disagree with the baking soda myth

375°F is for "Pure Olive Oil" (actually "Pure" varies from about 375°F to 410°F "depending". Olive Pommace oil will go to about 460°F (and costs less). "Virgin Olive Oil" should be kept below 320°F and the flavor will be greatly deminished even at that point.

Of the vegetable oils, Olive Pomace is the most reusable for deep fry, it has a oxidation index of 1.5 - very durable. Canola has an index of 5.5, not at all good while Soybean is 7.0, very bad and Saflower is 7.6, even worse. See my [link|http://www.clovegarden.com/ingred/oilchart.html|Oil Chart] for more detail.

Beef tallow is 0.86 which is why fast food places could fry in it for a month, Canola is carcinogenic in a day, unless it's partially hydrogenated which converts it to deadly trans fats. Coconut oil is 0.24, the most durable cooking oil known, but is temparature limited to 350°F. If you use a polyunsaturated oil for frying, never reuse it.

Olive Pommace is excellent for Oriental stir fry and other applications where you don't want any of the virgin olive flavor. Peanut oil is good for that too, but much less durable with an index of 3.7, but for stir fry durability is less important since exposure is short.

Of course, if you really want to incinerate stuff, Avocado oil will go to 520°F and is as low as olive oil in polyunsaturates.

For low temperature frying Coconut and Pure Olive are good. For high temperature I'd stick to Olive Pommace and animal fats. Once again, heart disease and cancer were not big problems in this country until the introduction of trans fats and polyunsaturated oils early in the 20th centruy. I avoid them, myself.

Disclaimer: I am not a medical professional of any kind, this is from my reading of nutritional and scientific information.

Post #263,008 by boxley 7/30/06 12:21:34 PM Reply	disagree with the baking soda myth If it works well for stinkfoot it should work well in the fridge, also the olive oil one is off, you go into a commercial kitchen the fryer temp IS set at 375. I prefer gas because I have a relationship in my head that determines correct flame size for a specific dish that I can never co-relate with a electric temp setting. 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 #263,009 by Nightowl 7/30/06 12:58:33 PM Reply	Me too, Boxley. I think it works fine in the fridge. And apparently so does everyone else in St. Louis because we couldn't find a single box anywhere Friday evening when everyone finally had their power back. We finally tracked down one at Kmart yesterday, and it was the last one. But John also needed it to use for making muffins, not just put in the fridge to absorb odors. Brenda "When you take charge of your life, there is no longer need to ask permission of other people or society at large. When you ask permission, you give someone veto power over your life." -- By Geoffrey F. Abert ************************** "Be who you are and say what you feel, because those who mind, don't matter - and those who matter, don't mind." -- By Dr. Seuss ******************************* "Sometimes it takes a whole lot more strength to walk away than to stand there and fight." -- By the character of John Abbott: said on Young & Restless on 5/19/06 *******************************
Post #263,010 by Andrew Grygus 7/30/06 1:20:33 PM Reply	The olive oil one is just incomplete. 375°F is for "Pure Olive Oil" (actually "Pure" varies from about 375°F to 410°F "depending". Olive Pommace oil will go to about 460°F (and costs less). "Virgin Olive Oil" should be kept below 320°F and the flavor will be greatly deminished even at that point. Of the vegetable oils, Olive Pomace is the most reusable for deep fry, it has a oxidation index of 1.5 - very durable. Canola has an index of 5.5, not at all good while Soybean is 7.0, very bad and Saflower is 7.6, even worse. See my [link\|http://www.clovegarden.com/ingred/oilchart.html\|Oil Chart] for more detail. Beef tallow is 0.86 which is why fast food places could fry in it for a month, Canola is carcinogenic in a day, unless it's partially hydrogenated which converts it to deadly trans fats. Coconut oil is 0.24, the most durable cooking oil known, but is temparature limited to 350°F. If you use a polyunsaturated oil for frying, never reuse it. Olive Pommace is excellent for Oriental stir fry and other applications where you don't want any of the virgin olive flavor. Peanut oil is good for that too, but much less durable with an index of 3.7, but for stir fry durability is less important since exposure is short. Of course, if you really want to incinerate stuff, Avocado oil will go to 520°F and is as low as olive oil in polyunsaturates. For low temperature frying Coconut and Pure Olive are good. For high temperature I'd stick to Olive Pommace and animal fats. Once again, heart disease and cancer were not big problems in this country until the introduction of trans fats and polyunsaturated oils early in the 20th centruy. I avoid them, myself. Disclaimer: I am not a medical professional of any kind, this is from my reading of nutritional and scientific information. [link\|http://www.aaxnet.com\|AAx]

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