The latest on oils / salad dressings

[Songwriter]

What's the latest Eades opinion on oils? What do they recommend?

1. For frying. Is frying ever allowed? I realize you'd have to be very wary of whatever you put on your chicken strips or fish. But if you could do that decently low-carb, what oil to fry with?

2. For salad dressing to put on a garden salad. Like an oil / vinegar dressing or something like that which is not creamy like Ranch or Bleu Cheese. Which oil?

I found a low-carb Ranch yesterday, Carb Well by Kraft. Tastes good, says 0 gm carb. I suppose it's a good one.

[LisaS]

what is wrong with creamy? just your taste or do you have a reason you want to avoid? creamy doesn't mean carby --

you can fry in coconut oil, maybe peanut oil, even saute with olive oil, butter (or one of the nut oils if you can afford it) - depends on how hot you are thinking of - saute vs. deep fry?

olive oil, macadamia/avocado/walnut/almond -- all tasty for O&V

these are JMHO - don't have the Eades book here at work but I know there is a list in PPLP - canola - OK-ish, soybean oil = evil :)

[Belfrybat]

I think the Eades have backed off from suggesting canola oil for frying. I use lard, non-flavoured coconut oil, and peanut oil for deep frying. The same for sauteeing plus olive oil and butter for flavour. If you want to batter your fish or meat, Carbalose flour mixed with a tad of WW flour does a great job.

[Always]

I love MacNut Oil for a dressing...I mix Penzey's Rocky Mountain seasoning mix with it..mmmmm I've used it in baking and for sauteing. I love deep frying with coconut oil and peanut oil. Grapeseed oil is also a staple in my house.

[Songwriter]

I think the Eades have backed off from suggesting canola oil for frying. I use lard, non-flavoured coconut oil, and peanut oil for deep frying. The same for sauteeing plus olive oil and butter for flavour. If you want to batter your fish or meat, Carbalose flour mixed with a tad of WW flour does a great job.

Where does one buy Carbalose flour?

As for oil... mostly curious about... say, chicken strips... my mother cooks this for me sometimes... she will batter it with something, flour, I guess, and she puts some oil in the skillet and fries it. So, it is not deep frying, as it only covers the bottom of the pan maybe 1/4 inch or so. She also cooks round steak this way. So, I am wondering which oils.

[Songwriter]

Grapeseed oil is also a staple in my house.

Never seen that. Expensive? What do you do with it?

[Mitra]

I'd use a fairly saturated fat, because they're more heat stable: coconut, beef dripping, lard, that sort of thing. Vegetable oils are damaged by the high temperatures.