Tallow - I prefer it to any other oil for searing beef but you could substitute other
high temperature cooking oils like canola or peanut oil if you don't have any tallow on hand.
Not exact matches
For
high - heat
cooking, coconut and avocado
oils are best because they have a
higher smoke point, the
temperature at which the fat or oil begins to break down due to heat.
My
oils of choice are Coconut and Olive, when choosing an oil to
cook with you want an oil that will not be damaged by
high cooking temperatures and Coconut oil can be used at
higher temperatures without heat - induced damage to the oil.
As a
cooking oil, its chemical structure is kept in tact and therefore is resistant to mutations of fatty acid chains even when used in
higher cooking temperatures, unlike most vegetable
oils.
Coconut oil is a great replacement for vegetable
oils when
cooking; unlike other
oils such as Flax Oil, coconut oil will withstand
high temperatures and not turn rancid.
Researchers from the Shanghai Cancer Institute and the US National Cancer Institute in Bethesda, Maryland, examined the volatile organic compounds given off by different
oils at the
high temperatures typically used for wok
cooking.
Rendered beef fat stands up to
high cooking temperatures, is more nutritious than plant
oils, and tastes great.
Wouldn't Organic Extra Virgin Coconut Oil (important distinction) in moderation be superior to unsaturated vegetable
oils when
cooking at
high temperatures given the free radical production of those «healthier»
oils in such settings?
In general,
oils with
high smoke points can be
cooked at
higher temperatures.
Coconut oil is an excellent oil to use for
cooking since it is far less likely to be damaged through heating, it can take a much
higher temperature than most other
oils without being damaged and thereby causing you health concerns.
Avoid using these
oils for
high temperature cooking.
While EVOO is a much more healthy fat than hydrogenated vegetable and seed
oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at
temperatures over 200 +; it's better to use saturated fats for
high heat
cooking because they're less prone to oxidation.
Coconut Oil is more heat stable than other plant based
oils, and so does not create trans fatty acids when
cooked at
higher temperatures.
While also being one of the most heat resistant
cooking oils for
high temperature frying, coconut oil is awesome because it's the number one source of another special family of fats.
Which
oils are best for
high temperature cooking?
Cooking at
high temperatures can cause some
oils to smoke, damaging the oil and releasing carcinogens which pose serious health risks.
Unlike many other
oils (especially soya
oils, sunflower oil, vegetable oil, or corn oil) coconut oil can withstand
high temperatures without being damaged, and for this reason it is much safer to use it for
cooking and baking.
Some
oils work well at
high temperatures, while others can be hazardous for your health if you
cook with them.
Much chicken is bought in industrially produced forms or as fried chicken
cooked in vegetable
oils at
high temperatures.
Vegetable
oils do not have the heat tolerance that engine
oils do, the smoke point for refined almond oil, which is the
highest heat tolerance
cooking oil I can think of is 270C, your average vegetable oil is going to be far less than that, closer to 210 - 220C, both are lower than the
temperatures they will face in the engine