Coconut Oil for Fryers? Grapeseed?

[SaggyBalls]

Since It has a high smoke point and is made of medium chain saturates, I was hoping to find a line on larger volumes of coconut oil than one would typically find in a supermarket/health store

...without having to spend $100 for fryer fat.

As long as it's from the Phillipines, I don't care about grade...just price. Their Coconut oil laws (yes, laws) demand that all coconut oil be processed chemical free, so grading is merely about taste - not quality (like Olive Oil).

Also, if anyone has a line on Grapeseed oil for the same purpose, it might help me out.

I'm sick of all this canola/vegetable crap.

[M.O.B.E]

Make friends with a chef and ask him to order some so refined coconut oil for you. Its probably the cheapest way to get what you are looking for. Besides that I reccomend any of the following and also something with a smoke point around 450. The only place Ive ever seen larger jugs of coconut oil was in the Chinese markets and St Lawerence Market.

Almond oil 420°F 216°C

Avocado oil 520°F 271°C

Butter 350°F 177°C

Canola oil Expeller Press 464°F 240°C

Canola oil High Oleic 475°F 246°C

Canola oil Refined 470°F 240°C

Coconut oil Unrefined 350°F 177°C

Coconut oil Refined 450°F 232°C

Corn oil Unrefined 320°F 160°C

Corn oil Refined 450°F 232°C

Cottonseed oil 420°F 216°C

Flax seed oil Unrefined 225°F 107°C

Ghee (Indian Clarified Butter) 485°F 252°C

Grapeseed oil 420°F 216°C

Hazelnut oil 430°F 221°C

Hemp oil 330°F 165°C

Lard 370°F 182°C

Macadamia oil 413°F 210°C

Olive oil Extra virgin 375°F 191°C

Olive oil Virgin 420°F 216°C

Olive oil Pomace 460°F 238°C

Olive oil Extra light 468°F 242°C

Olive oil, high quality (low acidity) Extra virgin 405°F 207°C

Palm oil Difractionated 455°F 235°C[1]

Peanut oil Unrefined 320°F 160°C

Peanut oil Refined 450°F 232°C

Rice bran oil 490°F 254°C

Safflower oil Unrefined 225°F 107°C

Safflower oil Semirefined 320°F 160°C

Safflower oil Refined 510°F 266°C

Sesame oil Unrefined 350°F 177°C

Sesame oil Semirefined 450°F 232°C

Soybean oil Unrefined 320°F 160°C

Soybean oil Semirefined 350°F 177°C

Soybean oil Refined 450°F 232°C

Sunflower oil Unrefined 225°F 107°C

Sunflower oil Semirefined 450°F 232°C

Sunflower oil, high oleic Unrefined 320°F 160°C

Sunflower oil Refined 450°F 232°C

Tea seed oil 485°F 252°C

Vegetable shortening 360°F 182°C

Walnut oil Unrefined 320°F 160°C

Walnut oil Semirefined 400°F 204°C

[SaggyBalls]

I wonder how much butter I'd need to buy to fill the fryer with ghee...

[phorbesie]

how about peanut oil?

[Hux]

Almond oil 420°F 216°C

Avocado oil 520°F 271°C

Butter 350°F 177°C

Canola oil Expeller Press 464°F 240°C

Canola oil High Oleic 475°F 246°C

Canola oil Refined 470°F 240°C

Coconut oil Unrefined 350°F 177°C

Coconut oil Refined 450°F 232°C

Corn oil Unrefined 320°F 160°C

Corn oil Refined 450°F 232°C

Cottonseed oil 420°F 216°C

Flax seed oil Unrefined 225°F 107°C

Ghee (Indian Clarified Butter) 485°F 252°C

Grapeseed oil 420°F 216°C

Hazelnut oil 430°F 221°C

Hemp oil 330°F 165°C

Lard 370°F 182°C

Macadamia oil 413°F 210°C

Olive oil Extra virgin 375°F 191°C

Olive oil Virgin 420°F 216°C

Olive oil Pomace 460°F 238°C

Olive oil Extra light 468°F 242°C

Olive oil, high quality (low acidity) Extra virgin 405°F 207°C

Palm oil Difractionated 455°F 235°C[1]

Peanut oil Unrefined 320°F 160°C

Peanut oil Refined 450°F 232°C

Rice bran oil 490°F 254°C

Safflower oil Unrefined 225°F 107°C

Safflower oil Semirefined 320°F 160°C

Safflower oil Refined 510°F 266°C

Sesame oil Unrefined 350°F 177°C

Sesame oil Semirefined 450°F 232°C

Soybean oil Unrefined 320°F 160°C

Soybean oil Semirefined 350°F 177°C

Soybean oil Refined 450°F 232°C

Sunflower oil Unrefined 225°F 107°C

Sunflower oil Semirefined 450°F 232°C

Sunflower oil, high oleic Unrefined 320°F 160°C

Sunflower oil Refined 450°F 232°C

Tea seed oil 485°F 252°C

Vegetable shortening 360°F 182°C

Walnut oil Unrefined 320°F 160°C

Walnut oil Semirefined 400°F 204°C

It would be fun to see this list with nutrional info and a price per whatever...

[SaggyBalls]

Peanuts are highly goitrogenic and one of the reasons people are very unwell. The same can be said for soy but far louder.

Coconut oil is one of the few oils that have a positive effect on the endocrine system.

here's a short list of some of the most popular goitrogenic foods.

Soybeans (and soybean products such as tofu)

Pine nuts

Peanuts

Millet

Strawberries

Pears

Peaches

Spinach

Bamboo shoots

Radishes

Horseradish

Sweet Potatoes

Vegetables in the genus Brassica

Bok choy

Broccoli

Broccolini (Asparations)

Brussels sprouts

Cabbage

Canola

Cauliflower

Chinese cabbage

Choy sum

Collard greens

Kai-lan (Chinese broccoli)

Kale

Kohlrabi

Mizuna

Mustard greens

Rapeseed (yu choy)

Rapini

Rutabagas

Tatsoi

Turnips

[edit]

Foods stimulating thyroid tissue

Some foods and drinks have an opposite effect on the thyroid gland; that is, they stimulate thyroid function rather than suppressing it, examples being avocado and coconut,

[Thorgnor]

I think you might just be trying to make this guy look bad...

http://en.wikipedia.org/wiki/George_Washington_Carver

[rubberdinghy]

mmmmmmmm lard.

If I wanted to make beer battered fish and chips, what's the best oil to use....

I won't be using a deep fryer...just the old stove top method with a fire extinguisher near by.

[SaggyBalls]

Probably lard for old school authenticity.

Most refined vegetable fats, though useful for frying, aren't really good to eat.

Lard is probably a better oil than almost any of them in that regard. If you can find/make it, Ghee would be another amazing pick (less authentic but probably a lot better since lard has a lower smokepoint).

[bouche]

how would coconut oil affect flavour? I'm guessing that grapeseed and coconut would be very expensive initially, but since I would assume it would be used rarely, it would be worth the investment to enjoy frying.

frying is a wicked awesome method of cooking. hell, I'm doing some pork schnitzel tonight and probably using butter which is considered pretty healthy against other types of high smoke point oils.

We used avocado oil for some salad dressings a couple of salmon sautéed meals and it is the shit. Also very pricey.