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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 they high in omegas?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.
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.
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.
I do pound them flat and the oil usually covers the bottom half and I flip after a couple of minutes.
Do you have any information on this?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!
Oh God yes -- I can bang on about it for hours but should probably spare the rest of StyFo. Will PM you some references.Do you have any information on this?