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Post by smokey on Oct 15, 2014 19:14:07 GMT 10
Who doesn't get mixed messages from social media and fad food scientists about what is good oil or bad oil for cooking?
Some oils rise to the top and some are cloaked with danger.
And then we have flash points and oxidisation / rancidity to contend with.
And further there is need for bulk oil for deep frying at a reasonable cost.
Personaly I'm a bit of a follower, In that If there is a conundrum on say Corn Oil, I'll avoid it but not nessesarily understanding exactly why as most of the scare Mongerers are pure simple anti establishment and never back up with references. Kind of leaving a black hole rather then a yes or no.
Our brains are the neediest organ of fats and sustenance so it stands to reason we use them.
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Post by captaincook on Oct 15, 2014 19:37:02 GMT 10
Good Topic Name Smokey
Your right of course - oils aint oils. Some have different tastes and different properties - they are all about personal taste.
Lets face it if they were dangerous they wouldnt be allowed to be sold.
I always harp about Olive Oil being a no-no on the BBQ, however I have a couple of different bottles of Olive Oil in the pantry. I use it as a finishing dressing on salads and pasta dishes as well as fpr cooking. I just don't use it when grilling on the BBQ or dishes where I am using very high heat. I use Sesame Oil for flavouring and some dressings.
My general purpose/bulk oil is canola (read cheap) I also use a lot of grapeseed and ricebran oil for cooking and grilling.
It all comes down to personal taste.
Cheers
Phil
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Post by chrisg on Oct 15, 2014 19:46:00 GMT 10
It does indeed Captain although you are possibly more trusting than me in saying it would not be sold if it were dangerous. By that reasoning we'd all be tee-total  I do avoid canola, for the reasons I've posted before, and it does include "vegetable oil" because that is just a catch all for anything that looks like cooking oil and hasn't been through a sump I really don't recall the last time I deep fried anything, just not a cooking style here but I'd be a bit lost without EVOO and Rice Bran I must admit. Cheers |
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Post by noelstevo on Oct 15, 2014 20:15:38 GMT 10
I am led to believe as Captain says not to use olive oil for high temp cooking as the smoke from it is poisonous.
Chrisg makes a very valid point in that some oils are ordinary due to the way they are processed.
I am also like Chrisg where I don't deep fry things.
The big question is what is good for frying, what is good for the BBQ & what is processed in a way that is good for us.
I sure don't know
Noel
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Post by bill44 on Oct 16, 2014 8:06:48 GMT 10
Well I suppose it can be classed as a cooking oil, we use Duck Fat too. It is actually quite healthy.
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Post by chrisg on Oct 16, 2014 19:06:13 GMT 10
Yeah, it's a hangover from my parents to always keep the drippings from a roast, have a big soup mug in the fridge for just that and a separate one for duck fat. Not only very natural how do you do really good roast potatoes any other way? Also lurking down under that fat is the meat juice concentrate to start off a new batch of gravy Cheers |
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Post by smokey on Oct 16, 2014 19:22:07 GMT 10
I remember the dripping tin at dear ol Nannas.
Dad had it on his school sandwich.
Duck fat is good but Goose fat is supposedly better for you,, if you can find it. A little goes a long way and can be mixed with another oil.
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Post by chrisg on Oct 16, 2014 19:39:59 GMT 10
Bread and dripping - guaranteed to send the heart specialists running screaming I really do not know where one would get goose fat, the ornery buggers are rarely seen these days at least where I live. Cheers |
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Post by Gus65 on Oct 16, 2014 21:06:27 GMT 10
I can remember a dripping tin in the fridge when I was a kid and I'm not that old yet.
Sunday roast spuds were the best and I have never been able to do them the same. Given up trying now that I know I'm not supposed to use dripping. Father in law still does.
Rubbed with Rice Bran oil, a little salt and the fan forced oven gets close as long as there's not too many in the baking dish. It has to be the metal one too, the ceramic doesn't crisp them up enough.
Used one oil a while ago that was good and have forgotten the name of it. Made everything a bit orange. Tasty and supposedly really healthy but not real cheap and hard to convince the kids I hadn't done something healthy to their food.
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Post by smokey on Oct 17, 2014 7:02:07 GMT 10
That sounds like Carotino oil.
Just checked a bottle in the pantry and its a blend of canola and red Palm fruit oils.
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Post by Gus65 on Oct 17, 2014 7:59:33 GMT 10
That's the one. Might have to get some more, wasn't bad.
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Post by smokey on Dec 29, 2014 13:30:48 GMT 10
Picked up a bottle of coconut oil today while at the Asian grocer looking for XO sauce.
Looking forward to give it a try.
I have bought the stuff from coles but I use that to make under arm deodorant, Never thought to cook with it.
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Post by chrisg on Dec 29, 2014 16:49:36 GMT 10
It's great for cooking mate, obviously especially Thai food but actually most anything. A pity it is not exactly cheap. My wife insists on using it quite a bit, apparently is very high on the healthiness meter and good for cholesterol, if you believe what she reads Cheers |
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Post by smokey on Dec 29, 2014 17:35:57 GMT 10
I can't say I like it, Gets to the back of the throat.
I just made a simple roué gravy and nobody liked it.
Leaving me to think it's specific for what it's good for taste wise.
I just can't get past that indescribable taste right at the back of the pallet.
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Post by Bentley on Dec 30, 2014 4:34:48 GMT 10
Couple of questions if I may...Oz is not big into fish n chips? Pie crust, my grandma would use rendered pig fat in hers, claimed it make it so flaky, do you all ever hear that used down there? And, well, I would be classified as a fried food freak...Chicken Fried Steak, Fried Chicken, Fried Shrimp, Onion Rings, Fried Zucchini, Tator-Tots...Is most shrimp served, steamed or sautéed there?
Tell me if you would what XO sauce is... |
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