Which oil is the best to fry stuff in?

Which oil is the best to fry stuff in?

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  1. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

      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.

      • 2 months ago
        Anonymous

        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

      • 2 months ago
        Anonymous

        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

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

        • 2 months ago
          Anonymous

          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 frick before I knew there were splatter screens. she'd be more shocked that I am.

        • 2 months ago
          Anonymous

          But you're 12

      • 1 month ago
        Anonymous

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

  2. 2 months ago
    Anonymous

    I saw a moron cook with lubricating oil.

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

  3. 2 months ago
    Anonymous

    5W-30

    • 2 months ago
      Anonymous

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

      • 2 months ago
        Anonymous

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

        • 2 months ago
          Anonymous

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

          • 2 months ago
            Anonymous

            I'm in northern Minnesota. Where you at?

            • 2 months ago
              Anonymous

              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.

              • 2 months ago
                Anonymous

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

              • 2 months ago
                Anonymous

                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.

  4. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

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

      • 2 months ago
        Anonymous

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

  5. 2 months ago
    Anonymous

    Peanut oil is king for most foods

    • 2 months ago
      Anonymous

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

      • 2 months ago
        Anonymous

        my main store doesnt even sell it anymore

      • 2 months ago
        Anonymous

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

  6. 2 months ago
    Anonymous

    lard

    • 2 months ago
      Anonymous

      don't be mean :[

    • 2 months ago
      Anonymous

      agreed

  7. 2 months ago
    Anonymous

    Rapeseed oil.

  8. 2 months ago
    Anonymous

    duck fat

  9. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

      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

      • 1 month ago
        Anonymous

        moron.
        Just completely mentally moronic.

  10. 2 months ago
    Anonymous

    Rape Sneed

    • 2 months ago
      Anonymous

      >just a box of ray-ay-ape

  11. 2 months ago
    Anonymous

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

  12. 2 months ago
    Anonymous

    Canola

    • 2 months ago
      Anonymous

      Ewwww

  13. 2 months ago
    Anonymous

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

  14. 2 months ago
    Anonymous

    Oils with low amounts of artery-clogging linoleic acid.

  15. 2 months ago
    Anonymous

    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.

  16. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

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

  17. 2 months ago
    Anonymous

    don't cook with oil

  18. 2 months ago
    Anonymous

    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.

    • 2 months ago
      Anonymous

      is it really better than canola in those respects though?

      • 2 months ago
        Anonymous

        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.

        • 2 months ago
          Anonymous

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

          • 2 months ago
            Anonymous

            who said anything about deep frying?

        • 2 months ago
          Anonymous

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

        • 2 months ago
          Anonymous

          Canola oil is really bad for you as well.

  19. 2 months ago
    Anonymous

    Peanut oil is king.

  20. 2 months ago
    Anonymous

    >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.

  21. 2 months ago
    Anonymous

    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

  22. 2 months ago
    Anonymous

    peanut

  23. 2 months ago
    Anonymous

    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?

    • 2 months ago
      Anonymous

      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.

    • 2 months ago
      Anonymous

      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.

      • 2 months ago
        Anonymous

        >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?

        • 2 months ago
          Anonymous

          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.

          • 2 months ago
            Anonymous

            >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?

            • 2 months ago
              Anonymous

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

        • 2 months ago
          Anonymous

          >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.

      • 2 months ago
        Anonymous

        >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.

    • 2 months ago
      Anonymous

      Woks are fine. I use one.

    • 2 months ago
      Anonymous

      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.

  24. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

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

      • 2 months ago
        Anonymous

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

      • 2 months ago
        Anonymous

        Salt preserved or dry preserved.

  25. 2 months ago
    Anonymous

    Lard.

  26. 2 months ago
    Anonymous

    Stop deep frying at home. Make it a treat

    • 2 months ago
      Anonymous

      >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

  27. 2 months ago
    Anonymous

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

  28. 2 months ago
    Anonymous

    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.

  29. 2 months ago
    Anonymous

    Olive oil. It's simply the healthiest.

  30. 2 months ago
    Anonymous

    peanut oil
    no strange after taste
    high smoke temperature

  31. 2 months ago
    Anonymous

    It literally depends on what you're cooking.

  32. 2 months ago
    Anonymous

    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.

  33. 2 months ago
    Anonymous

    corn oil slaps no cap

    • 2 months ago
      Anonymous

      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.

  34. 2 months ago
    Anonymous

    Canola is your best all rounder.

  35. 2 months ago
    Anonymous

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

  36. 2 months ago
    Anonymous

    >olive oil is bad
    so is this the new meme

    • 2 months ago
      Anonymous

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

    • 2 months ago
      Anonymous

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

      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

    • 2 months ago
      Anonymous

      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

      • 2 months ago
        Anonymous

        There’s nothing wrong with virgin rapeseed oil moron. It’s canola specifically that’s bad

        • 2 months ago
          Anonymous

          >erucic acid

          • 2 months ago
            Anonymous

            Doesn’t do anything

  37. 2 months ago
    Anonymous

    peanut and olive oil for me

  38. 2 months ago
    Anonymous

    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.

    • 2 months ago
      Anonymous

      >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.

    • 2 months ago
      Anonymous

      would you recommend frying okra in olive oil?

      • 2 months ago
        Anonymous

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

      • 2 months ago
        Anonymous

        yeah it's fine. morons 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

        • 2 months ago
          Anonymous

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

          a lot of you overcomplicate cooking

      • 1 month ago
        Anonymous

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

  39. 2 months ago
    Anonymous

    That looks good.

    • 2 months ago
      Anonymous

      nvm

  40. 2 months ago
    Anonymous

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

    • 2 months ago
      Anonymous

      >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.

  41. 2 months ago
    Anonymous

    >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"

  42. 2 months ago
    Anonymous

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

  43. 2 months ago
    Anonymous

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

  44. 2 months ago
    Anonymous

    ghee sir, or beef tallow

  45. 2 months ago
    Anonymous

    Lard smells awful, why’s it so popular here

    • 2 months ago
      Anonymous

      first day on Culinaly? contrarianism

      • 2 months ago
        Anonymous

        I was thinking because it’s a minimally processed animal fat and Culinaly 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

        • 2 months ago
          Anonymous

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

          • 2 months ago
            Anonymous

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

            • 2 months ago
              Anonymous

              >triggered
              no, just pointing out the obvious

          • 2 months ago
            Anonymous

            yeah only dipshits like you post on Culinaly

            • 1 month ago
              Anonymous

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

  46. 2 months ago
    Anonymous

    tallow, easily.

  47. 2 months ago
    Anonymous

    EVOO

  48. 1 month ago
    Anonymous

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

  49. 1 month ago
    Anonymous

    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

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