Yea more the refined shit but not a fan of canola in general. Was exaggerating a bit with the whole "poison" thing.. just the way I stick to diets.
Will post more in depth later
Coconut Oil?
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Yea more the refined shit but not a fan of canola in general. Was exaggerating a bit with the whole "poison" thing.. just the way I stick to diets.
Will post more in depth later
Canola oil is the worst food oil in the world. Throw it the fuck away and never look back.
Coconut is good in the form of MCT oil, also try macadamia nut oil. They are both healthy fats. not all fats are bad, saturated FAT is BAD! Essential fatty acids, or EFA’s for short, are considered “essential” because they cannot be manufactured by the body and must be supplied by foods containing these fatty acids. EFA’s are also “essential” for generating new cells, maintaining healthy functioning of these new cells, and acting as message relaters to your body systems. Supplementing with fish oil omega 3 & 6 is a good source of healthy fats.
This is often misunderstood, in general yes MOST mega mart bought Extra Virgin Olive Oils (EVOOs) are not good for cooking at high temperatures. However higher quality, low acidity, EVOOs are fine for even frying (frying is around 350 - 375 degrees) as they can go roughly to 410 degrees before starting to burn. You can also use straight what is labeled just "Olive Oil" or "Pure Olive Oil", that stuff can do pretty much anything and doesn't have that much of a taste.
Not sure why you'd leave olive oil, the good stuff is the bomb. Full of healthy fats and is very versatile.
We have been using Coconut oil for cooking for Generations. Its traditionally the oil preferred for cooking here and it is also used for body massaging, lighting lamps etc.
Never read about any major issues amongst the population here (36 million plus population and majority uses coconut oil daily). Maybe its the genetics or its the purity of the oil (Most of us dry the coconuts and extract oil ourself rather than buy the packaged ones that are chemically treated).
My observation is that most of the problems with oils (any oil) are caused due to misuse. Either it is overusage, deep frying / over heating, or reuse (reusing once heated oil for more cooking).
Use oil in moderation and it should be ok.
Never read about any major issues amongst the population here (36 million plus population and majority uses coconut oil daily). Maybe its the genetics or its the purity of the oil (Most of us dry the coconuts and extract oil ourself rather than buy the packaged ones that are chemically treated).
My observation is that most of the problems with oils (any oil) are caused due to misuse. Either it is overusage, deep frying / over heating, or reuse (reusing once heated oil for more cooking).
Use oil in moderation and it should be ok.
What he said. I don't use a ton of oil for frying, I never deep fry, but when sautéing veggies, frying chicken, or oiling something up for the BBQ, it's all I use and it works great. We also use it for salads.
Spring for macadamia nut oil instead. Straight up incredible tasting and health wise way better (per Tim Ferris in 4hourbody)
Suprised that no one mentioned Grapeseed oil. Good shit that. (Highest known burn point too.)
In general though I will not use any oil. Oil is basically just fat and why add fat to any food at all? Water and some extra movements around in the pan will do the work of oil in cooking any day of the week.
In general though I will not use any oil. Oil is basically just fat and why add fat to any food at all? Water and some extra movements around in the pan will do the work of oil in cooking any day of the week.
I have been trying to get everyone here to stop using olive oil for cooking, because it breaks down at high temps and isn't meant to be used as a cooking oil.
Have been using coconut oil for two years, usually Nutiva brand. The only disadvantage is like tonight where I was grilling lamb kabobs and it was faster to drizzle some olive oil over them rather than melt some coconut oil (it congeals at room temp) for the same purpose.
I love coconut oil used in stir fries, it is amazing. The cooking aroma is kickass.
Sweet potato fries done in the oven with sea salt and pepper, and some coconut oil, yum.
If you use butter in cooking, look into using ghee. It's clarified butter and super rich with a high cooking temp. It doesn't burn like butter will.
Have been using coconut oil for two years, usually Nutiva brand. The only disadvantage is like tonight where I was grilling lamb kabobs and it was faster to drizzle some olive oil over them rather than melt some coconut oil (it congeals at room temp) for the same purpose.
I love coconut oil used in stir fries, it is amazing. The cooking aroma is kickass.
Sweet potato fries done in the oven with sea salt and pepper, and some coconut oil, yum.
If you use butter in cooking, look into using ghee. It's clarified butter and super rich with a high cooking temp. It doesn't burn like butter will.
It is easy to make Ghee from butter. Just heat butter (without salt) in a pan under low flame. Once it melts and turns into a golden brown color, you can let it cool down to room temperature.
This Ghee can be stored in a clean bottle for more than a year if its closed properly and kept away from moisture.
You need to get used to the taste though. I just don't like the taste or the smell. Have tried several times.
I think the site for the fiilm Fat Head was posted here a while back; they prefer coconut oil for frying. Something I like about coconut oil is that it liquifies at room temperature, and is good for mixing batter.
I've been a fan of olive oil for a while; Buying olive oil in the aerosol sprays or plastic bottles is like buying wine with screw caps (aka house wine). Check with some wineries in Italy, or in California or Oregon to see if they also have olive orchards. A lot of them make olive oil after wine season is over to keep their facilities active. This is where the best olive oil comes from, though it is on the pricey side. It's the kind you can use to dip bread in.
If you'd rather just get some from the supermarket, here are a few tips for getting quality olive oil:
- Look for bottles labeled 'first cold press'. Just like wine, the first cold press is the first batch made early in the day, so the olives haven't been sitting in the sun all day after being picked, waiting to be run thru the press.
- I've found the organically grown olive oils to taste better, though I don't know a lot about the difference nutrition-wise.
- Get dark glass bottles or packaged in tins (like the old-school motor oils used to be) so that it is not exposed to sunlight. A lot of them will look like wine bottles.
I've never deep-fried anything with olive oil, but I use extra-virgin olive oil for sautees, and usually has worked out very well.
Fat Head » No-Bologna Facts
I've been a fan of olive oil for a while; Buying olive oil in the aerosol sprays or plastic bottles is like buying wine with screw caps (aka house wine). Check with some wineries in Italy, or in California or Oregon to see if they also have olive orchards. A lot of them make olive oil after wine season is over to keep their facilities active. This is where the best olive oil comes from, though it is on the pricey side. It's the kind you can use to dip bread in.
If you'd rather just get some from the supermarket, here are a few tips for getting quality olive oil:
- Look for bottles labeled 'first cold press'. Just like wine, the first cold press is the first batch made early in the day, so the olives haven't been sitting in the sun all day after being picked, waiting to be run thru the press.
- I've found the organically grown olive oils to taste better, though I don't know a lot about the difference nutrition-wise.
- Get dark glass bottles or packaged in tins (like the old-school motor oils used to be) so that it is not exposed to sunlight. A lot of them will look like wine bottles.
I've never deep-fried anything with olive oil, but I use extra-virgin olive oil for sautees, and usually has worked out very well.
Here's the thing G. I work with you also. However you don't understand basic cooking techniques. If you did you would know that olive oil is OK. What you're talking about is bullshit.
What I have to say is, how often do you cook at 500 degrees? The only recepie that I can think of is to roast a turkey at that temperature. However you can do a turkey at much less a temperature than that. I don't mean to be a dick, but there is little reason to cook a piece a meat above 400 degrees. True.
I'm a foodie. And I know how it rolls. For example, making a steak in a stainless steal pan, does not mean taking it past the smoke point of a good olive oil. I roast a whole chicken on a regular basis, I set my oven initially at 400 deg. Haters that don't understand are going to hate. But most people don't even understand what they are doing.
Forgot to add... y'all should read (if you haven't already)
Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health by Udo Erasmus
[ame="http://www.amazon.com/Fats-That-Heal-Kill-Cholesterol/dp/0920470386"]Amazon.com: Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health (9780920470381): Udo Erasmus: Books[/ame]
Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health by Udo Erasmus
[ame="http://www.amazon.com/Fats-That-Heal-Kill-Cholesterol/dp/0920470386"]Amazon.com: Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health (9780920470381): Udo Erasmus: Books[/ame]
Some good (but possibly biased) info on cooking with olive oil...
Heating Olive Oil | The Olive Oil Source
Deep Frying with Extra Virgin Olive Oil: Yes You Can! | California Olive Ranch EVOO – Consumer News, Info and Recipes
The smoke point for good quality olive oil is above 400 degrees and you can fry, even deep fry, at lower temps than this, roughly 380 degrees. The smoke point of coconut oil is actually lower than extra virgin olive oil at 350 degrees.
The entire Mediterranean region cooks in olive oil and especially fries in it. There is an entire aisle in every grocery store here in Spain dedicated to olive oil. It's not uncommon to see Spaniards buying it 20 litres at a time.
If it was particularly bad, the entire Med would be suffering it's ill effects. They're not.
Heating Olive Oil | The Olive Oil Source
Deep Frying with Extra Virgin Olive Oil: Yes You Can! | California Olive Ranch EVOO – Consumer News, Info and Recipes
The smoke point for good quality olive oil is above 400 degrees and you can fry, even deep fry, at lower temps than this, roughly 380 degrees. The smoke point of coconut oil is actually lower than extra virgin olive oil at 350 degrees.
The entire Mediterranean region cooks in olive oil and especially fries in it. There is an entire aisle in every grocery store here in Spain dedicated to olive oil. It's not uncommon to see Spaniards buying it 20 litres at a time.
If it was particularly bad, the entire Med would be suffering it's ill effects. They're not.
Agree, to say olive oil is not good for cooking is absurd. I'm pretty certain if it was fundamentally flawed for the purpose the hundreds of millions of people who use it as a staple through western Europe would have clicked onto the issue in the last thousand years.
