Cooking Fats
Any edible fat or oil may be used for cooking. For deep fat frying the most desirable fat is one with a bland flavor and a high smoking temperature.
Since temperature in this type of drying may reach as high as 244 degree C, the fat selected should allow for heating above this point without smoking.
When a smoke is given off by a heated fat, it is an indication that the fat is undergoing decomposition, the production of disagreeable odors and flavors.
Fats suited for the deep frying include the all hydrogenated fats such as those used for shortenings but not containing emulsifiers (mono and diglycerides tend to decompose at high temperatures); vegetable oils (except olive oil) and high quality lards.
For pan frying, the choice of fats is not limited to those with high smoking temperatures since the cooking is done at a lower temperature than in deep fat frying.
Sometimes fats (butter bacon drippings, chicken fats, etc.) are used for the flavor they impart to the fried product. Fats used for pan frying include butter, margarine, olive oil, chicken fat, bacon drippings, and fats suitable for deep-fat frying.
Coconut oil is used in large quantities for nut frying and popcorn popping.
Cooking Fats
