smoke point: 375º / melting point

tallow
SMOKE POINT: 375º / MELTING POINT: 115-120º
CULINARY USES: FRYING, SAUTEEING, ROASTING
Tallow is a very hardy fat, ideal as a
frying oil if you have enough. Strong
flavor so tread lightly when cooking
vegetables in it. In a perfect world every
french fry would be fried in a mix of
tallow and duck fat. So good.
Ghee
SMOKE POINT: 450º / MELTING POINT: 98º
CULINARY USES: SAUTEEING, FRYING, ROASTING, BAKING
If I only had one fat to cook with, this one would be
the one. With a super high smoke point and a flavor
rivaled only by duck fats, ghee is just the bees
knees for a chef. It makes sauces shine, gives the
perfect golden brown crust to a ribeye and I think
it’s why people started to learn how to bake. They
were like “we need more ghee vessels” So they
invented baking. I’m pretty sure that’s how it went
down. Probably, I mean I wouldn’t be surprised. It’s
just great ok? Use it more.
SMOKE POINT: 350º / MELTING POINT: 78º
CULINARY USES: ROASTING, SAUTEEING, FRYING
Lard / Manteca
(Bacon fat and lard are not the same, bacon fat
has been cured and smoked so will be saltier and
have more irregularities with regards to smoke
point and flavor, but use it, definitley use it)
SMOKE POINT: 375º / MELTING POINT: 95º
CULINARY USES: BAKING, ROASTING, SAUTEEING, FRYING
Lards’ time has come again it seems. Mostly thanks
to the Paleo movement. Once a ubiqutous fat in all
kitchens, because of it’s higher melting point it’s
ideal for making perfectly baked goods, but still has
a place for sauteeing and roasting, especially when
making vegetables to be served with pork.
66 Feb/Mar 2015
Duck Fat
With the highest smoke point of any plant based oil and a
very fresh, clean flavor this has become my go to plant
based cooking oil when doing quick sautees. I’ll still pick
animal fats over avocado for the real high heat but day
to day this stuff needs to be in your pantry.
Sesame Oil (TOASTED)
SMOKE POINT: 450º / MELTING POINT: LIQUID
CULINARY USES: FINISHING SAUCE, DRESSINGS
Grape Seed Oil
SMOKE POINT: 375º /MELTING POINT: 57º
CULINARY USES: FRYING, SAUTEEING, ROASTING,
BASTING, CONFIT, EMULSIONS
SMOKE POINT: 500º / MELTING POINT: LIQUID
CULINARY USES: SAUTEEING, DRESSINGS
Not enough can be said for how delicious
this fat is for roasting and frying
vegetables. We call it “white gold” because
a) it’s expensive and b) it’s worth it. Not
to mention that because of it’s very low
melting point it can be used to make
duck fat mayos and vinaigrettes!,
Extra Virgin Olive Oil
This oil seems to be gaining popularity
with its high smoke point but it is not
super stable at high heat, so best to use
it in dressings where you want the oil to
simply be a vessel for the spices and not
add any flavor.
SMOKE POINT: 350º / MELTING POINT: LIQUID
CULINARY USES: DRESSINGS, EMUSLIONS
Chicken Fat / Schmaltz
SMOKE POINT: 375º / MELTING POINT: 79º
CULINARY USES: ROASTING, SAUTEEING, FRYING
Sadly, chicken fat or schmaltz is often overlooked,
but if rendered from chickens you’ve butchered it is free
and again just the perfect fat to cook vegetables in when serving
chicken. Really anytime you can cook your side dishes with the fat
of the main protein you’re reaching towards that higher end dining,
where we are wrapping your mouth in flavor on every level.
SMOKE POINT: 500º / MELTING POINT: LIQUID
CULINARY USES: ROASTING, SAUTEEING, FRYING, EMUSLIONS, VINAIGRETTES, Again, another seed oil I cook with very
rarely, it is however a perfect addition
at the very end for the unique sesame
flavor to finish off certain asian dishes
in particular. It is also a fine oil to use
for vinaigrettes.
Coconut Oil
There is a high degree of range here on uses depending on what
coconut oil you get. We always get the unrefined versions, which
will still have a coconut flavor. In turn, I only use this oil for dishes
I want to have that featured Thai, Indian, and some South American
dishes. The more refined oils will have less coconut flavor and can be
used more like an avocado oil, but beware the refining process and
coconut source. Quality matters!
Avocado Oil
A note on nut oils: You can see we for
the most part left nut oils off the list,
almond and walnut oil for example are
great for vinaigrettes, but are very
expensive and should never be used for
cooking as they are highly unstable.
Repeat after me: “I will never cook with
Extra Virgin Olive Oil.” Ok we can move
forward now, firm in the knowledge you
will never spend hard earned money on
the beautiful fruity flavors of fresh, virgin
olive oil and then ruin it in an instant by
sauteeing with it. Just use olive oil for
vinaigrettes and as a finishing oil.
Feb/Mar 2015 67