I wouldn't be surprised . . .

Post #251,032 by Andrew Grygus 4/4/06 10:59:04 PM Reply	I wouldn't be surprised . . . . . about the antioxidants - so long as the oil is kept at moderate temperature. by time you're up around 275°F the minor portions in virgin oil start to disintegrate - into what, nobody knows, but it's probably not good. By around 320°F virgin oil is smoking and that's definitely bad. For all low temperature stuff I use "Extra Virgin" but for mid-temperature frying I use "Pure" olive oil which has a lot less of these minor constituents and a higher smoke point (around 410°F). For really hot frying I use "Pommace" which is refined and doesn't smoke until around 460°F. All those grades have the same Saturated (15%) Monounsaturated (75%) Polyunsaturated (10%) ratio, so they are identical except for the effect the minor portions. More needs to be known both about their effects and their temperature durability. How valid the Spanish study is I don't know, most diet studies seem to be badly flawed one way or another, but it is interesting. [link\|http://www.aaxnet.com\|AAx]
Post #251,037 by drewk 4/4/06 11:30:29 PM Reply	Didn't you say Canola was good for frying? Can't find the right link to your "fats" page. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,043 by Andrew Grygus 4/4/06 11:59:13 PM 4/5/06 12:55:36 AM Reply	Canola (rapeseed) was "re-purposed" from machine lube . . . . . to "heart healthy" cooking oil, but the plants had to be genetically "re-engineered" (by breeding in this case) to remove serious toxins. It only goes to 400°F, but that's fine for many frying applications. It's not nearly as high in polyunsaturates than many vegetable oils (corn, for instance) but still three times what olive oil has. This is countered some by the fact that around 1/3 of those polyunsaturates are a form of Omega 3. Rancidity is still a problem, though, which is why the fast food industry's "healthy" canola oil is partially hydrogenated (trans fats) for durability in the deep fryer. This oil is now being genetically re-re-engineered to produce a "high oleic" version with more of an olive oil profile and much more durable in the fry without hydrogenating. This was made urgent by the new labeling laws regarding trans fats. So to answer the question, I don't think I've recommended it, but there are worse, and if you have "high oleic" version that's better, but it's not widely available yet. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus April 5, 2006, 12:55:36 AM EDT Expand All History
Post #251,126 by drewk 4/5/06 5:29:27 PM Reply	Another oil question I found the link to the oils page, and found something I never followed up on. You mention saturating cutting boards with mineral oil for water resistance. What's the process? === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,134 by Andrew Grygus 4/5/06 6:41:27 PM Reply	Very simple. First you get a bottle of clear mineral oil from your local drug or grocery store. If your cutting board is new, just slather the stuff on all surfaces so it's obviously oily and let it soak a while. If it all absorbs (unlikely for a hardwood board) apply a second coat. Wipe off the excess with paper towels. You don't have to be too thorough, it's approved for human consumption. If your cutting board is used, first scrub it with cleanser (Comet or similar) to remove vegetable and animal oils which can become rancid. Dry thoroughly, preferably in the sun. proceed as for a new board. When the board has been scrubbed clean a lot and is looking dry, just wipe some oil onto the working surface. This oil is excellent for wooden knife and cleaver handles also. [link\|http://www.aaxnet.com\|AAx]
Post #251,136 by boxley 4/5/06 6:44:37 PM Reply	do you scrub your board with bleach after cutting animal parts on it? Im sure we dont want drew going away with an all purpose bacteria collector. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #251,147 by Andrew Grygus 4/5/06 7:50:52 PM Reply	I scrub my board, knife and hands immediately . . . . . after cutting critter - with ProPride Professional Cleanser (more vicious than Comet and it doesn't stain stuff green) which contains copious chlorine bleach. A number of studies have been made between plastic and wood cutting boards for bacterial contamination. Under the same conditions and with the same cleaning methods wood may hold a slight edge over plastic but the results are too close to be conclusive. In California, commercial butchers use plastic because of the requirement to clean with live steam which would be hard on wood butcher blocks. [link\|http://www.aaxnet.com\|AAx]
Post #251,151 by drewk 4/5/06 8:34:03 PM Reply	Bleach is a good thing I'm still working on convincing my wife that the $2 jug of bleach, diluted one cup per quart, is as good as all those $4 spray bottles of brand-name products she likes to use. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,154 by boxley 4/5/06 9:14:01 PM Reply	rather eat wood shavings than nylon Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #251,172 by Silverlock 4/5/06 11:28:29 PM Reply	I salute your inner termite. ----------------------------------------- Impeach Bush. Impeach Cheney. Do it now.

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