Oil

[Ksyder]

not to mention, commercially available oils are heavily refined, bleached and processed to ensure longer shelf life. I think the better oils are kept in dark bottles, in boxes, and refrigerated and away from direct sunlight. This is what you will see at a health food store. Personally I think Udo Erasmus does a good job of explaining why this is, although he is somewhat discredited (to me anyway) due to his stance on flaxseed oil being just as good as fish oil, which I just don't believe. Essentially, though, the oils are unstable and can go rancid easily depending on which oil it is.

Also, the other guy I mentioned, Dr. Fred Pescatore, thinks that the commercially available olive oils are not likely to be healthy for us. He explains that olive oil when freshly pressed should be thick and green and goopy, and should not be heated.

I don't know for sure whether these guys claims are exactly true, but I'm sure there is some truth to them.

also, pescatore has some pretty logical nutritional theories which can be seen here
http://www.hamptonsdiet.com/page/about_hamptons_diet

 

[Capt Caveman]

Originally posted by: Ksyder
not to mention, commercially available oils are heavily refined, bleached and processed to ensure longer shelf life. I think the better oils are kept in dark bottles, in boxes, and refrigerated and away from direct sunlight. This is what you will see at a health food store. Personally I think Udo Erasmus does a good job of explaining why this is, although he is somewhat discredited (to me anyway) due to his stance on flaxseed oil being just as good as fish oil, which I just don't believe. Essentially, though, the oils are unstable and can go rancid easily depending on which oil it is.

Also, the other guy I mentioned, Dr. Fred Pescatore, thinks that the commercially available olive oils are not likely to be healthy for us. He explains that olive oil when freshly pressed should be thick and green and goopy, and should not be heated.

I don't know for sure whether these guys claims are exactly true, but I'm sure there is some truth to them.

also, pescatore has some pretty logical nutritional theories which can be seen here
http://www.hamptonsdiet.com/page/about_hamptons_diet

Extra-Virgin Olive Oil should be used for dressings and after cooking. Regular Olive Oil has a higher smoke point and can be used in cooking but shouldn't be used for lengthly cooking.

 

[gururu2]

canola oil exclusively. 1 small bottle lasts me about 6 months.

 

[KingGheedora]

based on posts here, i just got some canola today so i could use it for high heat stuff. I thought a smoke filled and stinky apartment was just a must if you wanted to cook steak or fish. Otherwise i used to always use olive oil. lately i started using butter on some stuff because it tastes better than olive oil.

I hate how everything is all "you must use olive oil"
then when you use olive oil you hear "you must use cold pressed olive oil or else blah blah blah"
then it's "you have to use virgin/non-virgin/pure/filtered/blessed-by-a-priest"

So i have no idea if i'm using the right kind of olive oil.

 

[SociallyChallenged]

Originally posted by: KingGheedora
based on posts here, i just got some canola today so i could use it for high heat stuff. I thought a smoke filled and stinky apartment was just a must if you wanted to cook steak or fish. Otherwise i used to always use olive oil. lately i started using butter on some stuff because it tastes better than olive oil.

I hate how everything is all "you must use olive oil"
then when you use olive oil you hear "you must use cold pressed olive oil or else blah blah blah"
then it's "you have to use virgin/non-virgin/pure/filtered/blessed-by-a-priest"

So i have no idea if i'm using the right kind of olive oil.

If you don't like Canola Oil, you should try the expeller pressed coconut oil. It works great for all temperatures. It has a high percentage of saturated fats, but coconut oil supposedly has a lot of great benefits due to its medium-length chain size. Plus if you use it in moderation, you have nothing to worry about any way you look at it.

 

[LongTimePCUser]

Olive oil.
Its the best for health and taste.
But, you can't deep fry in olive oil. The temperature will burn the oil.

 

[ElFenix]

olive oil + butter if i'm making something tasty

 

[Kipper]

Originally posted by: LongTimePCUser
Olive oil.
Its the best for health and taste.
But, you can't deep fry in olive oil. The temperature will burn the oil.

It will also make whatever you're frying taste like ass. Olive-oil fried chicken? No thanks.

 

[SociallyChallenged]

Originally posted by: Kipper

Originally posted by: LongTimePCUser
Olive oil.
Its the best for health and taste.
But, you can't deep fry in olive oil. The temperature will burn the oil.

It will also make whatever you're frying taste like ass. Olive-oil fried chicken? No thanks.

Really? Olive oil fried chicken tastes great to me.

 

[Megatomic]

Originally posted by: Kaido
Olive usually, and Canola for high-heat.

this

 

[BW86]

olive oil

 

[JellyBaby]

Olive oil here. You can try extra light olive oil for higher temperature cooking. Extra virgin is good for dressings, marinades and sauces and to touch up veggies and pasta dishes. Classic olive oil for sauteing and general cooking.