Just looking ahead to my morning fry, and realising that I have run out of lard, what do the honorable members us for frying?
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Just looking ahead to my morning fry, and realising that I have run out of lard, what do the honorable members us for frying?
Lard?
Hmm, why does Scotland have the highest rate of heart disease in the EU I wonder?
Here in the soft south I fry my black pudding in olive oil. Its my own personal take on multiculturalism
the correct answers are lard, butter, and olive oil.
Usually good olive oil. Butter for eggs. Often I'll mix a little butter in with the olive oil. That's always nice. For high heat I use peanut oil.
I never use lard. It's simply not popular here, not part of our culinary culture. But I've heard it tastes very good. In Quebec it's butter. Also, Quebec is one of the very few places in the world where it is illegal to have butter coloured margarine. The butter lobby won't allow it. There have been many, many court cases over it but the butter lobby always wins. Go Butter Lobby!
Frying in margarine is GAH!
Why didnt you include margarine?Quote:
Originally Posted by King Malcolm
WTF Where is crisco
I have to admit, I didn't realise that one could fry wih margarine, I thought it just evaporated, or something.
WTF is crisco?
Butter, olive oil, and balsamic vinegar :bow: ~D :bow: (works for me).
WTF is Crisco!!!!!!!!!!!!!!!!!!!!!!!! just goods greates gift where did you learn about america from a yankee i bet they dont use crixco becuase of the *health prblems* :charge:Quote:
Originally Posted by King Malcolm
crisco and margarine are both hydrogenated oils (usually vegetable oils). neither should be mentioned in a thread about cooking. :snobby:
Gentlemen,
Let's keep the "WTF"s to a mininum.
Better yet, not at all. We all know what it means and it isn't wanted here.
Thanks.
.
Depends. If I'm preprocessing eggplant, squash, potatoes, green pepper etc. then I use no oil at all and fry them softly in a steel pan. I use sunflower/corn/peanut oil for frying meat, onions, garlics etc. prior to cooking. Butter shall be used for eggs, tomatoes etc., which will be consumed after the frying without any further cooking operation.
Olive oil, I never use in frying or cooking. Fire just wastes the poor substance. I consume it raw, often with apple vinegar.
Margarine and alike can never make it into my kitchen. :knight:
:chef:
.
I use either sunflower oil or olive oil, depending on which one is closest to the front of the condiments cupboard when I open it.
They both seem to taste pretty much the same.
one of the three oils.... they are healthier then fats and butter and cleaner then fats or butter, i mean who wants to scrape the fat out of their deep fryer.
I was thinking the same thing. How about some PAM?Quote:
Originally Posted by strike for the south
I normally use sunflower oil or butter, depending on what I'm frying.
From popatoes to sardines, it's olive all the way. I can fry eggs in butter if need be. Margarine is for greasing doors, bikes or girlfriends.
I don't fry- I use a Cajun Microwave. For those of you who don't know, that is food placed under tinfoil, on a hot car lid.
Yes, I am kidding- but there are people I know who do that. Mostly crazy people.
Olive oil for almost every thing. Eggs are the exception, I use a little bacon grease.
Vegetable and Sunflower oil.
Butter, rape seed oil, sunflower oil and olive oil.
Butter and Olive oil.
I always use tomatoe juice :-|....
depends on how I want it to taste, usually butter though.
I plan to start experimenting with duck fat (in a culinary way).
and watafak is LARD...i prolly know what it is in dutch but that doesnt helps
Methinks its pig´s fat.Quote:
Originally Posted by The Stranger
I just frap my wings! :angel:
no wait :embarassed:
Olive Oil, GAH! and Whizzo butter
Quote:
Yes, mothers, new improved Whizzo butter containing 10% more or less is absolutely indistinguishable from a dead crab.
Gah! I haven`t fried for a long time.
I wish I could cook.. :shrug:
You don't need to know how to cook to fry... You just get some lard (unless it is bacon), and something edible, put them both in a frying pan or deep-fat-fryer and put it on a high heat until it is soaked in grease or black.
Goose grease.
Vegetable oil, Sunflower oil and olive oil.
Gawain:
sometimes you are my hero.
where do you get goose grease in this country?
I had a goose last christmas, and the fat from it lasted until early summer.
Although have to say that animal grease and fat and such is lard
bah, it's going to be one of those collect it yourself from the pan jobs isn't it?
Yes, but you might need several containers. My mum managed to fill a 2 pint jug and a pot.
re: Lard
I always thought that it referred to pig fat as you get beef dripping, goose grease and such (or etc. if you like).
But it's any animal fat?
well, well, well I live and learn.
I will have to get cooking then. maybe I should just invest in a small bath for the storage.
~DQuote:
Originally Posted by Paul Peru
Monty Python rocks. ~D
I usually use thistle oil and butter.
Goose grease is good on bread with some salt also. I used to get it on my grandfathers farm in Pennsylvania. We would always bring a few gallons back with us.
What a disgusting thought.Quote:
Originally Posted by Taffy_is_a_Taff
http://www.winstonsmith.com/images/g...album_lard.jpg
don't worry, it'll be new.
If it's not new I'll make sure to remove any pubes.
P.S. I love that album
Gawain, should I speak to your family about getting a bathload of goose fat?
Or do you now just cook up a goose and collect what drips out?
Olive oil about 80% of the time, with Sunflower the other 20%
My Grandad and the farm are long gone Im afraid so yes the only way now for me to get goose grease is to cook a goose.Quote:
Gawain, should I speak to your family about getting a bathload of goose fat?
I use any of the oil's listed, mainly whichever my mum has bought.
WTF means William Tennent Frisby in my school. I'm 100% serious. They have Tshirts.Quote:
Originally Posted by Beirut
Back in the old days I used hash oil but it only fried my brain ~D
JAG HAS A MUM wow That is sig worthyQuote:
Originally Posted by JAG
I am using that brownish black matter with white areas that is in the frying pan from the previous time. ~:eek:
Dry fry
Olive Oil
Peanut Oil
Walnut Oil
Grease (combined greases from various meats)
mfberg
In Austria they do goose dripping with fried onions or pork crackling in them. I go an extra bit and use it instead of butter, with salami on top.
Olive Oil
Or with eggs and bacon, just fry the bacon first then the eggs (and normally after that baked beans).
Or cube chicken breast and fry it in peanut butter... get the oil and the peanuts add to the taste and texture... very quick too.
Olive oil from my granpapa's fields in Olympia ~;)
Olive oil...
...Good Greek extra virgin ( its a myth extra virgin burns fast, its very pure and doesnt smoke easily ) olive oil....
... not the yellow cheap one Tesco/ASDA and the lot is selling...
...olive in this country is usually sold in small 500ml bottles which last me less than a week :embarassed: ...
...but I sometimes get my hands on 3 litre ones which do better, it reminds me of Greece and the 5 litre tins olive oil is usually sold in...
...for less than 1 litre costs here...
...In any case good olive oil is so expensive that it costs me a fortune but I manage...
P.S : Idomeneas, your nick hints more towards olive groves in Crete ~:)
P.S 2: Send me some of that olive oil ~D
Sesame Oil.
It gives your food a wonderfully nutty flavour ~:)
Depends on the job in hand, I guess...Olive Oil is good for most things and gives a lovely flavour, but veggie stuff's better for stir fries/curries (not quite convinced on the curries, though...) also butter for eggs. and bananas. Yes, you heard me...