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Originally Posted by GeneralStark
I don't see how you come to your so called "conclusions". You took two dofferent samples of WVO and mixed them with water and let them settle, and then you draw these conclusions? What am I missing here.
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The purpose of the experiment was to see how the oils react to water. My conclusions are perfectly valid.
People have posted the idea that WVO can be "washed" with water. It is obvious now that won't work.
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Originally Posted by GeneralStark
The only reason one oil is darker than the other is that the darker was in the fryer longer. The darker the oil the more charred it is. The darkness generally has nothing to do with particulate.
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I never said it had anything to do with particulate. Where did you get that from?
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Originally Posted by GeneralStark
And what does "good" and "bad" mean? These extremely relative terms don't really provide much insight into your conclusions.
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I thought this was obvious from looking at the pictures in post #7 and the quotation marks should have shown that I wasn't making literal terms. But for reference The "good oil" was refering the clearer oil.
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Originally Posted by GeneralStark
You need to find out a bit more about your oils like what exactly they are, and if they are hydrogenated, and what they put into the fryers before you can draw any conclusions about their quality.
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It's all soybean, fryer oil. The fryer oil restaurants use has acetate added to it to preserve it.
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Originally Posted by GeneralStark
How did you test for PH?
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I drained off the oil and tested the water.
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Originally Posted by GeneralStark
I know you're making baby steps here, so keep it coming.
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Thanks for the comments but keep in mind these are simple tests, were not building a space shuttle here.
Danny
06-04-2006, 10:46 AM
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