EVOO is the bomb. I've found canola is good for deep frying.
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The last post is the WINNER!
- Thread starter ninerbuff
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I don't use it on everything, but I do like it for some things. I think it pairs well with slices of fresh tomato or in tuna or chicken salad.
Subduction Zone
Veteran Member
Yep, my favorite. I am cooking a roast beef right now and when I browned it I used EVOO. Now here is a weird fact. I was reading an article once on "heart healthy oils" and one of them listed that shocked me was lard. And it was not the only source. Yep, lard is heart healthy.
What about onion rings?
That's interesting. I had no idea. My folks used to by it in those large cans. I'm not sure how much volume that was, but the cans had to be three or four gallons.
They're ok. The frozen ones we get in the supermarket aren't great but sometimes I make them myself and they're super good. By sometimes I mean it's been about 10 years since I made them from scratch.
It's been a while since I've had them homemade. A friend of mine had this beer batter he used and could make some fantastic onion rings. I settle for restaurant onion rings these days. Which are frozen rings deep fried.
Those cans would last 6 months or a year. Wasn't a monthly thing.
Subduction Zone
Veteran Member
Fresh homemade ones are very fiddly since you do not want the onions hitting each other until they get a good crust started. Maybe a wide shallow pan instead of the typical pot? I don't know.
Subduction Zone
Veteran Member
That is still a LOT of oil.
Subduction Zone
Veteran Member
Okay, quick quiz. You are making a pie. You want to use the most "heart healthy" oil or fat that will work when one wants to make a crust.
What do you use?
What do you use?
Very large family too. We were a slippery bunch.
It is. I can't even recall what it was used for, but it had to be everything with that much.
I used a tempura batter. It's good on most vegetables but I don't deep fry these days and it would be a little messy in the air fryer
Not mayonnaise
That's too hard.
That's a good choice of batter from my experience. I haven't really deep fried anything in a while. I do like homemade fries deep fried. Something about them fresh cut and fried that tastes better to me. Could be the oil too.
I ran across a recipe for tempura tarantula once. I'd try it. It's deep fried. How bad could it be?
Subduction Zone
Veteran Member
Correct. Though it is solid at room temperature or close to it. But I am pretty sure that it would fail in a pie crust.