jennyema
Chef Extraordinaire
Don't most unrefined oils have a low smoke point? I know that some of them should not be used for cooking, as they burn at 225 or so. I have some unrefined oil at home that my sister gave me (forgot what kind, sorry, one of thsoe fancy bottles) and it says not to heat it.
Also, any partially hydrogenated oil would, by definition, be rather obvious wouldn't it? Since hydrogenation turns liquid oil into solid fat, partially hydrogenated oil would have to be thicker than "regular" vegetable oils, no?
I don't think I have seen these available for retail purchase, though I do know that they are used commercially because they don't break down as fast (that should probably scare us).
When I worked at KFC only their original recipe was pressure cooked. They had massive deep fryers like McDonalds that cooked the other types of chicken (and enabled the workers to bread their balled up fists and fry them -- no joke, unfortunately). Later I also worked at McD's. Both places then used large boxes of solid fat in the fryers. I beleive McD's was actually tallow back then.
Also, any partially hydrogenated oil would, by definition, be rather obvious wouldn't it? Since hydrogenation turns liquid oil into solid fat, partially hydrogenated oil would have to be thicker than "regular" vegetable oils, no?
I don't think I have seen these available for retail purchase, though I do know that they are used commercially because they don't break down as fast (that should probably scare us).
When I worked at KFC only their original recipe was pressure cooked. They had massive deep fryers like McDonalds that cooked the other types of chicken (and enabled the workers to bread their balled up fists and fry them -- no joke, unfortunately). Later I also worked at McD's. Both places then used large boxes of solid fat in the fryers. I beleive McD's was actually tallow back then.
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