Following up to morning glory
> I must try olive oil. I don't have a fryer though.
At long last Amazon tell me the 'Arry Ramsden* is going to be delivered so
deep frying will be possible again. Should you decide to get one bear in
mind my experience, I bought a commercial style one without a sealed lid,
i'm sure it works well if you fry *daily*, but the unsealed top allows the
oil to go stale very quickly (for me that was one or two fryings).
>I thought that olive oil
> gets hot too quick or something - as you say. But you seem to think
that
> works, Very expensive though for deep frying...
its said the smoke point is too low. Its worked OK for me in the past but
ive not tried it with a fryer that did known high temperatures (I used
sunflower oil in the commercial one).
*for all I know, 'arry Ramsden is dead posh, but the signature fryer will
addresed in a cod northern accent at all times.
--
Mike:::::::::
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