Thu, Feb-19-09, 14:57
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Deep frying is so hot that pretty much any oil you cook it in will burn somewhat. The problem with vegetable oil is that it goes rancid so easily that no matter what you do, it's effectively "burned" by the time you eat it. If it's not cold-pressed, then the processing has already heated it to the point of rancidity, and if it is cold pressed, that will happen during the deep-frying. Palm oil has a higher smoke point than other vegetable oils due to its high saturated fat content. Unfortunately un-deodorized (red) palm oil has a strong taste that most people hate. Coconut oil has a high smoke point too, but I think it would be a waste to use it in deep frying.
I don't consider deep-frying to be a healthy way to eat, whatever oil you use. But it's darn tasty! I'm not giving it up. Go for what tastes good - if you like peanut oil, use peanut oil. If you like lard (and if you haven't tried it, now's the time!) use lard. Just avoid the hydrogenated stuff.
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