Timeline for How to keep my (deep frying) oil usable as long as possible?
Current License: CC BY-SA 2.5
5 events
| when toggle format | what | by | license | comment | |
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| Sep 1, 2010 at 6:11 | comment | added | Tobias Op Den Brouw | no, I'm not sure about this. | |
| Aug 31, 2010 at 18:06 | history | edited | justkt | CC BY-SA 2.5 |
added 164 characters in body
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| Aug 31, 2010 at 18:03 | comment | added | justkt | @Tobiasopdenbrouw - are you sure that they use vegetable or another highly unsaturated oil for at least 30 minutes at a frying temperature? There appears to be a growing body of research on HNE and oil out there - springerlink.com/content/l016112242257293. | |
| Aug 31, 2010 at 17:36 | comment | added | Tobias Op Den Brouw | This seems to run counter to common practise (as also mentioned in the other linked question) in both fast-food joints / restaurants with fries. Is it common to be able to buy the 'wrong' type of oil (in a Western European country)? | |
| Aug 31, 2010 at 13:46 | history | answered | justkt | CC BY-SA 2.5 |