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#1
07-11-2003, 05:53 PM
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 What is your favorite frying oil ? My question is what is your favorite oil for fried foods ? I go back to the days of lard and crisco type oils . Remember Mcdonalds french fries 20 years ago ? I know that fried foods are unhealthy when consumed frequently but if eaten in moderation there ok . So why do we do all this canola stuff ? I dont like it or its flavor . Give me some good tempura veggies and shrimp fried in peanut oil . Fried catfish filets in the same . Use a little lard or suet !Yum! And duck fat just rules ! OK , enough rant , whats your spin on oil! Doug......................................
__________________ The two most common things in the universe are hydrogen and stupidity !  |
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#2
07-11-2003, 07:24 PM
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| I am a big fan of peanut oil... especially for French fries. The flavor is unmistakable. I have, however, had the pleasure of having potatoes fried in horse fat. It isn't all that popular here, but elsewhere, it seems to be a bit more accepted. Fantastic flavor! If you have ever have the opportunity, by all means, try it.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#3
07-11-2003, 07:36 PM
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| Mine is peanut oil. someone mentioned MacDonalds. Well, I remember in the very early 60's hitchhiking in South Gate, near Los Angeles, getting rides from hair-boys down Tweedy Boulevard. Who here knows what a hair-boy is/was. Well, mickey d's was no more than a few million served and the fries and shakes were out of this world. Gimme' some more James Brown, 93 KHJ, golden. YEAH!!!!!!!!!!!!!!!!! |
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#4
07-11-2003, 08:16 PM
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| Peanut oil, sesame oil, lard, or bacon fat,depending on what I am frying. Potatoes fried in bacon fat are fantastic. Canola oil has a strange odor to me.
__________________ What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
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#6
07-12-2003, 07:11 AM
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| Bacon fat rules!!! Then again so does Duck Fat!!! For everyday frying you can't beat peanut oil though.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#7
07-12-2003, 04:34 PM
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| Goose fat's also good for frying onions and potatoes. Can't beat schmaltz, whether it's chicken, goose or duck.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#8
07-12-2003, 08:06 PM
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| PEANUT #1 thus the best! The only problem is its temp break point, very very low! The best for high end appitizers. Olive is great for Pastas, Sesame for FREE! ;-) French Fries: Plain old Lard, also great for all Cajun gumbos and creoles... Now if we were doing Kentucky Style Deep Fried Chicken, then nothing beats Crisco! Roasting potatoes: Nothing beats Clarified Bacon Fat.... drooool... Many methods with many flavors, thats what keeps it interesting.... 
__________________ Chef Hogan chef@certifiedchef.com http://www.certifiedchef.com GET YOUR FREE E-MAIL ADDRESS AT CERTIFIEDCHEF.COM |
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#9
07-13-2003, 09:28 AM
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| Oh, gosh. It depends. I will confess to using canola for deep-frying at home, or canola plus cheap olive oil. Otherwise, for sautéing: sometimes clarified butter, sometimes decent olive oil, sometimes duck or chicken fat, or even  bacon fat or lard. It all depends on the flavor I want.In case you haven't guessed, I have many, many fats in my fridge, along with the many many condiments  |
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