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bottom line is you can’t over-heat ANY oil without it throwing off bad compounds. Doesn’t matter which oil you’re speaking of. You gotta apply the right ingredients to the right situation. Below is an oil heating chart (note that oils we buy are ‘refined’).
“WTF????? How the hell did that happen???? Clearly, BIH was first and only just a minute ago????
Posted by: daveinbedstuy at November 24, 2009 9:27 AM”
I’m a warlock, Dave. I have magical powers.
Actually, I posted a reply to *rob’s* late night mischief in the OT under CGar because I wasn’t in the mood to recover my password for CarrollGardened since I’d only have to recover it again when I got to work (only for my original log-in name do I have this problem). And, instead of posting, I get a message from Brownstoner that since it was my first time posting (it wasn’t) my post would have to be reviewed for content and then posted “at his convenience”, lol.
For deep frying I use corn oil. I like to know what is in what I am using. No one mentioned the most important accessory, which is a thermometer. Get the oil up to 360 or so before putting the food in. Like AK said, small batches better. If you’ve never done this before, be very careful. Make sure you do not fill a pan more than half full of oil. Use a pan with a wide base. Preferable is cast iron if you got.
Also research the ways to make french fries, there are many different methods including some two-fry methods.
Usually you use big old Idahos, peel and soak in ice water first, then dry before frying.
Ditto what dibs said about duck fat, I love goose fat, that’s the sole reason I get one around Christmas, just to get the fat.
For any kind of high temp frying, the hotter the oil will get without smoking the better. That’s why the Chinese use peanut oil in stir-frying, you can get it over 400 deg F. Peanut oil is the highest temp fat you can get.
I don’t know who told you you can’t saute in olive oil, it’s the healthiest oil there is, Mediterranean diet and all that. I’ll often use it 50/50 with butter in sauteing veal, chix breast, etc. Or alone if doing veggie dishes like zucchini, eggplant, etc.
Posted by: dirty_hipster at November 24, 2009 9:50 AM
DH, you doubt the dude aint going to be signed by the Yanks? if he comes to Free Agency with that production, it’s a mega 10 yr offer from Yanks that no team can match
Gemini10, I read a health article a long time ago about heating olive oil. It has a low smoke point (200F), meaning that it doesn’t take long for it to heat up and burn, changing the chemical composition of the oil. I don’t remember all the details of the article, but I immediately switched over to cooking with Grapeseed oil.
Believe me, I use olive oil like a fiend! I drizzle it over everything. I just don’t cook with it.
Olive Oil is very healthy for you. It is high in mono saturated fat and antioxidants which helps inflammation of blood vessels and lowering cholesterol.
If you’re going to cook with olive oil, I wouldn’t use extra-virgin, but a pure olive oil, which I think is a blend of virgin and refined (re-write).
bottom line is you can’t over-heat ANY oil without it throwing off bad compounds. Doesn’t matter which oil you’re speaking of. You gotta apply the right ingredients to the right situation. Below is an oil heating chart (note that oils we buy are ‘refined’).
http://i247.photobucket.com/albums/gg158/MDA2008/Picture5-5.png
“WTF????? How the hell did that happen???? Clearly, BIH was first and only just a minute ago????
Posted by: daveinbedstuy at November 24, 2009 9:27 AM”
I’m a warlock, Dave. I have magical powers.
Actually, I posted a reply to *rob’s* late night mischief in the OT under CGar because I wasn’t in the mood to recover my password for CarrollGardened since I’d only have to recover it again when I got to work (only for my original log-in name do I have this problem). And, instead of posting, I get a message from Brownstoner that since it was my first time posting (it wasn’t) my post would have to be reviewed for content and then posted “at his convenience”, lol.
For deep frying I use corn oil. I like to know what is in what I am using. No one mentioned the most important accessory, which is a thermometer. Get the oil up to 360 or so before putting the food in. Like AK said, small batches better. If you’ve never done this before, be very careful. Make sure you do not fill a pan more than half full of oil. Use a pan with a wide base. Preferable is cast iron if you got.
Also research the ways to make french fries, there are many different methods including some two-fry methods.
Usually you use big old Idahos, peel and soak in ice water first, then dry before frying.
Ditto what dibs said about duck fat, I love goose fat, that’s the sole reason I get one around Christmas, just to get the fat.
For any kind of high temp frying, the hotter the oil will get without smoking the better. That’s why the Chinese use peanut oil in stir-frying, you can get it over 400 deg F. Peanut oil is the highest temp fat you can get.
I don’t know who told you you can’t saute in olive oil, it’s the healthiest oil there is, Mediterranean diet and all that. I’ll often use it 50/50 with butter in sauteing veal, chix breast, etc. Or alone if doing veggie dishes like zucchini, eggplant, etc.
Thanks for the info Expert. I didn’t know about that.
oh haha m4l – just thought you made a typo. yeah – you’re totally right!!!
m4l – don’t u mean twins?
Posted by: dirty_hipster at November 24, 2009 9:50 AM
DH, you doubt the dude aint going to be signed by the Yanks? if he comes to Free Agency with that production, it’s a mega 10 yr offer from Yanks that no team can match
Gemini10, I read a health article a long time ago about heating olive oil. It has a low smoke point (200F), meaning that it doesn’t take long for it to heat up and burn, changing the chemical composition of the oil. I don’t remember all the details of the article, but I immediately switched over to cooking with Grapeseed oil.
Believe me, I use olive oil like a fiend! I drizzle it over everything. I just don’t cook with it.
Olive Oil is very healthy for you. It is high in mono saturated fat and antioxidants which helps inflammation of blood vessels and lowering cholesterol.
If you’re going to cook with olive oil, I wouldn’t use extra-virgin, but a pure olive oil, which I think is a blend of virgin and refined (re-write).
Rob, that’s exactly what I was talking about! Poor girl had the nickname of “The Black and Decker Pecker Wrecker”.
later everyone. i’ve got a nasty cold, wouldn’t want to spread it.