microfarmer

What do you feel the best oil for frying bananas is?

Peanut,
Safflower,
Canola,
Sesame,
Soybean
Lard,
Other

__________________
My new hero...

mskitty38583

does this poll take into accout the cholestrol problem or accounting on taste?

__________________
WELCOME TO THE GATOR NATION

Dean W.

I have no idea. Would be intrested in knowing though. How about peanut oil.

__________________

microfarmer

Strictly for taste and flavor! Some (most?) of the oils listed are also low cholesterol/sat fat free, and good for you

The oils listed are frying oils that don't smoke, or very little smoke, with high heat.

Thanks for playing!

__________________
My new hero...

Miracle_Ace

For ultimate taste you gotta fry with butter,
It is also healthier than the refined vegetable oils.
If you are worried about high cholesterol you can mix olive oil
Into it making it less saturated.

Sesame oil works but has a strong flavor...
Peanut oil is excellent all round for all frying,
I'm trying to find an organic one.
Has anyone tried coconut oil? The flavor could compliment the banana's nicely.

damaclese

depeds on if its savry of sweet
for sweet you could go butter for added flaver if u dont whant to add to the flaver you can always ues canola its a good fat no colestaral and as a profesianl cheff i have to disagre on the oliv oil unless u are uesing x virgin i think the flavers a bit heavy for a sweet dish mabe for a savory but im thinking hmmm id have to try it but im not inthewsed about that if its ships you are making then i say go peanut oil nice flaver high smoking point exsalint for dep fat friying dont ues lard bad for the ticker exsept for pie crust and soy is always a bad idea for Men as it contans high amounts of estrigens and has ben linked to Ginomasty as well as male infertillity and in in total agrement on the sesamy its a interesting flaver but vary strong i wouldint fry in it but it could be added at the end for an aditianal layer of flaver mabe in somthing asin or ty perhaps thats somthing to think about! saflowers good if your are going for low flaver but it prity bad with heat brakes down fast

__________________
Helping to foster understanding for the learning disabled

microfarmer

I like the breakdown of the different oils. I won't be using the soy anymore, I got enough estrogen input from hops...

__________________
My new hero...

jellyfish_sky

I would also go with butter if pan frying, for a thick and smooth flavor. For deep frying I would go for a vegetable oil like peanut, canola or corn. Coconut oil has a low smoke point, so it wouldn't be very good for deep frying. I also agree that lard is not a good idea for deep frying, although it was used extensively in South East Asia before vegetable oils became popular. I have to say that lard gives a nice savory flavor when meat is pan fried. I am not sure, but I heard that lard has less cholesterol than butter.. correct me if I'm wrong. Sesame oil would only be good for pan-frying. I find that when deep drying it gives too much flavor... and it smells a lot too!

As for side effects for soybeans, I don't believe that using soy once in a while will impact your health. Nothing is good for you when in excess!

__________________
Celine

Bananaddiction~!

lorax

Butter is my first choice for patacones (mashed fried verdes) and dessert fry.

In the absence of butter, if I want something with a smooth flavour I like peanut, for a slightly stronger flavour Extra Virgen Olive, and for a really unique side-dish, Avocado oil.

I've also done a butter/sweet almond oil blend for fried dessert bananas, and I add essential oils of cinnamon or ishpingo or cloves to olive oil or butter for dessert fry as well.

damaclese

well i think the soy coment is probly corect but in a contry with the highest infertility and ginomasty rats in the western world i think soys risky for some pepol and it elavats womas estrigin levals which for wemen in the Us are alread on avrig overly high to begin with i think wemen sould skip it to but thats just bassed on thangs i have read and is by no means an exspert advice my Doc was the one that turnd me on to the posibility in the first place

__________________
Helping to foster understanding for the learning disabled

Person123

I would guess that olive would be the best healthwise...but it has a strong taste.
I guess peanut would be best all around.

microfarmer

I picked up a Plantain from the store and made Tostones today. I used the vegetable oil (soybean) that I had on hand and they came out ok, but rather tasteless. I can see where butter would give them a lot of flavor, but high heat would tend to burn the butter...and I don't like that. would you cook at lower heat for longer?

I'm going to pick up different oils and try each one to test the differences.

__________________
My new hero...

Miracle_Ace

Perhaps even better than butter is ghee - Clarified butter.
It tastes less creamy but sweeter than butter and has a far higher burn point.
To make ghee melt butter in a pan over low flame,
Very gently simmer for 10 min and the white butter fat will rise to the top,
Scoop as much as this off with a spoon and save it (its delicious on toast).
Until you are left with a tranluscent golden liquid - this is the nectar,
Pass it through a filter into a glass jar and leave it to cool at room temp.
If you refrigerate it it will last longer than butter.
Its real good on toast and most frying and baking, especially curry's and roasts.

AllenF

Canola is the best for low saturated fat content and a clean taste.

Allen

__________________
You don't have to be crazy to grow Bananas in Alberta, but it helps

harveyc

Just noticed this post...

I won't let canola oil in my house now. While I even grow genetically modified crops on my farm (for consumption by animals other than humans), I have had increased concerns over canola and think it's best to be avoided.

Other than olive oil, the main oil I use now is rice bran oil. It is not very common and I buy it online, but it is a higher smoke point than any of those listed above and has a very light taste. It is also a very healthy oil.

__________________

lorax

I've tried this but honestly the smoke-point of Coconut oil is so low that it's pretty impractical for use in frying. The best compromise I could reach was 2/3 butter with ishpingo and 1/3 Coconut oil, and with this the patacones came out marvelous, just a hint of sweet to them.

chong

I clicked "Other" because coconut oil was not listed. Until the mid-60's (that's when I left the Philippines), the predominant cooking oil in the Philippines comes from copra, dried coconut meat. There are three recipes for fried bananas then: Marúya (banana fritter-like), banana-que, banana chips. All of them are deep fried in coconut oil.

In the provinces, Saba is cooked in home refined coconut oil made from fresh mature coconuts.

Marúya is made by mixing slices of 3/4 ripe Saba in rice flour batter. Several slices(lengthwise) of Saba with batter are placed in a pad of banana leaf, sufficient to hold the mixture, and then placed in the very hot coconut oil in a very large "kawali" (wok), until golden brown.

Banana-que is Saba slices (crosswise or diagonal) in one inch lengths, dipped in brown sugar, 4 or 5 pieces stuck in bamboo skewers, and deep fried in very hot coconut oil in a wok.

Banana chips are made from green Saba fruits that have one of more tips just turning yellow. They are sliced thinly and deep fried in coconut oil. At home we used to use Praying Hands fruits and they were so hard to peel when they are green. Most people sprinkle salt or sugar after frying. At home we mixed the sugar with the slices before frying.

Rmplmnz

Coconut oil is the best!!!!!!!!!!!!!!!

harveyc

Coconut oil is somewhat controversial as it is mostly saturated fat, though some say that results in less transfats in cooking. In a study reported at What is Coconut Oil? coconut oil raised both LDL (bad) and HDL (good) cholesterol.

Here is the company I buy rice bran oil from which also compares it to some other oils: Rice Bran Oil, Nutritional Data

__________________

momoese

Sorry Harvey, I didn't see this post. I replied to the other GMO post.