[COOKING] What do you use as far as Oil/Fat/Butter?
- Thread starter Reggs
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bowl of blood
Contributor
eating in bed is gross we have this thing called civilation
bowl of blood
Contributor
It depends on what I'm cooking.
For Italian food I use ordinary olive oil, virgin oil is for salad dressing as already mentioned above.
When trying to cook mexican I use corn or sunflower oil.
For asian dishes like thai green curry, indian casseroles etc I use canola oil.
Butter is used in a small extent for all of the above and always when I fry meat or cook any traditional Scandinavian food. I also use butter for baking, never margarine.
For Italian food I use ordinary olive oil, virgin oil is for salad dressing as already mentioned above.
When trying to cook mexican I use corn or sunflower oil.
For asian dishes like thai green curry, indian casseroles etc I use canola oil.
Butter is used in a small extent for all of the above and always when I fry meat or cook any traditional Scandinavian food. I also use butter for baking, never margarine.
bowl of blood
Contributor
dyk canola oil stands for
CAN adian
O il
L ow
A cid
they call it that bc it's made from RAPEseed so afaict it's the 1st woke cooking oil
CAN adian
O il
L ow
A cid
they call it that bc it's made from RAPEseed so afaict it's the 1st woke cooking oil
Olive oil, vegetable, sunflower or canola oil for general frying
Peanut + sesame oil for really hot wok action
Butter for almost everything else
Beef dripping for roast meat + roast potatoes
Ghee for Indian food
Lard occasionally
All yogurt etc is always full fat, if you take out the fat they have to boost flavour artificially, usually by sweetening it.
Fat gives food flavour, makes you feel fuller and consume less food, it is also good for you in moderate amounts. Of course too much fat is bad so you need to be sensible about things.
ppl who are low fat fanatics are kidding themselves with constant sugar bombs
ask yourself - why is it always fat people eating low fat foods?
I recommend checking out some of the documentaries by Michael Mosley. He led the way with the 5:2 diet and has done a lot of good, sensible work on the effects of different forms of exercise and a balanced diet.
The 8 Week Blood Sugar Diet by Michael Mosley
21 Day Body Turnaround with Michael Mosley - The Fast 800
https://www.channel4.com/programmes/21-day-body-turnaround-with-michael-mosley
Peanut + sesame oil for really hot wok action
Butter for almost everything else
Beef dripping for roast meat + roast potatoes
Ghee for Indian food
Lard occasionally
All yogurt etc is always full fat, if you take out the fat they have to boost flavour artificially, usually by sweetening it.
Fat gives food flavour, makes you feel fuller and consume less food, it is also good for you in moderate amounts. Of course too much fat is bad so you need to be sensible about things.
ppl who are low fat fanatics are kidding themselves with constant sugar bombs
ask yourself - why is it always fat people eating low fat foods?
I recommend checking out some of the documentaries by Michael Mosley. He led the way with the 5:2 diet and has done a lot of good, sensible work on the effects of different forms of exercise and a balanced diet.
The 8 Week Blood Sugar Diet by Michael Mosley
21 Day Body Turnaround with Michael Mosley - The Fast 800
https://www.channel4.com/programmes/21-day-body-turnaround-with-michael-mosley
Last edited:
Reggs
Veteran XX
I don't use peanut oil anymore, but it's worth it for turkey frying.
Sesame oil has a very low smoke point and should not be in the wok for long. Garlic should be used last several mins of wok cooking and sesame oil as the very last finishing touch before a few tosses and serving.
I started to use ghee when I put stuff in the air fryer. It's a good choice for that kind of cooking. Good for spices clinging to stuff and not having an off taste after high temps.
Sesame oil has a very low smoke point and should not be in the wok for long. Garlic should be used last several mins of wok cooking and sesame oil as the very last finishing touch before a few tosses and serving.
I started to use ghee when I put stuff in the air fryer. It's a good choice for that kind of cooking. Good for spices clinging to stuff and not having an off taste after high temps.
Yeah Ghee is good for a lot of things.
I experimented with coconut oil for a while, it gives some weird results because of the flavour.
I never noticed the low smoke with sesame, I've always found it very heat resistant. I of course never use it alone so that may be where it isn't too good but that would just be the overpowering taste. I might test it with the thermopen one day.
I sometimes mix it with the peanut oil at the start (say if I'm frying something quick to put in something else) or I put it in the finishing sauce, oil, chilli, soy etc. if it's fried noodles or something.
I experimented with coconut oil for a while, it gives some weird results because of the flavour.
I never noticed the low smoke with sesame, I've always found it very heat resistant. I of course never use it alone so that may be where it isn't too good but that would just be the overpowering taste. I might test it with the thermopen one day.
I sometimes mix it with the peanut oil at the start (say if I'm frying something quick to put in something else) or I put it in the finishing sauce, oil, chilli, soy etc. if it's fried noodles or something.
it's a slippery slope that ends at the food network
groov
Veteran XX
from the latin 'rapum'
Truer words have not been spoken
bowl of blood
Contributor
rapum if u got em
Would you worry her mother?