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  • Frying/deep frying?



    What's the PB take on frying and deep frying food?


    M


  • #2
    1



    I've seen a lot of Mark's recipes that include some sort of frying, he has a chicken with sweet potato chips that are fried...


    http://www.marksdailyapple.com/apple...-potato-chips/

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    • #3
      1



      Use animal fat. Generally lard, although beef tallow is equally good if you can find it. Or make it.


      Peanut oil is as good as vegetable oils get for frying, it's good at high temps and it's not as unsaturated as other veggie oils. Second choice, though.


      Whatever you use, don't use grain based oils; corn, safflower, canola, soy.

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      • #4
        1



        Expeller pressed coconut oil is also good for frying.

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        • #5
          1



          JulieD, CO could be a tad expensive for deep fat frying, no? Excellent for sauteing, for sure.

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          • #6
            1



            I just fried some carrot chips in beef tallow. SO good!

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            • #7
              1



              OTB, if peanuts are forbidden wouldn't peanut oil? I believe peanut oil has no Omega 3 so if you go that way, take a fish oil pill.


              Stephan has a good guide to fats.

              http://wholehealthsource.blogspot.co...mega-fats.html


              Based on that it looks like tallow is the way to go, but with the oxidation of the PUFAs in cooking fat I don't know that it makes much difference --- fried food I believe will be low in Omega 3 in general.

              It's grandma, but you can call me sir.

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              • #8
                1



                While there is oil adhering to anything fried, the amount isn't enough to worry about the Omegas. Or, anything else other than calories.


                Proportionality!

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                • #9
                  1



                  I use virgin organic coconut oil, it rocks, and is super resistant to oxidation. Red Palm oil is another tropical oil with similar properties.


                  I also use grass fed butter on occasion. As for deep frying, you can get a lot of coconut oil at wal mart for pretty cheap- not the highest quality but it will work.


                  -Anthony

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                  • #10
                    1



                    OTB: that's a good point without all that breading, less oil will be eaten.


                    The exception to that might be eggplant which will suck up all the oil you let it.

                    It's grandma, but you can call me sir.

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                    • #11
                      1



                      Grandma, there is an old middle eastern tale which I no longer remember the details of, but it has to do with a bride and all that olive oil disappearing into the eggplant! Yes, that is one oil hog!


                      No coconut oil at my Wart-Mart, checked yesterday in both oils (all of the grain variety) and Asian corner.


                      I still think lard is much better and much much cheaper for deep fat frying. I found an off brand that has absolutely no funky scent which the dominant, national, Morrell brand has. Even Spectrum does not consider coconut oil to be high temperature "rated." The "de-flowered" oil a bit better than the virgin.

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