/ck/ - Food & Cooking

[Anonymous No.20074326]

Which oil is the best to fry stuff in?

[Anonymous No.20074337]

>>20074326
I always just use nola but I hear peanut is king. or gutter if you're doing spring rolls and such.

[Anonymous No.20074353]

>>20074326
I saw a retard cook with lubricating oil.

Once you get past the solid fats. Especially animal fats, they all taste the same

[Anonymous No.20074357]

>>20074326
5W-30

[Anonymous No.20074368]

I use coconut oil for panko shrimp and you do not need nearly as much in the pan as is pictured.

[Anonymous No.20074374]

>>20074326
Peanut oil is king for most foods

[Anonymous No.20074383]

>>20074374
>peanut oil
Half of the zoomers just clutched their epipens.

[Anonymous No.20074384]

>>20074326
lard

[Anonymous No.20074387]

>>20074384
don't be mean :[

[Anonymous No.20074417]

>>20074326
duck fat

[Anonymous No.20074416]

Rapeseed oil.

[Anonymous No.20074428]

>>20074326
I like olive oil
It makes a really loud noise and funny smoke when I use it
Bubbles go brrrrr

[Anonymous No.20074446]

Rape Sneed

[Anonymous No.20074449]

>>20074446
>just a box of ray-ay-ape

[Anonymous No.20074452]

soybean or crisco
They are both the same thing, essentially, except one is hydrogenated and the other isn't.

[Anonymous No.20074471]

>>20074357
I prefer 0W-20. nice, smooth boil once it's up to temp

[Anonymous No.20074484]

>>20074471
>t.coldweatherfag
0W isn't needed in the m9re temperate zones.

[Anonymous No.20074505]

>>20074326
Canola

[Anonymous No.20074525]

>>20074326
Animal fats. If you are cooking east Asian dishes perilla oil.

[Anonymous No.20074527]

>>20074484
I mean, it's temperate if I go down off my mountain. But why the fuck would I do that? There's people down there.

[Anonymous No.20074536]

>>20074527
I'm in northern Minnesota. Where you at?

[Anonymous No.20074538]

>>20074326
Oils with low amounts of artery-clogging linoleic acid.

[Anonymous No.20074558]

>>20074326
For me it’s ghee, but I agree with >>20074368 that coconut oil adds a nice flavor to certain dishes.

[Anonymous No.20074579]

>>20074536
northern California, out in Trinity County. took this picture the same day, to show the elevation difference. I enjoyed my time driving through northern Minnesota, beautiful place.

[Anonymous No.20074749]

Objectively, the best all rounder oil for frying stuff is palm oil. Seethe all you want about orangutans, but it is the best oil for high temperature use.

[Anonymous No.20074761]

>>20074326
The real answer is beef tallow. Nobody above this post tasted McDonald's fries when they were good.

[Anonymous No.20074778]

>>20074761
I groed up in the 80s anon, I had those fries.

[Anonymous No.20075296]

>>20074337
I need to get one of those metal wire strainers so I can properly pan fry my shit. I don't know how I've gone so many decades without noticing the existence of such a thing before, but now that I've seen it, I can't unsee it.

[Anonymous No.20075299]

>>20074383
my main store doesnt even sell it anymore

[Anonymous No.20075302]

>>20074326
don't cook with oil

[Anonymous No.20075303]

>>20075296
Oh anon I fubbled along for like a decade making a mess with my pan-frying, not knowing such a thing existed. I assumed you either had to properly deep fry or you could pan fry and make a mess all over your kitchen.

Yeah, no. That mesh cost me like $5 and I've been using it for years now. It's not perfect (some little spatters get through) but it contains 95% of the oil spatter and it's so goddamn easy to clean. For $5? Best value ever I reckon

[Anonymous No.20075370]

Assuming you're asking about oil and not animal fat.
For me, it's sunflower. You can't cook high heat with olive oil, and avocado oil is just too expensive and imparts a taste. Sunflower has a very high smoke point and has a tenable omega 3/6 ratio.

[Anonymous No.20075377]

>>20075370
is it really better than canola in those respects though?

[Anonymous No.20075387]

Peanut oil is king.

[Anonymous No.20075396]

>>20075377
Canola oil has a smoke point 50-100 degrees lower than sunflower oil. If you're burning your oil, you're ruining the health benefits of picking the right oil.

[Anonymous No.20075431]

>>20075396
you threw "health benefits" out the window when you decided to deep fry something

[Anonymous No.20075444]

>>20075431
who said anything about deep frying?

[Anonymous No.20075455]

>>20074326
>Which oil is the best to fry stuff in?
Highest smokepoint is important for people who maintain a fryer dall day everyday in their business. For many people, preventing the breakdown after hours of high temp thermostat and reuse means they use peanut oil.
You can in fact fry in most oils for the flavor you like most, just know how hot you can make the oil safely.

[Anonymous No.20075459]

>>20075296
>>20075303
You guys don't/didn't have moms or grandmas? My earliest kitchen memories involve those nifty splatter screens

[Anonymous No.20075528]

>>20075459
my grandma babci kosciuszek was born in 1914 and learned to cook during the Depression. she didn't even own a blender much less stainless steel or splatter screens anon.

on the one hand I got some great taste and feel for her recipes, but on the other hand I was older'n fuck before I knew there were splatter screens. she'd be more shocked that I am.

[Anonymous No.20075546]

>>20074558
Ghee is very good when you intend to eat all of the oil you’re frying/sautéing with.

[Anonymous No.20075561]

>>20074428
olive oil smokes at about 310 and directly oxidizes flipping into a transfat and goes to your liver and never leaves
olive oil isint really for cooking

[Anonymous No.20075565]

>>20074326
beef tallow. every seed/vegetable oil is bad. except for olive oil, which you cannot fry in.. so your choices are limited. i mostly use sunflower oil but that still not healthy. any animal fat is your best option i think

[Anonymous No.20075589]

>>20074326
peanut

[Anonymous No.20075622]

Since this is the frying thread, I've been thinking about getting a wok with a flat bottom. I was thinking of using it with a cheap coil burner/hot plate and some crisco to fry stuff.
I'm thinking this might be more effective that trying to use more "traditional" American pans and skillets on the burner.
Yea or nay?

[Anonymous No.20075641]

>>20075622
A wok will work fine for that, they're particularly good for deep frying. A standard cast iron pan is ok for that as well but the walls are a little short.
Give peanut oil a try, that stuff's good.

[Anonymous No.20075642]

>>20075459
But you're 12

[Anonymous No.20075648]

>>20075622
Frying in Crisco became an ended practice when people discovered partially hydrogenated trans fats were unhealthy.
I see no reason to use a wok to fry a thing. Clip a thermometer on a deeper dutch oven or frying skillet and enjoy the surface area of the bottom. Cast iron works to hold the heat better than some thin carbon wok.

[Anonymous No.20075650]

>>20074579
What lake is that? Looks like some good fishing, might have to check it out.
>.t live right over the border in oregon

[Anonymous No.20075666]

>>20074326

Tallow, plant based oils are awful for human consumption...even olive oil. Tallow and butter for frying and sautee.

[Anonymous No.20075673]

>>20074326
Lard.

[Anonymous No.20075681]

>>20075396
>industrial seed oils
>health benefits
Choose one and only one.

[Anonymous No.20075684]

>>20075648
>Frying in Crisco became an ended practice when people discovered partially hydrogenated trans fats were unhealthy.
How do you make crispy fried foods with oil?
...or at least foods that are as crispy as food fried in lard/tallow/crisco?

[Anonymous No.20075688]

Stop deep frying at home. Make it a treat

[Anonymous No.20075689]

>>20075666
>even olive oil.
But how am I supposed to enjoy my deenz? They're awful in water.

[Anonymous No.20075694]

>>20074384
this

[Anonymous No.20075697]

>>20075689
You don't enjoy deenz if you don't enjoy them in water.

[Anonymous No.20075698]

>>20075688
>Stop deep frying at home. Make it a treat
If the food you eat at home isn't a treat, you'll just end up wasting money at restaurants.
...unless you are a shill for Big Restaurant, in which case I understand why you might be saying things like that

[Anonymous No.20075699]

>>20075689

Salt preserved or dry preserved.

[Anonymous No.20075705]

>>20074384
agreed

[Anonymous No.20075713]

>>20075650
Whiskeytown Lake, good place for salmon and easy access from Redding. If you make the trip try Trinity Lake sometime - outside the Klamath that's my favorite spot to fish.

[Anonymous No.20075742]

Corpse oil, but your food will carry a terrible curse.

[Anonymous No.20075754]

Whatever you use, for the best result oil that's already been used once to fry something and is slightly degraded results in more even browning and a crisper surface than completely fresh oil. Just throw some onion and other appropriate seasonings in while you prep.

[Anonymous No.20075756]

>>20074326
Olive oil. It's simply the healthiest.

[Anonymous No.20075819]

>>20074326
peanut oil
no strange after taste
high smoke temperature

[Anonymous No.20075856]

It literally depends on what you're cooking.

[Anonymous No.20075916]

>>20074326
For deep frying. If you do it in your garage, tallow. If you do it inside, palm oil based "solid" fat.

For shallow frying, whatever refined oil you have on hand.

[Anonymous No.20075927]

>>20075684
They replaced the partially hydrogenated fats with palm oil mostly (sometimes fully hydrogenated, but it isn't common).

Artificial partially hydrogenated fat is not GRAS. Even the 0% trick doesn't work any more, they can't use at all.

[Anonymous No.20075938]

corn oil slaps no cap

[Anonymous No.20075960]

>>20075927
>Artificial partially hydrogenated fat is not GRAS. Even the 0% trick doesn't work any more, they can't use at all.
How exactly would they enforce that? Since both artificial and real partially hydrogenated fat is not GRAS, does that mean they are going to ban meats and fish?

[Anonymous No.20076226]

>>20075938
I'm getting a bottle or two tomorrow afternoon after services. Never used it before but at $7 a gallon, I'll give it a go.

[Anonymous No.20076236]

>>20075960
Do you not know what the word "artificial" means, kiddo?

[Anonymous No.20076252]

>>20074326
Canola is your best all rounder.

[Anonymous No.20076346]

>>20074326
lard>peanut>corn
(duck fat is best but i don't care for the taste)

[Anonymous No.20077858]

>>20075622
Woks are fine. I use one.

[Anonymous No.20077866]

>>20075622
Get a carbon steel wok with a flat bottom and use peanut oil. You can deep fry in them, or stir fry. If you stir fry, do it in small batches since you'll be using a coil. I have a shitty electric coil stove and just keep the thing cranked up to high heat so the wok gets hot, and heats back up when I add ingredients.

[Anonymous No.20077873]

>>20075648
>no reason to use a wok to fry a thing
The flat bottom and sloped sides of the wok means I don't have to use as much oil to deep fry smaller portions. I use my dutch oven for other things, like chili, gumbo, cornbread and such.

[Anonymous No.20077892]

>>20075684
>How do you make crispy fried foods with oil?
3 parts flour to 1 part corn starch for your coating / batter.

Fry once with oil at 350 or above until golden brown. Remove. Drain excess oil. Allow the heat to creep up to close to 400 and add your golden brown stuff again for another fry, but this time for only about 30 secs to a minute, remove, drain. It will be nice and crispy for you.

[Anonymous No.20077928]

>olive oil is bad
so is this the new meme

[Anonymous No.20077990]

>>20077928
EVOO is bad for cooking
you want slutty OO. doesn't get bitter with heat and has a much higher smoke point

[Anonymous No.20078053]

>>20077928
>>20077990
even regular OO isn't as good for high temperatures as nola or peanut, and also it's got way too heavy a flavour and texture for my taste. frying battered fish or something in olivölle is going to be super heavy and will instigate stools almost immediately

[Anonymous No.20078117]

>>20077928
Probably just big canola seething that everyone knows rapeseed oil is about the worst possible thing to cook with if you don't want cancer

[Anonymous No.20078320]

peanut and olive oil for me

[Anonymous No.20078928]

>>20075396
Canola oil is really bad for you as well.

[Anonymous No.20078963]

>>20074326
Different oils for different foods and cooking methods. For example, if I'm having an egg, I'm using butter or bacon fat. If I'm pan frying chicken for some parm, it's olive oil. If I'm deep frying chicken, it's peanut.
Some things taste better based on what oil you're using. Poultry fries well in duck fat. Pastries fry well in crisco (vegetable oil). Vegetables fry well in olive oil. French fries fry well in beef tallow. Everything tastes different and can be cooked differently.

[Anonymous No.20079007]

>>20078963
>butter or bacon fat for eggs
I used to until, in my college bachelor days, I fried an egg in hamburger grease left in the pan from the night before rather than waking it soon after use (or the next morning). I now strongly prefer beef tallow to any other fat for frying an egg.
I don't even like beef that much so it's quite surprising that I prefer its tallow over bacon grease here
Also tried lamb's tallow once after cooking up a lamburger. Not as nice as beef.

[Anonymous No.20079019]

>>20078963
would you recommend frying okra in olive oil?

[Anonymous No.20079036]

>>20074326
That looks good.

[Anonymous No.20079063]

>>20079036
nvm

[Anonymous No.20079211]

>>20074326
I don't get why noones mentioned canola oil.
is it considered taboo here?

[Anonymous No.20079228]

>>20079211
>I don't get why noones mentioned canola oil.
>is it considered taboo here?
Rape is definitely a taboo subject, and we don't discuss rapist seed oils here.

[Anonymous No.20079241]

>>20079019
No. Use something with a higher smoking point like lard or vegetable oil. Same for root vegetables

[Anonymous No.20079265]

>>20074326
>best
I wouldn't know, over here we use olive oil and sunflower oil
for deep frying sunflower oil is better, less dense, higher smoking point, handles heat better, faster, less flavor
once that said that is probably cause I'm a pleb and sunflower oil makes it "easier"

[Anonymous No.20079271]

>>20079019
yeah it's fine. retards get too wrapped up in smoke point and don't realize the oil needs to be burning much longer than you'll be cooking with it to actually become a problem. EVOO is perfectly fine for 95% of stove frying

[Anonymous No.20079336]

>>20078117
There’s nothing wrong with virgin rapeseed oil retard. It’s canola specifically that’s bad

[Anonymous No.20079379]

>>20074383
Peanut oil does not contain the aggravating protein that causes the allergic reaction

[Anonymous No.20080829]

>>20079271
>EVOO is perfectly fine for 95% of stove frying
/thread

a lot of you overcomplicate cooking

[Anonymous No.20080835]

>>20074326
depends on the temperature but Ghee and Tallow are the supreme frying oils

[Anonymous No.20080909]

I'm gonna panfry some salmon in olive oil and none of you can stop me.

[Anonymous No.20081061]

>>20074505
Ewwww

[Anonymous No.20081066]

>>20079336
>erucic acid

[Anonymous No.20081261]

ghee sir, or beef tallow

[Anonymous No.20081320]

Lard smells awful, why’s it so popular here

[Anonymous No.20081353]

>>20081066
Doesn’t do anything

[Anonymous No.20081502]

>>20081320
first day on 4chan? contrarianism

[Anonymous No.20081526]

>>20081502
I was thinking because it’s a minimally processed animal fat and 4chan likes to say they do the most trad thing, although they’ve likely never even cooked with it to know the smell it produces. But it could just be contrarianism

[Anonymous No.20081836]

>>20081526
most of the trad stuff is larp. as no true trad would be on an cambodian cartoon site wasting time all day

[Anonymous No.20081894]

>>20074326
tallow, easily.

[Anonymous No.20081957]

>>20081836
>gets triggered by the mention of "trad"
Let me guess, you came here after gaymergate to crusade against the heckin chuds.

[Anonymous No.20082118]

>>20081957
>triggered
no, just pointing out the obvious

[Anonymous No.20082173]

>>20074326
EVOO

[Anonymous No.20082175]

>>20081836
yeah only dipshits like you post on 4chan

[Anonymous No.20082267]

>>20082175
sounds like i hit a soft spot. you'll be okay anon. deep breaths

[Anonymous No.20082764]

Just bake everything you want to fry instead.
Oil is wasted calories and very unhealthy for you.
t. /fit/

[Anonymous No.20083010]

>>20074326
I use tallow for everything
life hack is use animal fat for everything
everyone will think your food is tastier despite you not being a Masterchef

[Anonymous No.20083060]

>>20075561
Retard.
Just completely mentally retarded.

[Anonymous No.20083064]

>>20079019
Yes.
Just don't reutilice the oil more than twice if you get it to a high temperature.

[Anonymous No.20083448]

>>20075296
ah yes, a wire mesh truly is easier to clean than the tiles behind the stove