In article >,
Siobhan Perricone > wrote:

> On Fri, 02 Jan 2004 02:01:34 -0600, Katra > wrote:
>
> >In article >,
> > "peter" > wrote:
> >
> >> I don't fry food very often (once or twice a year maybe). But everytime I
> >> do, my house is filled with fried oil smell, despite turning on the kitchen
> >> grease fan and opening a window during cooking. This smell stays for days.
> >>
> >> Is there a cooking oil that generates little or no lingering smell after
> >> cooking?
> >>
> >>
> >
> >Funny, I _never_ have this problem, and I use exclusively Extra Virgin
> >Olive Oil.
>
> You deep fry in olive oil? And it doesn't smoke? Hmmmm...
>
> --
> Siobhan Perricone

My "deep fry" is never more than 1/2" deep... It's all I need for what I
cook.

I did not say I get no smoke, but it does not stink up the house!

The smoking is minimal also. I'm careful with the heat.

Is it unusual that I get perfectly good fry results while pretty much
keeping the temp of olive oil just under the smoke point? :-o

K.

--
>,,<Cat's Haven Hobby >,,<
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