/ck/ - Food & Cooking

I use canola because I'm allergic to peanuts. Yes, I know that highly refined oil will most likely not cause a reaction, but I'd rather not chance it.

Ghee

BAcon Grease.

I worked at a diner and the boss let me bring some of it home. It lasts forever because I am cooking for one.

depends. i use:
soya for stir-fry/sauté and deep-fry
clarified butter for sauté and persian/SA dishes
whole butter for baking, persian/SA dishes and african dishes. also müesli
chicken lard for chicken soups
lard for sauté and baking
bacon render for sauté and soups/stews (gumbo, gulyás etc)
olive for mediterranean
dark sesame for finishing ko/ja dishes
light sesame (dark sesame mixed 1:1 with any mild oil) for burmese and shan and occasionally ko/ja

that's all the oils i have right now and use somewhat regularly.

Did somebody say oil? I'm a sunflower, and our oil is probably the best to use for deep frying, because it has a clean taste and doesn't dilute any kind of flavor! And because we're such awesome plants, the oil not only has less saturated fats than most other frying oils, it also contains lots of vitamin E! And even with all of this, our oil is just so great because of the high cooking temperature it can hold. If you use any other oil, you should probably just admit to being a faggot.

In Belgium, fries are traditionally fried in ox fat, you could try that.

Canola is technically a pretty good frying oil but I refuse to give money to Monsanto so I avoid any seed oils that are likely to contain GMO.

Grapeseed or refined avocado oil are my usual choices for veg oils, or, of course, duck fat, but you can only use that for things that taste good fried in duck fat.

>>4863390
>2013
>not using high flash point coconut oil
>using free radical inducing lesser oils instead

It's like you want to die as soon as possible.

>>4863454
>persian dishes

I feel so bad for you

>>4863609

inorite? it's iranian, only butthurt refugees from socal call it persian. they're like miami cubans, confused and annoying.

Peanut oil is an excellent option if you don't mind the flavor it imparts and no one around you is allergic to peanuts.

>>4863410
>dad starts deep-frying turkey for thanksgiving
>always use peanut oil
>it's delicious
>best friend visits from canada
>he has a peanut allergy
>it doesn't click until we're about to set up the deep fryer
>emergency grocery store run
>grab corn oil
>it's still delicious
>thanksgiving is saved

>>4863609
oh, why's that?

>>4863632
what about people from afghanistan or iraq or azerbaijan who are persians? just because iran is almost certainly the persian corestate doesn't mean that all persians are iranian.

Canola olive blend is my goto for higher temp cooking though it's probably not suitable for deep fry. I've heard good thing about clarified butter blends.

>>4863667
Canadians always have more peanut allergies than Americans. I didn't know peanuts were banned in all schools and preschools Until I moved here. Must be lack of sunlight

>>4863722
No, it's the abundance of snow. That and unnecessarily frightened parents.

but back to oil, when do you use sesame oil? At the beginning of the stir fry to keep things from sticking, or at the end for fragrance?

Safflower oil, olive oil or lard, depending on what I'm doing.

peanut is good, my go-to. but sometimes what you're making would make no sense with anything other than olive oil. sunflower oil if i need a super high heat and i don't feel like disabling the smoke detectors so I can deep-fry me some vegetables in peanut oil.

>>4863701
they can live with explaining to everyone, just like all the other hard to explain minorities. meanwhile Iranian butthurt will continue.

My preferred is grape seed oil. I use it for the pan and for deep-frying.

>>4863732
>when do you use sesame oil?

End for fragrance/flavor. Sesame oil has a very low smoke point. It tastes horrible if you try to fry with it. Think of it like a dressing or a sauce rather than a cooking oil.

>>4863390
5W-20

>>4863437
If you think bacon or any rendered animal fat lasts long, then you will eventually find yourself in great pain. It goes rancid very easily

>>4863863
Bacon grease will last for years in the back of your fridge. I've tested it, quite by accident.

>>4863863
good job improperly storing your ingredients faggot

>>4863863
>If you think bacon or any rendered animal fat lasts long,

Do you even know what tallow is?

Refined bacon grease will last for months if not years if kept cold and in the dark to prevent oxidation.

>>4863863

Lard is shelf-stable. It's sold at the supermarket unrefrigerated.

Fat was also used to preserve food in the days before refrigeration. "confit" for example. google it if you aren't familiar. As long as you're talking about properly rendered fat which does not contain anything other than the fat itself, it keeps for a very very long time. Home-made bacon dripping often has a lot more in it other than just the fat, hence the darker color compared to rendered lard, and also why it smells like bacon. That would go rancid more quickly but like the other anon said it keeps for ages in the fridge.