What Oil Do You Use For Frying?

[Shannow]

Never heard of it ?

It's the basis of a lot of Indian cooking...it's butter fat with all the water removed and the solids dropped out. Heat melted butter until the junk drops out, and jar the liquid.

My Gran used to make it to make fried scones.

 

[Silk]

Originally Posted By: Shannow
more like "extracted from butter" than made from butter.


Seeing as you need butter and butter alone to make ghee,I don't quite get the need for the hair splitting.Clarified butter might mean more to the Americans.

I had to add ghee to my Windows spellchecker,which is supposed to be the Australian version.

 

[crinkles]

eggs, steak = butter (just regular hot pan, not fried)
mince, chicken pieces, etc = plain olive oil.
bacon - don't fry, just grill under the stove element.

 

[Shannow]

Originally Posted By: Silk
I don't quite get the need for the hair splitting.


Bryllcream ?

 

[Silk]

A little dab'll do ya.

 

[Camu Mahubah]

So I guess I'll need to google Ghee and find out how to make it on my stove...

 

[rshunter]

Ghee

 

[MNgopher]

For Deep frying (Turkey, Panfish, etc...) I use peanut oil.

For my rosettes at Christmas time, nothing but Lard.

Pan Frying - usually canola, but honestly hardly ever use.

 

[addyguy]

Olive oil or Canola oil.

 

[aztec12]

We normally get the store brand or whatever is on sale.