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Old 01-18-2011, 02:48 AM   #51
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discussing what we think about a given subject is part of what this site is about. everyone understands that it the poster's opinion,unless references are posted. thanks .
How very diplomatic of you babetoo
Ps I like burned toast, my Mum said it would make my hair curl, its funny that I have been eating burned toast for 55yrs with thankfully no hint of cancer or curly hair.
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Old 01-18-2011, 03:50 AM   #52
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How very diplomatic of you babetoo
Ps I like burned toast, my Mum said it would make my hair curl, its funny that I have been eating burned toast for 55yrs with thankfully no hint of cancer or curly hair.

lol on the toast. i was just a bit burned up.
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Old 01-18-2011, 09:57 AM   #53
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Originally Posted by babetoo
discussing what we think about a given subject is part of what this site is about. everyone understands that it the poster's opinion,unless references are posted. thanks .
Thankyou babe! I was a little put off my dlancelot's comment, but I wasn't sure if s/he was maybe a moderator or something and I couldn't think of a way to say what you did without being rude, so I opted to keep my mouth shut. Great job on your diplomacy! :)
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Old 01-18-2011, 10:14 AM   #54
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Originally Posted by Skittle68 View Post
Thankyou babe! I was a little put off my dlancelot's comment, but I wasn't sure if s/he was maybe a moderator or something and I couldn't think of a way to say what you did without being rude, so I opted to keep my mouth shut. Great job on your diplomacy! :)
Moderators and Admins are identified as such along with their names and avatars at the left side of every post they make. dlancelot is a new member with two posts.
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Old 01-18-2011, 10:42 AM   #55
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Quoted from your link:
Fat Smoke Point Smoke Point

High quality (low acidity)
extra virgin olive oil


405F


207C

Sesame oil

410F

210C

Cottonseed oil

420F

216C

Grapeseed oil

420F

216C

Virgin olive oil

420F

216C
From this website it seems like EVOO AND Virgin olive oil have pretty high smoke points. I am not sure if this info is correct or not.
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Old 01-18-2011, 10:51 AM   #56
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Over the years, I have come across lots of "factual" information. Cooking oil smoke points vary more than any other info I have found. I suspect testing procedures are clearly not consistent.

The smoke point of an olive oil, for example, can vary based on how well refined and filtered it is.

Despite the variations, some oils are consistently listed as having higher smoke points and those are the ones I stick with. Corn, peanut, canola, safflower to name a few.
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Old 01-18-2011, 11:11 AM   #57
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I have a commercial deep fryer that I have had more than 20 years
I use soybean bean oil, My fried food is not greasy I don't use it on a
weekley basic. But what ever I fry except ff , I bread it and set in the
fridge for a couple hrs to seal and the oil does not get in the food. As in
most things modreation is the key. Tempature control !!! Just because
you can set it at a higher tempature dosen't mean that is the best . I fry my chicken at 300% and it comes out great. I made ff at 200% yesterday and they were crispy and great.

Josie
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Old 01-18-2011, 11:18 AM   #58
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Moderator note:

Folks please note the original age of this thread. It was begun 3 years ago and dlancelot has resurrected it.

Thank you for being so diplomatic to one another. Its lovely to see that our newer members are just as polite as the ones who posted here 3 years ago.
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Old 01-18-2011, 11:19 AM   #59
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Canola oil is readily available, in expensive, has a high smoke point and is considered one of the oils with the most favorable types fat content.
Canola oil is what most restaurants use. It also has no cholesterol....
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Old 01-18-2011, 11:41 AM   #60
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Canola oil is what most restaurants use. It also has no cholesterol....

No vegetable oil has cholesterol. Cholesterol is an animal product.
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