Cooking oil questions.

[mattl]

Couple of oil related questions.  1) what is everyone's favorite oil for deep frying?  Just dumped the oil in my Rival fryer, need to scrub it out and refill.  The only thing I use it for is french fry's.

 

2)What is the best way to keep sesame oil? Cupboard, fridge or freezer?  Dont' use it often but want it on hand when I need it.

 

[xraytech]

When I deep fry I do a mixture of 50% Wesson Oil and 50% Crisco shortening

 

[imperial70]

I keep a 40 gallon drum of Wesson and some rubber mats... wait what? oh we're talking about frying... sorry never mind.

 

[combo52]

Best Deep Frying Oil

It is healthier to use all vegetable liquid oil and or olive oils, they will keep longer in the refrigerator or better yet in the Freezer if not used often.

 

Please recycle all used oil or any cooking fat drained from cooking meat by taking it to a restaurant and dumping it in their grease collection vats outside their building, do ask first but most are very happy to let you dump the used oil as they get paid for it.

 

John L.

 

[maytagbear]

America's Test Kitchen,

Joy of Cooking....and my experience says Peanut oil is best for frying. High price, but highest smoke point (safety factor).

Toasted sesame oil needs to be refrigerated after opening.

Lawrence/Maytagbear

 

[sudsmaster]

Maybear beat me to it. When I saw the thread title again, I was going to say canola oil, and then I remembered that peanut oil is considered best for deep frying.

I don't fry much stuff any more (low carb diet), though. I do have a big box of lard that I'd like to try in the fryer, though. If it doesn't gum up the works. My own opinion is that natural saturated fats have gotten a somewhat undeserved bad rap. It's really artificially unsaturated fats (trans fats) that are the real health problem. Humans evolved consuming animal fats. Eskimos have a very high naturally saturated fat diet (whale blubber) and good cardio health - until they are introduced to western refined foods, that is. Arterial plaque deposits have been found to contain trans fats. Bad stuff.

 

[warmsecondrinse]

#5:

I've read in a number of places over the years that while trans-fats, whatever's in margarine, and artificial stuff in general tends to clog arteries at a much slower rate than natural fats. BUT, once it's there..... good luck getting it off.

If your arteries are clogged from animal fats, the deposits dissolve comparatively more quickly... years as opposed to decades for margarine, IIRC
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Weird thing: When I had my arteries scoped out before my heart surgery the team asked me (mid way through the procedure) if I were a vegan. I laughed and told them I was half Polish so I had a serious dairy addiction but was too lazy to cook much meat so I guess I was technically an 'ovo-lacto vegetarian'...... So why are you asking me?

They told me that my arteries were too clear for me to have a regular American diet. The head nurse explained that cholesterol and fat from dairy products leave fewer deposits on arterial walls than the equivalent quantity of meat.

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#2:

Personally I'm fond of coconut oil. I find it's long lasting, doesn't make my skin break out, and clean-up is easy.

 

[chachp]

Peanut Oil

 

<span style="font-family: georgia, palatino;">We don't do much deep fat frying but when we do we use Peanut Oil.  About the only thing we fry this way any more is fried Okra (barf!! Joe likes it) so I buy the frozen ones and every now and then I'll fry a small batch of them.  We have one of those little fry daddy's that we use.  I haven't used the big fryer in years.</span>

 

[mattl]

I thought abut peanut oil, but never come across a quart bottle, always 1/2 gallon jugs.  My little fryer does not need much.

 

Pickup up a bottle of sessame oil today at Kroger's, $2.49, so I guess it's tossable if it goes bad, recall buying some years ago that was much more expensive.  This one is from Japan or so it says on the label.  I really don't use it much at this point, but if things get weird I may do more stir fry as it need only a little meat..

 

[combo52]

Cooking With Animal Fat

There is probably nothing wrong with eating animal fat, as long as you are active, not over weight, and don't plan to live to be older than 35-45 years of age like humans did centuries ago.

 

But the real issue today is it causes too much environmental damage to raise mammals for food, it is simply smarter to use plants for most of are food sources.

 

John L.

 

[perc-o-prince]

Got me thinking...

Matt,

I always have dark sesame oil on hand, and in a larger (+/- 22oz) bottle and have never refrigerated it. I generally have the same bottle for at least a year and have never had spoilage. I thought to go check mine and it says to store in a cool, dark place. Mine resides in a kitchen cabinet not next to a heat source (i.e. oven). BTW, best by date is 12 months expired and it's still delicious and not off-color. Still, I'll get another bottle next time I'm in that shop.

$0.02,

Chuck

 

[toploader55]

I would say Peanut Oil for Deep Frying.

Olive oil does not have that great of a smoke point and might be expensive.

I have been using Avocado Oil lately for pan frying. Really High Smoke point.

Personally, I stay away from Vegetable Oils and Canola. GMO crap.

 

[hobbyapocalypse]

The closest thing

to deep frying that I do is make popcorn, and I use peanut oil, and sometimes add in a bit of coconut oil.