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Oil/fat for high temp, shallow frying

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Oil/fat for high temp, shallow frying

montrealeater | Feb 19, 2012 12:47 PM

I recently read that using the oil (EVOO) that I have been for high temp frying isn't such a great idea due to the low smoke point. I had some coconut oil already and tried that after reading it was suitable, but it made everything tase of coconut (I love coconut, but I can't have every damn thing I fry or saute tasting like it!).

There's conflicting info online about fats and oils regarding what's good and what's bad. The more I read the more it seems like the very latest info might even be pointing towards things like butter and lard being good for cooking (and by 'good' I mean - not unhealthy, possibly even healthy).

Calorie counts are the same correct? 1 tsp of lard has the same as 1 tsp of EVOO etc.

What fat do you use to cook at high temp? I am tempted to buy a bottle of avocado oil because it has a very high smoke point and the descriptions of the flavour sound good - nutty but not dominating. Does anyone know if cottonseed oil is flavourless?

Does anyone have any suggestions for high smoke point fats that I can cook with? I'd love to find soemthing flavourless. Peanut oil? Does anyone use lard? Clarified butter?

Also, if anyone is up on the latest re: saturated vs unsaturated vs polyunsaturated vs hydrogenated etc. etc., I'd love to hear what you think of 'good' vs 'bad' cooking fats.

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