Which oil?
04 January 2010, 02:07 PM
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l have several frying pans of assorted shapes and capacities as i am working class, we cook our chips and mars bars, etc in it
Surely it would depends on whaat you want to cook in it, for example we cook our chips in sunflour oil and mars bars in butter. However. if we cook something less chavvy, say a beef tenderloin or caramelized leeks i might well use olive oil.
Surely it would depends on whaat you want to cook in it, for example we cook our chips in sunflour oil and mars bars in butter. However. if we cook something less chavvy, say a beef tenderloin or caramelized leeks i might well use olive oil.
Last edited by The Zohan; 04 January 2010 at 02:09 PM.
04 January 2010, 02:12 PM
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04 January 2010, 02:14 PM
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Complete and utter ***** **** minger oil. It's the polar opposite of extra virgin oil, and it's very good.
Perhaps peanut or canola (sp?) oil?
Snake oil is another fine choice too.
Perhaps peanut or canola (sp?) oil?
Snake oil is another fine choice too.
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05 January 2010, 01:33 PM
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Mrs Leslie is a great believer in the use of Extra Virgin olive oil which is supposed to be good for you since a mediterranean diet is said to protect your heart.
Tastes ok too.
Les
29 January 2010, 09:20 AM
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If cooking a Mediterranean style dish, it is better to choose olive oil, but if preparing an Asian dish, sesame oil might be the better choice.
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29 January 2010, 04:12 PM
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On a more serious note - you should never use olive oil to fry food in.
It denatures at a very low temperature and you are left with toxic fractions. Much better to use sunflower, groundnut or sesame oil. Avocado oil is supposed to be good to.
It denatures at a very low temperature and you are left with toxic fractions. Much better to use sunflower, groundnut or sesame oil. Avocado oil is supposed to be good to.
29 January 2010, 05:20 PM
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"
by John Deane M.D.
San Rafael - Heating olive oil to frying temperatures ruins its delicate flavor but can also decrease the amount of healthful antioxidants and create hazardous aldehydes. The same is true for any oil. In a study at Ankara University in Turkey, investigators examined the effect of heating olive oil, sunflower oil and soy oil to 180 degrees C. Olive oil fared the best. It retained its natural antioxidant defense potential and formed the fewest potentially cancer causing aldehydes. For more information contact Ankara University, Medical Faculty, Department of Biochemistry, Turkey"
29 January 2010, 10:09 PM
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Maybe true - but the smoke point of olive oil is much lower than the other oils.
Olive oil may have retained antioxidant potential - but it does not comment on the increase in hazardous products of heating.
Olive oil may have retained antioxidant potential - but it does not comment on the increase in hazardous products of heating.
29 January 2010, 10:13 PM
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I'll eat some humble sunflower oil - however I stand by my statement of not to use olive oil for frying, particularly Extra Virgin which should be used for cooking and is best used as a dressing...
Cooking with oils
Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.
A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain concluded that polyunsaturated oils like soya, canola, sunflower and corn degrade easily to toxic compounds when heated up. Prolonged consumption of burnt oils lead to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authories’ recommendation that large amounts of polyunsaturated fats be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat-and oxidative-degradation.
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand extreme deep fry heat and is resistant to oxidation compared to vegetable oils of high unsaturated fats. Since the turn of the century, palm oil is increasingly incorporated into the global commercial food industry because it remains stable when deepfried or baked in extreme high heat and for its high levels of natural antioxidants.
Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:
* Rapeseed Oil (marketed Canola Oil or, sometimes, simply "vegetable oil" in the UK)
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK)
* Rice bran oil
* Safflower oil
* Sesame oil (semi-refined)
* Soybean oil
* Sunflower oil
Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
* Almond oil
* Ghee, Clarified Butter
* Cottonseed oil
* Grape seed oil
* Lard
* Diacylglycerol (DAG) oil
* Olive oil (Virgin, and refined)
* Walnut oil
* Mustard oil
Unrefined oils should not be used for frying, but are safe for simmering.
Cooking with oils
Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.
A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain concluded that polyunsaturated oils like soya, canola, sunflower and corn degrade easily to toxic compounds when heated up. Prolonged consumption of burnt oils lead to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authories’ recommendation that large amounts of polyunsaturated fats be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat-and oxidative-degradation.
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand extreme deep fry heat and is resistant to oxidation compared to vegetable oils of high unsaturated fats. Since the turn of the century, palm oil is increasingly incorporated into the global commercial food industry because it remains stable when deepfried or baked in extreme high heat and for its high levels of natural antioxidants.
Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:
* Rapeseed Oil (marketed Canola Oil or, sometimes, simply "vegetable oil" in the UK)
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK)
* Rice bran oil
* Safflower oil
* Sesame oil (semi-refined)
* Soybean oil
* Sunflower oil
Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
* Almond oil
* Ghee, Clarified Butter
* Cottonseed oil
* Grape seed oil
* Lard
* Diacylglycerol (DAG) oil
* Olive oil (Virgin, and refined)
* Walnut oil
* Mustard oil
Unrefined oils should not be used for frying, but are safe for simmering.
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