Quote:
Originally Posted by phatch  Rape seed oil covers many different varieties of oil. Some are unsafe. Some are medically important (Lorenzo's Oil) and one has been bred to be good for cooking and was renamed for marketing reasons as canola.
I assume you mean the variety we in the US know as canola. It's a good oil for frying in general. Some people find it to cause fishy off flavors. I don't personally taste that effect.
If your concern in frying is for maximum health, you might also look at Grapeseed oil (which is spelled and sounds much the same but comes from grapes). I use grapeseed oil for most of my frying now and I like it's behavior and neutral taste.
As to how long, there are variables here in how much coating, piece size, bone-in vs bone out... For a piece with the skin and bone still present, probably 15-20 minutes. It's a good idea to have an instant-read thermometer to verify that you have cooked the chicken completely regardless of time and temperature suggestions.
Phil |
Thank you for reply,
yes, i would like to fry as healthy as possible, but not in too much expence of taste. I have not seen any oil of that name "grape seed" or the same in norwegian, but I will check it out.
I have (and use) a owen thermometer. You meen that I should place it in the boned chicken (thigh), and not in the oil? Do I need two thermometers?