/ck/ - Food & Cooking

>>6566989

have you been getting your oil from this lady?

>>6566995
No. I get store bought and usually on the mid-range in terms of price.
I've used Extra Virgin Olive Oil and even Vegetable and I get the same sickness.

>>6566989
>Am I just using bad cooking oil or something?

I have no idea! You didn't tell us what cooking oil you are using, or why you suspect that it's the oil making you feel sick.

Also, are you using a thermometer or a deep fryer with a thermostat? The temperature of oil is very important when deep frying. If the oil is not hot enough--either on its own, or because you put too much food into it at once--then the food will tend to soak up the oil. When done at the correct temperature fried food should absorb very little oil.

>>6567002
>Extra Virgin Olive Oil

Very bad for frying because it has a low smoke point. EVOO is for low- or no-heat use like dressings or sauces. It's nasty for deep frying.

Is it only spring rolls or fish that cause this issue or is it any fried food?

If you eat fried food at a restaurant do you have the same problem, or is it only when you do it at home?

>>6567003
No clue on the temperatures, but I pan fry. I put oil in the pan, mid heat for a minute or so until it's more fluid and then throw them in.

The most usual answer is that you're just a hypochondriac piece of shit. But who know, see a doctor or follow the latest fad diet.

>>6567008
Just home, I could eat a hundred spring rolls from a restaurant. And only spring rolls and fish since it's all I cook with oil, most things I cook don't require it.

>>6567008
It actually has a higher smoke point than many oils used for deep frying.
It just can't be reused, but it's GOAT for pan frying, a thin layer in the pan before frying your stuff tastes great and makes a nice coat on whaterver you cook in it.

>>6567014

It sounds like you live in the filthy third world which is rampent with desiese pollution and all manner of pestulences which could be causing your illness and inevatable death?

>>6567021

You're confusing EVOO with normal olive oil. Normal olive oil is refined, it has a high smoke point.

>>6567010
>No clue on the temperatures, but I pan fry. I put oil in the pan, mid heat for a minute or so

Your oil is nowhere near hot enough to start with, and because you're using so little oil the temp is dropping too much when you put the food in.

Use a deep pot of oil. The more oil the better. Get a candy or deep-fry thermometer and make sure the temp is right before you add the food, and adjust the heat to maintain the temp while you are frying.

350F would be appropriate for spring rolls.

>>6567044
>Your oil is nowhere near hot enough to start with, and because you're using so little oil the temp is dropping too much when you put the food in.
>Use a deep pot of oil. The more oil the better.
Yeah this is definitely where I'm fucking up then. I always thought that the more oil, the more would be absorbed but this makes sense. I only use a thin layer whenever I use any.

I was thinking less oil (or none, if possible) would be something I'd have to resort to but I guess it's the opposite. Thanks.

>>6567036
Doctor I got a case of the aids can you cure me? I got a pretty penny for you if you can.