Avalanche Posted April 4, 2013 Share Posted April 4, 2013 So, even though I know it's discouraged, I've been cooking pretty much everything at high temps in olive oil for YEARS. Roasting, sautéing, etc. Sometimes I'll use duck fat, and pre W30 I would use butter every now and then. I want to change this and use olive oil just for salads, and I'm wondering what would be best for roasting at high heat, and or sautéing/pan frying. Affordability is a bonus too - I go through the stuff relatively quickly. And I have a follow up question, because I know a lot of people will say "Coconut oil!" Is it coconutty? I'm not really a fan of the flavor of coconut, so if coconut oil is going to give everything that flavor, I'd rather avoid it. I've tried ghee, and it's alright, but I'm not a big fan. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 4, 2013 Moderators Share Posted April 4, 2013 I love ghee and coconut oil. I don't notice any flavor of coconuts in foods that I stir-fry or pan fry in coconut oil. Link to comment Share on other sites More sharing options...
Jinkse21 Posted April 4, 2013 Share Posted April 4, 2013 I cooked with coconut oil for the first time tonight and I think it has a strong enough coconut flavor that I will probably limit how much I use it. I like using ghee but sometimes the butter flavor can be too much too. Have you tried avocado oil? I saw it but it's not cheap. Link to comment Share on other sites More sharing options...
kb0426 Posted April 4, 2013 Share Posted April 4, 2013 I adore veggies in coconut oil, and have never found there to be a coconutty taste to them. Link to comment Share on other sites More sharing options...
Wendyland Posted April 4, 2013 Share Posted April 4, 2013 It depends on what I'm making, but I use ghee the most. Bacon grease if I want that flavor. I would use coconut oil more, but my husband hates the smell. I've never used it, but I thought I read that palm oil is ok to use. I'd have to double check that. Link to comment Share on other sites More sharing options...
Mariah Posted April 4, 2013 Share Posted April 4, 2013 I like using pastured lard for general stir fry. It helps keep my cast iron pans nice and finished. High quality lard is a great source of vitamin K2 and it works so well as high temp oil. When you order pig from your local farmer, just ask them to include the lard. There are coconut oils available without the coconut flavor. Omega Nutrition has an offering. Avocado oil is nice high temp oil choice as well. I am a big believer in spending a little more for high quality fats. Eating high quality fat is one of the best choices to achieving and maintaining good health - it's worth the money. Link to comment Share on other sites More sharing options...
Shelda17 Posted May 25, 2013 Share Posted May 25, 2013 Eating high quality fat is one of the best choices to achieving and maintaining good health - it's worth the money. Glad to hear this. I just ordered duck fat and avocado oil, but haven't tried either yet. Link to comment Share on other sites More sharing options...
Mrsfrosty Posted May 25, 2013 Share Posted May 25, 2013 Glad to hear this. I just ordered duck fat and avocado oil, but haven't tried either yet.i will check whole foods for avocado oil...I'm not a fan of coconut taste Link to comment Share on other sites More sharing options...
planetofthegrapes Posted May 28, 2013 Share Posted May 28, 2013 Going off on this, I like cooking my meat in a George Foreman grill. I usually use Pam, the nonstick spray. Is this okay if I'm using it to make a turkey burger or to grill some chicken? Or should I spread olive oil or coconut oil on it? Is Pam compliant? Link to comment Share on other sites More sharing options...
Mrsfrosty Posted May 28, 2013 Share Posted May 28, 2013 Going off on this, I like cooking my meat in a George Foreman grill. I usually use Pam, the nonstick spray. Is this okay if I'm using it to make a turkey burger or to grill some chicken? Or should I spread olive oil or coconut oil on it? Is Pam compliant? I'm new so don't know..can't wait for someone to respond.... Link to comment Share on other sites More sharing options...
Susan W Posted May 28, 2013 Share Posted May 28, 2013 Pam is not compliant. You need to look at labels and also learn that fat is good. Link to comment Share on other sites More sharing options...
PamH Posted May 28, 2013 Share Posted May 28, 2013 You will need to use refined coconut oil for high heat cooking, and the coconut taste in minimal at best. I've used avocado oil, grapeseed oil and walnut oil, too. I don't even use oil anymore for roasting vegetables at high heat, but instead toss a little ghee in there when they are done. Don't forget salt! I found an awesome coconut ghee from Green Pastures. I know you can mix your own ghee and coconut oil if you already have them, but this is a good ready-to-go cooking option. I'd avoid all cooking sprays. Ick, in my opinion. I think they ruin the pans, anyway; and aren't many soy based? I agree to pay a little more for good oil. I know not all of us can afford it, but if you can... Link to comment Share on other sites More sharing options...
homerfrizzell Posted May 28, 2013 Share Posted May 28, 2013 I'm not a big coconut oil user either. I tend to use duck fat, leaf lard, beef tallow or ghee. Link to comment Share on other sites More sharing options...
PamH Posted May 28, 2013 Share Posted May 28, 2013 I'm not a big coconut oil user either. I tend to use duck fat, leaf lard, beef tallow or ghee. Where do you find your grass fed tallows/lards? I don't want to use them unless I can find grass fed. Not a fan of duck fat but I'd try it again... Plus, how long do people keep their bacon grease in the fridge? Days? Weeks? I looooooove the flavor it adds to most any meal. Link to comment Share on other sites More sharing options...
Susan W Posted May 28, 2013 Share Posted May 28, 2013 I get gf beef tallow and duck fat from pastured ducks from Fatworks. They are local here but they ship everywhere. Great little operation. Someone said they had to order through their facebook page but I think I ordered through their website. Www.fatworks.com Link to comment Share on other sites More sharing options...
homerfrizzell Posted May 28, 2013 Share Posted May 28, 2013 For beef tallow it's through my meat CSA so that won't be handy for you (I'm in NYC.). My last batch of lard came from Sugar Mountain Farm in Vermont. http://sugarmtnfarm.com/ . They recently had a kickstarter to build an on site butcher shop. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted May 28, 2013 Share Posted May 28, 2013 I use lard a lot. Pastured pigs from a farmer I know and trust. It takes a long time to go through five pounds of lard! Link to comment Share on other sites More sharing options...
Shelda17 Posted June 1, 2013 Share Posted June 1, 2013 i will check whole foods for avocado oil...I'm not a fan of coconut taste Since I posted last I've been roasting veggies with avocado oil, and I like it pretty well. It's supposed to hold up to heat a lot better than olive oil, which is what I'd always used before. The avocado oil doesn't have much taste, but it seems to work well. Link to comment Share on other sites More sharing options...
Castle Posted June 1, 2013 Share Posted June 1, 2013 Refined avocado is great for high heat. Unrefined, not so much. Link to comment Share on other sites More sharing options...
Beets Posted June 2, 2013 Share Posted June 2, 2013 Where do you find your grass fed tallows/lards? I don't want to use them unless I can find grass fed. Not a fan of duck fat but I'd try it again... Plus, how long do people keep their bacon grease in the fridge? Days? Weeks? I looooooove the flavor it adds to most any meal. Just to note in case anyone else is reading: you don't want to use bacon fat from non-compliant bacon. I cooked a pasture-raised pork butt the other day. There is a lot of creamy creamy fat. I have the big hunks o' fat in the slow cooker now, hoping to render more of the lard out and save for cooking. I've done the same with grass-finished beef tallow. Link to comment Share on other sites More sharing options...
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