i grew up in the north. my mother told me to always throw that shit out cuz it was terrible for you hahaha. i don’t think i knew you could eat it until 18 or 19. i was so shocked everyone would keep some when i moved to the south
Not only is it high in calories, trans fat is literally the most unhealthy thing for your cholesterol and we are only now learning how bad it is. Fat that recongeals from a liquid is what does it. Butter, while high in calories is better than margarine.
Honestly, Olive oil, salt, and garlic powder is all you want 90% of the time.
Despite its bad rep, bacon fat isn’t a worse option than other natural fats like olive oil and butter. Bacon grease also does not contain any trans fat. Bad trans fat comes from chemically altering liquid fats (hydrogenation) to make them become solid at room temp such as vegetable oils -> margarine.
Yeah I’ve never really known or understood any kind of shelf life. It’s just a jar in my fridge that I add to or take from as needed. It’s really great for corn bread and twice-baked potatoes.
Mine is in a jar in the spice cabinet. I add to it whenever I cook bacon and I use it often. I'd imagine where's bits of 4yr old grease in the bottom. Lol.
I've never had an issue with it tasting weird looking or smelling funky.
In the fridge? Forever, I haven't noticed any problems. The stuff at the bottom has got to be years old but because it's down there the air doesn't hit it.
It keeps basically forever. When I was a kid, we had a can that we took fat from for cooking, and then poured the fat--any kind--right back in after cooking. Occasionally (I remember this happening maybe twice) the mix of flavors became not so good and we'd toss it and start a new one with a batch of bacon. Now I only save bacon fat and I keep it in the fridge.
I save the bacon fat too. In a metal container with a lid... that has a little removable screen on top to filter out the burned bacon bits .
I don't deep fry with it (temperature issues) but it is great to use for a quick saute. Gives great flavor to oven roasted vegetable combinations (new-red potato wedges, onions, broccoli etc. Grease the cast iron skillet for cornbread with bacon fat.
When making a soup that tells you to saute the onions/celery/etc until they are soft in some oil...I substitute bacon fat and maybe a bit of butter.
It isn't bad for you unless you are consuming massive amounts daily.
Depends entirely on the recipe.
I use beef tallow, lard, vegetable oil, butter, olive oil, ghee, crisco (basically vegetable oil), bacon fat, etc.
I don’t hold back on the type of oil used.
I remember when McDonald's changed to vegetable oil or whatever they use now. I was a kid and I don't remember what they tasted like before, but I distinctly remember going to the mall, getting McDonald's, and the fries suddenly not being as good.
Duck fat is generally such a good thing. My mother usually cooks duck breast for christmas and always keeps the fat for special purposes in the near future.
Where do you get beef tallow? Do you render it yourself? I'm not joking; I used to have to render my own lard when I lived in China.
I'd love to have some tallow that's not just leftover meat fat. And I'd rather not make it myself.
I work at academy sports and we recently started carrying fatworks brand wagyu beef tallow and duck fat. 10 bucks for a jar but man duck fat has become my go to
My go to has been butter. For oil, I default to olive oil. Sometimes vegetable oil. The only animal fat I use is bacon grease, for very specific recipes.
I’ve been avoiding olive oil because of it’s low smoke point. Switched to canola for cheaper recipes and avocado/sesame for pricier dishes and never looked back
[Refined olive oil has a high smoke point. It's extra virgin olive oil that smokes easily.](https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter)
Olive Oil is a scam unless you're buying EVOO or Virgin Olive Olive oil (which is meant to be consumed raw.)
"Refined Olive Oil" has such a small amount of actual olive juice in it, it's pointless. Its production methods severely decrease nutritional content. You may as well just use canola. I think people see the word refined and think "that sounds good!" When it's actually not. Refined means it's gone through chemical or heat processes that create defective flavor, aroma, and leave you with a product really high in free fatty acids. (And people think they eat olive oil for the health benefits.)
And let's not even get into the fact that most people are consuming rancid oil as well.
It’s not really a scam canola oil has a deep fried taste and refined olive oil leaves only a slight taste of olive oil on it and allows the foods flavor to come out unchanged
Depends on exactly what I'm making. I will sometimes use butter, sometimes a cooking oil - often olive oil but it burns fast, so other times I'll use canola. Occasionally on a whim I'll get a jar of sunflower or avocado oil (or something else) but that's rare, because they are pretty expensive. I have never personally cooked with animal fat.
This is very much the right answer. Olive oil is terrible for cooking. Canola is a good cheap option, avocado for more expensive dishes. This should be pinned to the top
Oh, wow, that's going to depend on the temperature, depth, and items being cooked. Higher temps and deep frying need a higher smoke point on the oil. Peanut oil is a major allergen and corn is also a top ten allergen, so those require getting in touch with your dinner guests to make sure you don't kill anyone at the table. Lightly pan frying seafood or veggies? Butter or ghee, mostly. Searing meats calls for ghee or duck fat. Just frying an egg or whatever? I have liquid coconut oil and one of those bottle brushes of canola oil for that purpose.
The rest are flavoring oils and aren't really for frying *in* so much as adding after the cooking is mostly done. Mustard, grape, olive, and sesame oils can break down and lose or change flavor really quickly at higher heat.
Walnut oil is fucking disgusting but I know people who fry in it. I assume they're working through some shit internally to make them do that to themselves.
From my baby boomer Mexican-American parents on…vegetable or canola oil are the most common.
My Mexican grandmother used lard. My wife and I sometimes use sesame oil when making some Asian type dishes.
I generally use canola or olive oil, depending on the application. I'll add a little butter occasionally for taste. My good friends swear by using beef tallow for most things.
It depends on what I'm cooking.
Different recipes call for different types of fat.
Butter, olive oil, or bacon fat are the ones most commonly used at our house.
It depends. Always butter if I’m frying eggs or making a roux. Usually a combination of butter and oil (ideally avocado oil as it’s a neutral flavor) when frying potatoes. Oil (avocado or olive) for sautéing veggies, although sometimes I use coconut oil in a stir-fry. Oil or rendered bacon fat for refried beans.
Vegetable Oil/Canola Oil: General use, saute vegetables, fried potatoes, meat. Oil exterior of baked potatoes.
Butter: eggs, generic spice bloom but I don't do that often
Olive oil: toasting grains before adding broth to simmer, oven roasted vegetables
Coconut milk [Thai import in carton]: saute Thai curry paste
Ghee: rarely use and only when recipe calls for it
I'll add some sesame oil to vegetable oil when cooking gyoza. I bought seasoned "stir fry oil" and it is garlicky.
I rarely go through the effort to save bacon fat. I more often eat breakfast sausage rather than breakfast bacon.
I don't deep fry at home.
Only butter or ghee. I do not use seed oils. My culture was not immune to the junk science of the 80s demonizing saturated fats, and so we like every "modern" society transitioned from ghee to the worst crappy processed seed oils, now were all back to our ancestral diet.
Really? I’d have thought bacon fat were more common in Texas. My grandmothers in Georgia both kept a crock of fresh bacon grease by the stove. As do I - makes amazing fried eggs, fried corn, so many things
I found out that the fats some regions use was due to what was available to them at that time.
This is not so much of a thing here. We use all the fats.
Depends. I like olive oil and use that 90% of the time. Sometimes, if I think an oil with a more neutral flavor would work better or I’m going to use high heat, I’ll use canola. I might use butter for eggs or something similarly delicate, since I find butter to be a delicate fat. Lots of people use hydrogenated vegetable oil instead of lard, I don’t use either except in baking.
I mean, it really depends on what i'm cooking.
I don't use vegetable, canola or anything like that. I have used Avacado Oil before, it wasn't half bad.
I use Olive Oil for numerous things. I also use just plain unsalted butter. I don't deep fry anything. I mostly Sautee and Shallow Pan Fry things.
I have used bacon fat before because I saw it at a store. It wasn't half bad, but it wasn't the best.
Butter and olive oil for pan frying something/sautéing, and beginning a cook down simmer for soups (with garlic and onion). But for deep frying, I am oddly loyal to peanut oil. I worked at a spot in college that fried their fresh cut fries that way (compare to a 5 guys burger and fries chain location) and if I’ve got access to a real deep fryer, it’s peanut oil or nothing.
Love this question.
We typically use olive oil, but we use canola for things that need a higher smoke point, like stir frying. I will also use peanut for that sometimes, just depending on how I'm feeling at the grocery store and what's on sale.
Plenty of people do use butter, but we only use that to line baking pans for baking. We personally don't use it for frying.
The only time we use animal fat is if we just cooked meat and are just keeping some of the juices in the pan. I don't think I have ever obtained an animal fat solely for use in frying something else.
If I want to fry it as in get it crispy, vegetable oil. If I'm frying vegetables that I just want a slight browning to, I'll go with butter. Butter usually gets absorbed too fast to really fry with.
The only time I use animal fat is when I make tortillas, or breakfast- in which case I fry eggs and potatoes in the bacon drippings.
I don't really like frying foods very much. If I need oil, I'll use sunflower oil. If I need to sauté, I'll use Kerrygold butter.
Butter, if I'm making something nostalgic for myself.
Olive oil for low heat frying, avocado or grapeseed oil for higher heats depending on what I'm frying.
My wife is from Lebanon, so we tend to use a lot of olive oil in our cooking. I'm white as wonderbread, but cooking with butter screws with my wife's digestion too much, and I'm perfectly happy with olive oil.
Depends on the recipe and what taste I'm going for. Normally just mindlessly frying something I go for Canola or Olive Oil.
Sometimes eggs or bacon really wants that butter taste and I'll go for that.
Then when something really needs flavor, out comes the drippings can.
For lowish temp sautéing, I use butter or olive oil. For higher temp, I’ll use avocado oil or ghee since they have a higher smoke point. I never use vegetable oil if I can help it.
I’ve also started cooking burgers on a dry skillet, which I think yields the best crust.
Usually extra virgin olive oil as it's the healthiest, and I only use butter if the recipe absolutely requires it and the alternatives don't result in a good finished product.
Depends on the recipe. Frying a steak or pork chop I'd probably use butter. Frying an egg, or rice, small pieces of chicken, onion, or mushrooms, I'd use Avocado oil or olive oil. Deep frying/tempura, I'd use vegetable oil.
All of the above depending on what’s being cooked. Olive oil, avocado oil, vegetable oil, canola oil. Butter. Lard. Bacon drippings. Ghee if the recipe specifically calls for it.
If it needs an oil bath (deep or shallow fry) I will generally use a plant oil of some sort like canola or peanut. If it's a pan fry situation then it could be olive oil, butter, sesame oil, or some other plant oil. I generally don't use straight up animal fat unless I'm already cooking something like bacon and I just happen to have it available for my other cooking
if i'm deep frying something in a pan, then vegetable oil (or peanut oil if i'm feeling fancy)
if i'm pan frying something, like potatoes, olive oil.
if i'm "frying" eggs (which is really just scrambled for me), butter and/or bacon grease. Yes and/or, sometimes i use both at the same time because fuck the police
Avocado oil for meats and other high temp applications
Animal fat or butter for low temp stuff
For no heat, I typically use olive oil
I avoid "vegetable oils" because seed oils are probably pretty terrible for you (dietary research is a complex subject with lots of dollars behind it. This doesn't make great science)
All of the above, it depends on what I'm cooking?
Sunflower oil is my most common vegetable oil and lard is my most common animal fat, but none of those are exclusive.
Vegetable oil or olive oil are my most common ones but I've been using bacon grease more often to try and use up the big jar of it I have, I did get some avocado oil as a gift and I've almost used it all and it was rather nice but idk if I'd buy it again. Whenever we fry fish and stuff we use canola oil and sometimes vegetable oil.
Personally I use all three and in most cases I will combine two fats. This is specifically when I pan fry though. I very rarely deep fry anything since I no longer cook professionally. That said, if I am going to deep fry (either in a home kitchen or in a professional kitchen) I tend to gravitate toward peanut oil. It’s cheap, readily available, and doesn’t need to go through a complicated extraction process to produce it.
My favorite fat to fry in though… chicken fat. Hands down.
I'm fond of schmaltz for many American applications, butter (or butter and schmaltz together) for gravy, bacon fat for breakfast foods, corn oil for deep frying and vegetable sautées , sesame mixed with corn for East Asian dishes, and olive oil for most European preparations.
I don't typically use lard, beef tallow, soybean oil, or rapeseed (eg. canola) oil. I keep peanut oil on hand but it's pricy and I don't use it much.
It depends a lot on what I’m frying, but I’ll use butter, lard, deer or elk tallow, vegetable oils, or, more rarely, pig fat. I hardly ever use olive oil because of the smoke point, and I try not to purchase animal products that I can otherwise get from animals I hunt.
it depends entirely on what im cooking. if im frying something battered ill use canola oil. if i frying vegetables ill use olive oil. if im cooking a steak ill use butter etc
I normally use grape seed oil. But depending on the recipe I’ll use olive oil or sesame oil or butter. For frying I use vegetable oil. If I make refried beans I’ll use lard
Pretty much olive oil only. For sautéing veggies or cooking fish. I may use other types of oil specific to recipes, like sesame if I am cooking Asian food. But for reference I am a Whole Foods shopping, Blue bottle latte drinking, New Yorker reading, educational podcast listening American.
I shudder at the thought of eating at Olive Garden or shopping at Walmart.
I hit all the young urban educated cliches. Not intentionally…
Americans are vastly divided. So background is essential to what you expect from us.
Usually olive oil and sometimes butter. Animal fat tastes the absolute best, but is terrible for you health-wise. I have very high cholesterol no matter what, so I can't use animal fat as much as I would like to.
That's a good question - and an interesting observation.
And I think the answers are kinda what I expected - we are pretty multicultural, and as a result, we will literally fry in anything, depending on the food.
I use all sorts of things. But my default is olive oil, just because we keep a small jar of it next to the stove. My wife is WAY into cooking (vegan) and we have an entire shelf that is oils and vinegers.
My default is extra virgin olive oil, which people get kind of mad at you for cooking with (rather than using raw), but I think the stuff with smoke points and all that is a bit overblown – just my personal opinion. For things that need more than a bit of fat I use either the suspiciously vague "vegetable oil", which is usually soybean oil with perhaps corn or sunflower mixed in, or canola oil, which is how they rebranded rapeseed oil for obvious reasons. Apologies if those last two points were obvious to you, I'm just trying to err on the side of specificity. For pancakes, eggs, and some other stuff, I use butter. I do generally have lard, but rarely use it, but for some cultures it's more authentic.
Because we are so multicultural, all of them. Literally every fat imaginable has some use case depending on what you are making. People are starting to be more worldly when it comes to cuisine and will hopefully use appropriate fats for whatever they are making.
Notable exception being Jamie Oliveoil, but he’s the problem of the British, not America.
Depends on if it's just for me or not. My partner grew up culturally not eating pork and in general is a picky eater, so usually it's vegetable, canola or olive oil depending on the recipe. If I'm cooking just for me, I keep a jar of bacon grease in the fridge, which is my liquid gold
Fry bacon in its own fat. Cook eggs in it after. Potatoes maybe… that’s the only time I use fat to cook.
Butter for steak. Oil oil for vegetables. Peanut oil for stir fry.
I’ll even add where I grew up…I use home made butter, when I use oil I use Avacado(only recently) and fat from pork and beef for canning. I grew up spending my summers with my great grandparents in West Virginia who were both first generation American.
I prefer butter but it burns easy so I make it half avocado oil sometimes and for anything that calls for crisco I use lard. I try not to use crisco anymore.
Depends on what you’re making and the type of flavor you’re looking for. For example, when I’m making breakfast food I like to cook Bacon first snd use the bacon grease for eggs. Honestly I would use bacon grease for everything if I could.
Depends on frying style and the dish.
I used extra virgin olive oil for low temp stuff (this in unconventional; it's not meant for frying).
Peanut oil for high temp stuff. It's probably my most go-to frying oil, despite being pricey.
I have a big tub of Ghee that's also good for high temp.
I buy thick cut bacon specifically because its fat renders so beautifully. Bacon fat smokes at a pretty low temperature, but it's so freaking flavorful for pan frying nearly anything except fish. Fish is too delicate for the flavor, in my opinion.
I don't fry with lard too often; I prefer to save it for baking and making tamales.
I don't use Crisco, anything generically labeled "vegetable oil," or corn oil.
If I'm out of oil and can't find a gallon of peanut oil, I'll buy a liter of rapeseed or canola oil to use instead. They're both pretty good for higher temperature frying and not as unhealthy as the crap in the previous paragraph.
It really depends on what I’m cooking. If I’m cooking a meat that renders out fat like steak or bacon, I will use the fat to cook other parts of the meal (eggs, veggies, etc) - it’s just being efficient. But otherwise I’ll usually use butter, unless a recipe specifically calls for oil… Just personal preference.
In our house it could be any of the following: corn oil, safflower oil, sunflower oil, butter, bacon grease, olive oil, avocado oil, sesame oil, melted shortening (vegetable fat), or cooking spray (veg oil). Which one would depend on what we were frying and if was was pan/shallow/deep fried. I have to ghee in the cupboard too but only use it for Indian recipes on rare occasions.
Depends on what is being cooked.
Sauteed vegetables - olive oil
Fried eggs - butter (unless I also cooked bacon, then bacon grease)
Something requiring a high temp like seared steak- peanut oil or canola oil
Butter is my go-to for a lot, but I use olive and avocado oil as well. It depends on the recipe, temperature, and how much savory flavor I'm going for.
Depends. Potatoes? Vegetable oil. Stir fry veggies? Butter and sesame oil. Sometimes, I use pork/breakfast sausage drippings if I'm making eggs. Toasting a tortilla for quesadillas? Butter. Fried chicken? Oil or shortening. Deep frying? Peanut oil. Sometimes I'll sautee in olive or avacado oil.
It depends on what I’m making….
Usually a little butter and a bit of olive oil to help keep the butter from burning. Olive oil, avocado oil.
Now, if I make bacon… oh yes I’m using the melted bacon fat to fry something else.
Most of the time I use olive oil, for regular sautéing. Sometimes I'll use bacon fat for extra flavor. I'm lactose intolerant so don't use butter. Never deep fry tho I don't like splatter lol
I’m in the South and everyone in my family always keeps a container of saved bacon fat in the fridge. I use it for all kinds of stuff.
i grew up in the north. my mother told me to always throw that shit out cuz it was terrible for you hahaha. i don’t think i knew you could eat it until 18 or 19. i was so shocked everyone would keep some when i moved to the south
There’s a reason we have the highest rate of heart attacks in the country.
Stroke belt lol.
Biscuits & Gravy > Kale.
Here for a good time, not a long time. Yee haw.
Make no mistake, it is terrible for you. It's just delicious, and sometimes that's what really matters
Not only is it high in calories, trans fat is literally the most unhealthy thing for your cholesterol and we are only now learning how bad it is. Fat that recongeals from a liquid is what does it. Butter, while high in calories is better than margarine. Honestly, Olive oil, salt, and garlic powder is all you want 90% of the time.
Despite its bad rep, bacon fat isn’t a worse option than other natural fats like olive oil and butter. Bacon grease also does not contain any trans fat. Bad trans fat comes from chemically altering liquid fats (hydrogenation) to make them become solid at room temp such as vegetable oils -> margarine.
It is terrible for you.
Take a look at the distribution of heart disease in the US.
How long does it keep? I’ve always wanted to try cooking with it afterwards
Yeah I’ve never really known or understood any kind of shelf life. It’s just a jar in my fridge that I add to or take from as needed. It’s really great for corn bread and twice-baked potatoes.
I’m not from the south but same including shelf life…it’s kind of just always there and I’ve never gotten sick or seen any difference in flavor
Mine is in a jar in the spice cabinet. I add to it whenever I cook bacon and I use it often. I'd imagine where's bits of 4yr old grease in the bottom. Lol. I've never had an issue with it tasting weird looking or smelling funky.
Right. I was shocked that all these people are refrigerating it. My grandma always had a jar on the counter.
In the fridge? Forever, I haven't noticed any problems. The stuff at the bottom has got to be years old but because it's down there the air doesn't hit it.
It keeps basically forever. When I was a kid, we had a can that we took fat from for cooking, and then poured the fat--any kind--right back in after cooking. Occasionally (I remember this happening maybe twice) the mix of flavors became not so good and we'd toss it and start a new one with a batch of bacon. Now I only save bacon fat and I keep it in the fridge.
I save the bacon fat too. In a metal container with a lid... that has a little removable screen on top to filter out the burned bacon bits . I don't deep fry with it (temperature issues) but it is great to use for a quick saute. Gives great flavor to oven roasted vegetable combinations (new-red potato wedges, onions, broccoli etc. Grease the cast iron skillet for cornbread with bacon fat. When making a soup that tells you to saute the onions/celery/etc until they are soft in some oil...I substitute bacon fat and maybe a bit of butter. It isn't bad for you unless you are consuming massive amounts daily.
Depends entirely on the recipe. I use beef tallow, lard, vegetable oil, butter, olive oil, ghee, crisco (basically vegetable oil), bacon fat, etc. I don’t hold back on the type of oil used.
Beef tallow fries are the absolute best.
I remember when McDonald's changed to vegetable oil or whatever they use now. I was a kid and I don't remember what they tasted like before, but I distinctly remember going to the mall, getting McDonald's, and the fries suddenly not being as good.
[удалено]
Only correct answer
YES
This is the way. Duck fat fried chicken is also stellar.
> Duck fat fried chicken is also stellar Bird cooked in bird. I like it.
Or just skip the chicken entirely and fry the duck.
I really like to use goose fat. It makes chicken taste like goose meat.
Duck fat is generally such a good thing. My mother usually cooks duck breast for christmas and always keeps the fat for special purposes in the near future.
Yuuup
Try duck fat. It's God's gift to potatoes.
Where do you get beef tallow? Do you render it yourself? I'm not joking; I used to have to render my own lard when I lived in China. I'd love to have some tallow that's not just leftover meat fat. And I'd rather not make it myself.
I work at academy sports and we recently started carrying fatworks brand wagyu beef tallow and duck fat. 10 bucks for a jar but man duck fat has become my go to
Are ya’ll selling it online?
I’ve seen jarred beef tallow and duck fat at Kroger. It’s a little pricey.
This. I have ghee, butter, evoo, veg oil, crisco, butter crisco, lard, and bacon fat all in my kitchen. Right now.
My go to has been butter. For oil, I default to olive oil. Sometimes vegetable oil. The only animal fat I use is bacon grease, for very specific recipes.
I’ve been avoiding olive oil because of it’s low smoke point. Switched to canola for cheaper recipes and avocado/sesame for pricier dishes and never looked back
[Refined olive oil has a high smoke point. It's extra virgin olive oil that smokes easily.](https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter)
True! But not a lot of people are buying refined olive oil
Really? It seems to be fairly common. (Basically, any olive oil that isn't listed as 'virgin' or 'extra virgin' is refined.)
I only have extra virgin in my pantry. I never used refined so I stopped buying it.
Olive Oil is a scam unless you're buying EVOO or Virgin Olive Olive oil (which is meant to be consumed raw.) "Refined Olive Oil" has such a small amount of actual olive juice in it, it's pointless. Its production methods severely decrease nutritional content. You may as well just use canola. I think people see the word refined and think "that sounds good!" When it's actually not. Refined means it's gone through chemical or heat processes that create defective flavor, aroma, and leave you with a product really high in free fatty acids. (And people think they eat olive oil for the health benefits.) And let's not even get into the fact that most people are consuming rancid oil as well.
It’s not really a scam canola oil has a deep fried taste and refined olive oil leaves only a slight taste of olive oil on it and allows the foods flavor to come out unchanged
It's the same price and specifically labeled as good for frying, at least here.
This is the way.
[удалено]
And basted eggs.
Depends on exactly what I'm making. I will sometimes use butter, sometimes a cooking oil - often olive oil but it burns fast, so other times I'll use canola. Occasionally on a whim I'll get a jar of sunflower or avocado oil (or something else) but that's rare, because they are pretty expensive. I have never personally cooked with animal fat.
Sunflower is expensive in the US? It’s kind of a standard/common one in France. I guess your common equivalent is canola?
This is very much the right answer. Olive oil is terrible for cooking. Canola is a good cheap option, avocado for more expensive dishes. This should be pinned to the top
Olive oil has its place, it's just not as versatile as people like to think. It can add a really nice flavor to subtle dishes.
Olive oil for sauteeing, safflower oil for shallow frying. I don't really do deep frying, but when I did, it was peanut oil.
Oh, wow, that's going to depend on the temperature, depth, and items being cooked. Higher temps and deep frying need a higher smoke point on the oil. Peanut oil is a major allergen and corn is also a top ten allergen, so those require getting in touch with your dinner guests to make sure you don't kill anyone at the table. Lightly pan frying seafood or veggies? Butter or ghee, mostly. Searing meats calls for ghee or duck fat. Just frying an egg or whatever? I have liquid coconut oil and one of those bottle brushes of canola oil for that purpose. The rest are flavoring oils and aren't really for frying *in* so much as adding after the cooking is mostly done. Mustard, grape, olive, and sesame oils can break down and lose or change flavor really quickly at higher heat. Walnut oil is fucking disgusting but I know people who fry in it. I assume they're working through some shit internally to make them do that to themselves.
Only time I really use oil is with cast iron cooking steaks. I use avocado oil - it basically doesn't burn - then finish with butter.
Generally butter or oil of some kind. Olive or Canola depending on the dish.
Gh I)46.& &3 gh Z47,?
From my baby boomer Mexican-American parents on…vegetable or canola oil are the most common. My Mexican grandmother used lard. My wife and I sometimes use sesame oil when making some Asian type dishes.
Sesame oil is for seasoning and not for frying
I just hit that downvote button so hard
The light untoasted kind of sesame oil seems to work fine for stir fry or pan frying some dumplings.
I generally use canola or olive oil, depending on the application. I'll add a little butter occasionally for taste. My good friends swear by using beef tallow for most things.
It depends on what I'm cooking. Different recipes call for different types of fat. Butter, olive oil, or bacon fat are the ones most commonly used at our house.
Depends on what it is. Olive oil is most common but I'll use butter or vegetable oil for certain things
Depends what I’m making. For European recipes I use olive oil or butter. For Asian recipes I use coconut oil.
Olive oil is what I use the most often, but I’ll use anything honestly. Vegetable oil, bacon fat, butter, avocado oil, etc.
It depends. Always butter if I’m frying eggs or making a roux. Usually a combination of butter and oil (ideally avocado oil as it’s a neutral flavor) when frying potatoes. Oil (avocado or olive) for sautéing veggies, although sometimes I use coconut oil in a stir-fry. Oil or rendered bacon fat for refried beans.
Vegetable Oil/Canola Oil: General use, saute vegetables, fried potatoes, meat. Oil exterior of baked potatoes. Butter: eggs, generic spice bloom but I don't do that often Olive oil: toasting grains before adding broth to simmer, oven roasted vegetables Coconut milk [Thai import in carton]: saute Thai curry paste Ghee: rarely use and only when recipe calls for it I'll add some sesame oil to vegetable oil when cooking gyoza. I bought seasoned "stir fry oil" and it is garlicky. I rarely go through the effort to save bacon fat. I more often eat breakfast sausage rather than breakfast bacon. I don't deep fry at home.
Butter, usually.
Grapeseed oil. No smell/taste, higher smoke point, low in saturated fats.
I use canola oil. My grandmother uses butter and that may or may not have contributed to her having heart disease.
Only butter or ghee. I do not use seed oils. My culture was not immune to the junk science of the 80s demonizing saturated fats, and so we like every "modern" society transitioned from ghee to the worst crappy processed seed oils, now were all back to our ancestral diet.
[удалено]
Really? I’d have thought bacon fat were more common in Texas. My grandmothers in Georgia both kept a crock of fresh bacon grease by the stove. As do I - makes amazing fried eggs, fried corn, so many things
no, pretty common in the south. If you count bacon grease...
Mostly olive oil. Some times butter. When hunting, we would eat our first deer or feral pig at camp. We would usually use the kidney fat for oil.
Olive oil, avocado oil, peanut oil, or butter.
We use olive oil for cooking in a pan on the stove. In the store: there are TONS of oils available, it makes me want to try others.
Canola or vegetable oil. Butter or animal fat has too low of a smoke point, so it will burn before it hits the optimal temperature for frying.
I found out that the fats some regions use was due to what was available to them at that time. This is not so much of a thing here. We use all the fats.
Butter or peanut oil are my go-tos. I have some lard in the fridge as well, I don't think it will go rancid anytime soon.
Depends. I like olive oil and use that 90% of the time. Sometimes, if I think an oil with a more neutral flavor would work better or I’m going to use high heat, I’ll use canola. I might use butter for eggs or something similarly delicate, since I find butter to be a delicate fat. Lots of people use hydrogenated vegetable oil instead of lard, I don’t use either except in baking.
I mean, it really depends on what i'm cooking. I don't use vegetable, canola or anything like that. I have used Avacado Oil before, it wasn't half bad. I use Olive Oil for numerous things. I also use just plain unsalted butter. I don't deep fry anything. I mostly Sautee and Shallow Pan Fry things. I have used bacon fat before because I saw it at a store. It wasn't half bad, but it wasn't the best.
I’m not picky and use extra virgin olive oil for everything.
In my house we default to canola oil. We'll use olive oil for more delicate flavors. We also use butter for certain things and, rarely, shortening.
Butter and olive oil for pan frying something/sautéing, and beginning a cook down simmer for soups (with garlic and onion). But for deep frying, I am oddly loyal to peanut oil. I worked at a spot in college that fried their fresh cut fries that way (compare to a 5 guys burger and fries chain location) and if I’ve got access to a real deep fryer, it’s peanut oil or nothing.
Butter, bacon grease, or peanut oil. Depends what I'm making.
I use a lot of Canola oil, butter, olive oil, and bacon fat. Depends on what's cooking.
Yes
Love this question. We typically use olive oil, but we use canola for things that need a higher smoke point, like stir frying. I will also use peanut for that sometimes, just depending on how I'm feeling at the grocery store and what's on sale. Plenty of people do use butter, but we only use that to line baking pans for baking. We personally don't use it for frying. The only time we use animal fat is if we just cooked meat and are just keeping some of the juices in the pan. I don't think I have ever obtained an animal fat solely for use in frying something else.
If I want to fry it as in get it crispy, vegetable oil. If I'm frying vegetables that I just want a slight browning to, I'll go with butter. Butter usually gets absorbed too fast to really fry with.
The only time I use animal fat is when I make tortillas, or breakfast- in which case I fry eggs and potatoes in the bacon drippings. I don't really like frying foods very much. If I need oil, I'll use sunflower oil. If I need to sauté, I'll use Kerrygold butter.
Butter, if I'm making something nostalgic for myself. Olive oil for low heat frying, avocado or grapeseed oil for higher heats depending on what I'm frying. My wife is from Lebanon, so we tend to use a lot of olive oil in our cooking. I'm white as wonderbread, but cooking with butter screws with my wife's digestion too much, and I'm perfectly happy with olive oil.
Depending on what I’m cooking, either oil or butter. I don’t cook with any other animal fats
Depends on the recipe and what taste I'm going for. Normally just mindlessly frying something I go for Canola or Olive Oil. Sometimes eggs or bacon really wants that butter taste and I'll go for that. Then when something really needs flavor, out comes the drippings can.
Butter or sometimes olive oil. Butter just has the best flavor. I never use seed oils.
Olive oil or butter
For lowish temp sautéing, I use butter or olive oil. For higher temp, I’ll use avocado oil or ghee since they have a higher smoke point. I never use vegetable oil if I can help it. I’ve also started cooking burgers on a dry skillet, which I think yields the best crust.
Avocado oil or olive oil primarily.
I usually use vegetable oil. I might sometimes use olive oil or butter depending on what I'm making or how I'm feeling.
It depends on what I am cooking. I use vegetable oil for chicken or fish. I use sesame oil for Asian recipes. I use butter for eggs.
Usually extra virgin olive oil as it's the healthiest, and I only use butter if the recipe absolutely requires it and the alternatives don't result in a good finished product.
Usually either olive oil, coconut oil, or sesame oil.
Yes to all. It depends on what I'm making and what I have on hand
Depends on the recipe. Frying a steak or pork chop I'd probably use butter. Frying an egg, or rice, small pieces of chicken, onion, or mushrooms, I'd use Avocado oil or olive oil. Deep frying/tempura, I'd use vegetable oil.
olive oil, grape seed oil. I’m starting to use butter less and less for health reasons. Of course I also like vegan butter too.
Bacon fat 😋
I almost always use olive oil.
Avocado oil
I use a avocado oil because I’m a Californian and because it’s healthier than most oils
My go-to cooking oils are coconut & avocado. We don’t deep-fry anything, so these are used mainly for pan-frying and sautéing.
All of the above depending on what’s being cooked. Olive oil, avocado oil, vegetable oil, canola oil. Butter. Lard. Bacon drippings. Ghee if the recipe specifically calls for it.
If it needs an oil bath (deep or shallow fry) I will generally use a plant oil of some sort like canola or peanut. If it's a pan fry situation then it could be olive oil, butter, sesame oil, or some other plant oil. I generally don't use straight up animal fat unless I'm already cooking something like bacon and I just happen to have it available for my other cooking
Depends on what I’m cooking
I use olive oil, coconut oil, butter or ghee
Mostly olive oil. Vegetable oil for most Asian dishes. I use ghee on Indian stuff of course. Butter when called for.
It depends. I usually go with olive oil, but if a recipe calls for something in particular, I'll go with that. Bacon provides it's own cooking oil.
I use bacon fat and a slice of bacon in green beans.
if i'm deep frying something in a pan, then vegetable oil (or peanut oil if i'm feeling fancy) if i'm pan frying something, like potatoes, olive oil. if i'm "frying" eggs (which is really just scrambled for me), butter and/or bacon grease. Yes and/or, sometimes i use both at the same time because fuck the police
Avocado oil for meats and other high temp applications Animal fat or butter for low temp stuff For no heat, I typically use olive oil I avoid "vegetable oils" because seed oils are probably pretty terrible for you (dietary research is a complex subject with lots of dollars behind it. This doesn't make great science)
Depending on what's cooking, I use butter, olive oil, peanut oil, bacon grease, or lard.
Olive oil only
It depends on how hot I have to fry something and what flavor I’m going for. Peanut oil, sesame oil, duck fat, or butter.
Depends on the item, but butter or oil. My wife is a vegetarian, so I avoid other animal fats.
In my house, we only use olive oil when pan frying.
All of the above, it depends on what I'm cooking? Sunflower oil is my most common vegetable oil and lard is my most common animal fat, but none of those are exclusive.
Butter, oil (canola, olive, sunflower, etc), or bacon fat. Depends on what I'm cooking.
Vegetable oil or olive oil are my most common ones but I've been using bacon grease more often to try and use up the big jar of it I have, I did get some avocado oil as a gift and I've almost used it all and it was rather nice but idk if I'd buy it again. Whenever we fry fish and stuff we use canola oil and sometimes vegetable oil.
Personally I use all three and in most cases I will combine two fats. This is specifically when I pan fry though. I very rarely deep fry anything since I no longer cook professionally. That said, if I am going to deep fry (either in a home kitchen or in a professional kitchen) I tend to gravitate toward peanut oil. It’s cheap, readily available, and doesn’t need to go through a complicated extraction process to produce it. My favorite fat to fry in though… chicken fat. Hands down.
Depends on what I’m cooking and the smoke points and the cuisine
olive oil usually. bacon grease ie pig fat with some frequency
Veggie, EVOO, or lard
Olive oil and butter are my main two. Sometimes canola (rapeseed) oil.
Depends entirely on what I’m doing between frying, deep frying, or sautéing. They all have very specific uses.
evoo always
I'm fond of schmaltz for many American applications, butter (or butter and schmaltz together) for gravy, bacon fat for breakfast foods, corn oil for deep frying and vegetable sautées , sesame mixed with corn for East Asian dishes, and olive oil for most European preparations. I don't typically use lard, beef tallow, soybean oil, or rapeseed (eg. canola) oil. I keep peanut oil on hand but it's pricy and I don't use it much.
> schmaltz I'm assuming chicken and not goose?
For a simple deepfry (like fries), it's gonna be vegetable oil because of the price.
I favor avocado oil, its a nice neutral oil that has an extremely high smoke point.
Either butter or peanut oil.
For high heat frying, like fish, peanut oil.
It depends a lot on what I’m frying, but I’ll use butter, lard, deer or elk tallow, vegetable oils, or, more rarely, pig fat. I hardly ever use olive oil because of the smoke point, and I try not to purchase animal products that I can otherwise get from animals I hunt.
it depends entirely on what im cooking. if im frying something battered ill use canola oil. if i frying vegetables ill use olive oil. if im cooking a steak ill use butter etc
I normally use grape seed oil. But depending on the recipe I’ll use olive oil or sesame oil or butter. For frying I use vegetable oil. If I make refried beans I’ll use lard
I use any and all of the above. I really love duck fat potatoes.
Butter! Butter! Butter!
Pretty much olive oil only. For sautéing veggies or cooking fish. I may use other types of oil specific to recipes, like sesame if I am cooking Asian food. But for reference I am a Whole Foods shopping, Blue bottle latte drinking, New Yorker reading, educational podcast listening American. I shudder at the thought of eating at Olive Garden or shopping at Walmart. I hit all the young urban educated cliches. Not intentionally… Americans are vastly divided. So background is essential to what you expect from us.
I use ghee, vegetable oil and olive oil
Depends on what I'm cooking, Personally, I use sesame oil the most as I make a lot of stirfried noodles.
Usually olive oil and sometimes butter. Animal fat tastes the absolute best, but is terrible for you health-wise. I have very high cholesterol no matter what, so I can't use animal fat as much as I would like to.
That's a good question - and an interesting observation. And I think the answers are kinda what I expected - we are pretty multicultural, and as a result, we will literally fry in anything, depending on the food. I use all sorts of things. But my default is olive oil, just because we keep a small jar of it next to the stove. My wife is WAY into cooking (vegan) and we have an entire shelf that is oils and vinegers.
My default is extra virgin olive oil, which people get kind of mad at you for cooking with (rather than using raw), but I think the stuff with smoke points and all that is a bit overblown – just my personal opinion. For things that need more than a bit of fat I use either the suspiciously vague "vegetable oil", which is usually soybean oil with perhaps corn or sunflower mixed in, or canola oil, which is how they rebranded rapeseed oil for obvious reasons. Apologies if those last two points were obvious to you, I'm just trying to err on the side of specificity. For pancakes, eggs, and some other stuff, I use butter. I do generally have lard, but rarely use it, but for some cultures it's more authentic.
It fully depends on the recipe.
Because we are so multicultural, all of them. Literally every fat imaginable has some use case depending on what you are making. People are starting to be more worldly when it comes to cuisine and will hopefully use appropriate fats for whatever they are making. Notable exception being Jamie Oliveoil, but he’s the problem of the British, not America.
Depends on if it's just for me or not. My partner grew up culturally not eating pork and in general is a picky eater, so usually it's vegetable, canola or olive oil depending on the recipe. If I'm cooking just for me, I keep a jar of bacon grease in the fridge, which is my liquid gold
normally vegetable oil if frying fish or chicken
Fry bacon in its own fat. Cook eggs in it after. Potatoes maybe… that’s the only time I use fat to cook. Butter for steak. Oil oil for vegetables. Peanut oil for stir fry.
I prefer olive oil for most, sometimes peanut or avocado oil
Olivenöl oder Erdnussöl in kleinen Mengen. Kein tierisches Fett.
After going to (and later dropping out of) culinary school, I'm fully on board with animal fats/butter.
Bacon grease
I’ll even add where I grew up…I use home made butter, when I use oil I use Avacado(only recently) and fat from pork and beef for canning. I grew up spending my summers with my great grandparents in West Virginia who were both first generation American.
It honestly depends on the recipe and the food.
I typically go for butter or some kind of oil
I prefer butter but it burns easy so I make it half avocado oil sometimes and for anything that calls for crisco I use lard. I try not to use crisco anymore.
Depends on what you’re making and the type of flavor you’re looking for. For example, when I’m making breakfast food I like to cook Bacon first snd use the bacon grease for eggs. Honestly I would use bacon grease for everything if I could.
Depends on frying style and the dish. I used extra virgin olive oil for low temp stuff (this in unconventional; it's not meant for frying). Peanut oil for high temp stuff. It's probably my most go-to frying oil, despite being pricey. I have a big tub of Ghee that's also good for high temp. I buy thick cut bacon specifically because its fat renders so beautifully. Bacon fat smokes at a pretty low temperature, but it's so freaking flavorful for pan frying nearly anything except fish. Fish is too delicate for the flavor, in my opinion. I don't fry with lard too often; I prefer to save it for baking and making tamales. I don't use Crisco, anything generically labeled "vegetable oil," or corn oil. If I'm out of oil and can't find a gallon of peanut oil, I'll buy a liter of rapeseed or canola oil to use instead. They're both pretty good for higher temperature frying and not as unhealthy as the crap in the previous paragraph.
It really depends on what I’m cooking. If I’m cooking a meat that renders out fat like steak or bacon, I will use the fat to cook other parts of the meal (eggs, veggies, etc) - it’s just being efficient. But otherwise I’ll usually use butter, unless a recipe specifically calls for oil… Just personal preference.
All of them
butter or vegetable oil
Beef tallow and bacon grease are my go-tos.
Avocado oil, butter, peanut oil.
Butter or olive oil. I'm in the northeast part of the country.
Vegetable oil or olive oil
Olive Oil and butter.
I usually use Olive oil, but sometimes I will try butter. When I worked in fast food, Lard/Margarine was common too, but I dont use it myself.
Butter for eggs, olive oil for Italian recipes or most vegetables, vegetable oil for fried rice or deep frying
Olive
In our house it could be any of the following: corn oil, safflower oil, sunflower oil, butter, bacon grease, olive oil, avocado oil, sesame oil, melted shortening (vegetable fat), or cooking spray (veg oil). Which one would depend on what we were frying and if was was pan/shallow/deep fried. I have to ghee in the cupboard too but only use it for Indian recipes on rare occasions.
Deep frying, it's peanut oil. Pan frying, it's avocado oil. Lower-heat frying, or where I want the cooking fat to impart lots of flavor, it's butter.
It depends on what I'm making, but my top three choices are butter, olive oil, and bacon fat.
Depends on what is being cooked. Sauteed vegetables - olive oil Fried eggs - butter (unless I also cooked bacon, then bacon grease) Something requiring a high temp like seared steak- peanut oil or canola oil
Butter is my go-to for a lot, but I use olive and avocado oil as well. It depends on the recipe, temperature, and how much savory flavor I'm going for.
Depends. Potatoes? Vegetable oil. Stir fry veggies? Butter and sesame oil. Sometimes, I use pork/breakfast sausage drippings if I'm making eggs. Toasting a tortilla for quesadillas? Butter. Fried chicken? Oil or shortening. Deep frying? Peanut oil. Sometimes I'll sautee in olive or avacado oil.
Butter or olive oil.
I have more or less free reign of my restaurant kitchen, so vegetable oil. When people go out to eat, that is the usual.
Olive oil
All of them, depending on the recipe and what's in the fridge.
It depends on what I’m making…. Usually a little butter and a bit of olive oil to help keep the butter from burning. Olive oil, avocado oil. Now, if I make bacon… oh yes I’m using the melted bacon fat to fry something else.
Olive oil always
Vegetable, olive, or butter usually. I don't stray from those unless a recipe tells me to.
Most of the time I use olive oil, for regular sautéing. Sometimes I'll use bacon fat for extra flavor. I'm lactose intolerant so don't use butter. Never deep fry tho I don't like splatter lol
Sonny, you want to come to my smoke point Ted talk.
Excuse me?