only possible disadvantage to frying in olive oil is if one does not like the taste of olive oil. Conventional sunflower oil is awful, but there is a newfangled breed (breeds?) of sunflowers that produce an oil very similar to olive oil in all but flavor. High-oleic sunflower oil is the ideal frying oil for those who prefer a no flavor oil to the flavor of olive oil.
>
> -sw

--Bryan

Yeah, I love the taste of olive oil but I didn't know if I can effectively frying them. I'll try in days. I hope the result in healt will be significative.

On Sunday, September 30, 2012 7:31:44 PM UTC-5, Sqwertz wrote:
> On Sun, 30 Sep 2012 17:29:50 -0800, Mark Thorson wrote:
>
>
>
> > Bryan wrote:
>
> >>
>
> >> The only possible disadvantage to frying in olive oil
>
> >> is if one does not like the taste of olive oil.
>
> >
>
> > Most of the flavor of olive oil is lost in cooking.
>
> > If you want olive oil flavor, use it raw.
>
>
>
> No. If you want olive oil flavor, use extra virgin.
>
But all olive oil has flavor. High-oleic sunflower is truly flavorless, and now that there is an oil that is almost identical in fatty acid content, I will only use extra virgin, and only as a flavorant in the few applications where I want to add olive oil flavor, and I agree with Steve that EVOO should not be used for frying, but added to sauces and ideally not be heated beyond the boiling point of water, and not even boiled for very long.

When used that way, even rather pricey EVOOs, bought in small bottles, are not costly. I predict that within a few years the high-oleic breeds of sunflower, soy, peanut, etc. will be the standard. The goal is reducing palmitic acid as close to zero as possible, and minimizing linoleic acid. Finally, after decades, progress is being made quickly on eliminating unhealthful vegetable fats, at least as far as frying goes.
>
> -sw

--Bryan

Bryan wrote:
>
> The only possible disadvantage to frying in olive oil
> is if one does not like the taste of olive oil.

Most of the flavor of olive oil is lost in cooking.
If you want olive oil flavor, use it raw.

Zephirys > wrote:
> Which is the best oil between olive and sunflower one, in order to get proper french fries?

Cottonseed oil, or go for duck fat. They will be properly tasty.

Greg

Zephirys > wrote:
> Which is the best oil between olive and sunflower one, in order to get proper french fries?

My favorite chips are made with cottonseed oil.

Check out the list of smoke points of oil. Olive oil is too near the
optimum 375 degrees of frying. You can get by at 350, but less effective at
reducing oil absorption.

Greg

gregz wrote:
> Zephirys > wrote:
>
>> Which is the best oil between olive and sunflower one, in order to get proper french fries?
>
> Cottonseed oil, or go for duck fat. They will be properly tasty.

I think the best fries are fried first at 325F to cook them through then
briefly again at 375F. For the lower temperature you want one that will
not impart flavor just heat. Peanut, cottonseed, soy, corn, you name
it. For the higher temperature you want one with a higher smoke point
and imparting heat is a nice feature. Disck fat or cottonseed oil.

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Zephirys" > wrote in message
>
>>> Which is the best oil between olive and sunflower one, in order to get
>>> proper french fries?
>
>>I don't think you can deep fry in olive oil.
>
> You can't. Or anyway, it's an extremely poor idea. Even if it
> didn't smoke, it would vaporize.
>
> I do however oven-roast poatatoes brushed/tossed with olive oil
> and salt, which works.

Yes. I do the potatoes like that too.

I once had a kitchen fire from olive oil. Many years ago. I heated a small
amount on the stove in a skillet to use as a hair treatment. I didn't
realize how quickly it would heat up! I walked into the other room for a
minute. Fortunately my apartment was an open floor plan so I could see the
fire from the living room! And fortunately it was a small fire because it
was such a small amount of oil.

"Sqwertz" > wrote in message
...
> On Sun, 30 Sep 2012 23:58:37 +0000 (UTC), Steve Pope wrote:
>
>> Julie Bove > wrote:
>>
>>>"Zephirys" > wrote in message
>>
>>>> Which is the best oil between olive and sunflower one, in order to get
>>>> proper french fries?
>>
>>>I don't think you can deep fry in olive oil.
>>
>> You can't.
>
> You certainly can, and very effectively.

Really?

"Sqwertz" > wrote in message
...
> On Sun, 30 Sep 2012 16:54:27 -0700, Julie Bove wrote:
>
>> "Zephirys" > wrote in message
>> ...
>>> Which is the best oil between olive and sunflower one, in order to get
>>> proper french fries?
>>
>> I don't think you can deep fry in olive oil.
>
> Sure you can. Just like any other oil. It has about the same smoke
> point of Peanut Oil. And these even a couple of brands of potato
> chips that are fried in pure olive oil.

Hmmm... I was told by the lady who runs the health food store that I
shouldn't pop popcorn in it because to get the oil that hot would release
something dangerous within the oil. I can't remember what. MUFA? PUFA?
Free radiicals? I don't remember. She told me that coconut oil was safer.

Why the do some chefs recommend mixing butter with olive oil? Is that
because the butter has a lower smoke point?

"Sqwertz" > wrote in message
...
> On Sun, 30 Sep 2012 17:29:50 -0800, Mark Thorson wrote:
>
>> Bryan wrote:
>>>
>>> The only possible disadvantage to frying in olive oil
>>> is if one does not like the taste of olive oil.
>>
>> Most of the flavor of olive oil is lost in cooking.
>> If you want olive oil flavor, use it raw.
>
> No. If you want olive oil flavor, use extra virgin.

I thought you were only supposed to use that when you were not cooking? I
do cook with it because I don't want to have to buy two different ones. For
a time I did buy the light only because I thought we didn't want such a
strong flavor but... Everyone was fine with the EV so that's what I buy
now.

On 9/30/2012 11:36 PM, Julie Bove wrote:

> Why the do some chefs recommend mixing butter with olive oil? Is that
> because the butter has a lower smoke point?

I can't answer that for anyone else, but I think it's the flavor
combination.

Julie Bove > wrote:

>"Steve Pope" > wrote in message

[oliv oil]

>> You can't. Or anyway, it's an extremely poor idea. Even if it
>> didn't smoke, it would vaporize.

>> I do however oven-roast poatatoes brushed/tossed with olive oil
>> and salt, which works.

>Yes. I do the potatoes like that too.
>amount on the stove in a skillet to use as a hair treatment. I didn't
>realize how quickly it would heat up! I walked into the other room for a
>minute. Fortunately my apartment was an open floor plan so I could see the
>fire from the living room! And fortunately it was a small fire because it
>was such a small amount of oil.

Easy to believe. Remember, in classical times olive oil was burned
in oil lamps. Eventually replaced by whale oil, and then, various
mineral oils, fractionated from coal at first.

Steve

In article >, Mort > wrote:
>Steve Pope wrote:
>
>> Julie Bove > wrote:
>>
>>> "Zephirys" > wrote in message
>>
>>>> Which is the best oil between olive and sunflower one, in order to get
>>>> proper french fries?
>>
>>> I don't think you can deep fry in olive oil.
>>
>> You can't. Or anyway, it's an extremely poor idea. Even if it
>> didn't smoke, it would vaporize.
>>
>> I do however oven-roast poatatoes brushed/tossed with olive oil
>> and salt, which works.
>>
>> Steve
>>
>
>
>Some Chefs do. Mario Batali is a proponent of it. I've had good experiences
>with it for certain preparations. You do need to control the max temp.
>
>No, it doesn't vaporize.

It doesn't vaporize because the oil and potatoes are starting
off room temp. The olive oil does not have time to vaporize
in the time that it takes the potatoes to cook. Instead, they
just brown. Something like 20 minutes at 425F and another 10 at 300F.

I've tried various oven roasting methods (include ice-bath,
double-heating etc.) and this simple approach works well. You do
need small, ideally baby, white potatoes for it to work really well.

Steve

"Julie Bove" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 30 Sep 2012 23:58:37 +0000 (UTC), Steve Pope wrote:
>>
>>> Julie Bove > wrote:
>>>
>>>>"Zephirys" > wrote in message
>>>
>>>>> Which is the best oil between olive and sunflower one, in order to get
>>>>> proper french fries?
>>>
>>>>I don't think you can deep fry in olive oil.
>>>
>>> You can't.
>>
>> You certainly can, and very effectively.
>
> Really?
He never kids about food.

Sqwertz > wrote:

[ deep fry in olive oil ]

>Sure you can. Just like any other oil. It has about the same smoke
>point of Peanut Oil. And these even a couple of brands of potato
>chips that are fried in pure olive oil.

It's possible, but in my experience olive oils available to
consumers have really inconsistent smoke points. They also
vary in how much they start to fume, at temperatures well below the smoke
point. If you could get the right stuff, and set your deep fryer
to the right temperature, I'm sure it works (although it might
be a slow, greasy fry). I just don't know if it's practical,
at a consumer level.

The "fried in olive oil" potato chips probably use some exact industrial
fraction of olive oil that works for what they're doing.


Steve

"Reggie" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 30 Sep 2012 23:58:37 +0000 (UTC), Steve Pope wrote:
>>>
>>>> Julie Bove > wrote:
>>>>
>>>>>"Zephirys" > wrote in message
>>>>
>>>>>> Which is the best oil between olive and sunflower one, in order to
>>>>>> get
>>>>>> proper french fries?
>>>>
>>>>>I don't think you can deep fry in olive oil.
>>>>
>>>> You can't.
>>>
>>> You certainly can, and very effectively.
>>
>> Really?
> He never kids about food.

Well I did look it up and apparently you can but you have to be super
careful about tit. And it did say that it wasn't the most recommended oil
for deep frying.

On Mon, 01 Oct 2012 01:33:33 +0200, Zephirys >
wrote:

>Which is the best oil between olive and sunflower one, in order to get proper french fries?

10W30 Pennsoil.

On Sunday, September 30, 2012 9:04:31 PM UTC-5, gregz wrote:
> Zephirys > wrote:
>
> > Which is the best oil between olive and sunflower one, in order to get proper french fries?
>
>
>
> Cottonseed oil, or go for duck fat. They will be properly tasty.
>
Why would anyone even consider buying cottonseed oil? It is the worst, junk oil there is. It's worse than soybean. I doubt you actually use it, but are probably just blowing out your ass something you read somewhere on the internet.
>
> Greg

--Bryan

On Sunday, September 30, 2012 9:12:54 PM UTC-5, gregz wrote:
> Zephirys > wrote:
>
> > Which is the best oil between olive and sunflower one, in order to get proper french fries?
>
>
>
> My favorite chips are made with cottonseed oil.
>
>
>
> Check out the list of smoke points of oil. Olive oil is too near the
>
> optimum 375 degrees of frying. You can get by at 350, but less effective at
>
> reducing oil absorption.
>
Look at this: http://en.wikipedia.org/wiki/Cottons...vegetable_oils

Of all the liquid oils, cottonseed is the lowest in healthful monounsaturate.

It is about the most foolish oil you could choose, and is hardly fit for human consumption.
>
> Greg

--Bryan

"Julie Bove" > wrote in message
...
>
> "Reggie" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Sun, 30 Sep 2012 23:58:37 +0000 (UTC), Steve Pope wrote:
>>>>
>>>>> Julie Bove > wrote:
>>>>>
>>>>>>"Zephirys" > wrote in message
>>>>>
>>>>>>> Which is the best oil between olive and sunflower one, in order to
>>>>>>> get
>>>>>>> proper french fries?
>>>>>
>>>>>>I don't think you can deep fry in olive oil.
>>>>>
>>>>> You can't.
>>>>
>>>> You certainly can, and very effectively.
>>>
>>> Really?
>> He never kids about food.
>
> Well I did look it up and apparently you can but you have to be super
> careful about tit. And it did say that it wasn't the most recommended oil
> for deep frying.
>

you looked it up? Have you ever done such things before?

Julie Bove wrote:

> > Which is the best oil between olive and sunflower one, in order to get
> > proper french fries?
>
> I don't think you can deep fry in olive oil.

Everybody else can. Why shouldn't he (or she) be able to?

Julie Bove wrote:

> >>>I don't think you can deep fry in olive oil.
> >>
> >> You can't.
> >
> > You certainly can, and very effectively.
>
> Really?

If sqwishy says it, it must be true.

Julie Bove wrote:

> Well I did look it up and apparently you can but you have to be super
> careful about tit. And it did say that it wasn't the most recommended oil
> for deep frying.

That's because it doesn't tolerate excessive heat. Other oils can
survive 400 but not olive oil.

George M. Middius wrote:
> Julie Bove wrote:
>
>>> Which is the best oil between olive and sunflower one, in order to
>>> get proper french fries?
>>
>> I don't think you can deep fry in olive oil.
>
> Everybody else can. Why shouldn't he (or she) be able to?

It is not usually recommended.

On Mon, 1 Oct 2012 05:07:46 -0700 (PDT), Bryan
> wrote:

> On Sunday, September 30, 2012 9:04:31 PM UTC-5, gregz wrote:
> > Zephirys > wrote:
> >
> > > Which is the best oil between olive and sunflower one, in order to get proper french fries?
> >
> >
> >
> > Cottonseed oil, or go for duck fat. They will be properly tasty.
> >
> Why would anyone even consider buying cottonseed oil? It is the worst, junk oil there is. It's worse than soybean. I doubt you actually use it, but are probably just blowing out your ass something you read somewhere on the internet.
> >

Where would you even find cottonseed oil? I don't think I've ever
seen it in a grocery store.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Bryan > wrote:
> On Sunday, September 30, 2012 9:04:31 PM UTC-5, gregz wrote:
>> Zephirys > wrote:
>>
>>> Which is the best oil between olive and sunflower one, in order to get
>>> proper french fries?
>>
>>
>>
>> Cottonseed oil, or go for duck fat. They will be properly tasty.
>>
> Why would anyone even consider buying cottonseed oil? It is the worst,
> junk oil there is. It's worse than soybean. I doubt you actually use
> it, but are probably just blowing out your ass something you read
> somewhere on the internet.
>>
>> Greg
>
> --Bryan

Utz regular chips are made using cottonseed oil. I said to myself, how come
these taste better than the rest. Then I looked how they are made.

Greg

Bryan > wrote:
> On Sunday, September 30, 2012 9:12:54 PM UTC-5, gregz wrote:
>> Zephirys > wrote:
>>
>>> Which is the best oil between olive and sunflower one, in order to get
>>> proper french fries?
>>
>>
>>
>> My favorite chips are made with cottonseed oil.
>>
>>
>>
>> Check out the list of smoke points of oil. Olive oil is too near the
>>
>> optimum 375 degrees of frying. You can get by at 350, but less effective at
>>
>> reducing oil absorption.
>>
> Look at this:
> http://en.wikipedia.org/wiki/Cottons...vegetable_oils
>
> Of all the liquid oils, cottonseed is the lowest in healthful monounsaturate.
>
> It is about the most foolish oil you could choose, and is hardly fit for
> human consumption.
>>
>> Greg
>
> --Bryan

Who said anything about health.

Greg

On Monday, October 1, 2012 8:29:18 PM UTC-5, gregz wrote:
> Bryan > wrote:
>
> > On Sunday, September 30, 2012 9:04:31 PM UTC-5, gregz wrote:
>
> >> Zephirys > wrote:
>
> >>
>
> >>> Which is the best oil between olive and sunflower one, in order to get
>
> >>> proper french fries?
>
> >>
>
> >>
>
> >>
>
> >> Cottonseed oil, or go for duck fat. They will be properly tasty.
>
> >>
>
> > Why would anyone even consider buying cottonseed oil? It is the worst,
>
> > junk oil there is. It's worse than soybean. I doubt you actually use
>
> > it, but are probably just blowing out your ass something you read
>
> > somewhere on the internet.
>
> >>
>
> >> Greg
>
> >
>
> > --Bryan
>
>
>
> Utz regular chips are made using cottonseed oil. I said to myself, how come
>
> these taste better than the rest. Then I looked how they are made.
>
OK, but cottonseed is the cheapest commodity oil, and it is bad stuff. Sure, it's pretty tasteless because it has to be refined to even be edible, and is not something that anyone should choose to fry in because it goes rancid quickly, including in the human body. Cottonseed oil is a good thing, but only for converting into fuel for diesel engines. It is a waste product of cotton production. It is not fit for human consumption.
>
> Greg

--Bryan

On Monday, October 1, 2012 8:30:19 PM UTC-5, gregz wrote:
> Bryan > wrote:
>
> > On Sunday, September 30, 2012 9:12:54 PM UTC-5, gregz wrote:
>
> >> Zephirys > wrote:
>
> >>
>
> >>> Which is the best oil between olive and sunflower one, in order to get
>
> >>> proper french fries?
>
> >>
>
> >>
>
> >>
>
> >> My favorite chips are made with cottonseed oil.
>
> >>
>
> >>
>
> >>
>
> >> Check out the list of smoke points of oil. Olive oil is too near the
>
> >>
>
> >> optimum 375 degrees of frying. You can get by at 350, but less effective at
>
> >>
>
> >> reducing oil absorption.
>
> >>
>
> > Look at this:
>
> > http://en.wikipedia.org/wiki/Cottons...vegetable_oils
>
> >
>
> > Of all the liquid oils, cottonseed is the lowest in healthful monounsaturate.
>
> >
>
> > It is about the most foolish oil you could choose, and is hardly fit for
>
> > human consumption.
>
> >>
>
> >> Greg
>
> >
>
> > --Bryan
>
>
>
> Who said anything about health.
>
There are oils that are just as neutral that are healthful. Cottonseed is the single worst choice among the liquid oils because it is the most unhealthful. It is an industrial product that low quality companies like Utz use because it's cheap.

As far as I know, it's not even sold to consumers, which is a good thing.
>
> Greg

--Bryan