Richard's ~JA~ > wrote:
>Please, once again could you here please give me guidance as to what oil
>is best used for cooking and/or preparing what particular foods? I grew
>up with a mother who used only Crisco or butter, along with having
>Hispanic family friends who used only lard or butter for everything.
>Oils of any sort were quite uncommon in households then, rather like my
>having lard here now only when I'm making tortillas.


Here's a rerun. Enjoy.

--Blair
"Neat! Leftovers!"

>From blair Thu Mar 6 16:28:11 MST 2003
>Newsgroups: rec.food.cooking
>Subject: Another Olive Oil Question
>References: > >
>
>Kswck > wrote:
>>And I wok with it, as well as flavored olive oils; even though you will
>>hear in this group NOT to fry with olive oil as it has a lower smoking
>>point.
>
>You'll hear that, but that's because Sheldon is seldom right.
>
>It's okay to fry with refined olive oil* but not with any
>kind of "Virgin" olive oil.
>
>Which is why the Bertolli label mentioned cooking with the
>lighter oils and using the virgin ones in salads, where it
>won't be cooked.
>
>You can pan-fry with virgin oils, as long as you don't cook
>so hot that they smoke. Most food gives off steam in hot
>oil, making the oil "sizzle" and keeping its temperature
>down, but once the sizzle stops, you're in trouble.
>In deep-fat frying, you're likely to smoke part of the
>oil-- even if you use wet food and work fast--so it's
>deprecated.
>
>You can use the refined ones in salads, but they'll add
>less flavor.
>
>>Frying should be done with peanut oil.
>
>Peanut oil is tasty for many things, but you can fry with
>any oil that smokes at a higher temperature than your
>fryer will reach between batches:
>
>http://www.goodeatsfanpage.com/Colle...mokePoints.htm
>
>>The Extra Light or Extra Virgin olive oil also does well if I'm making
>>my own flavored oil.
>
>"Extra Light" = refined and without any virgin oil added back
>to restore the flavor. High smoke point, still adds olive-oil
>flavor to frying.
>
>"Extra Virgin" = a grade of virgin oil with many pleasing
>qualities according to strict standards. Low smoke point,
>but loaded with flavor, almost as variable as wine, although
>oil goes bad with age, rather than improving. Air and light
>and age are the things that make oil go bad, so keep it closed
>and in the dark. Cans or opaque bottles are the best things
>to buy, dark bottles are a little better than clear ones, but
>if the store has good turnover, there won't be much effect
>due to packaging.
>
> --Blair