Frying

Frying

Frying Questions

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by 0 · about 8 hours ago

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 · about 8 hours ago

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 · about 8 hours ago

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 10490 · about 8 hours ago

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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Nvor 0 · May 31, 2013 at 9:24 PM

If it's something like an egg, or a sautee, where a good majority of the fat does go with the food onto the plate then I just accept the left over pan residue/puddle as part of the error bar. This is PROBABLY partially counteracted by the fact I... (more)

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by 298 · about 8 hours ago

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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Matt_11 0 · May 19, 2013 at 12:10 PM

Olive oil is fine for frying, sort of an urban legend that you shouldn't use it. Red Palm is more saturated than olive oil, which, in theory, increases the stability of it. I wouldn't use it for high heat frying as you'll be burning the... (more)

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by 396 · about 9 hours ago

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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spayne 0 · August 19, 2012 at 12:24 AM

I love my Lodge cast iron. It is well seasoned with bacon grease and works like a charm.

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by 4181 · about 9 hours ago

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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scottts 0 · June 16, 2012 at 9:54 PM

As long as you don't exceed the temperature capability of the fat you using, I don't see a problem with frying. Some folks think high temp cooking of protein causes AGEs but the evidence that ingesting AGE leads to higher levels of AGE in your... (more)

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by 5 · about 9 hours ago

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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JRAC 0 · April 12, 2012 at 7:53 AM

The Paleo Diet is like Atkins? Noooo.... It's common knowledge caveman drank 600 calories of isolated dairy fat with coffee pre Cortisolfit WOD followed by a round of indoors blogging on iPads about how they ate a cranberry last night with 3 lbs... (more)

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by 610 · about 9 hours ago

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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greymouser 0 · March 27, 2012 at 9:08 PM

Deep frying is never paleo. Never. At best, one could claim using paleo-safe ingredients makes the dish "paleo-ified" or something. Meh, I'm just a pedant, though. Having said that, I'm also a hypocrite ;-) - I use coconut oil to deep fry some... (more)

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by 4163 · about 9 hours ago

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 270 · about 10 hours ago

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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julianne 0 · September 02, 2011 at 11:59 PM

The lower the omega 6 / PUFA in the oil the better. More PUFA means more oxidative damage when you boil oil. It forms trans fats: Check here - see the oils and fats lists.... (more)

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by 4295 · about 10 hours ago

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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Rock_Paper_Shirley 0 · August 31, 2011 at 12:38 AM

The PFOA/C8 can be released while cooking, scratched or not. It's well documented that the gas released can and does kill pet birds kept in the kitchen near the stove. It's associated with all kinds of health risks in humans, as well. A place to... (more)

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by 799 · about 10 hours ago

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 543 · about 10 hours ago

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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Forrest 0 · May 09, 2011 at 4:59 PM

Frying in coconut oil - great! I wouldn't fry in olive oil, as the phenols are damaged by heat. Your fear is just based on decades and decades of government-funded anti-fat propaganda, and I don't blame you. But your food sounds great to me! (more)

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by 13983 · about 10 hours ago

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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geelyn 0 · July 01, 2010 at 7:45 PM

Hope so, because I do that often and haven't really thought about oxidation at all! Saturated fats are less prone to oxidation, though, and have a very high melting point since they are completely saturated with hydrogens. This is what makes them... (more)

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by 75 · October 31, 2014 at 4:01 AM

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 75 · October 31, 2014 at 4:00 AM

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 9402 · October 31, 2014 at 3:58 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 185 · October 31, 2014 at 3:48 AM

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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igel 0 · August 12, 2012 at 6:33 AM

indeed, if there are, let's say, 10 hard boiled eggs, they seem like a big meal, on the other hand a 10-egg omelet - sort of snack

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by 157 · October 31, 2014 at 3:14 AM

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 787 · October 30, 2014 at 4:40 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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Michael_17 0 · February 23, 2013 at 10:03 AM

Pan frying can be feared primarily because of the formation of potentially carcinogenic compounds it fosters, alongside perhaps because of the meat fat it involves. Meat can get blackened in the oven as well at high enough heat or for long enough... (more)

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by 8933 · October 30, 2014 at 3:55 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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stephenj 0 · January 25, 2012 at 8:38 AM

I definitely get more discomfort. Can't say why. However, I would argue that frying in fat, delicious as it is, may not be a very ancestral practice. It implies metal utensils that can pool the fat and withstand high heat. Roasting, grilling,... (more)

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by 18412 · October 30, 2014 at 3:18 AM

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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MikeD 0 · March 09, 2011 at 4:04 AM

I support your quest. I would suggest frying in grass fed tallow and use sweet potatoes for the ultimate paleo fry next.

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by 6087 · October 29, 2014 at 3:23 AM

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

Is that literally your whole diet? There could be some nutritional deficiency issues if meat + butter is your entire diet. And are you sure you are frying? Sauteeing in butter is not frying. You will know if you are frying because you can't really... (more)

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