What is the difference between corn oil canola oil and peanut oil?
Everytime I fry food with vegetable oil, they’re are not that crispy and crunchy they way I want them to be. So, should I use a different kind of oil for frying?
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5 comments a "What is the difference between corn oil canola oil and peanut oil?"
the fat content is the main difference. But if your food isn’t as crunchy maybe it’s not cooked long enough, not on high enough temp, or not drained enough after you take them out. The thicker it is, the lower the temp and longer the time.
beside the fat contents they are all made from different thing. Peanut oil from peanuts ect. If you want something to get crispy when you cook in oil.is to let it get the oil hot before putting anything in it. It really doesn’t matter what kind of oil that you use. ( some people have allergies to peanuts, so be careful)
maybe it depends on the temperature and the amount of oil you are putting
These oils differ in the amount of saturated fat and serve different purposes when cooking.
Corn and canola oil are lower in saturated fat than peanut oil.
Peanut and Corn oil have high smoke points around 450 F which makes them good for frying. It seems that Asian cooking uses more peanut oil and Hispanic cooking uses Corn oil for frying.
Corn and canola as well as safflower and sunflower oils don’t have much of a taste so they are used when you want the flaor of the food itself to stand out. Peanut oil, olive oil, and sesame oil impart some of their own flavor onto the food and enhance the foods in which they are cooked.
For crispy fried food you should use corn oil or peanut oil and medium high heat.
Glenda R has it right. Have the oil of your choice hot before introducing the food to be fried. Your oil should be at its smoke point – use a thermometer. Add only a few pieces at a time, allowing the temperature to recover before adding more. Another reason for having the temp as high as possible is that the more quickly you sear/seal the outside of the food, the less the penetration of oil into the food and the crispier the food.
Jim B’s info is good except for the comment that peanut oil lends a flavor like olive and sesame oil. Peanut oil is a bland oil.
Remember that every time you heat the oil you damage the oil’s structure and lower its smoke point just a bit. This situation is aggravated by batters that have salt in them. The oil will also pick up flavor from the food you cook in it, and leave some of that flavor in the next food you cook in it. Always strain your oil after frying with it. I use a fine mesh stainless steel sieve. And store the oil in a cool place or in the fridge. If the oil smokes at 375 degrees F it is no longer satisfactory for frying, or anything else for that matter.
I use peanut oil more than any other for frying. It is a mono-saturated fat like olive oil; one of the “good fats”. It’s also inexpensive. If I want the food to be the absolute crispiest, I use safflower oil. It’s a bit more costly than peanut oil, but it has a smoke point of 510 degrees F.
Use a thermometer. I’ve been cooking for 50+ years and have 20+ years experience with my current stove, and I can get it close to right most of the time. But to make sure I get it right all the time, I use a thermometer when I fry.
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