by Dave <davenpat@[EMAIL PROTECTED]
>
Jul 3, 2008 at 02:53 PM
morning glory wrote:
>
> "June Hughes" <junehughes@[EMAIL PROTECTED]
> wrote in message
> news:wv2nNlEsoyaIFwvz@[EMAIL PROTECTED]
>
>> In message <UYyak.225819$M63.124151@[EMAIL PROTECTED]
>, morning glory
>> <morning_glory@[EMAIL PROTECTED]
> writes
>>
>>> But tell me about your good old chips! What is the secret?
>>>
>> No secret except my family and friends like them. I cook my chips in
>> olive oil - we have argued here about that before as it has a low
>> flash-point - but I use a Magimix fryer. It doesn't need such a hot
>> temperature as other oils to produce chips that are crispy on the
>> outside and lovely and soft on the inside.
>
>
> I must try olive oil. I don't have a fryer though. 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...
The problem with olive oil is its low temperature smoke point, not that
it can get too hot too quick. Once it reaches smoke point it can start
to taint the food.
That is what I have been told, so I have never tried to deep fry with. I
could be wrong though. Someone will came along and tell me I am.
Dave
