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Old 11-30-2012, 09:39 AM   #1
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Best oil for deep frying?

I realize that Rice Bran Oil is supposed to be good for frying and Fawn mentioned another one which I have in my files but does this mean for deep frying too? What do you all use? I seldom do this but I have some pretty good low carb recipes that I'd love to try in the deep fryer.
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Old 11-30-2012, 09:55 AM   #2
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No oils stand up to reheating in a deep fryer without some oxidation, and some are terrible. Coconut oil is okay, as is soybean oil (just oxidatively, it's still nutritional crap). I'd only feel comfortable deep frying in tallow, truth be told, because it is so stable. But not everyone has that on hand (real rendered tallow, not the partially hydrogenated stuff in the stores).
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Old 11-30-2012, 10:08 AM   #3
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i only do deep frying once a year...

so i use the oil i always use-grapeseed oil-lots of omega 3s. it has a high smoke point, but not the highest. Once a year will not kill me. I do not use a deep fryer. i just use enough oil to cover at least the bottom of the critter. i turn it over anyway. It is never greasy. When i take it out of the saute pan, i put them on paper towels to absorb the excess. i usually oven fry my fried critters. Love & Profits: FLATFERENGHI
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Old 11-30-2012, 10:24 AM   #4
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Peanut oil or Leaf Lard. Leaf lard can be purchased from Prairie Pride Farm by either 1lb or 4lbs - non hydrogenated, no additives. Good stuff!

Tip - use cheesecloth each time when straining your oil back into a container (my method). Some people use coffee filters too. This will allow you to reuse your now "seasoned" oil a few times without issue.

Last edited by Rosebud; 11-30-2012 at 10:27 AM.. Reason: Tip suggestion
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Old 11-30-2012, 10:32 AM   #5
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I used lard from pastured/deep-bedded pork. It's fairly easy for me to get from a local famer. I do think high quality (grass-fed) tallow would better as tallow has a higher smoke point.
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Old 11-30-2012, 11:20 AM   #6
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Awesome replies. Thanks so much for the help! I'll check all these out. Have a fine weekend everyone.
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Old 11-30-2012, 11:21 AM   #7
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Yes, my lard tends to smoke before hitting proper frying temperatures for a lot of food.
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Old 11-30-2012, 12:00 PM   #8
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One of the best is peanut oil - that is if you are not allergic to peanuts
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Old 11-30-2012, 12:30 PM   #9
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peanut oil DOES have a very high smoke point.

However, it is also too high in omega 6s. If u are deep frying fairly often, perhaps lard or something else sturdy would do the trick. FF
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Old 11-30-2012, 02:39 PM   #10
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I am gonna try the tallow.

*Tallow trivia* - McDonald's made their french fries with beef tallow until 1983. That is what gave the fries their signature taste. How bout that?

Source: Eric Schlosser
Excerpt From Eric Schlosser's new book
'Fast Food Nation' (Houghton-Mifflin, 2001)
From The Atlantic Monthly
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Old 12-01-2012, 10:32 PM   #11
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Another vote for beef tallow.
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Old 12-02-2012, 03:19 AM   #12
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Again, thank you all for your help.
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