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If you can find bacon that will render down into grease anymore. Most of the commercial brands have become strange that way.
You get what you pay for. Hit up the store deli for a pound or however much of raw bacon. Real bacon, like deli or butcher shop stuff, renders quite readily since it has a quite high fat content. Depending if you fry the whole pound or not you should have about half to a full tuna can of grease. The vacuum-packaged national-brand meat aisle "bacons", like Jennieo or Bar-S or Oscar Mayer, are garbage. Don't even waste your money.
Same here. I reread the OP, and she did ask about high-temp cooking. I rarely have any reason to need an oil that requires a high temperature. I'm not going to be frying stuff.
Same here. High temperature frying is a non-issue for many cooks because we don't deep fry food.
I'm more concerned with the taste of the oil, and of course, how healthy it is.
Shocked at the number of posters who said they use lard and/or bacon grease. Really, in this day and age? That is certain slow suicide. What does your doctor say about what you cook with? Or do you not tell him/her and act surprised when physical illnesses and ailments are diagnosed? I wonder how many different medications you're on for high blood pressure, sugar diabetes, and so forth.
Mayo Clinic: "Health concerns about canola oil are unfounded. Canola oil, which is extracted from the seeds of the canola plant, is generally recognized as safe by the Food and Drug Administration." "Canola oil is also low in saturated fat and has a high proportion of monounsaturated fat, which makes it a healthy and safe choice when it comes to cooking oils." https://www.mayoclinic.org/healthy-l...l/faq-20058235
I use grapeseed, avocado, and extra virgin olive oil. I don't use so much oil in my cooking that I mind the higher price per bottle, the bottles last me a long time.
Who the heck is John Moody, the author of this article, and what qualifications does he have to make such a determination? I have yet to find an educational background for this man that would give him credibility.
I never thought about temps before, perhaps as I don't deep fry anything, so I never need more than is necessary to coat the bottom of the pan... so varying olive oils, coconut or butter works fine for me. If I wanted to make French fries, I'd use olive.
Canola was introduced to American consumers in 1986. By 1990, erucic acid levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration (FDA) standards. This light, tasteless oil’s popularity is due to the structure of its fats. It is lower in saturated fat (about 6%) than any other oil. Compare this to the high saturated fat content of peanut oil (about 18%) and palm oil (at an incredibly high 79%). It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids, a polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but also to contribute to brain growth and development.
In other words, it’s a healthy oil. One shouldn’t feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies.
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