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Unread 11-14-2006, 08:25 AM   #7
timzcardz
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One thought that comes to mind, that if you did contaminate the batter, you will be putting it into oil in the 350-400 range, and literally boiling it in in oil.

Does that kill off the contaminants?

After all, the oil was in contact with the same previous food that would have contaminated the batter, and you are not questioning the continued use of the oil.
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