Which oil is good for deep frying?

Answer 1

Canola, its good for you.

Answer 2

Deep-frying is a delicious way to cook, but can be a very dangerous process because of the extreme temperature the oil must be heated to for frying. We cannot stress enough that you should be very careful when deep-frying.

1. When deep-frying, it is best to use neutrally flavored oil like safflower or peanut oil . Oils like extra-virgin olive oil have a low smoking point, which means that they will burn at a much lower temperature, making whatever you are frying taste scorched and bitter. Use enough oil so there is enough to cover whatever items you intend to fry.

2. Place the pot or pan of oil over a high heat. Heating a large amount of oil can take a long period of time. Deep-frying should be done with the oil at 365 degrees F (185 degrees C); use a candy thermometer to keep track of the oil's temperature. Oils will begin to burn between 400 and 450 degrees F (200 and 225 degrees C) and will catch fire at around 500 degrees F (250 degrees C), so it is very important to monitor the temperature of the oil. Once the oil has reached the desired temperature, reduce the heat to low. If you notice that the temperature on the thermometer begins to drop, turn the stove up a small amount until the temperature has crawled back up to 365 degrees F (185 degrees C).

Answer 3

Canola is healthiest, but is not good for deep frying, as it does not respond well to high temperatures. It's best for baking, since it doesn't have much flavor.

It really doesn't matter whether or not you use the healthiest oil though, because it will still be high in calories since you are deep frying. If you're looking for a healthier option, stir-fry, grill or bake.

You need an oil with a fairly high smoking point, but not one that will burn. If you're not worried about calories, I would use vegetable oil. It's still somewhat healthy because it is high in polyunsaturated fat.

Never use olive oil or butter for deep frying! Your food will burn to a crisp and you run the risk of fire more easily.

Answer 4

I use peanut oil. It keep the heat when I add whatever I am frying to the fryer.

Answer 5

Peanut oil is best. To save money you can get a mix of Peanut/Canola at Wally World. Remember any oil can burn though if it gets hot enough.

Answer 6

It's olive oil because it contributes much less to cholestrol levels than any other oil but it's taste may be slightly wierd and may take time getting used to it.

Answer 7

Peanut oil. High temps without smoking.

Answer 8

The red, yellow and white onions and potatoes do not vary much in nutritional value. But the green and sprouted potatoes contain alkaloids, called chaconine and solanine. Too much of these chemicals can be poisonous. Any potato with green patch has to be discarded. Even when eaten in small amounts can cause migraine or drowsiness in sensitive people.

Answer 9

fortune refined oil & safola oil

Answer 10

i guess olive oil will be a good option

Answer 11

peanut oil