Cooking with peanut oil

[bunny]

I do more than a little deep-frying.
My past experiences indicate most different vegetable oils will retain the flavor of what you previously cooked.
The two standouts in my past are fish and onion rings.
These guys will hang around forever and taint what ever you cook next.

Then one day i happened to try peanut oil, the pure stuff, not the weird blends with different vegetable oils.
When I stuck my nose in the pot the next time I went to use it, it was surprisingly neutral in aroma.
So I continued to deep-fry my chicken. No carry-over from the last fry, just great chicken.

It lasts longer if I do not exceed 400*F
It seems to keep well in a room temp cabinet, but I heat it up at least once a week.

Now I find that if I drain into a clean pot to remove the grit from the bottom I can reuse that same peanut oil almost indefinitely.
The level drops due to several reasons but I use it until the color gets to to a dark bourbon hue.
I could probably use it further, but I don't want to press my luck.

Any one else experience this?

[metalsmith]

Pen 10w30 can take 450 or 500 but it tends to flavor meat.

[Salt Must Flow]

bunny, I haven't tried deep frying with peanut oil, but have you tried corn oil? I can't stand vegetable oil. If you haven't tried it before, give a small amount a try. Maybe try shallow frying something, flip it over, etc... and see what you think on a small scale. That's all we use these days for frying.

[Stonecutter]

We haven’t used peanut oil for frying but my Wife and I love to cook and I’ll definitely give this a try.
Peanut oil is more expensive but if it can be saved and reused a few times that’ll be awesome. Thanks Bunny

[ShineonCrazyDiamond]

Lard and tallow in this house, rendered ourselves. It stays in a cast iron frying pot on the stove. Careful with peanut oil to make sure any guest know you're using it.

[bunny]

Lard and tallow in this house, rendered ourselves. It stays in a cast iron frying pot on the stove. Careful with peanut oil to make sure any guest know you're using it.

I haven't tried those. Do they retain any flavors of past fries?
How long do they last in room temp storage?
Do they turn solid when cooled?
Any preferred cooking temp range?

Rather than give out any secrets, I give my guests a "SNICKERS" bar. If they eat it and don't die, I know I'm go to go.

[Big River]

Though more expensive be sure to use those large cooking oil filters and funnel to reclaim the used oil. Highly recommended frying a small turkey - excellent.

[Twisted Brick]

It lasts longer if I do not exceed 400*F

This is good practice. Exceeding an oil's smokepoint destroys beneficial nutrients and creates a more-flammable oil. Peanut and canola oil are near the top of the list of oil smoke points.

As a refined vegetable oil, corn oil has a high smoke point and is cheap, but the reports on corn oil are just plain scary. GMO-related concerns aside, the extensive refining process used to make corn oil utilizes the solvent hexane and in virtually all cooking oil ratings is considered an unhealthy fat. Corn oil is full of polyunsaturated fatty acids like Omega-6, which are known to contribute to chronic, low-level inflammation and liver damage. . Just a hunch, but from prevailing documentation, cooking one's food in corn oil might not be a good thing, especially in our hobby.

[Oldvine Zin]

[/quote]



As a refined vegetable oil, corn oil has a high smoke point and is cheap, but the reports on corn oil are just plain scary. GMO-related concerns aside, the extensive refining process used to make corn oil utilizes the solvent hexane and in virtually all cooking oil ratings is considered an unhealthy fat. Corn oil is full of polyunsaturated fatty acids like Omega-6, which are known to contribute to chronic, low-level inflammation and liver damage. . Just a hunch, but from prevailing documentation, cooking one's food in corn oil might not be a good thing, especially in our hobby.
[/quote]

So true and I think that we here have a better use for corn

stay safe
OVZ

[The Baker]

Lard and tallow in this house, rendered ourselves. It stays in a cast iron frying pot on the stove. Careful with peanut oil to make sure any guest know you're using it.

Ah. Dripping on toast with the delicious jelly. Childhood memories from when on the farm
we had our own meat and nothing was wasted.

Geoff

[jedneck]

Somebody say lard

[ThomasBrewer]

Any hexane used during the extraction process is long gone before it reaches the supermarket shelves. That solvent is chosen specifically for its safety, and low boiling point.

[StillerBoy]

Beef fat is the one we use for cooking french frys and home frys.. used to use over 350 lbs per week along with 2000 lbs of frys per week..

It store well at room temp, and if filtered after use, it can last a while..

Mars

[Stonecutter]

Somebody say lard

Daaaamn Jedneck! Now that’s a cauldron.

We get a whole pig each year. Small local ranch. The supplier kicks in a 4lb tub of lard as part of the purchase so we’re usually using that as our frying oil. But it’s smoking point is low and it holds plenty of flavor.

[Chauncey]

Pen 10w30 can take 450 or 500 but it tends to flavor meat.

I died

[Yonder]

Damned near all I use. High smoke point and flavorless.

[bcook608]

Pen 10w30 can take 450 or 500 but it tends to flavor meat.

I died

You will if you use that

[contrahead]

Only the smallish germ of a corn kernel contains any fat. The rest of the grain, the endosperm, is starch.

Apparently there's a bunch of vegetable oils: avocado, Brazil nut, canola, coconut, corn, cottonseed, flax-seed / linseed, grape seed, hemp seed, olive, palm, peanut, safflower, sesame, soybean, walnut, cottonseed, oils from nuts, etc. The term “vegetable oil” on a container seems deliberately non-specific.

Avocado oil seems to have the highest burn point of any oil listed above, but its a bit rare and somewhat expensive.

It's hard to say which one is older, palm oil or olive oil. Both date back in antiquity more than 5,000 years. According to some sources though, the cultivation of rapeseed may be as old or older.

Some may not recognize “rapeseed” or realize it for what it is. The green chlorophyll, pungent glucosinolates and high levels of erucic acid were artificially removed from the version that humans consume, back in the 1970's. Now this GMO version of rapeseed is called Canola (after Canada and oil) and is the 3rd largest source of “vegetable oil” in the world.

Butter taste better.