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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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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.
The duck offered up excess fat, which, stashed in the refrigerator, is a treasure to use for frying.
(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 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.
There are hazards aplenty at your favorite restaurant, but now health officials in New York and Chicago believe that they have cornered a real killer in the kitchen: the trans fats in partially hydrogenated vegetable oils used for frying and baking.
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.
It can be used for frying.
Corn-based fuels like ethanol are already widely used, as well as "biodiesel" created from soybean oil, including recycled oil that was first used for frying food.
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