Which oil do you like to use?
EXCLUDING olive oil and fancy schmancy oils such as truffle or walnut oil etc....which oil do you turn to and why?
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14 Comments:
canola, for it's high smoke point and heart friendliness.
DaveFaris at 6:36PM on 06/17/07
Peanut oi.
TikiPundit at 8:20PM on 06/17/07
mixture of one to three ratio of extra virgin olive oil & conola oil.
mira at 2:04AM on 06/18/07
Which oil do I turn to for what, exactly? Deep frying? Sauteeing? Stir-frying? Salad dressing? Roasting chicken? Different applications may call for different oils. I usually try to keep lower-end extra virgin olive oil (sauteeing veggies), peanut oil (deep or pan frying, blending for stir-frying), canola oil (neutral base to add other oils to, baking brownies, salad dressings), sunflower or safflower oil (making mayonnaise, using when the canola runs out), and toasted sesame oil (blending with peanut and canola for stir-frying, or for some dishes using pure, Asian dressings) on hand. Plus the fancy stuff, the nut oils and high-grade olive oils, expensive infused stuff like truffle.
thepictsie at 6:25AM on 06/18/07
Vegetable or Crisco oil - as it's flavorless.
flakevanille at 2:43PM on 06/18/07
peanut
french tart at 2:48PM on 06/18/07
Almost always grapeseed oil. It handles high temps very well, doesn't intrude on any other flavors and is a very healthy oil. Other than that, I use canola and olive oils.
hereandthe at 3:07PM on 06/18/07
Canola oil! My reason for using it, honestly, is that I think once I read somewhere once that it was healthier somehow, plus that it was good for most kinds of cooking. Plus, I remember all those commercials for Wesson when I was a kid (hey, just being honest here... I could have stolen Dave's reasons).
Yeah, I keep a couple other schmancy oils around for imparting different flavors, but canola's my go-to for everyday jobs.
magistrascaevola at 3:56PM on 06/18/07
Yup, canola is the go-to oil in my house. It is a close second, nutritionally, to olive oil and is almost completely flavorless which makes foods taste like they should.
One should never use extra virgin olive oil for cooking because the little bits of olive that make the oil green burn and make everything cooked in it taste acrid.
Calichef at 9:13PM on 06/18/07
Calichef, never say never. There are types of cooking for which it's perfectly appropriate to use extra virgin, especially Mediterranean dishes.
thepictsie at 1:47AM on 06/19/07
Canola, for the reasons that everyone else has already mentioned.
charm city cupcake at 8:36AM on 06/19/07
Canola - simple, reliable, relatively healthy, clean unimposing flavour. Can't miss with it.
sammac at 5:30AM on 06/20/07
Canola primarily - industrial olive oil next.
pageycooks at 7:44AM on 06/20/07
Canola oil is actually high in omega-6's which cause a physiological chain reaction of inflammation in the body. Good for the heart? Not hardly. Its best to stick to olive oil and coconut oils for cooking since both are primarily omega-3's. Google it for more info. There is loads of research on omega-6's and the inflammatory response.
pezbabypez at 1:33PM on 06/20/07