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But soft-shell clams are the classic steamers and the only variety used for frying.
All are organic and shelf-stable and can be used for frying up to 400 degrees.
They searched out homes where olive oil was used for frying instead of lard, or where a paella was suspiciously lacking in shellfish.
(Goose fat may be stored, covered, for 1 month in refrigerator, 6 months in freezer. It may be used for frying or making duck or goose confit).
I use a combination of duck fat and olive oil, but as long as your fat hasn't been used for frying before, you'll be good to go.
And hydrogenated fats are everywhere: they are the oils used for frying at your local chip shop; they are the fats used by food manufacturers to make cheap cakes and biscuits that can stay on the shelf for months; and they are used to fill up junk foods and chocolate-flavoured sweets.
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The duck offered up excess fat, which, stashed in the refrigerator, is a treasure to use for frying.
The problem is that most unsaturated fats are liquid at room temperature: think of any vegetable-based oil you might use for frying.
I especially like to fry lightly coated vegetables with olive oil, which has a relatively low smoke point, about 400 degrees, still well above the temperatures you should be using for frying.
McDonald's, which promised in September 2002 to reduce the level of trans fats and saturated fats in the oil it uses for frying, has delayed implementing the change.
MCDONALD'S scored a brilliant marketing coup last week by reducing the level of artery-clogging trans fatty acids and saturated fats in the oil it uses for frying, and it didn't pay a nickel for the reams of favorable publicity that followed.
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