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Which oils are best to cook with?

bbc.co.uk

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Re: Which oils are best to cook with?

#11

Post by Oletros »

ousta wrote: post #7

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substance…

> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in

What the heck?

> First the olive flavor dissapear even before it becomes frying temperature,

All the people I know must be doing something wrong because that doesn't happen

> second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil.

All the people I know must be doing something wrong because that doesn't happen

Or perhaps they are not doing anything wrong and this is just nonsense

Re: Which oils are best to cook with?

#12

Post by eitally »

This article is very hard to draw conclusions from. For one, when they talk about frying, are they literally meaning deep frying / pan frying, or also including sauteeing and similar? Secondly, for Americans at least, they don't mention canola/rapeseed oil at all, and that's by far the most commonly used here. Thirdly, most people have absolutely no clue how hot their pans get when they cook, but I suspect the majority have burned butter or smoked their olive oil. Fourth, I know peanut oil is very common in Chinese/Asian cooking. I wonder how it fares.

We use coconut oil for a lot of stuff (high heat in pans, but also for baking & grilling), and olive oil for the rest.

Re: Which oils are best to cook with?

#14

Post by richthegeek »

ousta wrote: post #7

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substance…

I emailed the author about the smoke point issue, his response as follows:

> I agree - some extra virgin olive oils do have a smoke point as low as that, but certainly not all of them. The smoke point is not the major focus of the issue - we're investigating the oxidation of polyunsaturates (and, to a lesser extent, monounsaturates), which generate toxic lipid oxidation products when subjected to standard frying episodes.

Re: Which oils are best to cook with?

#15

Post by GordonS »

ousta wrote: post #7

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substance…

> The best oil ever for frying is coconut oil

The article does also say:

"His research also suggests that when it comes to cooking, frying in saturate-rich animal fats or butter may be preferable to frying in sunflower or corn oil."

I do agree about losing the taste of olive oil when frying, but I've only ever noticed this with extra-virgin olive oil.

Re: Which oils are best to cook with?

#16

Post by Marazan »

Oletros wrote: post #11
ousta wrote: post #7

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substance…

> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in What the heck? > First the olive flavor dissapear even before it becomes frying temperature, All the people I know must be doing something wrong because that doesn't happen > second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. All the people I know must be do…

Whilst I think the Grandfather post is going over the top they are broadly correct. Olive Oil is not a good oil to fry with.

Re: Which oils are best to cook with?

#17

Post by Grue3 »

eitally wrote: post #12

This article is very hard to draw conclusions from. For one, when they talk about frying, are they literally meaning deep frying / pan frying, or also including sauteeing and similar? Secondly, for Americans at least, they don't mention canola/rapeseed oil at all, and that's by far the most commonly used here. Thirdly, most people have absolutely no clue how hot their pans get when they cook, but I suspect the majori…

They do mention rapeseed oil, and it's one of the best along with olive oil. And it has higher smoke point, so I suspected it's the best oil for frying for quite a while. Unfortunately it's very rarely sold in my country.

Re: Which oils are best to cook with?

#18

Post by RobertoG »

Oletros wrote: post #11
ousta wrote: post #7

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substance…

> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in What the heck? > First the olive flavor dissapear even before it becomes frying temperature, All the people I know must be doing something wrong because that doesn't happen > second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. All the people I know must be do…

"All the people I know must be doing something wrong because that doesn't happen"

I'm so perplexed like you.

It seems that all the Mediterranean cultures have been doing something wrong for some centuries.

Maybe the problem is in an obsession with frying.

Re: Which oils are best to cook with?

#20

Post by weego »

ousta wrote: post #10
fdomig wrote: post #8

This is the essential thing. I do prefer fat over carbohydrates and I am quite healthy with that. "After years of being told, and telling others, that saturated fat clogs your arteries and makes you fat, there is now mounting evidence that eating some saturated fats may actually help you lose weight and be good for the heart"

this saying is true for healthy people. definitly not true for overweight people fed with corn syrup colas where saturated fats can be lethals paired with the high carbohydrate intak

There's literally no science behind the notion that fats and carbs together are any worse/better than separate.
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