|
Boundary Waters Quetico Forum BWCA Food and Recipes What cooking/baking fat to use? |
Author
Text
04/30/2016 10:24AM
Just curious here. What cooking fats do people use? I saw a post about folks taking Ghee in which intrigues me due to it being in a glass bottle/jar. Oils (canola, vegetable, olive)? If so, do you use the original container or do you transfer it to something else? Lard/shortening? If so, I assume you put it in a ziplock bag.
Illegitimi non carborundum
04/30/2016 11:55AM
My Ghee was in a glass bottle so I just transferred some over to a Nalgene plastic jar. It stayed well. you could probably use a small Tupperware type container too.
We have also used olive oil for things and stored it in a small Nalgene flip lid container. We have also used cocoanut oil which is solid like the Ghee.
We have also used olive oil for things and stored it in a small Nalgene flip lid container. We have also used cocoanut oil which is solid like the Ghee.
"Rivers know this: there is no hurry. We shall get there someday.” ~A.A. Milne
04/30/2016 12:30PM
quote OldFingers57: "My Ghee was in a glass bottle so I just transferred some over to a Nalgene plastic jar. It stayed well. you could probably use a small Tupperware type container too.
We have also used olive oil for things and stored it in a small Nalgene flip lid container. We have also used cocoanut oil which is solid like the Ghee. "
I wondered about substituting coconut oil for shortning in bannock/bread recipes. Gonna make some garlic bread to with pasta this year. Maybe even that red lobster bisquit recipe.
Illegitimi non carborundum
04/30/2016 12:58PM
We use the cocoanut oil a lot at work to cook with. It seems to work well and doesn't really taste like cocoanut or anything weird. Most of the guys were surprised as they were used to corn or veg. oils.
"Rivers know this: there is no hurry. We shall get there someday.” ~A.A. Milne
05/03/2016 03:12PM
We bring 3 types. A small squeeze bottle of canola oil, a full jar of Trader Joes Ghee & a few packets of olive oil ordered from Minimus.
I use the ghee for breakfast type stuff like French toast and pan bread, sometimes I use a little canola mixed with the ghee to stretch it. The ghee has a nice nutty, buttery flavor, stays solid at cool temps & pours when it's very warm. If I have fish in the pan, I also use a mix of ghee & oil, just enough to cook it up. Olive oil packets I use for a tortellini meal as a garlic/Parmesan/red pepper herb & olive oil sauce with broccoli.
I was originally hesitant to use ghee, was hard to find until Trader Joes started to carry it. It's affordable and I really like to cook with it now. As a solid, it's no mess...scoop a bit out with a knife...instantly turns liquid in the pan, the high smoke point and lack of solids means it doesn't burn easily. It's very forgiving that way.
I use the ghee for breakfast type stuff like French toast and pan bread, sometimes I use a little canola mixed with the ghee to stretch it. The ghee has a nice nutty, buttery flavor, stays solid at cool temps & pours when it's very warm. If I have fish in the pan, I also use a mix of ghee & oil, just enough to cook it up. Olive oil packets I use for a tortellini meal as a garlic/Parmesan/red pepper herb & olive oil sauce with broccoli.
I was originally hesitant to use ghee, was hard to find until Trader Joes started to carry it. It's affordable and I really like to cook with it now. As a solid, it's no mess...scoop a bit out with a knife...instantly turns liquid in the pan, the high smoke point and lack of solids means it doesn't burn easily. It's very forgiving that way.
It does not matter how slowly you go, as long as you do not stop. -Confucius
05/03/2016 04:20PM
I use a small bottle of Canola for frying fish, and the cheap/fake Parkay squeeze butter for everything else, no need to keep it cold.
This year I may try a block of butter flavored Crisco for frying fish, I hear it's pretty tastey.
This year I may try a block of butter flavored Crisco for frying fish, I hear it's pretty tastey.
05/03/2016 04:47PM
I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase.
When a man is part of his canoe, he is part of all that canoes have ever known. - Sigurd F. Olson, "The Singing Wilderness"
05/03/2016 06:54PM
I like to fry with peanut oil. It has a high smoke point and a neutral flavor. Let's you fry hot & fast for a good crispy flake and lets the flavor of the fish/seasoning stand on its own. It's also one of the healthier oils as it's very low in saturated fats and higher in the good poly- and mono-unsaturated fats. It also doesn't easily absorb flavors so it can be used many different times. You don't need to bring much for a good fry.
"Everybody needs beauty as well as bread; places to play in and pray in, where nature may heal and give strength to body and soul" -John Muir
05/03/2016 08:17PM
You need to try the butter flavored Chisco. It really is easy to cook with. Get the tub or the sticks. It has a high burn temperature that is good for cooking over the fire on a cast iron pan, or a flame of a stove.
"So many lakes, so little time." WWJD
05/04/2016 08:43PM
In the past I have taken a small bottle of canola oil and 1/2 stick of unsalted butter in a small container with a leak-proof lid and used the one that seemed appropriate for what was being cooked.
Thinking about just switching to butter only. Surprisingly the butter hasn't melted on any trip I've taken and adds a lot of flavor to anything. Remember the old saying 'Lots of butter and lots of love.'
Thinking about just switching to butter only. Surprisingly the butter hasn't melted on any trip I've taken and adds a lot of flavor to anything. Remember the old saying 'Lots of butter and lots of love.'
Want to make God laugh? Tell him your plans...
05/09/2016 04:04PM
If taking a solid fat/butter/shortening I like to use the Nalgene straight side jars for travel. Seal very well and have great accessibility to the contents.
butthead
butthead
"never underestimate the power of stupid people in large groups" George Carlin
05/17/2016 01:00PM
quote Frenchy: "I take buttery flavored crisco blocks. Works for anything."
Same here, usually.
I've been known to take Ghee, as well, but I make my own, though.
You're just in time for the best part of the day ... the part where you and me become we! - Winnie the Pooh
05/17/2016 02:35PM
quote mirth: "I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase."
How well do these sticks hold up in the heat? Wouldn't a snap-lid plastic container of some of the bulk Crisco be just as convenient? and perhaps cheaper?
"You can observe a lot just by watching." -- Yogi Berra
05/17/2016 04:48PM
quote schweady: "quote mirth: "I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase."
How well do these sticks hold up in the heat? Wouldn't a snap-lid plastic container of some of the bulk Crisco be just as convenient? and perhaps cheaper?
"
schweady, that is why I mentioned the screw top Nalgene jars. They work great for butter and shortening, seal great, fill easy, several sizes. Crisco stays solid at warmer temps than butter about 115 degrees.
butthead
"never underestimate the power of stupid people in large groups" George Carlin
Subscribe to Thread
Become a member of the bwca.com community to subscribe to thread and get email updates when new posts are added. Sign up Here