Just two more question regarding this:
I have read that it is normal to fry at 185 degrees celcius (365 degrees Fahrenheit). But shouldnt this be different depending on the food (size etc.).
And what happends if i fry at lower temperatures? Then i wouldn't take so much care about the smoking point, and the oil wouldn't risk degrading (I think). Why is 185 degrees celcius set?
Again thanks!
