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Cooking Fats

Volume 436: debated on Wednesday 30 April 1947

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asked the Minister of Food what does standard cooking fat consist of; whether he is aware that it has a tendency to turn blue and explode when used for cooking; and what steps he proposes to take to improve its quality.

Standard cooking fat consists of soft vegetable oil, palm kernel oil and hardened whale oil. The palm kernel oil makes it a little more liable to spit in the pan but has to be included because of the extreme shortage of soft oils. The hon. Member may rest assured that everything possible is being done to improve the supply of soft oils, for instance, by the East African Groundnut Scheme.

Does not the right hon. Gentleman consider this most unmannerly conduct on the part of standard cooking fat? Will he take steps to try to improve it so that it does not spit in the pan?

Is the Minister aware that the hon. Members on the other side are likely to turn blue and explode tonight?

Would the Minister say whether he can guarantee any cautionary interval between the fat turning blue and starting to spit?

Would the right hon. Gentleman agree that a little palm oil is a feature of all Socialist administration?

May I ask my right hon. Friend, in the interests of good cooking, whether the vapour that comes up in the pan between the fat turning blue and spitting in the pan is a real indication of the heat of the fat, or is it a spurious vapour?