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- Path: sparky!uunet!uscghq!lederman
- From: lederman@taney.uscghq.uscg.mil
- Newsgroups: misc.consumers
- Subject: Re: What kind of oil to use in fryers.
- Message-ID: <1992Nov12.112633.93@taney.uscghq.uscg.mil>
- Date: 12 Nov 92 11:26:33 EST
- References: <BxK6JL.DLK@usenet.ucs.indiana.edu>
- Distribution: misc.consumers,iu.general
- Organization: United States Coast Guard
- Lines: 23
-
- In article <BxK6JL.DLK@usenet.ucs.indiana.edu>, bhostetl@silver.ucs.indiana.edu (Brian Hostetler) writes:
- > Anyway, I need to know what kind of oil I should use with it. I want
- > want to get something that is 'fryer-compatible'. Does anyone have
- > some advice??
-
- Anything with a high 'smoke-point', which means no butter,
- margarine, or similar stuff.
-
- Most good chefs consider peanut oil to be the best, because it
- will take higher temperatures longer without breaking down.
-
- If you want to see something interesting, try to get a copy of
- "Restaurant Business", or one of the other similar magazines
- normally sold only to hotels and restaurants. Lots of adds from
- companies on their oil, mostly talking about how long it lasts in
- the fryer, how it can be filtered, etc. Not much about taste or
- saturates.
-
- Also, the government printing office sells a series of books
- at reasonable prices on the "Nutritional Content of Foods".
- These books include analysis of saturates and unsaturates in
- oils. Check your phone book for the local printing office: your
- maybe try your college library?
-