Oil for cooking at high temperatures
Asked on 7 Apr 2020 by LaDeDah
Hello,
I attempted to make toad in the hole and rather unsuccessfully set the smoke alarms off for five minutes (!)... that is an incredibly long time to be hearing such a racket.
I used unfiltered extra virgin olive oil, that I understand may be the culprit, and I wondered what oil or fat I should use that has higher smoking point and also will not leave that horrible “fatty” flavour to the food. I have looked online but I have not found a definitive answer.
I have a similar issue when cooking roasties.
Please can you help? I love toad in the hole but can’t be going through this every time I fancy it.
Thank you in advance.
Kind regards,
Lydia
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Hello Lydia,
We use groundnut oil. There are oils that have a higher burning point but we’ve always found it works and like it as it doesn’t have any flavour. Refined groundnut oil burns at 230C whereas EV olive oil can burn from as low as 160C which is even lower than butter. Sunflower oil burns at 225C if you’re not able to get groundnut but it has a flavour.
Best wishes
Lindsey
Hi Lindsey,
Thank you so much for your (quick) response.
That’s interesting about the temperatures and makes me think.
I used to use groundnut oil for toad in the hole and the onion gravy when we lived in the U.K. but we moved to the USA a few years ago and I’m still learning about the different Ingredients here and how things have, sometimes, incredibly different names.
I’ve just googled groundnut oil and over here it’s recommending Peanut Oil; would that be correct?
Thank you in advance.
Kind regards,
Lydia
Hello Lydia,
Yes, they are the same.
Best wishes
Lindsey
Wonderful, thanks so much again for your advice.
I love Delia’s books and recipes, they’re so informative and explain each step so well.
Plus every recipe is guaranteed to be super tasty.
Kind regards,
Lydia