Favorite cooking fat

[DogDoo 7]

Hey everyone!

What type of fat do you generally use to saute and/or fry things in?

Olive oil is pretty much the staple here but scrambled eggs cooked in bacon grease is something sublime.

[Nazis in Space]

>fat

sunflower oil master race~

[The Blaatschapen]

Olive oil. Unless it needs to get to a very high temperature (eg. tofu), then sunflower oil.

[Risottia]

Hey everyone!
What type of fat do you generally use to saute and/or fry things in?
Olive oil is pretty much the staple here but scrambled eggs cooked in bacon grease is something sublime.

Olive oil. Followed by butter and lard.

Then again I don't fry a lot.

[Ovisterra]

Olive oil, unless it's bacon, in which case I use butter because fuck my arteries.

[Cosara]

Inb4 the lock.

[Sondstead]

Oh, right, olive oil... Definitely should've used that instead of butter when I made myself lunch.

[DogDoo 7]

Hey everyone!
What type of fat do you generally use to saute and/or fry things in?
Olive oil is pretty much the staple here but scrambled eggs cooked in bacon grease is something sublime.

Olive oil. Followed by butter and lard.

Then again I don't fry a lot.

But you do saute? I thought the Italians basically drank bottles of olive oil? Here, pita with olive oil and Zaatar is a perfectly legitimate breakfast.

[Diopolis]

Graton cooked in lard is sublime, if you want my opinion.

[Samuraikoku]

Olive oil is best oil.

[DogDoo 7]

Olive oil, unless it's bacon, in which case I use butter because fuck my arteries.

you cook bacon in fat? isn't the point of bacon to cook the fat out and then fry other things in the melted bacon fat?

[Diopolis]

Inb4 the lock.

What lock?

[Tzarsgrad]

Olive oil, with butter at a close second, followed by good ol' lard.

[Umbra Ac Silentium]

Inb4 the lock.

I hope you realize that is spam.

As for the OP, I love olive oil as well.
Good on everything. Especially potatoes. Potatoes and bacon.

[Reichsland]

My grandmother used to fry everything in lard,, I thought it was awesome until I found out unhealthy it was.

[Lunatic Goofballs]

I try to use the fat of something I cook in something else I cook. For example, I'll brown some sausage meat, scoop out the meat and stir small amounts of flour into the hot fat until it's nice and thick. Then I'll start adding milk until I'm stirring up a nice white gravy. I'll add the sausage meat back in and season with a little bit of salt, sage, oregano and LOTS of black pepper. I ladle this sausage gravy over freshly baked biscuits and Yum! Sausage gravy and biscuits! Heart disease has never been tastier.

[DogDoo 7]

I try to use the fat of something I cook in something else I cook. For example, I'll brown some sausage meat, scoop out the meat and stir small amounts of flour into it until it's nice and thick. Then I'll start adding milk until I'm stirring up a nice white gravy. I'll add the sausage meat back in and season with a little bit of salt, sage, oregano and LOTS of black pepper. I ladle this sausage gravy over freshly baked biscuits and Yum! Sausage gravy and biscuits! Heart disease has never been tastier.

Mmm...seasoned ground pork. I definitely can't find that here (unless I buy a whole pig or something).

[Reichsland]

I try to use the fat of something I cook in something else I cook. For example, I'll brown some sausage meat, scoop out the meat and stir small amounts of flour into it until it's nice and thick. Then I'll start adding milk until I'm stirring up a nice white gravy. I'll add the sausage meat back in and season with a little bit of salt, sage, oregano and LOTS of black pepper. I ladle this sausage gravy over freshly baked biscuits and Yum! Sausage gravy and biscuits! Heart disease has never been tastier.

This sounds amazing, it would go great with some nice cathead biscuits! This is one of my staple breakfast foods.

[Diopolis]

I try to use the fat of something I cook in something else I cook. For example, I'll brown some sausage meat, scoop out the meat and stir small amounts of flour into it until it's nice and thick. Then I'll start adding milk until I'm stirring up a nice white gravy. I'll add the sausage meat back in and season with a little bit of salt, sage, oregano and LOTS of black pepper. I ladle this sausage gravy over freshly baked biscuits and Yum! Sausage gravy and biscuits! Heart disease has never been tastier.

Mmm...seasoned ground pork. I definitely can't find that here (unless I buy a whole pig or something).

Cooking a whole pig is delicious.

[Daistallia 2104]

My grandmother used to fry everything in lard,, I thought it was awesome until I found out unhealthy it was.

http://slate.com/articles/life/food/2009/06/lard.html

[Lunatic Goofballs]

Mmm...seasoned ground pork. I definitely can't find that here (unless I buy a whole pig or something).

Cooking a whole pig is delicious.

Indeed.

[Risottia]

As for the OP, I love olive oil as well..

More specifically, I'm into green olive oils - on top of all, the oil from Sabina, followed closely by Umbrian and Tuscan oils, and by some Ligurian ones.
The yellower oils - like the Pugliese, Greek or Spanish ones - don't meet my taste.

By the way, I always wondered why the Americans don't produce a lot more olive oil. It's not like they lack potential terroirs for that.

[Dakini]

Usually olive oil, but sometimes I'll also use canola and/or sesame and/or chili oils.

[Risottia]

Usually olive oil, but sometimes I'll also use canola and/or sesame and/or chili oils.

Chili oil? You mean oil extracted from chili peppers?

Weird... must try.

[Dakini]

By the way, I always wondered why the Americans don't produce a lot more olive oil. It's not like they lack potential terroirs for that.

Because the food snobs will only eat the olive oil from your country and will assert that all others are inferior.

...I actually don't know. Maybe the olive appropriate land is the same territory as the wine appropriate land and the US just has different priorities.