[Sca-cooks] Hidden sources of food allergens

grizly grizly at mindspring.com
Sat Aug 19 21:01:51 PDT 2006

-----Original Message-----
> > > > > > French fries.  First, the oil in which they're fried may be
contaminated.  Second, commercial fries are usually dredged in flour to
help them crisp.  Fresh cut fries fried in oil that hasn't been used for
breaded products would be safe, but they're very rare. < < < < < < <

Actually, flour is inadequate as a crisping agent.  Varuous starches are the
crisping . . . maybe a modified food starch, but flour ust won't stay crisp
long enough.  There is some chemistry in there, I am sure involviong the

niccolo difrancesco

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