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Cooking Oil Preferences?  
User currently offlineUSAFHummer From United States of America, joined May 2000, 10685 posts, RR: 52
Posted (9 years 9 months 3 weeks 6 days 10 hours ago) and read 923 times:

I was just wondering what your preferences were for these...I've always used just vegetable oil in the past, but I've decided to try out all the other types now...canola, corn, sunflower, peanut, etc...what do you use, and why?

Greg


Chief A.net college football stadium self-pic guru
24 replies: All unread, jump to last
 
User currently offlineCORULEZ05 From , joined Dec 1969, posts, RR:
Reply 1, posted (9 years 9 months 3 weeks 6 days 10 hours ago) and read 918 times:

our cook at the house uses olive oil all the time. He says it is MUCH healthier and it enhances the flavor of food and also gives it flavor....they say it also has a lot of health benefits like prevent diseases and such.....I must say, for deep frying...peanut oil is the only choice.

User currently offlinePacificWestern From , joined Dec 1969, posts, RR:
Reply 2, posted (9 years 9 months 3 weeks 6 days 10 hours ago) and read 914 times:

First choice would be olive oil. Otherwise I use canola.

User currently offlineTheCoz From , joined Dec 1969, posts, RR:
Reply 3, posted (9 years 9 months 3 weeks 6 days 9 hours ago) and read 887 times:

Of the great cooks I know, all of them use olive oil quite often.

Although, I prefer motor oil myself.


User currently offlineArmitageShanks From UK - England, joined Dec 2003, 3645 posts, RR: 15
Reply 4, posted (9 years 9 months 3 weeks 6 days 9 hours ago) and read 884 times:

I use olive oil for most things, but vegetable oil when I have to make french fries or deep-fry a turkey.

User currently offlineCORULEZ05 From , joined Dec 1969, posts, RR:
Reply 5, posted (9 years 9 months 3 weeks 6 days 9 hours ago) and read 882 times:

"but vegetable oil when I have to make french fries or deep-fry a turkey."

From my cook's mouth to you.....peanut oil is the BEST for deep frying a turkey or anything deep fry for that matter but especially turkey.....trust me, LGW-Luftfahrtgesellschaft Walter (Germany)">HE IS AN AWESOME COOK!


User currently offlineCORULEZ05 From , joined Dec 1969, posts, RR:
Reply 6, posted (9 years 9 months 3 weeks 6 days 9 hours ago) and read 879 times:

trust me, LGW-Luftfahrtgesellschaft Walter (Germany)">

what the hell is that.......I wonder where that came from.......LOL


User currently offlineCaptoveur From , joined Dec 1969, posts, RR:
Reply 7, posted (9 years 9 months 3 weeks 6 days 8 hours ago) and read 869 times:

Olive oil is preferred for most things when I cook with a few exceptions.

If you are doing high temp stuff like deep frying look into veggie, canola or even Peanut. Olive oil smokes and gets nasty around 325 degrees, canola and veggie are good to like 375 and Peanut is even above that... However, peanut oil will give a little bit of a nutty flavor, so beware.


User currently offlineAer Lingus From Ireland, joined Mar 2001, 529 posts, RR: 4
Reply 8, posted (9 years 9 months 3 weeks 6 days 3 hours ago) and read 851 times:

The main oils I usually use:
Olive Oil for pasta (because they go well together).
Rapeseed Oil for high temp frying (because its cheap).
Sunflower Oil for anything.

Other Oils I have used but not very often:
Sesame Oil (has a very nice smell).
Grape Seed Oil (similar to normal oils).
Corn Oil (has a nice smell when heated).

Oils that I won't use:
Peanut Oil (not very good for health).
Lard (too much fat).
Beef Dripping (too much fat).



Split Scimitar or Sharklets?
User currently offlineBill142 From Australia, joined Aug 2004, 8466 posts, RR: 8
Reply 9, posted (9 years 9 months 3 weeks 5 days 5 hours ago) and read 826 times:

Soy oil is good however I prefer to use olive oil as it is much more versatile then any other oil. But I try to limit the amount of oils and fats I add to food when cooking.

User currently offlineJGPH1A From , joined Dec 1969, posts, RR:
Reply 10, posted (9 years 9 months 3 weeks 5 days 5 hours ago) and read 823 times:

Olive oil for light frying, sunflower for deep frying or recipes that require low-flavour oils (e.g. cakes). Sesame oil for Asian cooking, except for woks, when I use peanut oil.

User currently offline707cmf From France, joined Mar 2002, 4885 posts, RR: 29
Reply 11, posted (9 years 9 months 3 weeks 5 days 5 hours ago) and read 823 times:

Olive Oil for dresssings and pasta

Sunflower oil for frying

Cheers,

707


User currently offline174thfwff From , joined Dec 1969, posts, RR:
Reply 12, posted (9 years 9 months 3 weeks 5 days 5 hours ago) and read 817 times:

Grape Seed oil as I hear from many Dr's and such that it's more healthy for you....though we are talking about frying foods so I'm not sure how much more healthy it really can be.

I use it from putting on salads, to frying chicken breast with.


User currently offlineTobi3334 From Germany, joined Sep 2004, 146 posts, RR: 3
Reply 13, posted (9 years 9 months 3 weeks 5 days 4 hours ago) and read 812 times:

Hi,

I also prefer olive oil. But there are different kinds of olive oil. I don't know how they are called in other countries but we have "virgine" and "mild".

For a salad I recommend the "virgine" because it gives a nice flavour of olives to the salad. But for cooking meet I prefer the mild one because it doesn't taste much like olive it tastes neutral.

As an alternative I recommend thistle oil. This should be also very heathy and tastes neutral.

The Oil quality should be one reason why countries like Greece or Spain have much lower heart attack and stroke incidence rates like Germany, USA and so on.

Greetings,
Tobi  Big thumbs up


User currently offlineGigneil From United States of America, joined Nov 2002, 16347 posts, RR: 85
Reply 14, posted (9 years 9 months 3 weeks 4 days 15 hours ago) and read 793 times:

There are very specific applications for each kind of oil.


Quoting Aer Lingus (reply 8):
Peanut Oil (not very good for health).
Lard (too much fat).
Beef Dripping (too much fat).


All oils are precisely the same, about 14 grams of fat and 120 calories per tablespoon.

Some are healthier than others, indeed.

N


User currently offlineNewark777 From United States of America, joined Dec 2004, 9348 posts, RR: 29
Reply 15, posted (9 years 9 months 3 weeks 4 days 15 hours ago) and read 785 times:

My mom cooks for me.  Big grin

Harry



Why grab a Heine when you can grab a Busch?
User currently offlineAloges From Germany, joined Jan 2006, 8764 posts, RR: 42
Reply 16, posted (9 years 9 months 3 weeks 4 days 15 hours ago) and read 785 times:

I always use olive oil since I like Pasta a lot and need a long time to finish one single bottle of cooking oil.


Walk together, talk together all ye peoples of the earth. Then, and only then, shall ye have peace.
User currently offlineJake056 From United States of America, joined Mar 2004, 291 posts, RR: 0
Reply 17, posted (9 years 9 months 3 weeks 4 days 14 hours ago) and read 771 times:

it really depends on what you are using it for. I use olive oil for mostly everything if I am going to saute. Extra Virgin olive oil. Add some butter for flavor. Olive oil (with some butter if you want) can be used for cooking onions, mushrooms, vegetables, searing beef, chicken cutlets, etc.

For deep frying, I would use either canola oil or peanut oil. They have a higher smoking point so can handle the higher temps.

I wouldn't bother with the others unless you have a specific preference.

Good cooking!


User currently offlineSXFAN From Greece, joined Jan 2004, 371 posts, RR: 13
Reply 18, posted (9 years 9 months 3 weeks 4 days 12 hours ago) and read 759 times:

You are really unlucky on this subject if you are not coming from the countries of the Med. Me and my family we use olive oil of our own production for everything. Eventhough olive oil is indeed not good for deep frying we can't imagine ourselves going to the supermarket for cooking oil. In Italy Greece Spain and Turkey almost every family has its own olive trees or gets olive oil as payment for the cultivation of the olives that they rent to others.

User currently offlineVaporlock From , joined Dec 1969, posts, RR:
Reply 19, posted (9 years 9 months 3 weeks 4 days 12 hours ago) and read 754 times:

I always use Extra Virgin Olive Oil as it has great flavour. Big thumbs up

Phyllis  Wink/being sarcastic


User currently offlineL-188 From United States of America, joined Jul 1999, 29832 posts, RR: 58
Reply 20, posted (9 years 9 months 3 weeks 4 days 12 hours ago) and read 748 times:

I would not recommend Olive Oil for Beer batter halibut.


OBAMA-WORST PRESIDENT EVER....Even SKOORB would be better.
User currently offlineVaporlock From , joined Dec 1969, posts, RR:
Reply 21, posted (9 years 9 months 3 weeks 4 days 12 hours ago) and read 746 times:

L-188, hell I wouldn't waste good beer in batter anyhow!!!!  Smile/happy/getting dizzy

Just kidding...LOL

Phyllis  Wink/being sarcastic


User currently offlineL-188 From United States of America, joined Jul 1999, 29832 posts, RR: 58
Reply 22, posted (9 years 9 months 3 weeks 4 days 12 hours ago) and read 739 times:

Well that is what Hamm's is for Vaporlock.


Who wever heard of doing beer batter with Guiness.



OBAMA-WORST PRESIDENT EVER....Even SKOORB would be better.
User currently offlineCaptoveur From , joined Dec 1969, posts, RR:
Reply 23, posted (9 years 9 months 3 weeks 4 days 10 hours ago) and read 724 times:

for anything where you are going to be worried with the flavor of the olive oil go with the extra virgin.. that means it comes from the first pressing of the olives so it has a smoother flavor. The later pressings can get a little funky tasting.

If you are really picky you will notice different brands of olive oil do taste differently, there are many different formulations and if you taste the oil directly you will notice what i mean.


BTW deep frying isn't as evil as some are making it sound. If you use plenty of oil and are set at the right temp the outcome shouldn't be greasy at all. the greasiness comes in when the oil temp drops (like when you drop your stuff in not enough oil or drop in too much stuff for the oil you have) and steam stops pushing out which allows the oil in... then you get greasy, nasty food.


User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 24, posted (9 years 9 months 3 weeks 4 days 8 hours ago) and read 714 times:

For any deep frying, I use plain old Crisco vegetable oil.

For pan frying I use a combination of dark olive oil and butter.

For salads, plain light olive oil.

For stir fries, a very light canola oil or sesame oil.


Quoting Captoveur (reply 23):
deep frying isn't as evil as some are making it sound. If you use plenty of oil and are set at the right temp the outcome shouldn't be greasy at all.


Exactly, proper oil and proper temp and it isn't greasy. If you're using one of those $10 home deep fryers you've lost before you started. Get a good, undustrial deep fryer if you do even a moderate amount of deep frying.


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