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2. What’s the Best Oil for Frying? (Spoiler: It’s Not Olive Oil)

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   Vegetable oil has a smoke point of about 430°F—compared to 350°F for extra-virgin olive oil—making it ideal for most things you’d fry at home. (For reference, most deep-frying is done at ...

3. What’s the Best Oil For Frying? Here Are Our 3 Favorites - AOL

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4. These Are the Best Oils for Frying Chicken, Fish & More - AOL

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5. Rice bran oil - Wikipedia

   en.wikipedia.org/wiki/Rice_bran_oil

   Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying .

6. List of vegetable oils - Wikipedia

   en.wikipedia.org/wiki/List_of_vegetable_oils

   A further byproduct called tall oil fatty acid (TOFA) is a cheap source of oleic acid. [219] Tamanu or foraha oil [220] from the Calophyllum tacamahaca, is important in Polynesian culture, and, although very expensive, [220] is used for skin care. [221] Tonka bean oil (Cumaru oil), popular ingredient in cologne, used medicinally in Brazil. [222]

7. Cooking oil - Wikipedia

   en.wikipedia.org/wiki/Cooking_oil

   Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking.Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.

8. What is the healthiest frying oil? Dietitians reveal ... - AOL

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   Olive oil is another healthy choice for frying, but the type of olive oil you use matters. Refined or "light" olive oil is your best bet, as it has a milder taste and can withstand higher ...

9. Karaage - Wikipedia

   en.wikipedia.org/wiki/Karaage

   Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying