So, if you're deep frying, you would want to use avocado oil, that's refined, canola

oil that's refined.

Now, this has a little bit higher of a polyunsaturated fat content, so wouldn't be my first choice

for frying, tallow or suet, super great for that roasting up to 375 degrees.

You have the avocado oil refined, chicken fat, duck fat, ghee, goose fat, hazelnut oil,

palm fruit oil, tallow or suet.

Hello, my friend.

Today is a special one.

We're going to be going through the details around fats.

I find like every couple of years I need to do this to just refresh our minds around what

fats are good, what fats are not so good, why they're important, why it might not be a

great idea to use other sorts of fats and also to talk about the smoke points of the

various fats as we start to really think about how we're going to use these fats on

a daily basis.

So rewind, it was around like, I want to say like January 2017, my paperback book was

due out in the next couple of months and I had this crazy idea to put together a guide

for fats.

It had never really been done before and I figured like how hard can it be, there's

only like a couple that I would recommend and it should be easy to find the smoke points

and all the things.

It took me a full two weeks of like non stop work and research figuring out how to put

together this guide on what fats to use, how to use them, etc.

...