fat for deep fried things

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  • 4 Post By Shanny
  • 2 Post By grammaB
  • 4 Post By smorgan
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fat for deep fried things

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Old 12-07-2014, 04:18   #1
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Default fat for deep fried things

I don't know what exactly is used in restaurants for deep frying (I went to a Thai restaurant yesterday--palm oil?). I'm curious about the most often used fats used for that and their health impacts. I have this hunch they may not be the best choice. Or does it depend?

And how does avocado oil rate? It's being promoted by our local health food market, and since avocados themselves are a good source of fat, I assume the oil would be good, too?

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Old 12-07-2014, 04:32   #2
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I don't really 'deep' fry things, like in two/three quarts of hot oil, but I go halfway with like an inch of hot oil in a deep skillet. Foods still have to be turned, but it takes less oil, and I use coconut oil for it.

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Old 12-07-2014, 05:39   #3
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I don't deep fry either, but I do use a lot of avocado oil! I drizzle it on salads but also use it for frying meat/fish and veggies. It has a high smoke point and can take the high heat that olive oil can't.

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Old 12-07-2014, 05:41   #4
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Restaurants would almost surely all be using really, really bad oils. I would try to stay away from that. No one will ever deep fry in Avocado oil because it's way too expensive. Coconut oil is pretty pricey, too, but doable as Granny explained. Beef tallow is probably best especially if you can find grass-fed or render it yourself. Frying in it works great, but you'd have to see how you feel about the taste.

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Old 12-08-2014, 16:52   #5
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Here's what happened historically:

Restaurants used beef tallow for deep frying. Suddenly saturated fat was bad and vegetarians also protested not being able to eat fries, so they moved to manmade oils.

Those manmade oils were found to contain transfats, which were also bad. But saturated fat was still bad.

So another type of manmade oil was created. This oil is also bad for you and for the workers. It can hang in the air and is really difficult to get off of surfaces in the kitchens (and off of workers' uniforms).

Maybe someday fast food will switch back to saturated fat... but until then I'd avoid deep fried fast food if you can.

At home I use peanut oil or sunflower oil for frying. And of course butter and bacon fat.


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Old 12-08-2014, 21:48   #6
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When I have a supply (from rendering it myself) my fat of choice is beef tallow. It imparts a very good flavor to foods - and even to chicken (prefer tallow to chicken fat when frying chicken).

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Old 12-15-2014, 21:07   #7
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I don't deep fry foods (thought of vat of boiling oil spilling is like NO!), but I do use about a tablespoon of bacon grease or coconut oil to pan fry stuff. Pan-fried naked chicken (with skin-on) is EXCELLENT on cast-iron, and you need just a little bit of grease to get it going. Heat pan, add just a tad bit of fat, GOOOO!

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