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Old 01-04-2012, 02:47 PM   #11
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I've never used avocado oil. The higher smoke point doesn't really open any more doors for me. I use peanut and corn oils for high temps and olive oil for other cooking.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-04-2012, 02:58 PM   #12
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I think it's usually a best practice to try to match the type of fat to the type of food, as well as the cooking technique. For example, if you're making a stir fry, you want to use high heat and a high smoke point oil, such as peanut oil. For potatoes, I love to fry them at medium high heat in lard (not as easily absorbed in foods as other types of fat), then drain on paper towels and finish with a little fresh butter. This way you get the butter flavor without destroying it through excessive heat.

I don't fry foods very often in EVOO. I'd rather save that and use it as a finishing oil, for example, drizzling some into a pasta sauce or veggies before serving. Frying destroys its beneficial qualities.

It should also be noted that not all oils of a given type are created equal. For example, I buy an unrefined Canola oil that has a very low smoke point. It can pretty much be used only for salad dressing. I also have a semi-refined Canola that's suitable for frying.

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Old 01-04-2012, 05:44 PM   #13
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You know, I saw that about avocado oil, too. But it was danged expensive. Too much for just being able to hit a temperature I wasn't sure I had much need of. Wikipedia says it's a carrier for other flavors. Doesn't sound like it would have much itself, in that case. Apparently, it's pressed form the flesh of the avocado and not the seed. I'd rather have the avocado.

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