Veg oil?

[Sparkle]

ooh hec I guess I'm gonna get a lot of stick for this but.......a chef once told me that for frying they use a little oil for heat and a lot of butter for taste and so on that recommendation that's exactly what I do.

[Doug]

ooh hec I guess I'm gonna get a lot of stick for this but.......a chef once told me that for frying they use a little oil for heat and a lot of butter for taste and so on that recommendation that's exactly what I do.

Not from me at all, always cook chook, rabbit with butter and a bit of oil to stop it burning then put white wine in.
Pork in either beer or cyder, red meats in red wine, thats after marinading.
Again learnt many years ago from french chefs when touring.

[Hotrodder]

The red two litre bottles of oil in Lidl (Guingamp) were gone last week.

[Liz]

I use veg oil, but not olive oil, as the 'fat' instead of butter in many gluten free cakes and bikkies.
Also sunflower rather than olive oil in asian style salad dressings.
I love olive oil in the right recipes but it isn't right for everything.

[exile]

ooh hec I guess I'm gonna get a lot of stick for this but.......a chef once told me that for frying they use a little oil for heat and a lot of butter for taste and so on that recommendation that's exactly what I do.

Nothing wrong with that @Sparkle. I do the same myself. The olive oil stops the butter from burning. But you would not (I hope) keep the remains of the oil butter mix and then use it again tomorrow to fry something. It is the reuse that is the problem. Heat olive oil once and you get a small amount of the nasty oxidation products. Heat it again and you get another dose, so the oil now has twice as much of the nasty in it. Before long, what was a trace amount after the first use, becomes enough to start potentially causing harm.

[exile]

And despite what I have written, this study suggests exactly the opposite

https://www.express.co.uk/life-style/he ... lower-risk

Science isn't easy is it?

[Bayleaf]

It sounds like it's best just not to fry in oil too much anyway - and unwittingly, shortages due to the current barbaric invasion by the evil putrid, is enforcing this.

We keep the fat from the confit du canard tins we sometimes treat ourselves to - a spoon of that for chips in an air-fryer really intensifies the flavour without overgreasing the food. That's supposed to be "healthy fat", if there is such a thing.

Funny how it takes someone else's disaster to make us change our habits. Each time I see a shortage of something in the shops, which could be related to the Ukraine invasion, I shed a tear for them. At least we can still shop and eat in safety.

[Spectrum]

Bring back the days when you could buy hard dripping in a white bag from the butchers, perfect for chips and reusable.

[hughnique]

Looks as though "air fryers" will surge in sales then.

[Sparkle]

ooh hec I guess I'm gonna get a lot of stick for this but.......a chef once told me that for frying they use a little oil for heat and a lot of butter for taste and so on that recommendation that's exactly what I do.

Nothing wrong with that @Sparkle. I do the same myself. The olive oil stops the butter from burning. But you would not (I hope) keep the remains of the oil butter mix and then use it again tomorrow to fry something. It is the reuse that is the problem. Heat olive oil once and you get a small amount of the nasty oxidation products. Heat it again and you get another dose, so the oil now has twice as much of the nasty in it. Before long, what was a trace amount after the first use, becomes enough to start potentially causing harm.

No, never. A good book to read is 'Fats that Heal Fats that Kill' Udo Erasmus I bought it many years ago from the local health shop & I still refer to it from time to time. I don't like the taste of most olive oils so I only buy Carapelli Bio which you shouldn't use for frying but I do as I don't mind the taste too much. I do buy the tins of Tourangelle sesame oil and walnut oil, and lin which I like very much. Didn't reckon much to the taste of their avocado oil though.