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Author Topic: Cooking oil...  (Read 765 times)

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Bobitis

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Cooking oil...
« on: March 19, 2019, 08:50:36 PM »
What do you use and why?

EVOO is popular, but so are many others.

Splain me... I understand (and don't at the same time).  :help:
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Bentley

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Re: Cooking oil...
« Reply #1 on: March 19, 2019, 09:08:09 PM »
Don't use a lot of oil other then frying, and that is just a bulk soybean frying oil we buy at RD. Olive oil for drizzling or a recipe calls for it.  Not a big Italian Dressing fan on salads, about the only other reason I could see for a quality oil.  Popcorn is done with corn oil!

Do you cook a lot with oils?
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Hank D Thoreau

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Re: Cooking oil...
« Reply #2 on: March 19, 2019, 10:40:25 PM »
Extra virgin olive oil has a smoke point of 320 and is generally not used for cooking.

I use grape seed oil for cooking which has a smoke point of 420.

I used extra virgin olive oil as a binder on the brisket that I currently have in the smoker, but I am keeping the temperature 225 and below.
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Bentley

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Re: Cooking oil...
« Reply #3 on: March 19, 2019, 10:55:22 PM »
The Smoke point of EVOO depends, low acidity EVOO is 405° & Extra Light Olive Oil is 468°...really strange...
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pmillen

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Re: Cooking oil...
« Reply #4 on: March 20, 2019, 08:37:14 AM »
EVOO shouldn't be used for grilling at higher temps, 'cause it turns bitter.  If you must use olive oil in your higher temperature cooking, use Pomace Olive Oil.  It's refined to withstand higher temps.

The smoke point for canola, safflower or grape seed oils are 375° plus, considerably higher than EVOO.
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Paul

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slaga

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Re: Cooking oil...
« Reply #5 on: March 20, 2019, 09:41:46 AM »
I am not an oil aficionado but I use avocado oil for most cooking. It has a higher smoke point than olive oil and usually makes the list of the more healthy oils to use. It's biggest con is price.
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Canadian John

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Re: Cooking oil...
« Reply #6 on: March 20, 2019, 09:55:47 AM »
 AVOCADO oil. Absolute best taste. Very high if not the highest smoke point..Cost may be a concern to some..To taste oils, dip a piece of bread into the oil and taste it. Some of the oils are putrid relative to

others. Avocado is my go-to for seasoning cast iron. It imparts a pleasant taste in the food.. RE oils: Some are squeezed/pressed, such as avocado and olive except for pumice. Most of the others are chemically

extracted    :'(.
« Last Edit: March 20, 2019, 03:37:25 PM by Canadian John »
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ICIdaho

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Re: Cooking oil...
« Reply #7 on: March 20, 2019, 11:16:51 AM »
Avocado oil is my go to.  Sometimes I will use olive oil if it is a low temp cook or if we are looking for a certain flavor on a salad or bread dip.  95% of cooking is Avocado oil.
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pmillen

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Re: Cooking oil...
« Reply #8 on: March 20, 2019, 12:07:09 PM »
We've never tried Avocado oil but it's on our grocery list.
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Paul

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urnmor

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Re: Cooking oil...
« Reply #9 on: March 20, 2019, 02:22:19 PM »
As others have said use an oil with a high smoke point but Olive oil's smoke point is usually to low for most
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hughver

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Re: Cooking oil...
« Reply #10 on: March 20, 2019, 02:44:06 PM »
I use peanut oil in my deep fryer.
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cookingjnj

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Re: Cooking oil...
« Reply #11 on: March 20, 2019, 10:49:30 PM »
As others have said, avacodo for high heat cooks and EVOO for drizzle, dressings etc.
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