51–60 of 104 posts
I usually cook with sesame oil, ghee (clarified butter), and butter. Sometimes coconut oil too.
Some practical lessons about cooking oils for amateur chefs: - Learn to understand what's meant by "neutral oils". They are the most versatile, and best for amateurs. - Extra-virgin olive oil has a strong, complex taste. It's difficult to use. Get normal olive oil instead for dishes that need it. (NEVER make mayonnaise or cook eggs with "EVOO". Try it once and you'll understand.) - Different oils will combust at diff…
I switched to Lard a couple of years ago, and have never looked back. Less oil droplets sprayed everywhere while cooking, copes well with high temperatures, and tastes great!
Earlier quoted context omitted.
"Frying" does not necessarily mean "Deep Frying". Olive oil is absolutely fine when stir frying at medium/low temperatures, it is the basis of Mediterranean cuisine (Spanish, Greek, Italian...) that is not exactly known for its rancid taste. In the case of "Deep" frying, then you are absolutely right, and I would say that in this case seed (Sunflower, Peanut) oil is used for this purpose even in heavy Olive Oil consu…
Yap, usually sunflower oil here in Spain
It would have been nice if the study included sesame oil. It has a high smoke point and it's used in many Asian diets. Frying in olive oil can be done if it's a low temperature fry, I've only done it for pan frying potato slices or cubes, with generous amounts of dried herbs. But I consider that an edge case of using olive oil. The smoke point is just too low to do much frying.
Over the years I've learned to take advice like this with a large grain of salt. Every couple of years this sort of advice seems to get reversed. I still remember reading about olive oil being bad for frying because it was supposedly less resistant to high temperatures and decomposed into something not too healthy. It's been the same with eggs, coffee, and many other things.
Many years ago, worked as a line cook in a high-end restaurant. TL;DR version of what I learned there (and still my rules of thumb): -EVOO is best for salad dressings, oily dipping sauces. -Olive oil is best for raw emulsions (aioli, etc) -Canola for high heat stovetop -Vegetable for baking and deep frying -Sesame for Asian -Don't worry about flavored oils until a recipe calls for them or you're comfortable experimen…
This is very frustrating... I've always known lard is healthy, but I also thought I'd always known you shouldn't heat olive oil (low smoking point).
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…
Came here to post this. Olive oil is only for salads or dipping bread, or low-temp cooking like sauteeing veggies, even then butter is better. For deep frying potatoes, coconut oil is totally superior to anything...
Many years ago, worked as a line cook in a high-end restaurant. TL;DR version of what I learned there (and still my rules of thumb): -EVOO is best for salad dressings, oily dipping sauces. -Olive oil is best for raw emulsions (aioli, etc) -Canola for high heat stovetop -Vegetable for baking and deep frying -Sesame for Asian -Don't worry about flavored oils until a recipe calls for them or you're comfortable experimen…