Category: Frying

According to the American Heart Association, replacing saturated and trans fats with unsaturated fats is a smart choice for heart health. With that in mind, determining what is the healthiest grease to fry chicken requires looking at oils that can withstand high temperatures while offering a better nutritional profile.

Overheating traditional nonstick coatings can release harmful fumes, making many health-conscious home cooks question their pans. Fortunately, several excellent and safe alternatives are available for frying everything from delicate fish to perfectly seared steaks.

While lard was the primary shortening for centuries, Crisco emerged in 1911 and quickly dethroned it with clever marketing. The question of which solid fat is better, lard or Crisco, for your cooking and baking needs often comes down to desired flavor, texture, and ingredients.

Historically, rendered animal fats like beef tallow and lard were kitchen staples for centuries before the rise of industrial vegetable oils. When it comes to frying, many home cooks and professional chefs are returning to these traditional fats and wondering, 'Is beef tallow better than lard for frying?'.

According to the Food Allergy Research & Education organization, over 6 million adults in the United States have a peanut allergy, making it a critical consideration for many cooks. Choosing a safe and effective non-peanut oil for frying can be a challenge, requiring a careful balance of smoke point, flavor, and cost.

While traditionally associated with Mediterranean cuisine, extra virgin olive oil has a moderate smoke point suitable for pan-frying, while refined coconut oil's higher heat tolerance makes it a stable choice for deep frying. Understanding the differences in their chemical makeup and culinary properties is key to achieving optimal results and nutritional benefits in your kitchen.

Historically, lard was a more common cooking fat than vegetable oil until the early 20th century. Discover how to substitute lard for oil to achieve flakier baked goods and crispier fried foods while honoring traditional techniques.

Globally, palm oil and its fraction, palmolein, are among the most widely used cooking oils for preparing fried foods. So, is palmolein oil good for frying? The answer involves balancing its excellent technical properties with its health and environmental drawbacks.

While standard refined sunflower oil has a high smoke point of around 450°F (232°C), its suitability for deep frying depends largely on its fatty acid profile. The type of sunflower oil, particularly whether it's high-oleic, is a critical factor in determining its stability and safety under high heat conditions. This guide explores why it is okay to use sunflower oil for deep frying, provided you choose the right variety and handle it correctly.

Approximately 1 in 100 people worldwide have celiac disease, meaning a need for gluten-free diets is a reality for many. The good news is that you absolutely can use gluten free flour to make batter, achieving results that are often just as crispy and delicious as traditional wheat-based versions.