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.

Appreciatively,

Picky ~JA~

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.
>
> Appreciatively,
>
> Picky ~JA~

For making tortillas, lard is probably your best bet!

Jill

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

"jmcquown" > wrote in message
.. .
> 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.
> >
> > Appreciatively,
> >
> > Picky ~JA~
>
> For making tortillas, lard is probably your best bet!
>
> Jill
>
>

Indeed, particularly if you make your own lard - so much better than the
store-bought stuff!


--
Peter Aitken

Remove the crap from my email address before using.