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  • Thoughts on Frying?

    I noticed that a lot of primal recipes call for copious amounts of coconut oil, lard or tallow. While I enjoy fat just as much as anyone else, I am concerned about what happens when oil breaks down during frying (the reason so many of us avoid PUFAs).

    What are your thoughts on frying food and eating primally? Do you pan fry, oven fry, deep fat fry? What do you always fry, and what do you never fry? What is your reasoning if you continue to fry?

    Thanks for the help.

  • #2
    Keep in mind that I'm an "older" woman, and we really do better with lower fat--at least I do, and I've read that's common for some older women.

    I eat a lot of fish, and I always poach it in water (it stays nice and moist that way).

    I do a lot of meat in my slow cooker with just some water or wine (very little).

    I'll broil my hamburgers or steak--or, if I use the frying pan, just a little butter or olive oil to keep it from sticking initially.

    I find that my fish (salmon, tuna) and meat has enough fat, and I don't need to add more.

    I will use olive oil to dress my salads and veggies.

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    • #3
      Originally posted by xendaddy View Post
      I noticed that a lot of primal recipes call for copious amounts of coconut oil, lard or tallow. While I enjoy fat just as much as anyone else, I am concerned about what happens when oil breaks down during frying (the reason so many of us avoid PUFAs).

      What are your thoughts on frying food and eating primally? Do you pan fry, oven fry, deep fat fry? What do you always fry, and what do you never fry? What is your reasoning if you continue to fry?

      Thanks for the help.
      Unlike vegetable oils, coconut oil, lard and tallow are very stable (they all have a very high smoke points) and thus are idea for high heat cooking. Since Coconut oil is mostly saturated fat, it will not break down like vegetable oils. This is the oil I used for my frying.

      I don't deep fry, but I do pan fry daily. You shouldn't worry! Of course, I also used my broiler and oven for certain meats, but frying is the norm in my house.
      Last edited by Zed; 08-02-2010, 12:01 PM.

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      • #4
        i dont fry because I think it is a great way to waste a bunch of good fat.


        However, regarding oxidation of these fats during frying, it is my understanding that the stable nature of saturated fat makes them much less susceptable to oxidising. Does some oxidation occur? Im not sure, actually, that would be interesting to know. However I would say with some confidence that if there is any oxidation of the fat during the frying process, it is in much lower amounts than in vegetable oils and other oils that have higher PUFA content, and thus higher susceptability to oxidization. Frying in animal fat seems to be the ideal frying situation. I dont incllude frying in my routine at all, because like I said, it seems to be a big waste and mess. But then again I never loooooooved french fries or fried chicken or anything---I prefer baked versions of both, BUT Bourdain was in Chicago at a hot dog place, and they had french frys that were fried in duck fat. Now THAT I would try!

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        • #5
          coconut oil does not have a high smoke point. You have to use medium heat or it will start to smoke a lot.
          My journal where I attempt to overcome Chrohns and make good food as well

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          • #6
            Originally posted by strom View Post
            coconut oil does not have a high smoke point. You have to use medium heat or it will start to smoke a lot.
            I could have swore I read somewhere online that it does have a high smoke point compare to vegetable oils. Anyway, I always do medium heat when cooking meats, otherwise I have burn meats....lol
            Last edited by Zed; 08-02-2010, 12:17 PM.

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            • #7
              I fry everything, because there's no way I'm taking a tsp or two of coconut oil by itself haha! And you shouldn't be cooking anything on high heat really, to get a thorough cook it should be longer + medium heat.
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              • #8
                CO does have a higher smoke point than veg oils, but it's not HIGH. Tallow is what restaurants all fried in until some group - Citizens for Science in the Public Interest, I think? - campaigned for a switch to veg oils in the 80s, winning over nearly every restaurant everywhere in the US by the mid 90s.

                I think tallow is higher than lard, b/c lard is more monounsaturated than saturated.
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                • #9
                  I saute and braise things all the time. Those are lower and slower than either pan or deep fried. I don't like serious frying.

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                  • #10
                    How do people do their grilling? I just got rid of a gas grill that was just a little propane blast furnace. It was great if you like cinders on the outside and raw in the middle. I'm looking for medium rare without a smoke disaster. What do people here recommend?

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                    • #11
                      I use a 5-burner Brinkmann that was on sale at Home Depot this winter. I can fine tune the temperature in five places, which makes grilling fish and veggies super easy. Don't use canola oil on chicken, though. I...and my eyebrows...learned that the hard way.

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                      • #12
                        is there any 'health concern' if my tallow is from a butcher and not grassfed? i remember reading somewhere that the saturated fat in grainfed animals isnt so great but if you get leaner grain fed cuts and add good fat to it, then it is healthier... any thoughts?
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                        • #13
                          Originally posted by lmyers04 View Post
                          Bourdain was in Chicago at a hot dog place, and they had french frys that were fried in duck fat. Now THAT I would try!
                          duck fat fries are amazing. I had them in San Jose

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                          • #14
                            Originally posted by lmyers04 View Post
                            i dont fry because I think it is a great way to waste a bunch of good fat.
                            +1
                            I never deep-fry, because it's a waste of fat, but I pan-fry/sauté/braise a lot.
                            Height: 5'4" (1.62 m)
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                            • #15
                              don't fry, ain't got no vessel to fry in.
                              Saute & braise. & since it's summer, grill grill grill!
                              cooking oils I use: coconut oil, olive oil, bacon fat, butter, ghee, lard... or a combination of any of those

                              We use lard in the fryer at the restaurant I work in...

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