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Cooking Questions that don't deserve their own thread
My question relates to mixing cooking oils.
Can you do it?
I was gonna make some fried chicken later, which I've already whipped up and chilling in the fridge, however I've just realised that I've got fuck all canola oil, my preferred fryer for chicken. I've got plenty of olive oil but whenever I deep fry in that the breading browns or burns extremely quickly and the chicken ends up undercooked.
Can I use what I've got of the canola oil and then sort of top it up with the olive to get a deep enough pool to fry or will it simply not be discernibly different from using just olive oil?
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yes you can mix cooking oils
you shouldn't deep fry with olive oil, due to its low smoke point
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>>8372394
As long as you watch the temperature deep frying with OO is fine.
Just don't use premium oil for that.
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>>8372417
No even if you cook it low enough for the smoke point it will end up soggy with grease and undercooked.
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>>8372386
please DO NOT fry shit on Olive Oil or EVOO
go buy some canola oil or veg from the store
personally i like sunflower, it adds a great flavour
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Fill to the midway point of the chicken and shallow fry them. If you're using any more than 2:1 canola:olive it's gonna be bad.
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If I make nachos with salt and vinegar chips will it be good?
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OP, it depends on your Olive OIl. Some olive oils have a high smoke point (higher than canola). If you have the 320 smoke point OO then fry at 320, which you should for dark meat anyway.
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Bread pan
Light or dark metal?
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>>8372394
What if I want the food to have a smokey flavor?
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