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@hellogeri My pleasure. Yeah, try and find a light one, but watch out for them being over-refined (and crap!). Sometimes the darker colour != oil flavour.On twitter.com
Mood +1 🙂
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@hellogeri Oh, and last thing... be mindful of your temperature of the oil. A chef friend of mine told me that the lower the oil temp, the more the flavour of the oil is imparted into the food. High temp = quick 'protective' fried barrier.Permalink On twitter.com