high heat oils & noodles; was: Canola oil

[Guest guest]

i like to use peanut oil. i notice that Rachel Ray always

uses liberal amounts of olive oil, " EVOO " . That works

pretty good, too... just be careful it doesn't get smoking

on ya. But for Asian-style stir-fry peanut oil has the best

flavor, IMO.

 

i remember you asked about those rice noodles a while

back, too. i don't cook them; i make my dh do that, so i

had to ask him! *lol* He likes those Pad Thai rice stick

noodles. He said you just set them in a dish of hot to

boiling hot water until they are soft, then add them to

your dish towards the end of cooking. Guess it works

for that style of noodle as i don't remember eating any

crunchy ones last time we had them.

i also like those wads of " cellophane " noodles; they sort

of look like a big white brillo pad in the package when

they are not cooked. When you cook them they are lacy

and clear like cellophane. Last time i made those i just

boiled them a bit in No-chicken Broth until they were

clear.

 

~ pt ~

 

Every mile is two in winter.

~ George Herbert (1593 - 1633), Jacula Prudentum

~~~*~~~*~~~>

, " linda " <lindai81@c...> wrote:

>

> For stir fry and other high heat cooking what are you using instead?

[Guest guest]

Thanks. I have to research too what it was that you all were saying about the

canola. Daughter loves cooking in peanut oil so she has some and I will try that

and see if I like it too. Then I have to price the organic peanut oil.

 

Your timing on the rice noodles was perfect because I wanted them for dinner

tonight and was contemplating suicide if you didn't answer me soon. LOL

 

Are those cellaphane noodles what I call popcorn noodles? If you put them into

hot oil they pop up and are absolutely wonderful on salads and on Asian salads

in particular. My mother in law used to make a salad with mixed lettuces,

mandarin and orange slices, cashews, and other fruits then pop the rice sticks

up and put an Asian salad dressing over all...it was an enormous hit with

everyone and so vegan. I'll send the recipe along behind this.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

~ PT ~

Wednesday, December 14, 2005 4:32 PM

high heat oils & noodles; was: Canola oil

 

 

i like to use peanut oil. i notice that Rachel Ray always

uses liberal amounts of olive oil, " EVOO " . That works

pretty good, too... just be careful it doesn't get smoking

on ya. But for Asian-style stir-fry peanut oil has the best

flavor, IMO.

 

i remember you asked about those rice noodles a while

back, too. i don't cook them; i make my dh do that, so i

had to ask him! *lol* He likes those Pad Thai rice stick

noodles. He said you just set them in a dish of hot to

boiling hot water until they are soft, then add them to

your dish towards the end of cooking. Guess it works

for that style of noodle as i don't remember eating any

crunchy ones last time we had them.

i also like those wads of " cellophane " noodles; they sort

of look like a big white brillo pad in the package when

they are not cooked. When you cook them they are lacy

and clear like cellophane. Last time i made those i just

boiled them a bit in No-chicken Broth until they were

clear.