Looking for oil which doesn't spit!!!

Ada3050

I use a small bit of lard, makes the eggs taste a lot better!.

I used to use oil, always used to spit no matter what temp I fried at. Always suspected they added something to it.

anniemf2508

Spray oil works well for eggs

Edwardia

Agree entirely with Haffiana ! Olive oil on a low temperature will fry but it's useless for deep fat frying because it has a low smoke point.

Personally can't stand rapeseed oil. It is also known as canola oil and when it was first produced in Canada in the 50s it was too toxic to be used for humans so it was tweaked and I am very much anti-GM food.

I used to live in a village surrounded by rape and while it's pretty, when it starts to go off it stinks like cabbages and loads of people in the village developed allergies to the pollen.

It's grown because it's subsidised by the EU. Doesn't mean it's great stuff.

I would recommend organic ExtraVirgin olive oil from ASDA or Sainsbury's (and the unfiltered one there).

Lard is cheap and it doesn't give a heavy taste to food like you'd expect. I've also used dripping and duck fat. Duck fat is a bit rich for frying eggs in though IMO.

Ben84

You haven't mentioned if the problem is deep or shallow frying? The trouble with both is I'm sure water in the oil which turns to bubbles of steam and burst to the surface to escape. For deep frying, if the oil has been previously used and may contain some water, I have now learnt to heat it slowly at first to drive out any water without it popping and spitting so badly. For shallow frying, it's just the result of water in the food you're adding and the faster you cook something the worse it will be. Unfortunately, changing how fast you cook something will change the finished result too.

Edwardia

Sound advice from Ben84 if you re-use oil. I never have since I don't want crumbed lemon sole fillets tasting of black pudding

Ben84

Edwardia wrote: »

Sound advice from Ben84 if you re-use oil. I never have since I don't want crumbed lemon sole fillets tasting of black pudding

I'd spend a fortune on oil if I didn't reuse it a few times - plus the trouble with disposing of it. I just keep two jugs, one for sweet things and one for savoury things. If I'm going to cook something with a very strong taste, I either keep the oil for more similar tasting things (eg. more onion bhaji/curry stuff) or only cook it when I use the oil for the last time.