tvme
Medina, Ohio
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Joined: 04/10/2007
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TexasShadow wrote:I use vegetable or olive oil 90 % of the time.. bacon grease once in a rare while, for gravy or frying potatos.
About the same here. Bacon grease is a treat. I do want to try lard for piecrust though.
Bob
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Opie431
Bellevue, MI
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Joined: 06/19/2004
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Crisco for baking and Canola oil for frying. My mother and grandmothers both used lard and lived until 90, husband's as well.
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bmet2000
North Carolina
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Joined: 07/09/2008
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we use extra virgin coconut oil for all our butter/oil needs.
Coconut oil is one of the healthiest oils. It is a liquid over 76 degrees, a solid under 76 degrees. We use it to fry, bake in recipes that call for butter, oil, or lard.
Also use it as a spread instead of butter for toast and pie iron treats! It does have a coconut taste, but you can get a milder flavored coconut oil.
give it a try!
Angie
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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Quote:Coconut oil is one of the healthiest oils.
I've always wondered how an oil that is mostly saturated fat can be healthy?:
I think they have made Crisco about as healthy as possible, at least for a fat. Theory is that foods tend to absorb less fats that are solid to some extent. I use it for baking, especially for biscuits.
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79powerwagon
S.E. Wisconsin
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Joined: 06/30/2007
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Just regular vegetable oil for deep-frying, which we almost never do. If I'm going to do a fish fry, LARD baby!  Hey once every year or two isn't going to harm a thing!
For pan frying, I always use butter with a bit of olive oil. For pastries, butter or lard (usually butter).
I can't seem to get a hold of the "fake food substitutes" that are out there... I eat healthy, and part of healthy cooking is using real, simple ingredients, in their purest forms when possible. Margarine is NOT butter, and never will be! Tofu is NOT meat, and never will be! Splenda and corn sweetener is NOT sugar, and never will be. Cool Whip is NOT whipped cream, and never will be!
Anyway, everything in moderation, and if you're sweating and worrying about what you are eating, you are putting in way too much effort and not enjoying one of life's pleasures! Stress kills just as much as high blood pressure and cholesterol!
Bon Appetito! (or however it's spelled!)
She ain't purdy, but at least she's slow!
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Little Kopit
TheMaritimes.ca
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Joined: 12/23/2003
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& I, I took the road less travelled by.
RVing in Canada
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Benntexas
Texas
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Joined: 06/18/2008
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Oh yea,, good ole artery clogging GREAT tasting lard.. I was on a lard kick a few years ago. For true Mexican recipes,, has to be lard. nothing else lends that taste to make it REAL. however after my blood pressure related stroke The Doc put a stop to that post haste.. I still sneak it a time or two a year.. Can't beat it in pie crust but I don't eat pie so.. and yes,, Crisco is pure vegetable oil but it works ok generally. I also have a set of professional pots and pans that truly are non stick and don't require oil and ,on occasion I will start off with just a touch of good olive oil if I am cooking something that just requires a bit of oil for color.
I can't keep left over bacon grease,
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tushie4
Florida
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Joined: 09/13/2008
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fried chicken sooo good in Crisco!
Tushie
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campingwithlobo
Placerville, CA
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Joined: 05/14/2004
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I prefer Crisco.
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Wanderlost
Texan displaced to Northern Virginia
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We deep fry (on the rare occasions we bother) with peanut oil. For skillet shallow frying, we use extra virgin olive oil and a bit of butter.
We don't eat pie, so we haven't made a pie crust in years, but if I did, I'd use Crisco or butter. Not as flaky with butter, but I'm more comfortable with using butter.
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