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Old 12-15-2017, 01:30 PM   #1
flatferenghi
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COOKING OILS

still very confused. what oils do y'all use for sautéing AND deep frying? Love & Profits: FLATFERENGHI
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Old 12-15-2017, 01:57 PM   #2
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Ghee, Ghee and more ghee.......everything tastes delicious. An added bonus is that its easier to clean pots and pans than when using oils.
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Old 12-16-2017, 05:41 AM   #3
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I don't deep fry, but for sautéing I use bacon drippings or avocado oil.
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Old 12-16-2017, 06:24 AM   #4
DiamondDeb
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I’ve never done any deep frying but I sauté a lot. Right now I’m mostly using Kerrygold butter. I also sauté with coconut oil. I don’t use other oils.
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Old 12-16-2017, 11:22 AM   #5
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It is a confusing subject. I stay away from seed oils with the exception of sesame oil for flavouring. For pan frying, I almost always use bacon fat but depending on what I am cooking also will use avocado oil and coconut oil. Olive oil for low temps.

I got rid of my deep fryer years ago ~ so sorry I did.
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Old 12-16-2017, 11:37 AM   #6
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Ghee, extra virgin olive oil and coconut oil.
I don't deep fry, but out of the 3 I'd use coconut oil for that.
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Old 12-16-2017, 11:54 AM   #7
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I like ghee but it's pricey for us. I love coconut oil but my husband doesn't like coconut flavour (weird bugger) so I use a good bit of lard, not that we don't like bacon just it's cycled off the menu currently (plus I generally microwave a portion at a time and the paper towels absorb the fat).

We no longer deep fry, but when we did we used peanut oil.

Butter and/or olive oil for lower heat saute, avocado oil for high heat saute or added to the lower heat oils to raise their smoke point. Avocado oil is virtually tasteless but super high heat cooking and if you add it to more flavourful oils it brings their smoke point up by about 200 degrees or so. Tallow does the same thing but it has a flavour I'm not wild about.

For omegas I'll use hemp oil, but never for cooking, only for salad dressing. I preferred the flavor of flax but I've developed a problem with it (it's making my mouth itch, which is the first symptom I get when I start to develop a food intolerance).
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Old 12-16-2017, 03:11 PM   #8
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i believe i will opt for lard, if i can find it.

If ghee is too expensive, then I will melt some Land o' Lakes unsalted butter, and skim off the milk solids. then I will transfer it to an air tight container and put it in the freezer. Love & Profits: FLATFERENGHI
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Old 12-16-2017, 04:59 PM   #9
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Quote:
Originally Posted by flatferenghi View Post
If ghee is too expensive, then I will melt some Land o' Lakes unsalted butter, and skim off the milk solids. then I will transfer it to an air tight container and put it in the freezer. Love & Profits: FLATFERENGHI
Well in that case, you can just Google directions to make your own ghee and the you don't even need to worry about refrigeration.
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Old 12-19-2017, 11:47 AM   #10
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For deep frying, I use peanut oil.

I mostly use olive or avocado oil and butter for sauteeing.
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Old 12-19-2017, 12:28 PM   #11
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Butter, ghee, olive oil, beef tallow, pork lard, leaf lard, bacon grease...

When deep frying turkeys we use Peanut oil.
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Old 12-20-2017, 10:36 AM   #12
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Extra virgin olive oil, organic coconut oil and my new favorite, red palm oil.
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Old 12-20-2017, 10:59 AM   #13
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From a podcast I heard that avocado oil is safe to 500 degrees of cooking.
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Old 12-28-2017, 11:35 AM   #14
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Love coconut oil to salute, plus great for my skin and hair...I put it on my hair ..wait about 1/2 hour and shower....it is great..

Also cook with bacon fat
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Old 12-28-2017, 12:12 PM   #15
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I mostly use avocado oil for all temps of cooking. It seems to me that it is relatively tasteless. Otherwise, I might use bacon fat or coconut oil, those two fats have more of a "taste" for sure!
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Old 12-28-2017, 01:27 PM   #16
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For deep frying I use peanut oil. For everything else, bacon fat, coconut oil (mostly the virgin expeller pressed kind, because it has no flavor), olive oil. I avoid canola oil like the plague, same with soy oil.
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Old 01-07-2018, 05:48 AM   #17
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i saw a really good coconut oil...

on the Netrition site. I just may order it. it has oodles of MCTs, and a light coconut taste. that's okay. I won't cook red meat in it, or fowl. but everything else is fine. once I do, I have to decide what to do with the grapeseed oil in the fridge. I am almost hoping it turned rancid by now. it would make it easy to solve the decision, whether to pour it down the drain or not. Love & Profits: FLATFERENGHI
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Old 01-07-2018, 06:43 AM   #18
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Great that you found the coconut oil that suits you. I buy it from Costco in a giant jug and it lasts me for a very long time. It is a staple for me.

I think you should just assume that the grapeseed oil is rancid as the processing required to make it almost assures that to be true. Dump it!!!
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Old 01-07-2018, 03:58 PM   #19
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yes dont dump the rapeseed down the drains......your drains deserve better
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Old 01-10-2018, 07:31 PM   #20
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I use butter, bacon fat, grapeseed oil for most things.
I don't really like the taste of olive oil. But I do buy canned tuna in olive oil.
I'll use canola oil spray in baking dishes.
I also use canola oil for making salad dressings, mostly because grapeseed or other options are more expensive or have a "taste".
I have some coconut oil, but haven't used it much for cooking.

Is there some problem with grapeseed oil I haven't heard about?
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Old 01-10-2018, 08:17 PM   #21
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I use butter, bacon fat, grapeseed oil for most things.
I don't really like the taste of olive oil. But I do buy canned tuna in olive oil.
I'll use canola oil spray in baking dishes.
I also use canola oil for making salad dressings, mostly because grapeseed or other options are more expensive or have a "taste".
I have some coconut oil, but haven't used it much for cooking.

Is there some problem with grapeseed oil I haven't heard about?
You should read about seed oils in general which cover both canola and grapeseed. They are are highly processed - the methods they use to extract oil from the seeds is not something one would do to their own food themselves.

Aside from the processing, they are very high in omega 6 which upsets the balance betweein omega 3 and 6.

Shelf and heat stable saturated fats are best.
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Old 01-11-2018, 02:28 PM   #22
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Well, it's complicated. I use several regularly, so my pantry is stocked with a lot of oils. Rendered fats, like chicken and bacon, I keep refrigerated, like butter.

Although I don't deep fry, for cooking I use butter, bacon fat, rendered chicken fat (all 3 of those lend their taste to your dish, so it depends what I'm aiming for) olive oil, coconut oil or avocado oil. The last two work for sautéing, as well, when I want to avoid added flavor. Olive oil is for when that marvelous flavor is featured and integral to the taste of the dish. Also great for mixing with a bit of crushed garlic, and brushed onto low carb bread, then toasted briefly for killer sandwiches.
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Old 01-12-2018, 12:41 PM   #23
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I just started using ghee and I love it...

For eggs I use Kerry Gold butter.
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Old 01-12-2018, 01:42 PM   #24
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I use a lot of lard. Is this ok?
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Old 01-12-2018, 02:09 PM   #25
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I use a lot of lard. Is this ok?
Lard is excellent
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Old 01-13-2018, 08:27 PM   #26
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i got my coconut oil.

I will use it for everything except red meat, pork, and fowl. for the aforementioned I will continue to use the grapeseed oil. I use very little anyway...about a tablespoon or 2 (no more than that), just to get the critter started. I will continue to explore other possibilities. Love & Profits: FLATFERENGHI
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Old 01-14-2018, 06:26 AM   #27
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Our go to is Bacon, butter and olive oil. I do occasionally use avocado oil.
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