Yeah, despite the thread title I kind of lost track of the fact that this was about deep frying and not just what oil to use in every day matters. Agreed on this.
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Just saw this on my newsfeed… (I don’t have enough of a background in nutrition to make a critique, but her credentials are solid…)
It amounts to her stunning realization and announcement that coconut oil is high in saturated fat. It goes back to unjustified assumptions.
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Some so-called specialists have recently been getting all excited after rediscovering that coconut oil is mostly saturated fat. Is butter “pure poison” as well?
The thing is that there is this health food crowd, largely made of vegans and glutenphobic individuals, that sees coconut oil as some sort of miracle food and they are wrong too. Some of these people take it by the teaspoon like it was medicine or they put it on all their food. The funny thing is that you can buy unrefined coconut oil at some grocery stores for maybe 1/4-1/3 the price that they sell it at health food stores and it’s the exact same thing.
That’s not new though. I buy a big bag of turmeric from the local deli for about 20% of the price at maybe 10 times the quantity that its sold at the health store. I guess you get a nice bottle at the health store.
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Snake oil salesmen aren’t running a charity after all.
Hey, how about snake oil for deep frying?
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I put a teaspoon in my coffee every now and then. Its awesome! Tastes like a mounds bar!
I normally fry without oil or just a little bit of macadamia oil. I tried coconut oil but the taste is weird.
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How can you fry without oil?
Unrefined coconut oil is not good for deep frying for that reason. Refined coconut oil is better, no taste and same fatty acid profile (I figured that out the other day). The only difference is that it doesn’t have some of the antioxidants.
Shallow fry on a non stick pan. I don’t deep fry.
Ok, but if there’s no oil I wouldn’t really consider it frying. More like pan searing, just with no oil.
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Ok, depends on lingo and where you live.
Sigh…
Fry
frī/
verb
verb: fry ; 3rd person present: fries ; past tense: fried ; past participle: fried ; gerund or present participle: frying
- cook (food) in hot fat or oil, typically in a shallow pan.
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Yeah, I think so too. One crowd wants a food stuff to be the cure-all, miracle food, while another camp is touting it as the worst thing you can ingest. While a cliche, this is clearly an example of “the truth lies somewhere in the middle.”
I personally like coconut oil fine, and used it quite a bit a few years back to fry eggs, put in smoothies, etc… Nowadays, I prefer butter and olive oil, but typically have some coconut oil laying around somewhere.
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If you put a whole egg in an empty saucepan and turn the heat on until it “cooks”… have you “boiled” that egg?
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You can fry things without ADDED oil, if they have enough intrinsic fat. You don’t need oil to fry bacon or bologna or a porterhouse.
True, but he didn’t mean that, and don’t give this guy a reason to start arguing about the definition of words, because he will redefine the English language to avoid conceding a single point.
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Sorry. Not familiar with him.
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I will sometimes bread shrimp and fish or oysters or chicken with pulverized Rice Krispies and shallow fry them. I weigh the pan before and after cooking to see how many calories I’m getting from the oil.
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