Seed oils

I’m considering limiting my seed oil intake to more natural choices, tallow or lard. Anyone see good results from switching over and what brands you like?

What type of tips would you give to a fella who starts using this? Does it make chicken taste beefy? Potatoes, fried rice, etc. I don’t cook alot of beef in the house, lots of chicken and fish. With a deer this year there will be plenty of that too.

I have used Ghee as an alternative for various oils. I didn’t notice a huge difference in taste but did notice the ghee isn’t as forgiving as the other oils. I think it burns at a lower temp than olive oil, which is what we mainly use.

One thing we found is we use too much oil for most of our cooking. We started measuring the oils more versus just a “splash” of oil. Being more diligent on portions helped.

Olive oil is our go to now…most flexible and doesn’t change the flavor profile. We actually order some direct from Italy so we know it’s all natural.

We mostly cook with:

Butter (be mindful of salted vs unsalted depending on what you’re cooking and adding afterwards). Ex. Don’t add garlic salt to potatoes cooked in salted butter, use garlic powder instead.

Olive Oil

Bacon Grease (again, has salt already in it)

Lard

Deep frying fish is an exception, still use peanut/canola oils for that due to the quantity needed. That said, I might deep fry fish 8 times a year.

I have fried fish in bacon grease before…OMG it’s delicious lol

We’re not super “all natural” or “organic” in our household, due mostly to convenience and cost…but realize that things like Margarine are one or two molecules away from being plastic.

I’ll take a homemade pot roast over a frozen pizza everyday of the week, but like most people there’s times it’s just not feasible with time constraints.

Avocado oil is a very good alternative to olive oil. It has a high smoke point and is milder in flavor vs Olive oil. Great for pan frying.

Eggs still fried in butter or scrambled and fried in bacon grease.