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Allen Yeh
12-30-2008, 06:07 AM
A good post about what to cooking oils with a nice little chart at the end that suggest when to use what.

http://www.gofrolic.org/gofrolic/food_blog/Entries/2008/12/28_Cooking_Oil_101.html

Chris Salvato
12-30-2008, 07:19 AM
Grat read Allen..thanks for posting it! I had some holes in my fat knowledge that this filled in pretty quickly and painlessly!

Perfect!

Will Moore
12-30-2008, 09:42 AM
Do any of you fry in Coconut oil? I have done some experiments with this at home with varying degrees of success. If "extra virgin" is used, there are some impurities that can cause smoking and scorching of the food. However, If "pure" is used, it fries much cleaner but you lose some of the healthy benefits of the extra virgin type. Either way, its much better than using any vegetable oil....free radical city in veg oil, no matter how you fry it. The trick of frying in tropical oils, whether coconut or palm oil, is finding just the right temperature range....you can't crank up these oils to 375F, like you can vegetable oils.
Right now I'm working on an assignment overseas (Iraq, Yuck!) but when I return to the US in a few months I'm going to develop and market my own mixed nuts product. Lots of low-carb and Paleo fans like seasoned roasted nuts, but they have to settle for raw or dry roasted nuts because the others are almost always fried in peanut, cottonseed, or soybean oil. Mine will be unique in that they are cooked in health tropical oils that will not go rancid. I have excellent sources for obtaining fresh California almonds and oregon hazelnuts at very reasonable prices.

Scott Kustes
12-30-2008, 09:55 AM
Will, I use coconut oil mainly in my kitchen, with some lard thrown in for good measure. Just started using butter again too...I forgot how dang good that stuff tastes!

Here's an article I wrote on the oils that I allow in my kitchen: Ten Oils and How To Use Them (http://www.modernforager.com/blog/2008/05/29/te-oils-and-how-to-use-them/)

Jay Cohen
12-30-2008, 10:21 AM
Scott;

Have 10lbs of Pork Lard in freezer, plan to start rendering it this weekend. Any tips or advice appreciated.

Jay

Scott Kustes
12-30-2008, 01:14 PM
Rather than typing all the instructions, here's how I'd do it: http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html You probably won't want to render 10 lbs all at once, or if you do, freeze some of it.

Jay Cohen
12-30-2008, 01:48 PM
Rather than typing all the instructions, here's how I'd do it: http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html You probably won't want to render 10 lbs all at once, or if you do, freeze some of it.

U the Man.
Thanks

sarena kopciel
12-30-2008, 05:30 PM
I used red palm oil (http://www.junglepi.com/products/red_palm.html) for frying my onions, veggies and turkey tonight! Thoughts?

Scott Kustes
12-30-2008, 06:33 PM
Delicious. It's high in all eight forms of vitamin E and quite stable. I have some in my cabinet.

Allen Yeh
12-30-2008, 07:26 PM
Where is red palm oil availible? I've looked at the local grocery stores, Trader Joes, different commisaries....the only place I haven't looked is Whole Foods?

sarena kopciel
12-30-2008, 08:01 PM
Where is red palm oil availible? I've looked at the local grocery stores, Trader Joes, different commisaries....the only place I haven't looked is Whole Foods?

Thats where I usually get it! Although I have seen it at some more "comprehensive" health food shops in NYC!

I have never used it for eggs though as I hear it interacts and gives the eggs an odd taste or what!

Scott Kustes
12-31-2008, 11:37 AM
I get mine through Tropical Traditions via a local coop. And I think eggs + palm oil tastes like arse.

sarena kopciel
12-31-2008, 01:05 PM
But I love the way it tastes when its used to sautee onions, veggie and chopped meat!