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so if canola oil is bad for you and lard has too much bad fat what other oils are acceptable for occasional frying. I use olive oil most of the time and have peanut oil for something but I can't remember what it is.
Also is it so bad to reuse some oils or do people who deep fry always start with new oil?
so if canola oil is bad for you and lard has too much bad fat what other oils are acceptable for occasional frying. I use olive oil most of the time and have peanut oil for something but I can't remember what it is.
Also is it so bad to reuse some oils or do people who deep fry always start with new oil?
I'm not too sure about the specifics of this, but I think olive oil becomes quite bad and bad for you when it's heated past a certain temperature - certainly less than a frying temp I believe. I think I usually use it at room temperature for the most part.
Maybe try safflower oil. Peanut is among the most neutral-tasting though.
My Mother never used lard and my Grandmother refused to purchase lard.
When she was a child in Germany they had so little to eat most of the time
she would have to eat lard sandwiches just to have something in her tummy.
My Mother used Crisco Shortening in the blue can but only when potatoes
were in season and we could get them out of the garden.
But BDD- what oil do you use for deep fat frying and how many times will you reuse it.
To Jesse44- All the TV chefs use EVOO mixed with butter "For flavor and color" and they get it pretty hot so I don't understand the "use EVOO only at room temperature".
9 times out of 10 I make my own from potatoes, not a fan of frozen. I use crisco. I usually just eat em with salt and malt vinegar or a home made garlic sauce with cheese on top.
I disagree. Fries with mayo are great. But so are fries with gravy or fries with cheese or fries with malt vinegar or even fries with mustard. Lots of great ways to eat fries. Except ketchup. Ketchup provides nothing to improve fries.
Remember, most of the brand-name lard in the grocery stores is hydrogenated. The kind I found in Wal-Mart was.
Kudzu, I've been using peanut oil for frying. Sure is a lot more expensive than canola, though.
Cook's Country uses the double fry technique, but also a "cold oil start" technique....they measure the amount of oil left in the fries and found there was less in them when you start with cold oil. I've never tried it, but I've always wanted to.
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