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Frying Questions

Frying

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by 0 · June 12, 2014 at 3:58 PM

Local grass fed butter vs coconut oil from the other side of the globe? Is local always the best way to go?

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paleoguy85 0 · June 12, 2014 at 3:58 PM

I prefer coconut oil for high heat applications like searing meat. I prefer butter for taste though.

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by 0 · April 17, 2014 at 5:47 PM

Is it okay to fry meat/chicken and veggies in butter or is coconut oil a better alternative?

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LowerCarb 0 · April 17, 2014 at 5:46 PM

Butter is fantastic for scrambled eggs, fried eggs and some vegetables that do not require high heat. Good-quality ghee is the go-to fat for high-heat frying though, as its smoke point is much higher.

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by 0 · March 19, 2014 at 5:17 PM

The two reasons I've heard for frying being bad are: 1) Its too high in fat 2) The temperature causes fats to degrade We now know that fat isn't bad for you as long as you pick the right oils so reason 1 doesn't apply. Most deep... (more)

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thhq 0 · March 19, 2014 at 12:48 PM

Using pure Paleo logic first 1. Because frying pans are neolithic. 2. Because Paleo followers are obsessive about following gurus. Therefore eating fried food has a psychological effect, causing cortisol and blood pressure to... (more)

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by 10439 · August 18, 2013 at 2:14 PM

I know this is probably a pretty basic question, but unsurprisingly I'm not finding a lot of hard evidence on this. I know it probably varies a lot so I'm not wondering about the actual scientific testable answer, but about how you estimate it for... (more)

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SUSTAINEDfitness 0 · August 18, 2013 at 2:14 PM

Trying to count your calories down to the exact amount is futile anyway. Just as you don't know how many calories of oil the egg (or other item) absorbed, you also don't know how many calories of the oil (or other macro) your body absorbed and... (more)

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by 293 · May 19, 2013 at 5:23 PM

Red palm oil contains ~50% SFA, ~40% MUFA, and ~10% PUFA. Similar amount of PUFA is in olive oil which is not recommended for frying. Besides, high amount of MUFA is also not good for heating. So, is it really safe to fry with red palm oil? I... (more)

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Colin_1 0 · May 19, 2013 at 5:23 PM

I usually go with tallow, I find I rarely burn anything when using it and I can get it locally as opposed to tropical fats that have to be shipped from a source that I know relatively little about. By the looks of it though coconut oil would be... (more)

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by 75 · March 27, 2013 at 11:03 PM

I have been frying my eggs and bacon for a while now and am beginning to question, like many others, just how bad it is for my health (oxidation, etc). What could I make for breakfast that would be equally as filling without frying?

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CD 0 · February 26, 2013 at 3:05 AM

First, frying is not bad, set the stove to medium low and let it heat up slowly. You will have more than enough heat to cook the eggs you do not need to go all out. Second, Try hard boiled eggs or cooking in the oven.

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by 777 · February 24, 2013 at 3:07 AM

Is there any reason to skip the convenience of a frying pan & use the oven/grill? The way i see it is that its heat/fat/meat either way, and pan frying is feared because of the whole 'fat fear' thing, which honestly i am still getting over,... (more)

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Renee_2 0 · February 24, 2013 at 3:07 AM

To me it depends on what I'm making. Braising a lamb shank, roasting a chicken or baking a piece of fish would all require the oven. I sear my steaks in the pan and finish them in the oven.

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by 75 · February 17, 2013 at 11:37 PM

I just ate liver for the first time a couple minutes ago (fried in bacon grease). How many people do this? Do you like it this way? I actually enjoy the taste.

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2020mojo 0 · February 17, 2013 at 11:37 PM

At least once a week I have a bacon and liver breakfast, frying the liver in the bacon grease. A good combo for me.

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by 9387 · January 22, 2013 at 1:24 AM

As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)

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Mscott 0 · January 12, 2013 at 10:32 PM

I don't think there's likely to be much difference in lipid oxidation when frying with either type of fat. This study, for example, found that frying pork chops in olive oil and lard produced similar amounts of the lipid oxidation product MDA.... (more)

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by 397 · August 19, 2012 at 9:20 PM

I've decided to replace my 12" non-stick frying pan because I noticed some odd smoke coming off of it as it was heating up on the stove (it had just been washed and dried). I'm assuming that's bad news, and I hear non-stick coatings are bad... (more)

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Bud_1 0 · September 07, 2013 at 12:44 AM

I agree with the cast iron pan suggestion.

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by 185 · February 03, 2013 at 4:25 PM

I find hard-boiled eggs to be more filling than scrambled, poached, fried, etc. Is there a scientific reasoning behind this?

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Rebecca_L 0 · February 03, 2013 at 4:25 PM

I agree with you. I am unsure about the science behind it but I would say that hard boiled eggs are more dry and therefore I drink more water when eating boiled rather when eating poached or fried. My poached and fried eggs are runny and I feel... (more)

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by 4176 · February 28, 2013 at 10:19 PM

If fat is not unhealthy then surely frying your food is not unhealthy either? Can't get the CW out of my head, I feel like everything I eat these days is fried and that it's bad for me

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Orgreenic 0 · October 09, 2012 at 3:36 PM

Good post. Frying seems like an unhealthy option even though it really does make food delicious and tasty! Thanks for the post.

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by 5 · April 13, 2012 at 7:46 PM

Hi, I'm very new to paleo. My question is about the need to fry everything...cavemen didn't fry things. All this talk about frying reminds me of the Atkins diet...that has been pretty much blown Out of the water as really unhealthy...or am I wrong... (more)

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Henry_S 0 · April 12, 2012 at 9:32 AM

Steve, great question! answer your own question by eating everything raw for a week, even meat! People on this site cook food because they are too slow to escape the mental hindering of society. Caveman didn't cook food, and they probably were... (more)

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by 558 · June 28, 2014 at 1:04 PM

I liked deep frying my food, like french fries, fish, tempura and the likes before I went paleo a few months ago. Now I would like to toss out the sunflower oil and start deep frying in lard or maybe coconutoil (lard is cheaper here ;) ). But... (more)

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samanthaalys 0 · June 28, 2014 at 11:33 AM

Try for Brussels sprout which is deep-fried.1. 1 lb of brussels sprouts 2. Couple of segments of pasture-raised pork paunch or bacon (cleaved into chomp size pieces) 3. Grease or bacon oil from appropriately raised pigs (quality is key here… in... (more)

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by 8883 · January 25, 2012 at 10:30 AM

I notice that I don't digest fried food as well as steamed food (I have more gas and feel more sluggish after fried food, but feel great after steamed food). Did anyone have the same problem?

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dzone 0 · January 25, 2012 at 10:30 AM

I get on so much better with boiled meat than I do with fried meat. I have switched over to much more boiled meat, lately. I prefer the flavour of boiled meat because it is nearer to a raw flavour. In my opinion, fried meat often tastes more of... (more)

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by 4090 · January 04, 2012 at 8:40 PM

One of the low reward strategies proposed by Stephan is to 'eat gently cooked food', as in boiling and gentle steaming over roasting, grilling, frying. I have found this to be the case. For example take some potato, mash it with some fat and it's... (more)

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FED_at_LiveCaveman_com 0 · January 04, 2012 at 2:05 PM

Caramelized sugars, changes to protein structure, the formation of unique compounds, etc. all create that meaty crust that we find so appealing. Food scientists are hard at work trying to uncover what exactly makes "browning compounds" so... (more)

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by 6043 · October 28, 2011 at 9:59 PM

Most of my cooking as of late has become "meat + butter + pan". I eat plant matter also, but this is the only way I cook my food. How bad is it to eat like this? What health implications are there?

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Anonymous_Chump 0 · October 28, 2011 at 9:40 PM

We shall see, Kasra. Are you pretty much eating only meat and butter? Should be interesting. I don't think you're automatically doomed to an early grave. A bit of variety might not be a bad idea, though.

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by 263 · July 29, 2012 at 2:24 AM

I know beef tallow would be best but I'm going over a non paleo house for my fantasy football draft. He is frying wings and I would like to know which would be better, Vegetable Oil (gross) or Peanut Oil?

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GabyYYZ 0 · September 02, 2011 at 9:25 PM

Canola Oil? It has the "perfect" 2:1 ratio of Omega-6 to Omega-3 and high smoke point, plus flavourless.

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by 4275 · August 31, 2011 at 12:50 AM

It's so good to use - but the surface is scratched - and I know this is bad, I just can't say specifically why. What is the specific harm in cooking with it? I need to be able to justify why I need to throw it away and buy a new (cast iron? ... (more)

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mth_1 0 · August 31, 2011 at 12:50 AM

For non stick, buy these. Also, the product description has a pretty good write up why teflon pans are bad. http://www.amazon.com/Frying-Ozeri-Ceramic-Non-Stick-Coating/dp/B004AMUELO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1314751569&sr=1-2 (more)

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by 789 · August 19, 2012 at 8:29 PM

I love banana chips. They are great to munch on as a little snack or when I'm craving something sweet. Most of the store bought ones I can find here in Germany are usually fried in vegetable oil and then coated with either sugar or honey. I... (more)

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Michael_4 0 · August 13, 2011 at 7:10 PM

I have used my fry daddy for sweet potato fries, white potato fries, potato chips and even "fried" chicken. The skin gets crispy on its own in the fry daddy without the use of any flour. It definitely works well. Coconut oil is rather expensive to... (more)

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by 157 · May 23, 2011 at 1:42 PM

Hi Guys! I have a question about cooking. Most of my meals are sauted or shallow fried. For example,yesterday I had a beef steak sauted in a coconut oil and some microwaved potatoes,cut in disks and pan fried in butter(sort of a french... (more)

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ben61820 0 · May 23, 2011 at 1:17 PM

like others I'd say when talking about frying, that the oil in use is the issue. The heat you bring that oil to as well. Coconut oil, tallow (or any beef fat generally), lard, etc. The saturated fats I’m pretty sure are what you want to be cooking... (more)

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by 543 · May 09, 2011 at 5:16 PM

I'm 64 with a lot of health issues (past and present diverticulitis/osis) I'm on day 82 of paleo - never felt better - discarded my RA meds and arthritis meds - I'm pan frying everything! In olive oil or coconut oil, on occasion I'll broil! While... (more)

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UncleLongHair 0 · May 09, 2011 at 5:16 PM

One of my "go to" meals when time is tight is to fry whatever meat I have on hand, when it is done, take it out of the pan and set it aside, then throw in whatever vegetables I have on hand (on top of the oil and/or fat left in the pan), sautee... (more)

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by 18236 · May 09, 2011 at 5:39 PM

So if we accept potato as a safe starch in the context of a healthy diet of a healthy person, is cutting up a fresh potato into fries and cooking them in ghee any different than spooning ghee onto a baked potato? In other words, isn't this a good... (more)

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Forrest 0 · May 09, 2011 at 5:39 PM

You might want to try cassava fries...much lower GI than white potatoes. http://paleograd.blogspot.com/2011/03/duck-hearts-and-cassava.html (Frying in bacon grease is certainly an alternative to baking them.) (more)

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by 13928 · July 04, 2010 at 2:43 PM

When I'm done with a batch of coconut oil that I've used for frying, can I filter it and save it for another batch of frying or should I discard it? Is it too oxidized after it's been used to fry stuff?

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Blue__the_Thrifty_Mom 0 · July 04, 2010 at 2:43 PM

Huh. I wouldn't dream of wasting my cooking fat by tossing it out. Not thrifty, lol ;) I have 3 containers on my counter (mason jars) one for lard/beef drippings, one for pork/bacon grease, and one for coconut oil. I don't even "properly" filter... (more)