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HORNS

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I use safflower oil for frying - it has a quite high smoke point and is neutral in flavor.
 

Omega Male

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Seed oils are no bueno. Lots of nasty oxidation products from the unstable double carbon bonds. Use leaf lard or beef tallow (from suet fat, preferably). Also tastes better!
 

Girardian

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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.
 
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Omega Male

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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.
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.
 

Girardian

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From what I have read you definitely want to stay away from canola oil. I buy more expensive oils which may be part of the reason why I rarely deep fry. Over the holidays I do a little, including digging up historic recipes for things like Spudnuts or ableSkivers, or rosettes. I do make shallow fry dishes on occasion, like schnitzel. I can’t remember the last time I fried in animal fat other than duck fat for potatoes. I do use copious amounts of butter but this is not for high temp cooking like frying.
 

Van Veen

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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.
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.
 

beargonefishing

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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.
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.
 

HORNS

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Seed oils are no bueno. Lots of nasty oxidation products from the unstable double carbon bonds. Use leaf lard or beef tallow (from suet fat, preferably). Also tastes better!
Do you have any information on this?
 

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