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You can deep fry with any oil, it's all about taste and reusability of the oil. The higher smoke point doesn't just mean you can cook hotter, but generally the oil will last longer and can be reused more often. I think taste is most important, it really depends on what you are cooking. Peanut oil is used often as it has the least noticeable taste. If I'm ...


As @ElectricToothpick said, the milk solids in butter will brown and burn, so that's not a good option. Since ghee has had the milk solids removed, that's not an issue. Traditionally, rendered animal fats like lard were used for deep frying, and french fries were originally fried in beef tallow. McDonald's followed that tradition until health-conscious ...


You can certainly deep-fry foods in clarified butter (also known as ghee) and in lard. In fact, there are many foods that are traditionally fried in these fats. They both have very high smoke points and are excellent for making crisp fried foods. For example, Puri, Indian fried breads, are deep-fried in ghee (clarified butter). And many Southern USA and ...


Electronic Toothpick is correct about deep frying in butter. Lard, however, is perfectly acceptable for deep frying. French fries taste better fried in lard (imho). Solid fats in general are still used; especially in commercial establishments. The biggest drawback is waiting for the fat to liquefy and heat up to temperature compared to vegetable oils.


No, you cannot deep-fry in butter. It simply can't handle the heat; it will brown and burn before you reach deep-frying temperatures. In a comment you say that vegetable oils are unstable when heated, but it is in fact the opposite: butter is much more unstable when heated. Butter has a smoke point of 200-250F, around 120-150C. Many vegetable oils have ...


You could make your own powder oil by adding some maltodextrin to the oil you want to powderize. About 4 gram of maltodextrin to 10 grams of oil.

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