well, thanks for taking an educated guess anyway, certainly sounds
plausible!
It's a rumor I'd heard on a list somewhere, for why it is that
restaurants bother with the hydrogenated stuff. It's probably out
there on google somewhere.
By the way, with the high price of soy (hydrogenated frytol
girl_mark_fire wrote:
> --- In biofuel@yahoogroups.com, John Hayes <[EMAIL PROTECTED]> wrote:
> Is it true that fast food fryers aso like to use hydrogenated fats
> because there's a different 'mouthfeel' to foods cooked in them- ie
> they're crispier or something like htat?
Hrmm. I've never he
--- In biofuel@yahoogroups.com, John Hayes <[EMAIL PROTECTED]> wrote:
Is it true that fast food fryers aso like to use hydrogenated fats
because there's a different 'mouthfeel' to foods cooked in them- ie
they're crispier or something like htat?
mark
> >
> >
> > Well, I have a container of
Go Hoff wrote:
>>>I have been told that McDonalds fry oil is the same the world over and
>>>contains 30% chicken fat.
>>
>>Your source was misinformed. In the US, McDonald's uses 100% veggie oil.
>>In fact, when they switched over from a cottonseed oil/tallow blend to
>>100% veggie oil in the earl
Original Subject: Re: Bubble washing.
>>>
>>> allegedly it's an animal fats thing. I haven't personally dealt with
>>> it because in the US we don't get fast food cooked in animal fats.
>>> anyone else (ie australians, eaters of fine tallow fried ... er...
>>> food), more info? Is 'normally used'
