Old Glory Gunsmith Shoppe: Cooking with Peanut Oil

Feb 6, 2014

Cooking with Peanut Oil

Grill Sergeant

Peanut Oil may be expensive, but in my book it gets an “A” on flavor, high smoking point with high temperatures, resistance against spoiling, and retaining the flavor of what it is cooked with.

It also has the benefit of keeping longer than other cooking oils. Unopened peanut oil lasts at least one year, and when opened about 4-6 months – even longer if it is refrigerated and in a tightly sealed container.

Peanut Oil overheats less easily than my other favorite and healthy cooking oil – Olive Oil.

Within the six-month storage period, can be reused several times as long as you take the precaution of sterilizing it before using by allowing the oil temperature to reach 350 degrees Fahrenheit before adding the food to cook. Also you need to strain the oil after each use to ensure that food particles do not remain with the stored reused oil.

Pan Frying with Oil

You may not know it but there are two types of peanut oil: Refined Peanut Oil and Gourmet Peanut Oil. Refined Peanut Oil is often used by the restaurants and fast-food chains in the United States that is refined through a bleaching and deodorizing process. It removes the allergic protein that peanuts possess so individuals with a peanut allergy can eat food cooked in peanut oil with no affects. Gourmet Peanut Oil does not go through any refining process, and much like Virgin Olive Oil, is the best in terms of aroma and flavor to the food that it cooks. Gourmet Peanut Oil also contains higher levels of Vitamin E and phytosterols – the good stuff. Either way, peanut oil is one of the healthiest oils despite being in the category of a vegetable oil; Olive Oil being its competitor. The advantage over olive oil is that peanut oil has a higher burning rate, which means that olive oil, if reused, will lose its flavor while peanut oil will not. This is especially true of Extra-Virgin Olive Oil.

Cajun Deep Fry Turkey

Of course, it has been increasingly popular and a new tradition over the old-fashioned oven backed holiday turkey is to cook it in hot peanut oil. The flavor is magnificent, natural juices are retained, and even the breast meat is more juicy.

For those hunters who like to bring home wild game meat, it must be kept in mind the differences between cattle beef and game meat:

Game meat usually dries out and cooks faster.
If game meat has excess fat, it should be trimmed prior to cooking since fats hold off flavors more than muscle. This is especially important for bear meat from bears who have been filling up with river trout to fatten for the winter months.
Game birds are best cooked with smoky apple, cherry, or hickory chips.
Venison can be prepared just about any method that beef is prepared. Chops, steaks, and tender roasts can be grilled, pan-fried or roasted. Use peanut oil when cooking in those methods, like when grilling chops and steaks on the BBQ, bast it with peanut oil (or olive oil if you prefer). This prevents excessive drying of the meat. The internal temperature should be 170° F for game meat. Cuts that are not tender should be marinated which helps tenderize as well as adding flavor to the meat.
Game birds (rabbits and squirrels) can be dry when cooked, especially if the skin is removed. Marinate before cooking and bast with peanut or olive oil when grilling.
Ducks and geese are waterfowl that is extremely greasy. Bake, broil, or fry on a rack to ensure that the meat is not saturated with those natural oils or you will have a greasy meal.
Wild turkeys are cooked the same as domestic turkeys via roasting or hot peanut oil. Cook until the temperature reaches 180-185° F in the breast.