2007-08-11 05:39:48 · 9 answers · asked by Dave 1 in Food & Drink ➔ Cooking & Recipes
Soy oil is also something to consider ... it has a nice taste to impart, but does not interfere....especially for scallops; I have had deep fried scallops done in soy oil and I must say they are addictive that way! So, I think with other seafood, soy would be nice to try...
Each oil has its own special qualities.... it is nice to experiment and find out which ones you like for which foods....and their smoking points are also important with regards to your cooking skills ...that is important, since oil is expensive and you do not want to ruin a new batch of oil by allowing food to burn or for loose particles to fall to the bottom of the fryer and ruin the taste...with skills that are always improving, you become more and more experimental with different ingredients, and your expertise as a cook improves (and your reputation!)
...so be sure your clam cakes hold together nicely before you place them into the fryer basket..... that they not let little pieces of the mixture fall down into the oil and burn ...
xxx
Lakshmi
2007-08-11 05:57:29 · answer #1 · answered by Anonymous · 0⤊ 0⤋
something I have just discovered for frying/browning foods...corn oil...it doesn't burn as fast as olive oils and blends. It will smoke more quickly than a canola oil but what I like about it is the fact that foods get brown and crisp very quickly so you don't over cook whatever it is you are making. If you have a small home use fryer that makes it even better because of the fact that you can set the temp and are not juggling the knobs on your stove. I would never use the expensive extra virgin olive oil to fry things. The heat destroys the flavors and it burns quickly...
2007-08-11 06:25:26 · answer #2 · answered by chef.jnstwrt 4 · 0⤊ 0⤋
I like extra virgin olive oil, it's spectacular for fish. I'm not big on other sea foods, but odds are good it would work well for Calamari and clams too.
2007-08-11 05:48:52 · answer #3 · answered by Anonymous · 0⤊ 0⤋
What will give you the best flavor is lard, but thats rarely used for abvoius reasons. Vegtable oil, or peanut oil. I never deep fry with olive oil.
2007-08-11 08:29:26 · answer #4 · answered by shon42073 3 · 0⤊ 0⤋
I would use a blended oil of canola or safflower and olive oil, but not extra virgin. My actual favorite frying oil is peanut oil, however, for most deep frying with corn oil as second.
2007-08-11 05:48:52 · answer #5 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
Most restaurants (including Legal Sea Foods and BErtuccis) use Soybean oil for cooking oil.
2007-08-11 16:21:47 · answer #6 · answered by billyandgaby 7 · 0⤊ 0⤋
We use peanut oil for our deep fryer. It never smokes or imparts a weird taste.
2007-08-11 05:48:40 · answer #7 · answered by chefgrille 7 · 0⤊ 0⤋
I would use canola oil it has a fairly high smoking point.
2007-08-11 05:43:01 · answer #8 · answered by hurricanemercedes 5 · 1⤊ 0⤋
peanut oil
2007-08-11 23:09:29 · answer #9 · answered by Bob 6 · 0⤊ 0⤋