Re: Donut Emergency
- From: shane <shane.olson@xxxxxxxx>
- Date: Wed, 15 Jul 2009 08:37:16 -0700 (PDT)
On Jul 15, 10:08 am, "Jack Denver" <nunuv...@xxxxxxxxxxxx> wrote:
There are new genetically engineered varieties of low linonenic acid beans
coming on to the market but foods fried in conventional soy oil smell and
taste like oil paint - not a good thing (linonenic acid = linseed oil = oil
paint base). And liquid soy oil breaks down quickly in frying for the same
reason that paint dries - linolenic acid is reactive with oxygen. The old
way to get around this was to hydrogenate the oil but now trans-fat is a
dirty word. New, zero trans-fat soy based frying oils extracted from the
new variety low linolenic beans are available on the commercial market
(driven by laws in some places that have banned the use of transfats in
restaurants) but for home use peanut is still best, since the soy oil
available in the supermarket is still the old school stuff. Corn oil is not
bad and the price is the same as soy and less than peanut.
"John LaBella" <bl...@xxxxxxx> wrote in message
In article <4A57BFE1.75303...@xxxxxxxxx>, nos...@xxxxxxxxx says...
I have 100lbs of potato flour doughnut base coming in on Monday along
with 24# of maple hi-gloss glaze. The plan is to experiment with a few
dozen at a time until I can replicate the taste of Spudnuts which I
grew up with in the four-corners area. I'm sure the recipe will take
some tweaking. All is in order, almost. The hood meets codes, the
In _The_Professional_Chef_, it mentions that the
flavor of new deep-fry oil actually improves with a
little use. It doesn't say why, but I suspect that
undesirable volatile flavors and aromas are being
driven off, making the oil more bland.
I read/heard that the actual reason was the creation of soaps from the
fats in the oil.
It is said "old fry hands" routinely keep a small amount of old oil to
add to the new oil.
Make sure you get a cone & filters to extend the life of your oil ...
check out the kind of oil you will use ... Soy oil is a new comer and is
meant to have a longer fryer life while peanut is your tried and true
(excluding beef lard - which gave MacD's fries their flavour).
Mac D's also came up with additives that would extend the life of the
oil ....- Hide quoted text -
- Show quoted text -
I am confused, from my understanding, Bernie is running a commercial
operation and would probably be able to find the latest in commercial
Soy bean based frying oil.
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