PALEOFOOD Archives

Paleolithic Eating Support List

PALEOFOOD@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Content-Transfer-Encoding:
7bit
Sender:
Paleolithic Eating Support List <[log in to unmask]>
Subject:
From:
Mary Craddock <[log in to unmask]>
Date:
Mon, 26 Jun 2000 10:10:56 EDT
Content-Type:
text/plain; charset="US-ASCII"
MIME-Version:
1.0
Reply-To:
Paleolithic Eating Support List <[log in to unmask]>
Parts/Attachments:
text/plain (13 lines)
In a message dated 6/24/00 7:58:21 AM CST, [log in to unmask] writes:

<< What about Paleopanfried cooking at high temps with coconut,
 walnut/hazelnut/almond, palm, or grapeseed oils?  How about this new oil I
 see for sale...I think its called "argot oil?"

 >>
I have read that grapeseed oil has an extremely high smoke point which allows
for
more stability in cooking- less breakdown of the oil I would assume.
It is supposed to have no flavor. I have not tried it yet but plan to do so
very soon.

ATOM RSS1 RSS2