Flow Posted March 21, 2010 Share Posted March 21, 2010 Hi all, I am looking for a substitute for peanut oil (235 Baht / 750ml bottle) - something quality, but less expensive to cook "quality" British chips. I am Thailand based. If possible name the oil and place to buy it from in Bangkok? Last, how long can I use the oil for before it gets nasty? Advice much appreciated. Thanks Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted March 21, 2010 Share Posted March 21, 2010 The best oil for deep fat frying is vegetable shortening. Crisco is the brand I prefer for home cooking. I've never looked for it in Bangkok, as I avoid deep fat frying because of the heat it generates. If you have something like a frydaddy, it won't generate as much heat in your kitchen. Deep fat frying oil only lasts 2-3 days before it has to be changed. Link to comment Share on other sites More sharing options...
Flow Posted March 21, 2010 Author Share Posted March 21, 2010 (edited) Yep. Got Crisco Peanut Oil from Villa Supermarket. Looking for a substitute or I could order in bulk from New Zealand I suppose??? Don't know what I am going to do.... Cheers Edited March 21, 2010 by Flow Link to comment Share on other sites More sharing options...
harrry Posted March 21, 2010 Share Posted March 21, 2010 Good chips need Beef Fat to cook well. But most use vegatableoils because of cholesterol fears. Link to comment Share on other sites More sharing options...
geordie Posted March 21, 2010 Share Posted March 21, 2010 I prefare to cook my chips in Lard, refined pork fat. I have never been able to find Lard in any super markets, but i can get it at most open markets where they cook pork. Thai name Nam Man mua. Geordie Link to comment Share on other sites More sharing options...
gennisis Posted March 21, 2010 Share Posted March 21, 2010 to my mind the best oil for chips just has to be Olive Oil,,,,but...just too expensive. I use corn oil but did once experiment with Sesame oil,which gave an unusual flavour. Link to comment Share on other sites More sharing options...
Toosetinmyways Posted March 21, 2010 Share Posted March 21, 2010 Lard Link to comment Share on other sites More sharing options...
JusMe Posted March 21, 2010 Share Posted March 21, 2010 Canola Oil Tesco Lotus @ 89 baht/litre Link to comment Share on other sites More sharing options...
cmsoulbrother Posted March 21, 2010 Share Posted March 21, 2010 Palm oil is a pretty neutral tasting oil - it's also about the cheapest at the grocery store - 35 ish baht a liter or so. Soy bean oil is a bit more expensive 45 ish, say, but it is a healthier oil and also a very neutral tasting one - that being said, the unhealthy palm oil is better for frying. They both work fine for me, and might be worth a try before you spend more for less available options. Happy frying! Link to comment Share on other sites More sharing options...
Ulysses G. Posted March 21, 2010 Share Posted March 21, 2010 to my mind the best oil for chips just has to be Olive Oil,,,,but...just too expensive. I have always heard that olive oil is useless for deep frying. Link to comment Share on other sites More sharing options...
sceadugenga Posted March 22, 2010 Share Posted March 22, 2010 (edited) The lighter oil's seem to be the go; the rice bran oil I had a thread on recently works very well. Edit: Just came across this link on deep frying with olive oil. Link Edited March 22, 2010 by sceadugenga Link to comment Share on other sites More sharing options...
Jonathanpattaya Posted March 22, 2010 Share Posted March 22, 2010 Beef fat dripping is best in my opinion. Just like what my Granny used to make! Link to comment Share on other sites More sharing options...
Trickcyclist Posted March 22, 2010 Share Posted March 22, 2010 http://engine2diet.com Link to comment Share on other sites More sharing options...
Samuian Posted March 22, 2010 Share Posted March 22, 2010 'Palm oil or refined coconut oil and ANY oil that doesn't burn or smoke when heated to 175-210°C (345–410 °F) will do, A trick is to pre-fry them very short and re-fry , for longer lasting crispiness! Lard and beef drippings is a question of "taste"... though! Link to comment Share on other sites More sharing options...
frankie52 Posted May 28, 2010 Share Posted May 28, 2010 I prefare to cook my chips in Lard, refined pork fat.I have never been able to find Lard in any super markets, but i can get it at most open markets where they cook pork. Thai name Nam Man mua. Geordie I make my ow lard. Just go to your local meat market and purchase pork fat. Render this down over a low heat and you have lard with no additives preservatives etc. I keep mine in the fridge. Link to comment Share on other sites More sharing options...
lazygourmet Posted May 29, 2010 Share Posted May 29, 2010 Brussels recipe: 40% beef fat + 40% pork fat + 20% horse fat Link to comment Share on other sites More sharing options...
Konini Posted June 2, 2010 Share Posted June 2, 2010 I have to concur with those who say lard - with a bit of beef dripping or rendered beef fat for flavour. Don't have it so often, so I it strain it well and freeze it, never had a problem with it. And how can you possibly fry an egg in oil? Or make Yorkshire puddings/. There's always a bit of extra lard goes into an ice cube tray for fried eggs and Yorkshires. Link to comment Share on other sites More sharing options...
steve187 Posted June 7, 2010 Share Posted June 7, 2010 'Palm oil or refined coconut oil and ANY oil that doesn't burn or smoke when heated to 175-210°C (345–410 °F) will do, A trick is to pre-fry them very short and re-fry , for longer lasting crispiness! Lard and beef drippings is a question of "taste"... though! [/quote agree there let them get cold and then refry Link to comment Share on other sites More sharing options...
cardholder Posted June 22, 2010 Share Posted June 22, 2010 (edited) 'Palm oil or refined coconut oil and ANY oil that doesn't burn or smoke when heated to 175-210°C (345410 °F) will do, A trick is to pre-fry them very short and re-fry , for longer lasting crispiness! Lard and beef drippings is a question of "taste"... though! [/quote agree there let them get cold and then refry Looking for the best way to cook 'real' chips on a small commercial basis. The 2 stage cooking process of parboiling, freezing and then frying as required works OK. Would it be possible to parboil, part-fry and then freeze for using as required ? Edited June 22, 2010 by cardholder Link to comment Share on other sites More sharing options...
theseahorse Posted July 4, 2010 Share Posted July 4, 2010 to my mind the best oil for chips just has to be Olive Oil,,,,but...just too expensive. I have always heard that olive oil is useless for deep frying. As others mentioned you need an oil that can handle high heats. Olive oil doesn't! the better the quality of olive oil the more bitter it will turn when heated. A good extra virgin olive oil should never be heated up and should only be used for dressings. You could use a lesser quality olive oil to cook in but not to deepfry! Personally, if you don't want to use groundnut oil because of price or the fear of allergies then a good corn oil is second best, I know Carnola is reasonable cheap and a corn oil will last longer than most others if looked after. Link to comment Share on other sites More sharing options...
BillR Posted July 4, 2010 Share Posted July 4, 2010 we use sunflower oil at our restaurant with very good results, though its more expensive. Link to comment Share on other sites More sharing options...
eMzyme Posted July 4, 2010 Share Posted July 4, 2010 we use sunflower oil at our restaurant with very good results, though its more expensive. sunflower or veg oil thats what most chip shops use Link to comment Share on other sites More sharing options...
RudieTheFoodie Posted July 4, 2010 Share Posted July 4, 2010 Hi Flow. Sorry to go a little off topic, but these are excellent chips http://www.waitrose....oked_Chips.aspx (no doubt you've heard of the chef and probably the recipe). Use sunflower oil, sesame oil, nut oil............whatever you like - mix it up even. After you fry the chips, strain the oil through a sieve - that way it will last longer Good luck! Link to comment Share on other sites More sharing options...
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