After a heated conversation today, time to go to school on what is bad, what is good, and what just plain tastes yummy. Thoughts?
(I was told canola is now bad).
(I was told canola is now bad).
Cooking oils..
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I use butter for most things (#6) on the healthiest oils... But depends on what list you reference...
1) Ghee (clarified butter)
2) Coconut Oil
3) Olive Oil
4) Avocado Oil
5) Palm Oil
6) Butter
1) Ghee (clarified butter)
2) Coconut Oil
3) Olive Oil
4) Avocado Oil
5) Palm Oil
6) Butter
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I should clarify, for deep frying...
Evo and butter are our staple cooking oils.
Evo and butter are our staple cooking oils.
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For full deep fried goodness I use peanut oil and have for 20 years. I like the taste and its not as bad for you as several others.
My mom uses olive oil to fry chicken fried steak and chicken tenders/cutlets. She says its the healthiest with the smallest loss in taste.
My 99 year old grandmother (as of yesterday) ... CRISCO! and will out live us all... I swear she still fries 3-4 meals a week.
J
I am on Nexium for acid indigestion. I have a problem metabolizing different types of oil. Most oil will sit in my stomach and make me nauseous just a few hours after eating something fried. I have tried just about every oil and the only thing that doesn't really get to me is butter. I have tried to find a healthier solution to my problem.
Does anybody else have this problem and have you found a solution? I try not to eat much fried food but being from the South we like our fried foods. I was curious if my problem was isolated or a condition that others had also.
Does anybody else have this problem and have you found a solution? I try not to eat much fried food but being from the South we like our fried foods. I was curious if my problem was isolated or a condition that others had also.
Cold pressed olive oil. No deep frying.
It smokes at a lower temp than, say canola, but everything points to it being the least harmful. I like the taste too.
It smokes at a lower temp than, say canola, but everything points to it being the least harmful. I like the taste too.
Canola (rapeseed) oil has always been bad. It began as an industrial lubricant. It has to be heavily processed to be made edible.After a heated conversation today, time to go to school on what is bad, what is good, and what just plain tastes yummy. Thoughts?
(I was told canola is now bad).
I use olive oil, peanut oil and butter.
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Just have to post it....
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LOl!
Crisco does make a mighty fine fried chicken...All in moderation, right?
That and margarine I understand are just one molecule away from vaseline, so put that on your toast...
Same results with peanut oil?, or something sauteed in olive oil?
I have found as I get older there are a lot of things that don't jive with my gut like they used to (usually about 2 am)...I haven't been able to nail down any one thing and suspect it is more of a combination. Guess we need to stock up on duck fat.
Crisco does make a mighty fine fried chicken...All in moderation, right?
That and margarine I understand are just one molecule away from vaseline, so put that on your toast...Same results with peanut oil?, or something sauteed in olive oil?
I have found as I get older there are a lot of things that don't jive with my gut like they used to (usually about 2 am)...I haven't been able to nail down any one thing and suspect it is more of a combination. Guess we need to stock up on duck fat.
Surf Pig, your thoughts on Canola are almost correct. The rapeseed has several different varieties. The industrial one you mentioned is the first and oldest variety, others have been developed for human consumption.
True. But even the newer varieties still have to be processed a lot more than other oils to make it "edible".
You need to have your gall bladder checked out.
What I'm saying is if you are deep frying something just go for it. Crisco, peanut oil, beef tallow, whatever.
Mom always fried doughnuts and french fries in Crisco. Back when I actually fried anything I used peanut oil because it has a high smoke temp and almost no inherent flavor.
For general use I use grape seed oil now days, unless I want the flavor from olive oil.
peanut oil for deep frying.
coconut oil for thai food...oddly enough, I think the aroma and flavor adds a little something to the dishes...otherwise, I tend to shy away from it...except for popcorn...coconut oil makes some excellent popcorn.
coconut oil for thai food...oddly enough, I think the aroma and flavor adds a little something to the dishes...otherwise, I tend to shy away from it...except for popcorn...coconut oil makes some excellent popcorn.
Ooh, I'll have to try that. Normally I use safflower oil.
I use safflower foe frying...very neutral with a high smoke point.
I agree with Ncal Doug. Different oils for different dishes. Corn oil for frys, coconut oil for popcorn, etc, etc. Like my ancestors I save bacon fat, what's not to like about bacon fat?? Rusty, I can't take a lot of fat, but I find that if I combine fat with acidity it works out ok. Example: bacon with German potatoe salad. ( fat and vinegar) and a bunch of carbs. If I ate fatty stuff and nothing else I'd be a hurting puppy.