Re: suggestions on oil for deep fryer

[Guest guest]

in an attempt to get soy oil.peanut oil, corn oil and cottonseed oil out of

the food my son is eating...i the once junk food junkie, who is now fanatical

gfcf plus yeast free corn free soy free nut free phenol free crazed loon,

puchased a deep fryer and successfully made french fries and potatoe chips

that my AS son and NT daughter gobbeled up and my daughter who still is part

junk food junkie,couldn't believe they were on max's diet and thanked me for

making them!!!!!! Also it was suprisingly easy to do. My question is this:

i used olive oil, what kind of oil do any of you use what tastes best is

healthiest and so on? I have spectrom shortening how does that work? Thanks

to any who care to comment. Sharon

[Guest guest]

What about canola?

Amy

On Thu, 4 Oct 2001 18:03:55 EDT sharashing@... writes:

> in an attempt to get soy oil.peanut oil, corn oil and cottonseed oil

> out of

> the food my son is eating

[Guest guest]

My question is this:

> i used olive oil, what kind of oil do any of you use what tastes

best is

> healthiest and so on? I have spectrom shortening how does that

work? Thanks

> to any who care to comment. Sharon

***

Of course, I am italian so you wouldn't expect me to say anything

else, but I'll say it anyway: OLIVE OIL, possibly the extravirgin,

because it fries " cleaner " , has a higher burning point, and is the

best source of fat that there is. For me, all the other ones are not

good enough. I tried many different oils for frying in the attempt to

find a cheaper one (since we fry a lot here: a little b/c of my ASD

son's favorites, and a little b/c dh is from the South, and they eat

a lot of fried fish and fried chicken-LOL); but none of those I tried

were worth a thing, and I really did not like the taste nor the fact

that anything I was frying was resulting always way too greasy; so I

switched back to olive oil and I am very happy. For condiments and

such, I use a more expensive one-sometime the price makes the product-

or one that my parents send me over from Italy. For frying and any

other cooking, I use Bertolli extra light in the tin. Price is right,

it cooks great, and it is imported (he-he). ;o)

Cristina-WA

Proud mom to 4.9 yo ASD, & 2.1 yo NT twins.

***