Topic: Hexane Extraction

A discussion on chemical volatility leads to an explanation of how industrial cooking oils are produced using hexane extraction. The host argues that while "natural food fanatics" worry about residual hexane, the chemical flashes off at high temperatures, making the oil safe for deep frying. They contrast these mass-produced oils with expeller-pressed and virgin olive oils.

John C. Dvorak shares his expertise on making the perfect French fry, recommending the German Butterball potato and safflower oil for its high smoke point. He disputes the effectiveness of the double-fry method popularized by Julia Child. The hosts discuss the potential for a "frietkot" (fry snack bar) business model in the United States.