Urban75 Home About Offline BrixtonBuzz Contact

What oils/fats do you fry with? (And is lard making a comeback)

Global Stoner said:
Thank you. Obviously I heated it as you have to for it to melt, but I shall try leaving to get hotter first. :)
Click to expand...

Most of the time, issues involving traditional English cuisine can be rectified by 'get the fat to the point where it's nearly on fire' before adding anything else to the pan. Yorkshire pudding is another good example of this. :)
 
Epona said:
Most of the time, issues involving traditional English cuisine can be rectified by 'get the fat to the point where it's nearly on fire' before adding anything else to the pan. Yorkshire pudding is another good example of this. :)
Click to expand...

Roast potatoes too.
 
mauvais said:
In French supermarkets, to be fair only having had a cursory look, all the oil is extra virgin ('extra vierge') and there's no alternative. So they don't seem to differentiate as we do. Supposedly in Britain the difference is just defined by the acidity level, although that's a bit of ancient history so who knows.

Edit: I got that completely wrong the first time and rewrote it. It came up many years ago because my habit of cooking with EV got questioned, it apparently being just for salads, so I checked what was available and found the above
Click to expand...

My bad, as far as I know the UK is in Europe, so was confused by your phrasing. Thought you were speaking from the perspective of a tourist to Europe. :D
 
Olive oil for standard although I have started sometimes using rapeseed oil as it's cheaper. Butter sometimes for eggs, always for plaice/ sole.
 
I use non-extra virgin olive oil for everything (including roast potatoes), apart from stir-fries when I use peanut oil.
 
Coconut oil for lots of stuff - especially anything involving spices
Light olive oil for other stuff - especially non-spiced things with a tomato sauce base (I keep extra-virgin for dressing etc)
butter for some things like omelettes
 
Rapeseed oil for almost all frying (high smoke point, very little taste), sometimes olive oil for low temp stuff where the flavour is appropriate (e.g soffritto). Butter if a luxurious fatty flavour is needed, although I'll often use a thin layer of oil then add a little butter for flavour, rather than it being the principle frying medium... I tend to use oil more as a don't stick/burn layer than an sizzling in oil type thing (just for health).
 
Depends on what I'm cooking but it will always be either olive or sunflower oil. Most often it will be olive oil.
 
Chips = double cooked in lard
Fried food = lard
Curries = splash of oil and knob of butter or ghee
Stir fries = oil

Bugger all this 'its not healthy' nonsense, you cant beat dipping a slice of bread in to the roasting tin when you've cooked a joint of pork :)
 
Last edited:
Olive, rapeseed or coconut. Sesame never gets cooked with just dripped in for flavour.

I fancy trying avocado oil.
 
Butter for eggs, otherwise sunflower for high temps (including stir fries) and olive for lower. But lard is great. Plus you probably use less if you rub the block on a hot pan rather than pouring oil in and ending up with too much. So it's basically healthy.
 
I got some mini chorizo cooking sausages from Sainsburys and the fat they yield is brilliant for cooking. Especially eggs and mushrooms or for frying some onions and garlic before cooking rice in the same pot.

In the US there is a brand of crisps which is cooked with lard, they are just delicious.
 
It's a minority opinion I think but I really like using olive oil for roast potatoes, parsnips or sweet potatoes.
 
Caratino oil. Higher cooking temperature and doesn't taint the taste of what you are cooking. Only use that because i'm veggie so I can't say lard is better or worse?
 
Always Oilve oil. When ever i buy olive oil I stick a few fresh chillies in the bottle, I'm defiantly addicted to chilli.

Rape seed oil is also good.
 
gaijingirl said:
Coconut oil for lots of stuff - especially anything involving spices
Light olive oil for other stuff - especially non-spiced things with a tomato sauce base (I keep extra-virgin for dressing etc)
butter for some things like omelettes
Click to expand...

This basically.
 
You must log in or register to reply here.

Similar threads

A
What are you supposed to do with Piccalilli?
2 3
Replies
61
Views
2K
Serge Forward
Serge Forward
W
What do you have a fear of touching with your bare hands?
2
Replies
54
Views
2K
Epona
Epona
Fez909
What can I do with an old chimney pot?
2
Replies
30
Views
823
Fez909
Fez909
Spymaster
What do you do with the last bit of soap?
2 3
Replies
83
Views
2K
Skinny Ethel
Skinny Ethel
chainsawjob
What things do you have in your home that raise a smile or might give us a laugh?
2
Replies
42
Views
2K
Ron Merlin
Ron Merlin
Back
Top Bottom