frying oils, which one for what

fishlessman

ive fried things with crisco, vegatable, canola, and a few others at higher temps in the wok. for general frying do most use just one type or is there a rule when to use one over the other. been cooking things like spring rolls and crispy scollop wraps for practice for the superbowl. i thought the canola was lighter tasting on the last few, but at the same time i cooked the last batch a little hotter.

Mike in Abita

My favorite is peanut oil. I think it handles the high heat better and has a good flovor. I've tried sunflower, sesame, corn, canola, and a few others. I always come back to peanut. Just my taste I guess.

stike

peanut oil goes hot. i think grape seed oil can go hotter....

surprised to hear this question from you!

fishlessman

ive used the peanut oils for turkey but havent for seafood, mostly just vegatable oil for that, does the peanut oil impart a heavier flavor to lighter foods like scollops. i was reading some recipes and the same author used different oils for different things, but didnt say why,sometimes its good to know why

fishlessman

i understand the hot thing, but whats the difference say if your just frying between 325 to 350. in the wok i use the grapeseed oil with the burner at full 18000 btu.

stike

oh
gotcha.

man this is some serious deja vu, by the way. didn't i ask you about oil in the wok? making chips? hmmmm.

time for me to lay off the booze i think.

Essex County

Grapeseed oil is my current favorite. It's almost impossible to burn. Marshalls had it in cans a while back. Not much flavor. I still use olive oil mostly for longer sauteeing.
Paul

Mike in Abita

Not sure why. Guess it just depends on taste. For pan frying things like scallops, fish. soft crab I use olive oil. For any thing I bread before cooking like fish,chicken, pork chops, and veal I used peanut.

Cpt'n Cook

Now lets not do anything drastic!

Cpt'n Cook

I, one time, mistakenly used EVOO to try and make popcorn.

Not reccomended.

fishlessman

ive just been doing what ive seen as well, fr me seafood and fish go into veg oil, and something breaded goes into crisco shortening or lard. turkey gets the peanut oil

fishlessman

what works good in the wok for stir frying is to cook the meat in the grapeseed, and at the end add some sesame oil for flavoring, no stove vent here and it keeps the smoke down alot more in the house.

East Cobb Eggy

I have a recipe that goes for peanut oil on shrimp and it is absolutely awesome.

Greg

gdenby

I do a little bit of pan/griddle frying. Here's my experience. I love the taste of butter, and onions, garlic, pappers sautéed in it are great. But for crispper things, or larger quantities, it burns before theiy're done. I tried ghee for awhile. It worked well for a lot of things, but was really expensive.

I like virgin olive oil for lots of things, but my wife often objects because she finds the taste too strong. Likewise, I don't prefer corn oil because it often imparts too much flavor. On the other hand, canola is down on the list because it seems to add no flavor.

I prefer safflower, grape seed, and peanut oil. Peanut seems to work well with most things (its my current staple,) grape seed is pretty expensive, and safflower is nice for adding just a hint of flavor. All are good at high temperatures.

My current favorite is goose fat. After carefully saving as much as I could from the Christmas bird, I'd have to say that the fried potatoes are great. Very crisp. Just a little bit goes a long way. It does seem to have enough of its own flavor that its better with slightly bland things like fried 'taters or noodles.

gdenby

fishlessman

that explains the canola to me, it didnt interfere with the taste of the scallops at all which was a good thing. did fry in evoo once, way to heavey tasting, not good at all. i coat patatoes with straight lard which is good, would like to try the goose fat, but the one goose i cooked wasnt the best experience, they should just sell the fat