Hello,
Looking for the best tasting yet somewhat healthy oil for deep frying.
Taste is my main concern, but i also want to survive the next couple of years at least.
Currently use cold pressed olive oil mainly in the kitchen; and then peanut for deep frying or anything else i need a mild taste and higher flashpoint.
Olive oil is "ok" for frying at best, definelty not extra vigrin olive oil...
I stay away from canola; Rapeseed + chemical washing just doesn't sound yummy... (reminds me of aspartame)
Some of the arguments say that LARD, coconut, butter are not the super evil heart and cholesterol destroyers they one where... I imagine the margin and partial hydro lobbyist had something to do with this.(nothing worse then when politics mixes with food)
Also some say that the lard or other highly saturated's do not allow the oil to penetrate the food as deep? Any truth to that?
Has anyone fried with lard, coconut, clarified butter?
others?
suggestions for meats vs veggies in different oils?
Looking for the best tasting yet somewhat healthy oil for deep frying.
Taste is my main concern, but i also want to survive the next couple of years at least.
Currently use cold pressed olive oil mainly in the kitchen; and then peanut for deep frying or anything else i need a mild taste and higher flashpoint.
Olive oil is "ok" for frying at best, definelty not extra vigrin olive oil...
I stay away from canola; Rapeseed + chemical washing just doesn't sound yummy... (reminds me of aspartame)
Some of the arguments say that LARD, coconut, butter are not the super evil heart and cholesterol destroyers they one where... I imagine the margin and partial hydro lobbyist had something to do with this.(nothing worse then when politics mixes with food)
Also some say that the lard or other highly saturated's do not allow the oil to penetrate the food as deep? Any truth to that?
Has anyone fried with lard, coconut, clarified butter?
others?
suggestions for meats vs veggies in different oils?