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Reply to "Dummy-proof scallops"
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[quote=Anonymous]OP, I'm the grapeseed/canola oil PP. I had this happen to me yesterday--the overpowering cooking oil smell. It turns out the oil was bad. I have two oil cruets by the stove--one canola, one olive. I use the olive all the time, so it gets cycled through regularly. I use the canola oil rarely. Yesterday when I used some, as soon as it hit the heat, I got that "old fry whiff" through the whole kitchen. I was really surprised how instantly nasty it was. I figured the oil must have gone rancid sitting there unused. I emptied and washed the cruet, and tried again with new clean canola from the refrigerator -- problem gone. It was the oil. I think your problem might not have been the type of oil (or your intuitive cooking abilities), but just old rancid oil. Try again with new and see how it comes out! [/quote]
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