Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 I think both lard and coconut oil would be great choices for a wok. >This may be another one of those silly questions, but I'd rather not ruin >an entire wok-full by experimenting willy-nilly ... > >Will either coconut oil or lard hold up to the high fast heat in a wok? >I'm looking at firing the thing up again, and I used to use vegetable oil. > I can't quite bring myself to use olive oil, though that's what I've been >told to use - while I realize the taste would be diluted by everything >else, I just can't quite get past the idea of using such a totally >differently flavored thing in Chinese or Korean etc. food. > >Anyone experimented with this before? > > > >MFJ >Any moment in which you feel like dancing is a perfect moment. Singing >works, too. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 Coconut oil works great, I use it all the time. I use an organic vaccum deodorized coconut oil (omega), the taste is fine for stir frys. Maybe heating reduces the coconut taste of the virgin coconut oils?, I don't know. Olive is oil is only supposed to be heated at a low heat if at all. Bruce From: " F. Jewett " > Will either coconut oil or lard hold up to the high fast heat in a wok? > I'm looking at firing the thing up again, and I used to use vegetable oil. > I can't quite bring myself to use olive oil, though that's what I've been > told to use - while I realize the taste would be diluted by everything > else, I just can't quite get past the idea of using such a totally > differently flavored thing in Chinese or Korean etc. food. > > Anyone experimented with this before? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 peanut-oil is perfect for high temperatures and obviously as perfect for asian dishes for its taste. With olive oil, it *stinks* when heated, so even for the not-NT-reader, that should show something... CU Anja > From: " F. Jewett " > > > Will either coconut oil or lard hold up to the high fast heat in a wok? I'm looking at firing the thing up again, and I used to use vegetable oil. > > I can't quite bring myself to use olive oil, though that's what I've been > > told to use - while I realize the taste would be diluted by everything > > else, I just can't quite get past the idea of using such a totally > > differently flavored thing in Chinese or Korean etc. food. > > > > Anyone experimented with this before? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 We use VCO for stir frying. Works great and the whole family loves it. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 >I think both lard and coconut oil would be great choices for a wok. > > That's kinda what I was thinking, but wasn't sure if my intuition on the subject might be faulty. >Coconut oil works great, I use it all the time. >I use an organic vaccum deodorized coconut oil (omega), the taste is fine for stir frys. >Maybe heating reduces the coconut taste of the virgin coconut oils?, I don't know. > >Olive is oil is only supposed to be heated at a low heat if at all. > >Bruce > I'd been leaning more toward coconut oil than lard anyway ... distinctive taste, but figured I'd like it more on a regular basis than the occasional distinctive taste of lard. LOL. > peanut-oil is perfect for high temperatures and obviously as perfect > for asian dishes for its taste. > With olive oil, it *stinks* when heated, so even for the > not-NT-reader, that should show something... > CU Anja I thought of peanut oil as another alternative ... but I never bought it especially for stir fries before, either, despite its recommendations - just used whatever I already had on hand. So being the stubborn one ... thought I'd check and see if anyone could tell me it was cool to use the OTHER stuff I already have on hand now. (Ron made me throw out all my vegetable oil. It made such a satisfying THUNK when it hit the trash can.) Someday, though, that stubbornness will REALLY get me in trouble. *crosses fingers, toes and eyes against that day* Thanks for the info, all of you. I shall start experimenting, sans tremors of indecision! MFJ These sprouts are still growing as they enter your mouth. ~ Anton Quote Link to comment Share on other sites More sharing options...
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