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Oils used for frying?

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  • Oils used for frying?

    I know olive oil is not to be used for frying/stir frying and coconut oil and lard sometimes impart too much of a distinct taste into food, so what other oils are ok (but perhaps not ideal) to use for stir-fry?

  • #2
    I have to say I love the taste coconut oil brings to fried food. I also use butter but I'm not sure it would stand the heat of a stir fry.
    Why use a sledge hammer to crack a nut when a steam roller is even more effective, and, is fun to drive.

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    • #3
      I learned from Julia Child that you can cook at high heat in butter as long as you add a little bit of a more stable oil to it. I tried it with some chicken. I used mostly butter with a little dollop of coconut oil, and the butter didn't smoke and there wasn't enough coconut oil to leave a coconut flavor behind.

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      • #4
        From this list at Wikipedia: Smoke point - Wikipedia, the free encyclopedia , it looks like refined coconut oil, refined avocado oil, and ghee all have smoke points over 450F which should let you fry without problem.

        I've never used refined avocado oil, but unrefined does impart some flavor.

        ETA a more extensive smoke point list: http://www.clovegarden.com/ingred/oilchart.html
        Last edited by JoanieL; 01-12-2013, 11:36 AM.
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        • #5
          refined coconut oil has no flavor or smell, i use it a lot for frying
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          yeah you are

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          • #6
            Avocado oil!! Good idea! Thanks!

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            • #7
              Sweet! I finally get some valid input before it's been said... Macadamia Nut Oil. Smoke point of 500 degrees (413 degrees according to one source)

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              • #8
                Beef dripping and goose fat are my favourites.
                Paul
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                • #9
                  Originally posted by bloodorchid View Post
                  refined coconut oil has no flavor or smell, i use it a lot for frying
                  +1

                  When Tropical Traditions has a free shipping sale (every couple weeks?), buy a 5-gallon bucket like I did. You'll be frying the crap out of everything for the rest of your life for like $135. Plus, carrying the bucket counts as "lift heavy things."
                  The Champagne of Beards

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                  • #10
                    You'll be frying the crap out of everything for the rest of your life for like $135. Plus, carrying the bucket counts as "lift heavy things."
                    Would that be the Frymal Blueprint? (Insert groan here.)
                    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                    B*tch-lite

                    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                    • #11
                      Originally posted by JoanieL View Post
                      Would that be the Frymal Blueprint? (Insert groan here.)
                      LOLOLOLOLOLOLOL very clever !!!!!!!!
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                      • #12
                        Originally posted by Rasputina View Post
                        I know olive oil is not to be used for frying/stir frying and coconut oil and lard sometimes impart too much of a distinct taste into food, so what other oils are ok (but perhaps not ideal) to use for stir-fry?
                        Ghee. (butter that was melted and had the water/proteins left out).

                        After that, those other ones you list. Pretty much don't use anything else. Make your own to save money.
                        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                        Griff's cholesterol primer
                        5,000 Cal Fat <> 5,000 Cal Carbs
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                        bloodorchid is always right

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                        • #13
                          Originally posted by Rasputina View Post
                          I know olive oil is not to be used for frying/stir frying
                          Who told you that? Extra virgin olive oil is incredibly resistant to oxidation and is a very good fry oil. It has very high levels of antioxidants. Take it from Mark himself:

                          In one study, the authors heated various oils to “deep-frying conditions” and checked oxidative markers every three hours. The olive oils made it 24-27 hours of constant high heating before reaching the maximum legal value of heat damage. Not bad, and it’s not like you’re going to use your olive oil to deep fry anyway.

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                          And mind you, this is basic olive oil. Extra virgin will perform even better. If you infuse it with an herb like rosemary, the oxidation resistance goes even higher.

                          I'm not sure why anyone would need to try over 400 degrees F. Deep frying is done around 360 degrees F. If you go hotter, it'll cook the outside too fast and leave the inside raw. If you go lower, it'll absorb too much oil and be a greasy mess.

                          For this temperature, extra virgin olive oil is useable. My personal favorite is ghee. It doesn't smoke til ~400 degrees, maybe a touch over, so it's pretty stable, the SFA content is super high with next to no PUFA so it is very resistant to oxidation and the flavor goes with everything. Of course, I don't deep fry often. The hotter you go, the more at risk for carcinogens your food becomes.
                          Last edited by ChocoTaco369; 02-14-2013, 09:07 AM.
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