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
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that we are to stand by the president, right or wrong, is not only
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On 2004-01-02, Siobhan Perricone > wrote:

> You deep fry in olive oil? And it doesn't smoke? Hmmmm...

Mario Batali does! ...and he says it's common practice in Italy.

Do an 'olive oil smoke point' search on google. Lot's of info. Looks
like it's OK if you stay under 375 deg F and use the right o/o.

nb

notbob wrote:

> On 2004-01-02, Siobhan Perricone > wrote:
>
> > You deep fry in olive oil? And it doesn't smoke? Hmmmm...
>
> Mario Batali does! ...and he says it's common practice in Italy.
>
> Do an 'olive oil smoke point' search on google. Lot's of info. Looks
> like it's OK if you stay under 375 deg F and use the right o/o.
>
> nb

Olive Oil is a MONO Saturate ( ergo its health aspect) Veggy Oils are
Poly-UN saturates and easily overheat. Butter as a poly saturate melts
even
faster and smokes like an army of cigars! (Always use LOW heat! ) Add
lemon
for flavor! FERGIT CANOLA as it is Garbage! It's still beng
Pushed...even
the cold pressed stuff. BARF! B-ob1

--
"Beaten Paths are for Beaten People". -- Anon.

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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