Comment Wall

Cabincrazyone 6 months, 1 week ago said:
Hi, I ran across your avatar at Oldgringo's and thought I'd stop by and say hi.
You may not know about one of the handy-dandy fun services here. When you find another person here at GR that has similar tastes, click their "be my friend" link. Then all the new recipes that person posts will be listed on your "my stuff" page. I often find great stuff that I wasn't thinking of, that way. You can click on them or ignore them. They will not show the next time you log in, so there won't be a lot of clutter.
Take care, CC1

Oldgringo 8 months, 2 weeks ago said:
Hi Priceleigh,

I use peanut oil for all my frying needs and for roux because a) peanut oil contains an acceptable level of saturated fatty acid molecules; b) peanut oil has a high "smoke point" and c) it is traditional in frying in Southern cooking. Peanut oil also consistently holds a high temperature when frying foods.

All this means it is healthful and doesn't run you out of the kitchen when frying foods. Other oils may be used of course, when preparing roux and at times i have used chicken or turkey fats as well as other oils for making roux. If you are making a very dark roux, I would suggest using some fat other than butter because butter burns so easily. Also, a good tip to know is that if you add a small amount of olive oil to butter it will help prevent butter from burning so easily.

Thanks for asking me. I hope this information is helpful.

oldgringo, Richard