Blenderize Hehehheheheh

aaah cooL!!! thanks for the food m mmmm:P

god that looks good.

BTW, i dont get what you said, you siad heat the oil to 350F, but then you said you wont tell me what happens when it goes above 220F…:???: :eek: possible :flame: ??

Originally posted by bullit_kid
did u prepare that diggler?

yep.

coolio:cool:

this forum kicks $##

hopefully they dont mind the usseless stuff, only violent/instuling

Originally posted by Del
**aaah cooL!!! thanks for the food m mmmm:P

god that looks good.

BTW, i dont get what you said, you siad heat the oil to 350F, but then you said you wont tell me what happens when it goes above 220F…:???: :eek: possible :flame: ?? **

The oil will flame over 400 F.

Whenever you heat a fat up past 220, it starts to break down. The longer and higher you heat it, the more it breaks down. Add things with moisture (pork, veggies etc..) flour, salt or copper and the oil breaks down even quicker. This is bad because the ol becomes carciniogenic. This is why I neve cook with olive oil. The best fats for frying are lard and butter, they break down the least, yet are also the worst for you. So things like sauteing, pan and deepfrying are actually quite bad for you.

You should see what deep fryer oil looks and smells like after being used for 3-4 days. This is why I never eat fries or anything like that.

Happy fondue!

yep! I cant wait. How about veg. oil? Is it ok to heat up and put stuff iun?

Originally posted by Del
coolio:cool:

Originally posted by Del
yep! I cant wait. How about veg. oil? Is it ok to heat up and put stuff iun?

yep! veg oil or peanut oil. Crisco would work best. don't crank the burner on high, better to do it slowly so you don'tburn the shit out of anything.

and the bigger the pot/more oil the better, when you put the food in, the temp. will drop too much if you don't have a lot of oil, then the food acts like a sponge.

Don't forget to put salt on the food RIGHT AFTER it comes out, there's a fine coating of oil that soaks in a few seconds after the food comes out of the fat. You want the salt to stick to that fat. This is really important in making french fries :)

Originally posted by Del
coolio:cool:

waoh!! totally coolio:D

thanks for the hints digg!

I am goin to bed now (finally!) :)
Im gonna do a little fryin over the break too:thepimp: