h a l f b a k e r yNumber one on the no-fly list
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I can't find an oil that can withstand the heat of cooking on a cast iron skillet without burning at least a little. There should be a synthetic cooking oil, safe for human consumption, that has an insanely high flash point. I believe Olestra is already a synthetic food oil on the market.
smoke point of various fats.
http://www.cookingf...nts-of-Various-Fats
beyond the smoke point is the flash point, the point at which combustion occurs. [pyggy potamus, Dec 04 2007]
[link]
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Are you implying Olestra is safe for human
consumption? [+] |
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//There should be a synthetic cooking oil, safe for human consumption, that has an insanely high flash point.// |
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Too much Olestra gives you the splatter farts. |
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You can get food grade mineral oil for use up to 600 F. MultiTherm PG-1, for instance. And it's an excellent laxative. |
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According to pyggy's link, avocado oil
goes up to 270°C, which is 518°F - and
probably less laxative. |
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Anything with synthetic and food in the same sentence has to get a bone from me i'm afraid. |
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I wonder how things would do deep fried in superheated mineral oil. The hotter the oil, the less oil stays in the food. It might be possible to cook french fries nearly instantaneously. |
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How about cooking in a molten metal?
Lead would be an unwise choice, but
something less toxic might work. Molten
iron (at 1538°C) shouldn't be harmful,
although you would have to push the food
down to stop it floating. |
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What [webfishrune] said [-] (but I'm still with you on the Nova). |
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I love it! The Crisco-1 line of synthetic oils, margarine, and shortning. |
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