(N. Thornton) wrote in message . com...
"Arthur" wrote in message ...
I've never owned or..I think..eaten chips made in one
of these new fangled Chip Fryers'.
Leaving aside aspects of health and life expectancy.

Your advice is requested on these.
How does the Chip Fryer fried chip compare to;

a) The chippy chip? Must be better..surely!

b) The chips our mams made in a frying pan in days of yore?

Arthur.


On the other side of the coin, repeatedly used veg oil is the source
of damagingly high levels of oxidants. Oxidants cause some of our very
worst health problems.


Can you quote peer reviewed scientific evidence for that?

MBQ

In article , MBQ wrote:

[snip]
Eating chips cooked in lard will not, on it's own, significantly raise
your chances of a heart attack. If the rest of you diet and lifestyle
is also unhealthy then that's another matter.

Its perfectly poss to make good chips without those risks.

But not *as* good.

MBQ

You can do MUCH better. Try chips in cold pressed sunflower oil.
(Difficult to find and expensive in the UK, but remember this when you're
shopping in Italy
Don't try this with cold pressed olive oil, it degrades too quickly at
chip frying temperatures.

--
Jan
Well I guess cooking is a valid d-i-y topic.