- Apr 24, 2008
- Reaction score
I use safflower oil for frying - it has a quite high smoke point and is neutral in flavor.
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Avocado and olive oils are cold pressed from fruit rather than industrially rendered from seeds, and are primarily monounsaturated rather than polyunsaturated, so they are definitely the better plant fat options.So avocado oil no bueno? I don’t deep fry (in general) but like organic Avo oil for high heat searing. Just experimenting with organic Ghee after way too long - seems solid for butter basting post sous vide at high heat.
are you deep frying chicken piccata? I use 1/2 butter and 1/2 olive oil. you gotta pound them cutlets thin, then like 2-3 minutes on each side.Vegetable is my preferred oil for frying. I've used peanut as well with good results. For the most part I only fry chicken piccata, but have been experimenting with frying BBQ items recently.
Tbh I'm not sure deep fry is the correct term simply because I never submerge the cutlets. I do pound them flat and the oil usually covers the bottom half of the chicken and I flip after a couple of minutes.are you deep frying chicken piccata? I use 1/2 butter and 1/2 olive oil. you gotta pound them cutlets thin, then like 2-3 minutes on each side.