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Old 12-31-2004, 01:40 AM   #11
 
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Erik, could you recommend an "oil"?

Comments on "peanut" "safflower" "canola", olive", "sesame", "corn", et al?

Thanks for the posting!

Lifter
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Old 12-31-2004, 07:34 AM   #12
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I'm partial to canola...I think it holds up well. If I could afford it, olive oil would be my frying oil.

Through my food distributors, I get a canola/olive blend that is fantastic.

Peanut oil is another good one, vegetable oil...not bad.

Sesame oil...very good for Chinese cooking, Safflower, very expensive, not practical, unless you are on special diets, or really enjoy using it.

Corn oil, is just okay...for every day cooking, but at the bottom of the list. Seems to me that it isn't very good for you
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Old 01-04-2005, 06:37 AM   #13
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I've deep fried a lot of chicken and the best way to tell if it's cooked is you watch for it to float. When it floats and the bubbling oil calms down, it's cooked, but I usually leave it in a few minutes longer because I like a darker and crispier coating. I fry at 375 degrees.
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Old 01-04-2005, 06:41 AM   #14
 
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The best fried chicken IMHO is fried in lard with a bit of bacon grease.

Failing that, Crisco, or peanut oil.
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Old 01-04-2005, 05:03 PM   #15
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Peanut oil is great for frying, but please be careful if you're planning on serving to anyone with a peanut allergy.
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Old 01-05-2005, 06:00 AM   #16
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For a while, I used Canola oil a lot. But then, a freind of mine told me about her son, who worked in a factory that made Canola oil. He had told his mother (my freind) not to use the stuff, and that it was unhealthy. I looked up various articles on Canola oil, both pro and against, on the internet and found that there was a great deal of discussion from both sides. The oil is controversial at best.

I now use Sunflower oil when I need a neutral, high-temp oil. There is no controversy with this product, and because it's the second most widely produced cooking oil on the planet, it's cheap when you can find it. I've used it for some time now. It's a mainly a polyunsaturate and is pretty much neutral in flavor, and in how it reacts with the body. It has little if any nutritional falue, except maybe to help carry fat soluble vitamins from foods, but doesnt' affect cholesterol levels, good or bad.

If the other flavors will work with it, EVOO is still my oil of choice.

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Old 01-05-2005, 07:02 AM   #17
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Goodweed - what'd you find on canola oil? I always thought it was one of the 'okay' oils?
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Old 01-06-2005, 07:27 AM   #18
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Originally Posted by marmalady
Goodweed - what'd you find on canola oil? I always thought it was one of the 'okay' oils?
The controversy cones from the fact that the same plant from which canola oil is derived (rapeseed) is used to make mustard gas, or so I'm told. Also, canola oil tends to stick around in the body as it is a very stable and pernacious oil. If you ever splatter cothing with the stuff, it is nearly impossible to get the stain out. That's not true with most cooking oils. They imulsify readily with products such as Dawn Dishwashing liquid, and other household cleaners. I have shirts that have had canola oil stains in them for years.

It is also suggested that the FDA was bribed to hurry the product through screening and be given a clean bill of health in spite of various testing that showed it to be harmful to the human body.

On the other side, canola oil does contain heathy Omega-3 fatty acids, and is high in polyunsaturates. It does hold up well when heated.

Again on the con-side, the precurser to canola oil is and industrial oil used for lubrication of machinery. That oil is not safe for human ocnsumption. Further processing turns it into canola oil.

But then again, witergreen oil is safe for human consumption, and is used where a high quality, light machine oil is needed. Various applications of Wintergreen oil were used by Lockheed Missiles and Space when I worked for them.

So, you really have to do a bit of research on this one and make up your own mind.

For me, I don't know which camp is correct, so I'll take the safe side and use Sunflower oil, which is not controversial, and get my Omega-3's from other sources such as fish and flax.

Seeeeeeya; Goodweed of the North
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Old 01-06-2005, 07:58 AM   #19
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Tx!
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Old 01-08-2005, 12:18 AM   #20
 
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Originally Posted by Erik
I use a seasoned flour (flour, season salt, cracked black pepper, garlic powder, oregano, and thyme)flour once, then marinade in buttermilk for an hour, then flour again, then let sit in refrigerator for about an hour, before frying.

15 to 20 minutes at 360 degrees is about right...I usually deep-fry at 350.
hey erik.. just wanted you to know what I used this on wed night, it was great.. ty!!!
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