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    GemiNia's Avatar
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    Cooking oil recommendations

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    Hi all -- as I'm about five weeks in to primal cooking, I've come to the conclusion that I don't like the taste and smell of coconut oil when I use it for frying and sautéing. What other options are there? Thanks!

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    Butter

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    Quote Originally Posted by Eich View Post
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    This.

    Extra virgin olive oil is actually quite heat stable. The reason people tell you not to heat it is it burns off the antioxidants, not because it has a low smoke point. However, it is low compared to refined industrially processed seed oils, which have already had their oxidization points vastly exceeded. Don't use EVOO for deep frying, and keep the temperature low to medium.

    For high heat, save beef trimmings and melt them slowly. A slow cooker works great. Tallow makes The Best fried eggs in the world. Pork fat or bacon drippings would also work, but pastured/grass fed beef is best.


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    I like non-hydrogenated lard (not the blocks of bad lard on the grocery store shelves) as it doesn't seem to flavor a given food very much. It can be pricey and hard to find, but I use it sparingly - like a teaspoon or half tablespoon to fry two eggs. It's also good for deep frying, and I remember someone posting that she regularly used lard in her deep fryer.

    Tallow must be awesome because not only does RR like it, but Julia Child said that she loved McD's french fries until they switched from beef tallow to vegetable oil.
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    I can only imagine potatoes fried in real tallow. In certain they serve that in heaven. With good salt. Omg.


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    Quote Originally Posted by GemiNia View Post
    Hi all -- as I'm about five weeks in to primal cooking, I've come to the conclusion that I don't like the taste and smell of coconut oil when I use it for frying and sautéing. What other options are there? Thanks!
    Solids: lard, tallow, duck fat, coconut, red palm, cocoa butter
    Liquids: olive, avocado, macadamia, high-oleic sunflower
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    Thanks, everyone, for the recommendations. I've seen red palm oil at Trader Joe's. Is it similar to coconut oil as far as smell while cooking and taste?

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    Cooking oil recommendations

    Quote Originally Posted by picklepete View Post
    Solids: lard, tallow, duck fat, coconut, red palm, cocoa butter
    Liquids: olive, avocado, macadamia, high-oleic sunflower

    Sunflower??

    Anyway... I use tallow/lamb fat/butter/ghee/coconut oil for cooking, and occasionally olive oil if I am desperate.

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    Quote Originally Posted by TQP View Post
    Sunflower??
    For certain things ya. Less polyunsaturate than olive oil.
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    Quote Originally Posted by GemiNia View Post
    frying and sautéing
    For higher-temp use, I'd recommend avocado oil or ghee. Both have extremely high smoke points (520F and 485F, respectively) so are good for frying, and avocado oil has a pretty decent safa/mufa/pufa profile, as vegetable oils go. Concerning taste, I find avocado oil practically tasteless so it's good to use if you don't want much flavor, and ghee is pretty much like butter so you can use it where you think that fits.

    Grass-fed/finished animal fats are good too.

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