Oils

(Adrea Reynolds) #21

That is what I suspect, but I wasn’t sure. I haven’t ever used a deep fat fryer so I wondered if there was something else I should know. Thanks!

(Rindaloo) #22

We have a deep fat fryer that is quite big, rectangular with an element at the bottom, visible through the oil. I did try putting lard in it years ago. And the lard would set once it was turned off, then when we turned it on again, it would become a liquid again. We didn’t have trouble with it but I hated the smell of the lard. So we returned to using various oils.

(David) #23

I was just watching a TV programme that said that whether cooked in butter, lard, or Olive Oil, the calories are all the same.

I really want a recording of this programme, because I want to put all the advice they gave on here, so it can be [strike]ripped to shreds.[/strike] analysed by people on here.

(Guardian of the bacon) #24

I believe that statement is true. Now foods may absorb them at different levels which would impact calories. But measure for measure I think the fats are all pretty close calorie wise. There is a vast difference in how healthy different oils are, but that is a different matter.

(David) #25

I just fried my eggs in the fat the chicken gave out when I made that the other day.

For the first time ever the edges of the eggs didn’t burn and go black.

(Michelle) #26

This was a cute little experiment by Bob (buttermakesyourpantsfalloff.com). He was especially pleased with duck fat (which he had never tried)