I like grapeseed oil for the high temperature stuff

Post #311,962 by jake123 7/29/09 1:49:29 PM Reply	I like grapeseed oil for the high temperature stuff and olive oil for the rest of it.
Post #311,967 by Andrew Grygus 7/29/09 1:59:31 PM Reply	Re: I like grapeseed oil for the high temperature stuff Grapeseed goes to very high temperatures which is good. It is very high in polyunsaturates but that's not as bad as you'd think because it is also fairly high antioxidants which serves to protect it. I'd tend to consider it a "use once" oil though. I'd also look at rice bran oil which goes to even a bit higher and has an oil profile almost the same as peanut oil, but it's probably not available regularly or economically in most of North America.
Post #311,968 by jake123 7/29/09 2:02:20 PM Reply	Well, I don't really use oil more than once for much of anything. Don't do a lot of deep frying here, and if I did, I'd probably be using lard.
Post #311,973 by Andrew Grygus 7/29/09 2:15:06 PM Reply	Lard is good - but beef tallow is the gold standard . . . . . for deep frying. Higher temperature, lower oxidation number (only coconut oil is lower). Incidentally, when frying something that's a "stick to the pan" problem, I'll use lard. It seems to keep things from sticking much better than other oils and fats.
Post #312,024 by jake123 7/30/09 9:44:51 AM Reply	Actually, I make it What is it when you get beef fat from the butcher and warm it up on the stove and filter out the solid bits? We call it lard ... but we're not experts.
Post #312,026 by folkert 7/30/09 10:22:09 AM Reply	Re: Actually, I make it Lard == Rendered Pork Fat (best is Leaf Lard) Tallow == Rendered Beef Fat (Suet) (Best is Suet from around the cows organs) So based on what you just typed, its Tallow you are making.
Post #312,042 by jake123 7/30/09 12:07:52 PM Reply	Ah Well, actually, I've made both. That said, I prolly need to make some more again... stuff works well when you freeze it; you can keep that shit around forever.
Post #312,044 by drook 7/30/09 12:13:15 PM Reply	You don't even need to freeze it I've seen recipes for preserving sausages that say to put them in a jar and cover with melted lard or bacon grease. (Don't even need a lid.) Store it somewhere cool enough that the fat solidifies, and it will last indefinitely. -- Drew
Post #312,047 by jake123 7/30/09 12:24:11 PM Reply	That would make for a turgid sausage.
Post #312,048 by drook 7/30/09 12:32:06 PM Reply	I'm not gonna touch that one -- Drew
Post #312,049 by jake123 7/30/09 12:32:51 PM Reply	Glad you liked it! :D

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