Re: Oil of Delft

In Reply to: Re: Oil of Delft posted by rob howard on 09/05/00 at 4:18 AM:

: >>>. I was not aware that stand oil was not polymerized oil; I have never read that in any of the standard texts. I am not doubting your statement, <<<

: I believe that Mayer makes reference to the fact that it is simply oil heated to 575F in an oxygen-free environment and that nothing is added nor taken away on the molecular level.

: As for not being metioned n older texts, perhaps, like the Mayer reference, it was overlooked by readers.

My recollection of the recipes contained in the old texts as quoted by Eastlake and others is that the oxygen is excluded from the oil in cooking by adding water not by excluding it with carbon dioxide as is done with modern standoil. This would mean, I would imagine, that the oil cannot be heated above 212 degrees Fahreneit. This does produce a clear and virtually colorless product that has not carbonized and oxidized as with oil cooked in an open pot without water. At least it seemed so to me when I tried this technique.

 
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