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/ck/ - Food & Cooking

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6820331 No.6820331 [Reply] [Original]

So, what type of cooking fat do you prefer? Do you use lard? Why is it your fat of choice: taste, price, smoking point?

>> No.6820335

>>6820331
Olive oil master race reporting in

>> No.6820336

olive oil or butter
never even thought about anything else

>> No.6820343

Surely you use a variety of fats depending on the purpose? I mean, I hope you aren't stir frying chinese meals with olive oil, Jamie.

Peanut or vegetable oil for high heat stuff and deep frying.
Olive oil or butter for gentle cooking.
Lard for roasting.

>> No.6820345

depends on what i'm cooking tbh fam

>> No.6820349

>>6820331
Olive Oil. Sometimes clarified butter for the right meats, but mostly Olive Oil. I just love the taste of it.

Although when I'm making curry, I use coconut oil.

>> No.6820350

>>6820343
this

>> No.6820356

Always olive oil. I'm portuguese, so it's what we use most anyway

>> No.6820364

>>6820343
I do. But I often use refined oils for frying, since they are tasteless, and use them interchangeably. I'll admit that I overuse butter and olive oil mixture, but I really love the taste.

>> No.6820365

>>6820349
Do you clarify the butter yourself or buy it?

>> No.6820372
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6820372

>>6820365
I buy it.

>> No.6820377

>>6820331
Peanut oil

I do a lot of south East Asian cooking so it's the obvious choice.

Oh and sesame oil for flavour

Inb4 americans and 'muh corn oil'

Jesus that is disgusting. You can't even buy corn oil anywhere else because we don't have stupid amounts of GMO corn crops growing

>> No.6820378

olive oil or butter for stuff on the stove top, crisco for deep frying and coconut oil for popcorn

>> No.6820389

Italian here.

- Extra-virgin olive oil (as if you could find a non EV oil here) if i have to use it to stir-fry veggies and such, or "raw" in salads
- Butter, very rarely and only in some american recipes, and baking
- Refined sunflower oil for deep-frying and in certain baking recipes where i need a tasteless oil

>> No.6820394

>>6820389
I've never heard of sunflower oil. Going to look it up now. Thanks

>> No.6820395

>>6820377
Corn oil is used in 'vegetable oil' where I'm from, which is a dirt cheap mix of leftovers and undefined amounts of corn and rapeseed oil as base.

>> No.6820398

Rapeseed oil works just fine for frying, and it'
s cheap as well. I use olive oil and butter if the dish needs the flavour though.

>> No.6820399

I use rape.

> cooking with evoo
Triggered

>> No.6820403

>>6820394
Sunflower Oil is incredibly common in Europe; for deep frying it's usually a choice between that and "Vegetable" Oil, which is mostly rape seed (Canola) oil.

>> No.6820406

>>6820394
That is weird. Not that guy, but I use sunflower oil all the time. It has a high smoking point and is cheap. I actually have used it virgin for salad.

>> No.6820410

>>6820403
>>6820406
Would it work well with steaks then due to the high smoke point?

>> No.6820424

I almost exclusively use ev-oil. Even when I make my breakfast eggs. Why do some of you guys insist on tasteless oils? I mean evoo is such a subtle and gentle flavour anyway so it doesn't overpower anything really. However I use butter when I cook proper meat like steaks and such. That's just the way I've always cooked, autopilot.
Opinions?

>> No.6820426

>>6820410
It should. Refined sunflower oil has a smoke point comparable to refined rapeseed or refined peanut oil.

>> No.6820429

>>6820424
Using cheap EVOO or cheap rapeseed oil isn't a super significant difference for most frying dishes, and it's honestly not something worth hanging up on. With that said, I use rapeseed oil because it's slightly cheaper.

>> No.6820435

>>6820424
I always fry eggs with butter, the tastes just go together so well, try it. And extra-virgin olive oil shouldn't be very subtle, I mean, you can clearly smell olives as soon as you open the bottle.
Tasteless oils are used not because of taste. They become tasteless due to refinement, which essentially purifies and removes anything that's not fat from the oil, raising the smoke point dramatically (like, 120 C to 200+ C). It's this technical property that makes them popular.

>> No.6820438

Has anyone used unrefined rapeseed oil? What does rapeseed actually taste like?

>> No.6820440

>>6820438
I don't know what raw rape seed tastes like, but I know the flowers smell like piss if that's any help?

>> No.6820442

>>6820440
So rape smells like piss?

>> No.6820446

>>6820429
I don't know if it's cheap in American standards (since you generally don't use evoo) but yeah it's kind of a standard ecological evoo that I use for everyday stuff. Good enough for drizzling over food and cheap enough too cook with.
>>6820435
Obviously I get the taste of evoo, but I think the flavour is subtle in itself. Like it's just a small enhancer like salt and pepper, it gives taste but it's not overpowering in that way as the flavours clash. How important is the smoke point though? It seems like you really never reach the smoking point in basic cooking (exceptions of course). I use evoo when I roast things in the oven as well at 200+ C, but as far I know the actual heat of the food never reaches temperatures that high?

>> No.6820459

>>6820345
FAM?
Fatties are mad???

>> No.6820461

>>6820459
smh cuz

>> No.6820463

>>6820446
If roasting, no. The smoke point comes into play when you want to sear something, because you want the temp to be as high as possible, so that you get a good sear in a short time and the food isn't overcooked; as well as when you deep or shallow fry something, as smoking quickly ruins the oil.

>> No.6820474

>>6820463
I see, thanks

>> No.6820507
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6820507

I don't have a preference because I am not a moron. There are different fats for different purposes

Are you the same knuckle dragger who made the "what wine is best" thread?

>> No.6820716

>>6820331
Ideally, I like to use the fat of the animal but have had to give that up.

I use sunflower oil or a refined olive oil for deep frying, good quality olive oil for shallow frying and sauteeing, extra virgin olive oil for sweating and finishing dishes and butter where needed (ie where not using it makes a big difference).

>> No.6820826

>>6820331
Peanut oil for frying. Butter for most all purpose things clarified butter for high heat.
Olive oil for Italian food and salads you know its purpose.

>> No.6820852

>>6820343
Spoken like a cook who gets the desired results.

>> No.6820872

Olive oil
Peanut oil
Butter
Bacon grease
Lard (baking only)

>> No.6820891

>>6820331
Butter or grape seed oil, sometimes olive oil.

>> No.6821030

>>6820343
>not clarifying butter for higher heat cooking and tossing the solids into some biscuits or something
Why do you hate yourself so?

>> No.6821756

>>6820331
I prefer sesame oil for my stir fry, heard peanut oil's supposed to be good but never seen it sold.

Canola oil when I am outta sesame

Butter for meat.

>> No.6821760

>>6820331
Different fats for different things. The types of fats I use on a regular basis are:
>bacon fat
>peanut oil
>olive oil (but that's more for dressing things after cooking and salads, etc)
>virgin coconut oil
>avocado oil

Then, occasionally, I use:
>duck fat
>lard
>chicken fat
>sesame oil (again, that's mainly for dressing things)
>walnut oil
>chile oil

>> No.6821763

butter

>> No.6821768

>>6820343

you forgot a few m8:

>clarified for searing
>duck fat for confit
>sesame oil for finishing things/dressings

but overall your point is the only logical point to make. there are so many fats w many different uses.

>> No.6821779

>>6821760
Damn, I forgot
>unsalted butter
>ghee

I always forget those in these kinds of lists for some reason. I guess I associate it in my head more with dairy.

>> No.6821780

Animal fat>Olive oil>Sesame/peanut oil/Rapeseed oil>>>>>>>>>>>>>everything else

>> No.6821796
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6821796

>not saving your bacon grease to give everything savory meat flavor

>> No.6821869

sunflower seed oil for high heat, olive oil for low, medium heat, sometimes butter

>> No.6821879

I use bacon fat for everything.

>> No.6821971

>>6820331
I like coconut oil
A lot of my baking recipes call for it, so I just use it for most cooking

Or I'll use rapeseed or olive

>> No.6821974

For most everyday stuff I use olive oil or butter, for high temperature stuff on my cast iron I'll use grapeseed oil, and if I'm really feeling it I will occasionally use bacon fat.

>> No.6821996

>>6821971
To be honest, I've never seen a recipe call specifically for coconut oil. What do you bake?

>> No.6822007

Depending on the dish, I use butter or olive oil. I'd love to get some beef tallow for really luxurious dishes.

>> No.6822008

>>6821768
Aye, and there are sometimes multiple fats fit for a certain use, I want to know how people choose a particular one, and why.

>> No.6822012

>>6820331
Olive oil for frying and if it is potato based then I use goose fat.

>> No.6822014

>>6822007
I've heard beef tallow isn't very useful, but never got an explanation why. Does it taste good?

>> No.6822030

>>6822014
Uh, yeah, it's fucking amazing and a top tier fat. Where did you read it wasn't useful? It's amazing for deep frying.

>> No.6822034

High oleic safflower oil for everything that requires a higher smoke point. Butter for lower.

>> No.6822038

I make my own tallow. It's great, and pretty much free.

>> No.6822047

>>6822030
Not read, heard. Someone told me that years ago, can't remember who. I've since learned not to trust people without sources, which annoys my grandma and mom to no end.

>> No.6822051

>>6822047
Animal fats in general that are rendered out are great. I like to render out chicken fat to use in dishes, cause i eat enough whole chickens its easy for me to keep it myself.

Duck, chicken, beef, pork are all great. It's not that hard to render out at home.

>> No.6822074

>>6822051
I always render chicken and duck. Get goose too rarely for that. I know one thing: never render mutton fat. It smells bad.

>> No.6822086

>>6821796
I save every grease. I've got beef, chicken and duck fat at the moment, and leftover oil from batch frying onions which is fucking awesome for making grilled cheese.

>> No.6822100
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6822100

Plus, rendering the fat is an excuse to end up with a pile of this godly stuff.

>> No.6822136

I don't give a fuck about the carcinogens from cooking with olive oil, unless someone has evidence that it's actually really bad.

It's really dependent on the flavor of the oil or lack thereof with the dish. I reach for peanut oil, olive oil, butter and bacon grease most often. Then sometimes canola, corn and soybean oil, though I mostly use soybean oil for wiping down cast iron.

The peanut oil in the asian store from a Hong Kong brand smells a little more like peanuts than supermarket peanut oil even though both are refined.

>> No.6822137

>>6820389
>as if you could find a non EV oil here
I bet you do find oils mislabeled as extra virgin all the time in the heartland of olive oil fraud.

>> No.6823934

>>6822136
So one of them is better refined. I wonder if there's some refinement standard.

>> No.6823939

>>6822012
>Olive oil for frying
No