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

Omelet wrote:
In article <slrnfbl748.le6.no.spam@xxxxxxxxxxxxxxxxxxxxxx>,
Blinky the Shark <no.spam@xxxxxxxxxxx> wrote:

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

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.

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.

Help me out, here, will you? I can't find any kind of peanut oil here

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

that has as high a smoke point as extra light olive oil, which is what
I've been using for cooking. I must be missing something; or there's
another criterion in your judgement besides smoke point; or you have
your own special peanut plants. :) Thanks! I am here to learn...


--
Blinky

According to this:

http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm

Yeah, I viewed the numbers on that page, too; I looked at more than one
table just to be sure the first table wasn't......crappie. :)

Peanut and Olive are about the same, but I've found that the Peanut oil
that I can get here in the 1 gallon bottles (designed for deep frying)
seems to be able to get a bit hotter without smoking.

<shrugs>


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