Re: Deep fried world! (was Re: Jill's Meltdown)

In article <1186605404.959615.155640@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
Bobo Bonobo(R) <CLASSACT@xxxxxxxxx> wrote:

http://www.nutristrategy.com/fatsoils.htm

Great site. :-)

Appears that peanut oil, while not being the lowest, has some desirable
qualities.

And it tastes good and works well for deep frying.

I only keep two types of oil around, EVOO and peanut oil. The OO is
used as a flavorant. I put a bunch into some spaghetti sauce
yesterday. For frying, it is always peanut or bacon grease.

--
Peace, Om

--Bryan

Those are the two I keep around too, and butter.
I used to use only Olive oil and/or butter, but lately I've been using
peanut oil for frying beef at it has a higher smoke point than Olive so
I can get the pan hotter.

But today that strip steak got fried in Olive Oil. ;-d

I generally use butter with Olive Oil for frying shrimps.
--
Peace, Om

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