It’s not recommended to mix oils with similar smoke points, especially when deep-frying or pan-frying at high temperatures.Some oils can create unique flavor combinations while others have a strong taste that can overpower the other oil.Mixing oils for frying is possible but it’s important to consider their smoke point and flavor.Let’s learn everything you should be aware of when mixing oil for cooking! Key Overview It’s an appealing idea, particularly to eliminate the oil that is rarely used, leaving just the smallest amount left inside the bottle! My friend (bless her heart) said she loves blond french fries and ate them up.Can you mix oils when frying? Oils that have similar smoke points, like sunflower, vegetable, and corn oil are able to be combined for pan-frying or deep-frying. Certain oils should not be cooked in hot temperatures like extra-virgin olive oil or non-refined coconut oil.ĭo you have a list of all the different oils in your cupboard? Have you ever thought about what might happen when you mix all of them? Did I mention we are at 3000 feet above sea level? This makes a bit of a difference in cooking. So I threw a few in a fry pan and burned them a bit. (ordinarily 5 to 7 minutes at the lower, cooled, then 2 minutes at the higher). The fries never did brown even after 15 minutes at 320F. I'll try to report back on this scary adventure in cooking! We have melted the lard, strained it and poured it in, as one would with canola oil, etc. We are just about to try cooking french fries (British, chips) in our new deep fat fryer. Then we rendered it ourselves which is not hard at all. We have real lard (from a real pig raised on a real farm - not a huge farm where pigs lead a short and brutal life). My theory is that the heating coils on the deep fat fryer overheat the lard if it is used in its hard form. The manufacturers don't say why but I've heard many people conjecture that lard heats up, smokes, maybe burns when exposed to fairly high temperatures (over 370F. In the interests of safety, most modern deep fat fryers say NO lard, butter, etc. I love sunflower oil, it has almost no taste at all and a high smoke temp. Refrigerated the oil mix doesn't go bad before it becomes no good to use. So filter, and don't pour the last bit into the can.
The more crumbs and batter bits you filter out the longer the fat will remain good. I don't usually use more then once a month. I leave out overnight before I use it then warm in hot water to pour it out. The sunflower oil makes it easier to handle when filtering through a very fine mesh sieve (more liquid at a lower temperature) after use, then I put it in an old olive oil can which I refrigerate between uses. I can't find rendered beef fat and I'm not going to render it at home.Īt home I use a mixture of Sunflower and lard, about 1 part to 3 parts. I don't use peanut mostly due to habit, too many people I've run into with allergies. I'm not a fan of Canola, I find it often has a taste which I don't like. The burning temperature is lowish, so food needs to be cooked at 325 and changed more often. But it made the very best tasting savory deep fried foods. When I was a cook we rendered down a thousand pounds of beef fat a week, it took days to do. For the very best tasting fries, onion rings and battered fish are fried in fat made from rendered beef fat.
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