Thursday, October 13, 2016

Oil for Deep Frying

I've bee itching to share this with you since I started my online course about cooking. You all know that I love to eat and I love to dine out. What we eat in restaurants is not entirely as healthy as the food we can cook at home. Especially the deep fried food. But I got to admit, there are plenty of good food when it comes to deep fried. In fact, the list can go on and on and on. Even in Filipino dining table, there are many of this kind like the vegetable spring roll, fried chicken, lumpiang shanghai, fish, and many more delicious foods.

Photo by LifeisGood at

As far as I want to avoid deep frying (believe me I really want to), I can't because I can't stay away from sumptuous dishes my nanay (mom) taught me. In this regard, I still prepare and cook few of my family's favourites but in healthier option there is.

Just to give you an idea, the ideal temperature on deep frying should be 176-190°C (350-375°F). So cooking thermometer is your best friend in deep frying (get the best one, I mean it). If food is fried in this temperature, the outside part cooks immediately. But it seals the food, make it impenetrable by the oil. What cooks the inner part is the steam created by the natural moisture of the food.

Temperature lower than 176°C  (lower than 350°F) will absorb the oil, thus making the food greasy. On the other hand temperature higher than 190°C (higher than 375°F) will oxidize the oil, giving dried or burnt food.

What if you don't have a cooking thermometer? No worries. Just grab a wooden spoon and dip the handle into the oil, bubbles will appear around the stick and you're good to fry. Another method is to drop a popcorn kernel and if it pops, the temperature is said to be between 350 and 360 °F. (I would like to know your techniques on this, just comment below.)

In choosing the kind of oil to use, I can narrow it down to three characteristics. It should be stable, palatable and available. Maybe you heard this many times but I will still say it anyway. When it comes to most stable oil, meaning oil that can withstand the heat of continuous deep frying. Oil with high smoking point level is better for our health.  Among these oils are refined olive oil, avocado oil, sunflower oil and almond oil.

Photo by deegolden at

Smoking Point

  • Refined Olive Oil - 199° - 243°C (390° - 470°F)
  • Avocado Oil - 270°C (520°F)
  • Sunflower Oil - 227°C (440°F)
  • Almond Oil - 216°C (420 °F)

However, there are many claims that coconut oil is the healthiest option when it comes to deep frying. Sure is as long as it is refined. Why? Because it has higher smoking point (325-375°C ) compared to unrefined coconut oil. In addition to that refined coconut oil has neutral scent and flavour leaving your foods taste as it supposed to be. It can be used at continuous frying up to 8 hours at 365°C. Shop around first which is the best brand of coconut oil for you before considering it for deep frying.

How about the most common deep frying oil available and use such as vegetable oil, canola oil (rapeseed oil), soybean and corn oil?

Some of these are not as expensive as the recommended types mentioned above but it is most likely to result in huge amounts of oxidized fatty acids and other compounds that is potentially harmful for us. 


The oil you choose to use for deep frying can affect the quality, taste and nutritional value of the food. It has to be neutral in taste and should have high smoking point. If you don't mind buying expensive cooking oil, the best one is refined olive oil. But it can be hard to find in grocery stores. On the other hand, sunflower oil is not that expensive and doesn't smoke unpleasantly. If you opt to use sunflower oil regularly, make sure get enough Omega 3s in your diet. Re-using the oil is until two to three times. Actually, this depends if the oil smokes faster as before, that oil is no longer good to use. Put in a sealed container and labeled it not good or better yet toss in the garbage bin right away (of course in a container and cooled). Not in the sink either unless you want to call a plumber. 

Our health is very important. What we eat dictates what kind of health we have. I'm not a nutritionist or something. But I don't need to be one to know what's best for me and my family.

All information written here is based on my own research. admin do not intent to replace any advise of nutritionist, chefs or any professional who knows the topic. admin just want to share her thoughts and knowledge learned along the way. do not take responsibility on any decision you made based on provided information. 

Tuesday, September 20, 2016

Seafood Chowder

Autumn is here. September in Ireland is still a mild temperate month so the heater is not yet timed but I can use a nice soup to keep me warm. In times like this, I couldn't bring myself to cook fancy meals. A 15-minute meal is what I need. Here's my all time favourite Seafood Chowder.

Seafood Chowder

Wednesday, June 15, 2016

Favourite Summer Foods

Every single year, I'm waiting for summer like a child waiting for rain to stop in order to play outside. I have ny reasons to wait for the sun. As a wife and mom, my first reason is that I can properly dry my laundry (wink 😉). Second of all, summer is my chance to wear light clothes. I'm not an avid fan of layering. Third, sun means more time exploring nature. More fun in the sea and mountains.

The list can go on and on but one thing that excite me the most are the foods and the people to share them with. Imagine my joy when I see red sweet watermelon or husband setting up the barbeque grill. 

Here are few of my favorite foods during summer...

Halu-halo ( Filipino dessert)


Grilled Aubergine with Japanese Sauce

Ice Cream (lots of it)

Chicken Barbeque

Chocolate Fudge Served with Vanilla Ice Cream

How about you? Do you have any favorite summer foods? 

Friday, May 20, 2016

Birthday Celebration

Just a quick post to say "Thank You" to my family and friends for your love this special day.

God bless us all.


Tuesday, May 10, 2016

Chocolate Fondant

I got to be honest here, I am a choco-lover. There is no day that I don't crave for something chocolatey. If I have all the time in the world, I will definitely turn my kitchen upside down to invent new chocolate dessert recipes. But I got to accept, my 20 month old child is keeping my hands all tied up.

When I try or do new recipe, I always make it in a small batch. Less waste and gives me more room to try it again. It is my first time to try this chocolate fondant recipe. I'm a bit hesitant to serve it to my husband. But I got a kiss so I guess I did it right.

Chocolate Fondant

Friday, January 15, 2016

Oliver St. John Gogarty Bar

I've been living in Dublin for more than seven years now. With that, I'm so grateful for the privilege given to me to see the other side of the world. Being apart from home means missing a lot of traditional foods and delicacies. But being in a totally new environment means a great chance to try new foods. 

One of the famous spot to visit in Dublin is the Temple Bar Street. There you can find fabulous bars and restaurants which offers not only good food but also fun and entertainment. Just like "The Oliver ST. John Gogarty Bar and Restaurant".  

Lasagne served with fresh salad and chips

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