Post: #51

For high temp cooking (sauté), avocado or coconut oil, or a mixture of the two. If you like the flavor of olive oil you can add some avocado oil to increase the smoke point. Also: tallow and lard (pastured animals clearly preferable, since bad stuff accumulates in fatty tissues). Lard is the best for pie crusts. (Granted that is baking, not cooking.)

Coconut is not good for deep frying since it foams up a lot. Peanut oil is preferable there.

Olive oil mixed with butter also has a higher smoke point than olive oil alone.

I think olive oil is OK when cooking something quickly like Carbonara, which has some rendered pig fat mixed in anyway. Hard to imagine using something else in an Italian dish.

Post: #52

I almost only cook with olive oil. Looks like I might be doing it all wrong...?

E.g. say I rub some olive oil on chicken breast before I put them in the oven at 350... no bueno?

How about pan frying on medium heat?

Should I replace with coconut oil then?

Thanks.

Post: #53

From previous research, I know this brand of Californian olive oil to be very good:

https://californiaoliveranch.com/olive-o...olive-oil/

According to third-party testing they paid for, it holds up to 425 degrees Fahrenheit.

Post: #54

^^ Pure olive oil, not extra virgin, is fine for medium heat cooking and searing and your chicken roasting. I'd only avoid it if trying to stir-fry or scorch a steak really hot.

Post: #55

(02-26-2018 07:57 AM)jbkunt2 Wrote:  I almost only cook with olive oil. Looks like I might be doing it all wrong...?

E.g. say I rub some olive oil on chicken breast before I put them in the oven at 350... no bueno?

How about pan frying on medium heat?

Should I replace with coconut oil then?

Thanks.

Yes, like others have said, say away from olive oil for baking, frying or grilling. And, if you are using olive oil for salads, do some reading and make sure you are getting pure olive oil. Most of the cheap stuff on the shelves is cut with other crap vegetable oils.

I think extra light and avocado oil is OK for roasting or frying on medium heat because their smoke points are above 400F but like others are saying, personally I'd stick to ghee for high temp cooking.

Post: #56

(02-21-2018 07:38 AM)aguasin Wrote:  I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

So I guess we should stick with chemically created vegetable oils that were never meant for human cosumption?

Post: #57

(02-21-2018 07:38 AM)aguasin Wrote:  Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Your body is room temperature? You might want to get that checked out, for obvious reasons.

Please enlighten us bros more with your vast scientific knowledge, a lot of us don't watch Oprah or Dr. Oz so we are lacking when it comes to science™️.

Post: #58

I make my own clarified butter and use that exclusively to cook with.

I use a good quality extra virgin olive oil as well as coconut oil less frequently but still regularly.

Post: #59

Olive oil for 90% of everything I cook in a pan or in the oven. Slather it on all my meat for grilling, too. Will sometimes use butter if I want my food a little richer. Use canola oil for deep frying, and Pam spray oil for the waffle maker.

Post: #60

(02-20-2018 07:46 PM)Johnnyvee Wrote:  

(02-20-2018 03:35 PM)FrenchCanadian Wrote:  Grape Seed Oil.

I have to disagree with you there. Grape seed oil is really one of the worst oils,health wise at least. High in omega-6, oxidises readily at room temperature, low in nutrients compared to many other oils. Maybe if you can get it cold pressed?

I have heard often that it's smoke point is decent, also taste but yes, high in omega 6/fatty acids.

Post: #61

^^^^^ Interesting. Because Grape Seed Oil has recently become popular as an Omega 3-6-9 alternative to Udo's.

Post: #62

Avocado oil is a pretty good alternative for higher temp cooking.

Post: #63

(02-27-2018 11:21 AM)Adonis Wrote:  I make my own clarified butter and use that exclusively to cook with.

Is this a hard process? Would you recommend others to do this as well? Is it worth the extra time needed to make it?

Post: #64

^^^

Google bro

Post: #65

(02-28-2018 11:26 AM)glugger Wrote:  

(02-27-2018 11:21 AM)Adonis Wrote:  I make my own clarified butter and use that exclusively to cook with.

Is this a hard process? Would you recommend others to do this as well? Is it worth the extra time needed to make it?

Its very easy to do and I think its worthwhile. I simmer butter on low until it foams, then strain into a container. Takes maybe 20 min tops. What I make is technically ghee since I let the milk solids become browned to add flavor to the butter fat. I clarify it to raise the smoke point and to make it more shelf stable, been doing this myself for about 5 years. I think mass produced vegetable/seed oils taste like shit and are unhealthy.

Sometimes I will mix it with strained bacon grease and fry eggs with this mix

Post: #66

As with others, I use olive oil on my salads, and coconut oil or butter to cook with.

Post: #67

I'm lazy.

Olive oil for everything but the below:

Stir fry - peanut oil
Steaks - butter for the sear and before they go in the oven to finish

Post: #68

I had some co-workers that swore by Macadamia nut oil for cooking. I believe it is crazy expensive. I bet the taste is awesome though.