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Subject: Re: Tips for frying french fries?
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On 10/26/2024 11:23 PM, Mike Duffy wrote:
> On 2024-10-26, Hank Rogers wrote:
> 
>> Spanks wrote:
> 
>>> What oil temperature [...] I [...] famous [...] asked [...]
>>> state fair [...] what oil they use and they said Peanut oil?
> 
> When you end a sentence with statement syntax and interrogative
> punctuation, are you trying to affect an aural 'valley girl'
> accent, or are you not sure what they said?
>   
>>> Any other tricks to get the fries nice, beautiful and crispy???
> 
> Peanut oil is not a trick for any of those. Peanut oil is a trick
> to make the oil last longer before it makes everything taste burnt.
> 
>> Some here say high oleic sunflower oil is the only oil you should use.
> 
> It depends on the temperature. Higher temps degrade oil quicker
> regardless of the oil provenance. Commercial vendors simultaneously
> 'famous' yet still stuck at the 'state fair' level usually have a bin
> of almost done fries they can heat up in hotter oil for those
> of discriminate taste who are willing to remain standing while
> the fries are re-heated. To make oil last longer, this bin of
> almost-cooked fries is cooked at lower temperatures during
> slacker times, such as when the clientele are still lost
> in a maze of mirrors or playing 'corn-hole'.
> 
The higher an oil is in polyunsaturated fatty acids, the more quickly it 
will degrade.  Saturated fats are very, very stable.  Monounsaturated 
fats (like the oleic acid dominant in HO sunflower, avocado and olive 
oils) are fairly stable.  Polyunsaturates are not very stable, the worst 
oil being grapeseed, and the second worst being soybean.  Peanut oil 
tastes OK, but it's not much cheaper than HO sunflower, which is better 
in every way.
  https://en.wikipedia.org/wiki/Peanut_oil

-- 
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton