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?

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.

My house smells like the food I cooked in the oil.

Which is a good thing. :-)

K

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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
"To announce that there must be no criticism of the president, or
that we are to stand by the president, right or wrong, is not only
unpatriotic and servile, but is morally treasonable to the American
public." -- Theodore Roosevelt, 1918

You have a choice: www.deanforamerica.com
Feel free to contact me about him, he was my governor and "boss" for 10 years.

"If the percent of minorities in your state has anything to do with how you
can connect with African American voters, then Trent Lott would be Martin
Luther King, Jr." - Howard Dean

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 >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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.
>
> My house smells like the food I cooked in the oil.
>
> Which is a good thing. :-)
>
> K
>
I find it strange as well. I use different oils depending on what I'm
making and havev no problem. How old is the oil? It's possible that
it's gone rancid. You can't keep oil forever.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

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?

Does the oil get hot enough to smoke? If so any oil will do that. The
solution is to reduce the heat setting so there is no smoke.

But if you only fry a couple times per year, you may just be sensative
to the smell because you're not used to it. Rare smells seem more
intense than common smells.

Also, use a better cover. If it can't spray all over there is less mess
including less smell.

peter wrote:

> Is there a cooking oil that generates little or no lingering smell after
> cooking?

I have found corn oil to be the biggest offender, and grapeseed to be
the most "covert". I like the smell the peanut oil leaves. Perhaps a
fan, even at an open window if you don't have a decent vent, or cooking
a little more slowly on lower heat is an answer.
blacksalt