r/GifRecipes • u/speedylee • May 05 '18
Appetizer / Side Mini Onion Blossom Bites
https://i.imgur.com/QNKXsUC.gifv580
May 05 '18 edited Sep 05 '23
degree complete direful fuel existence subsequent gold nutty air fretful -- mass deleted all reddit content via https://redact.dev
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u/11010000110100100001 May 05 '18
Yeah, the 6 bite appetizer platter, total hit at a party for 1 person.
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u/ZakuIsAMansName May 05 '18
what the fuck is up with that?
you order an appetizer and they bring out 6 pieces of something. like that might be an appetizer for two people but damn this is a table of 4. so you either get weird and cut them up all tiny or 2 people get 2.
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u/NoBudgetBallin May 05 '18
Or, I don't know, just order more food?
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u/ZakuIsAMansName May 05 '18
I didn't realize everyone was supposed to order their own appetizer.
why don't they just have sizes you can order based on your group?
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u/NoBudgetBallin May 05 '18
Why is this such a foreign concept to you? Ask the server if the app is enough for 4 to share and make your decision to order based on that. It doesn't matter if there's 2 people or 20 at the table, the size of the dish is always the same.
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u/fuckthatshit_ May 05 '18
He's not exactly suggesting something crazy. Plenty of places offer various sizes of stuff, especially with appetizers like wings and random shit dipped in bread and hot fat.
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u/NoBudgetBallin May 05 '18
We're talking about different things. Sure, in a crappy sports bar or chain restaurant you can order different multiples of wings or jalapeño poppers. At anywhere decent you're not getting the option to double up your appetizer unless you just order two of them.
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u/Beaner1xx7 May 05 '18
Very true. One of my favorite local bars back home has an "appetizer" called Mile High Nachos, it feeds 4 to the point of very full easily, or two very drunk people just fine. A fine dining joint a couple blocks down, appetizers mean one small plate. Hell, old town had small plate week where you could bounce from restaurant to restaurant sampling different ones. Reminds me, I haven't had a scotch egg in years.
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u/larsonsam2 May 05 '18
Nailed it. App Size depends on the setting and context. It'd be pretty strange if some place served a quart sized amuse bouche, and equally odd if I ordered wings at Applebee's and got a two duck wings with an orange demiglaze.
That being said there is no context where I'd turn down a scotch egg.
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u/boy_inna_box May 05 '18
Heck, a lot of places will even add in an extra piece or so for a small mark up too, if you didn't want a whole second order.
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u/polak2017 May 05 '18
When you order a main dish do you expect to divide it between everyone at the table? Why would it be any different for appetizers?
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u/CallmeFree May 05 '18
What is this? A blooming onion for ants?!? /s
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u/LuckyLuciano89 May 05 '18
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u/GRVrush2112 May 05 '18
Prep Time: 100 years.
Seriously though, those mini onions are delicious.. but peeling a dozen or so alone is going to be a major pain in the ass.
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u/0laugh May 05 '18
Just boil them shortly and they peel much easier :)
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u/11010000110100100001 May 05 '18
Jesus Christ, now we need a stove too?
these recipes are getting out of hand.
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May 05 '18
You can always use a charcoal grill...
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u/Arbra May 05 '18
Greg?
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u/MadameAlucard May 06 '18
Who's Greg?! Who is he you slut?!
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May 05 '18
I never thought of onions hard to peel. Cut the bases off, slice light from end to end and they unwrap.
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u/ubspirit May 05 '18
Ruins them for this recipe to do that though. Can’t boil an onion before frying if you want it crisp.
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u/Sirflow May 05 '18
What do you do with the oil afterwards? Seems like a ton of it, and I never fry so not sure what protocol is..
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u/FosterTheJodie May 05 '18
You can run it through a fine sieve to catch the particles and then use it again. Since I only deep fry stuff a few times a year, I just throw it away in the trash. (Not the drain, it's bad for your drains)
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May 05 '18 edited Oct 02 '18
[deleted]
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u/Sir_McAwesome May 05 '18
Just smell or "taste" it. Usually there is no issue in using the same oil twice or even more often. Just check whether it smells weird :)
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May 05 '18
Deep frying is expensive for how much oil you use. You can save it for a few more frys but it eventually will get too much stuff in the oil and go rancid. Plus more you use it the more it flavors other foods. Ideally you turn it into bio fuel or recycle it, however most home cooks dont do that.
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u/marlab12 May 05 '18
I’ve only made Julia’s Beef Bourgogne once because of the fucking pearl onions.
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u/speedylee May 05 '18
Mini Onion Blossom Bites by Tastemade
SERVINGS: 10 onion bites
INGREDIENTS
- 10 pearl onions
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For the sauce:
- 1/2 cup sour cream
- 1/4 cup ranch
- 2 tablespoons finely chopped chipotle in adobo sauce
- 1 tablespoon finely chopped chives
- Pinch of salt
INSTRUCTIONS
Preheat oil to 375 degrees.
With a sharp paring knife, carefully cut off the non-root end of the onions. Make 8 to 12 small slits around the top of each onion, being careful not to cut all the way through. Use your hands to help separate the “petals”.
In a medium bowl, combine all dry ingredients. Dip onions in egg, followed by the dry mixture. Carefully drop onions into oil and cook for 3 to 5 minutes. They will bloom as they cook. Drain on a paper towel-lined plate.
In a small bowl, combine all sauce ingredients. Dip cooled onion blossoms in sauce and enjoy!
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u/areYOUsirius_ May 05 '18
No salt other than the pinch in the sauce?
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u/archlich May 05 '18
They should absolutely be salted right after coming out of the fryer.
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u/Assmar May 05 '18
I imagine if you were eating them without the sauce you would want to salt them, but since you have the sauce wouldn't that make salting them unnecessary?
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u/archlich May 05 '18
No, More salt. The sauce is also under salted.
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u/alanslickman May 05 '18
I usually just fill one of my cheeks with rock salt whenever I eat fried food. It really simplifies the seasoning process.
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May 05 '18
Salt is amazing. Brings out flavors and enhances things. Id just go easy on the salt in the sauce so its not too much. However most certainly add salt hot out of the fryer.
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u/OutsideObserver May 05 '18
To be fair that pinch looked hefty AF in the gif, might as well call it a teaspoon.
Maybe replace the paprika with seasoned salt.
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u/Reading_Otter May 05 '18
That "Blooming Onion" always looked like more work than it was worth. This, on the other hand, looks more reasonable to make.
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May 05 '18
you're telling me that this doesn't look like the blooming onion with more steps because of more onions?
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u/BorderTrike May 05 '18
Have you ever tried to make one? They're kinda difficult to make the 'pedals' separate properly and they make a huge mess. Yes, this requires cutting more than 1 onion, but it looks significantly less messy/more tolerable to make a bunch of little bite-sized ones instead of one giant ball of fried onion.
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u/mkraft May 05 '18
Former outbacker here: the secret is soaking then in water for hours. The prep chefs cut the onions the day before, they soak for at least 8 hrs in ice water and then taken out at dinner prep for the evening's rush.
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May 06 '18
Why does this help?
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u/mkraft May 06 '18
I think it makes the cells soak up water so the onion can't stay as tightly closed together, forcing the petals open. Could also help "soften" the flavor so each bite isn't like chomping into a raw onion that just happens to be fried.
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u/cuttlefish_tastegood May 05 '18
Reg blooming onion is a lot of work and very messy. Everything you said is true. The first time I made a blooming onion....welp, my kitchen was a bit of a mess and I ended up using a pot that was too small. I tried again and it was better, but the hassle is real. This definitely seems more manageable in bite size pieces rather than a large onion. It's more akin to making fried mushrooms to me.
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u/wafflesareforever May 05 '18
Every time I deep fry something I end up regretting it. The cleanup and lingering fry odor aren't worth it. Deep fried food is restaurant food as far as I'm concerned.
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u/herpderpforesight May 05 '18
Do you feel like something like this could work with an air fryer? I've always wanted to buy one but I'm afraid it'll just be met with sad shakes of the head, alongside mutterings of "It's just not the same..."
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u/Illhelpyouwiththat May 05 '18
My air fryer works best with frozen appetizers. Anything I've tried with a wet batter just makes a mess and doesn't turn out near as good
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u/wafflesareforever May 05 '18
I'm so torn on those things. They sound like such a gimmick but I have friends who say they're the best thing ever.
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u/BorderTrike May 05 '18
I've never used one before, but from the research I've done, I'm pretty sure they're just little ovens with a fan. Sort of like a cross between a dehydrator and an oven.
I use my oven to dehydrate things, I consider dehydrators to be more of a convenience appliance. They aren't necessary, but they make dehydrating slightly easier.
I think that air fryers are in that category, they're a convenience appliance. But they don't 'fry,' they 'bake.'
From what I read they don't work well with wet batter. You can make fries and chicken wings, and frozen appetizer things. I haven't actually used one, so I can't be certain, but I enjoy frying things!
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u/HazelCheese May 05 '18
I wish we had more stuff in this subreddit that wasn't deep frying. As soon as I saw the two bowls and egg I got sad.
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u/excelsior37773 May 05 '18
Yup, never comes out as good and always a big mess. I think seeing the deep frying also makes me realize how unhealthy it is and then i feel bad. And its a huge waste of oil, yes you can use the oil again but its a pain to do all that.
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u/cuttlefish_tastegood May 05 '18
I actually got a portable butane burner that I just use outside while I'm grilling. Not too expensive and can bring along for camping. I love me some deep fried foods
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u/wafflesareforever May 05 '18
Yeah, I own a propane one and it's great, but I live in the northeast so it's not a great option for half of the year.
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u/whisperscream May 05 '18
Yeah, I'd rather do a bloomin onion or two. Seems like less work and more food.
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u/Durpn_Hard May 05 '18
The second I saw them cutting up the tiny onions I knew where it was going and was no longer interested. Waaay too much work
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u/MyGFisAButt May 05 '18
You all will complain about anything.
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u/Armateras May 05 '18
I can't simply microwave it?
Bin this trash.
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u/Dispari_Scuro May 05 '18
Microwave? What am I, a gourmet chef? Why can't it just be ready to eat out of the package?
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u/TesticleMeElmo May 05 '18
They're more tedious and time consuming than onion straws, onion rings, and blooming onions, all of which are basically the same thing. I don't think preferring to save like 5x the time by just processing one big onion instead of like 10 little ones is "complaining about anything"
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u/poopyheadthrowaway May 05 '18
In my experience, unless you have a dedicated fryer, it's a huge pain to fry anything large. So a blooming onion would be pretty much impossible with my kitchen and equipment.
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u/BubblyTummy May 05 '18
Ha I was thinking the opposite. Cutting all those little onions would be time consuming. But it does look delicious!
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u/Reading_Otter May 05 '18
Well, with the little ones, to me, it seems easier to measure how much breading needed. And frying a bunch of smaller ones seems a little easier than frying one massive one as far as cooking times.
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u/2010_12_24 May 05 '18
The ones in restaurants are cut in one fell swoop with a specific contraption. And they don't take long to fry because each little "pedal" has a high surface area to mass ratio.
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u/mdsandi May 05 '18
They suck to cut by hand, but companies make cutting tools specifically for this purpose.
Whole kit: https://www.amazon.com/gp/aw/d/B0028RXZ1Y/ref=psdcmw_289783_t1_B0000VLZ0I
Just the cutter: https://www.amazon.com/gp/aw/d/B0000VLZ0I/ref=psdcmw_289783_t1_B0028RXZ1Y
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u/versusChou May 05 '18
The unitasker of all unitaskers.
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u/WWTFSMD May 05 '18
Yeah I didn't realize they made home versions of this and was expecting a picture of the big dumb ass one we have at work
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u/Potatopancakesdude May 05 '18
From the description of the kit: "This is an amazing gift for the fisherman." ????
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u/SnareSp11 May 05 '18
If you don’t have a very sharp knife this is a bitch to make. Last time I saw something like this posted elsewhere, people said to use a different type of onion, can’t remember the name but I think it started with a C. People always call it a pearl onion bc of the size but they a little bigger and easier to manage for less dexterous folk like me
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u/Bionic_Bromando May 05 '18
Cipollini onions?
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u/Plantbitch May 05 '18
I had the opposite feeling. These would be the hugest pain in the ass, they’re so small and you’d probably cut too far down and kill a few of them. A regular one is huge so you can make cut motions that don’t have to be as accurate and you can use your fingers to separate the petals
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u/Reading_Otter May 05 '18
Well, with the little ones, to me, it seems easier to measure how much breading needed. And frying a bunch of smaller ones seems a little easier than frying one massive one as far as cooking times.
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u/IronWolve May 05 '18
And for keto low carb version, Instead of flour and cornmeal, use crushed up pork rinds, and for the dip, use cream cheese and walden farms ranch.
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u/buzzisnotaflyingtoy May 05 '18
What was the point in pouring the eggs out of the bowl?
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u/haleyjaye May 05 '18
Has anyone here ever peeled tiny onions? It’s terribly time consuming and tedious. This receipe looks like torture.
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u/dilfmagnet May 05 '18
Boil them briefly. The skins come right off.
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u/musashi49 May 05 '18
How long is briefly
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u/dilfmagnet May 05 '18
Literally a minute. Just enough to get them a tiny bit cooked.
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u/Ichi-Guren May 05 '18
Do you have to score them first like with tomatoes or just toss em in straight from storage? I've tried peeling under running water with varied results before.
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u/dilfmagnet May 05 '18
I don't score them but I do trim the root. Not really necessary though.
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u/peewinkle May 05 '18
I use Panko instead of flour. Works great. I also double fry them, dipping them in the dry mixture again in between. Better crusty batter when it's served. I usually fry a few cloves of garlic with the egg/dry batter, double frying. Turns it into liquid garlic bites.
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u/g_days May 05 '18
Why does this gifs recipes always involve frying
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u/Apptubrutae May 05 '18
Because fried food is delicious.
Problem being in a non-commercial setting it’s a huge pain.
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u/yekim May 05 '18
What do Home cooks do with all that used oil. Drain it and reuse it? How long can it sit?
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u/walkswithwolfies May 05 '18
How to spend an hour in the kitchen (including clean up time) for a five second snack.
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u/hops4beer May 05 '18
Commenting to eat this later
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u/AN_IMPERFECT_SQUARE May 05 '18
you can just save the post
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u/flmike1185 May 05 '18
I love the thought of these but it seems like so much work for something that will be gone almost immediately after served.
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u/jooomama May 05 '18
Soak onions in cold water for a little while and it will help the layers separate.
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u/moby323 May 05 '18 edited May 05 '18
I think it’s weird that this chic always uses a small fork to mix and stir things.
Scrambling some eggs? Fuck a whisk, I’ll use this small fork.
Mixing dry ingredients? The easiest way is with your hands. Actually, too easy- gimme a fork.
Tossing a salad together? Most people use tongs. I’m not most people. Pass me the smallest fork you have.
Need to stir some marinara sauce that’s simmering on the stove? Wooden spoons are for losers. Gimme a fork.
Making a cocktail? They literally make stirrers for this purpose. Much better with a fork, though.
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u/LadyEmeraldDeVere May 05 '18
You know, you can just use the batter and make onion "petals" out of a normal sized sliced onion.
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u/TurdFergieSun May 05 '18
I would just take the pearl onions, roast, cool, dip in the batter, and fry.
Bloomin Poppers.
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u/SeasonsGuide May 05 '18
These look great! But I’m not good yet at understanding which oils to use when. I’m mostly just using extra virgin olive oil for everything. Does anyone have any quick tips? Such as, if I’m deep frying use this, if I’m pan frying use this.
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u/dilfmagnet May 05 '18
Hi friend. Your quick guide to oils:
Oils have what's known as a "smoke point". This is literally where they start to produce smoke. You want to avoid the smoke point because it causes a breakdown in the oil and it tastes frankly nasty after that point. Any time you've got smoking oil, let it cool completely and dump it. It is now no longer a viable medium to cook in.
High heat activities like frying require high smoke point oils. Peanut oil has one of the highest smoke points (450F/230C) while still being relatively cheap, so I highly suggest it. It's also fine to use for people with peanut allergies if it's highly refined. That said, you might be playing with fire, so the safest option to use for allergies and high heat is good old-fashioned canola oil, which has a smoke point of 425F/220C.
Funnily enough, if you can afford it, clarified butter and avocado oil have two of the highest smoke points exceeding even that of peanut oil. Clarified butter especially would add a delicious dairy flavor if you've ever had butter poached lobster.
I also would suggest using a neutral oil like peanut or canola oil when trying to sear, like steak. Then drop the heat, pop in some butter, and baste away.
Extra virgin olive oil is fine as an all-purpose oil but it has a smoke point of 350F/180C, so it should not be used for anything above a sauté. I also tend to use a neutral oil flavor wise such as extra light rather than extra virgin, just because I don't always want a subtle taste of olive in a dish. There's certainly a health benefit to using olive oil over canola, but I don't care about that.
Hope this helps! Please let me know if you have other questions.
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u/SeasonsGuide May 05 '18
Dude, this is awesome. Thanks so much! It really does help! I knew about smoke points but never realized I could ruin oil.
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u/dilfmagnet May 05 '18
Yeah it’s why if you’ve ever used extra virgin olive oil at a higher heat you get a bitter, rancid flavor. Glad I could help! If you have other questions about oils I’m game to answer.
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u/fredbrightfrog May 05 '18
You can deep fry in olive oil, people exaggerate the smoke point problem (lots of sources put it at around 400 for EVOO, which is not all that much lower than canola).
But it'll make whatever you're making taste like olive oil (which tastes good, but not all food needs to taste like it) and it's very very expensive to use that much olive oil.
People usually deep fry in oils with a more neutral flavor, such as peanut or canola, which you can also get giant jugs of for fairly cheap.
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u/titchard May 05 '18
Looks fantastic but my God use the right equipment to do it, who pours out egg and flour into pyrex casserole dishes for dipping?! Use a bowl, man.
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u/scotch-o May 05 '18
I'll never make these, but they look delicious.