Re: [CH] Olive Oil [BARELY ON-TOPIC..okay, probably not on-topic at all...so

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In a message dated 98-01-29 08:14:28 EST, callen@sirius.com writes:

<< 
 Regarding peanut oil and Chinese cooking.
 
 I recall reading that peanut oil can cook at a higher heat than other oils
 without burning.  Therefore, it was good to use when cooking with the high
 heat of woks and stir frying.
 
 Perhaps some of the professionals on the list has more information or
 experience regarding this.
  >>


To answer this question you can refer to page 157 of 5th Edition of the New
Professional Chef....or look at the highlights of that table I've listed
below.

OIL

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