I use olive oil for all my cooking, but this obviously isn't ideal for higher temps. I've considered making the switch to avocado oil. What cooking oil do you use, anon? Consider both flavour and health aspects.
At the moment I have olive oil, avocado oil and peanut oil. I usually use olive oil and rice bran oil.
thats why i bought a 20 euros mini deep fryer from lidl, i made 25 donuts with olive oil yesterday and it was the first time i couldnt tell they had been fried in olive oil, and that was the 4th time i had used that specific bottle of oil
>>21714957Olive oil loses its beneficial qualities (both health and flavour wise) at 30°C (86°F). There's absolutely no reason to pay more for it if you're going to use it to fry. Or if you're not going to store it in a cool place on a hot summer's day. It's fine at higher temps: it has a lower smoking point but develops harmful substances much slower than most other oils.I buy a proper olive oil and put it on salads and cold dishes. I use peanut oil for everything else.
Avocado for 90% of all my cooking. Peanut for deep frying. EVOO to garnish or for quick pan frying something like an egg that doesn't cook too long.
>>21714957>>21714983>>21715012avocado oil is so expensive though. is peanut oil the poor mans avocado oil?
sesame oilno other oil comes close in flavor
>>21715049olive oil is way more expensive than avocado oil since avocados are the size of a fucking lemon olive oil being cheap and in the US of all places is usually due to adulterated gutter and engine oil from the greek and italian mafia
>>21714957EVOO for cold dishes and saladsTallow, lard or ghee for high temp cookingButter for low temp cooking
>>21714957>but this obviously isn't ideal for higher tempsRecently I read some studies which indicated the despite the smoking point, olive is the oil which releases the least harmful compounds when frying in it, ever for long times and multiple uses. I fry in olive oil, pork lard and tallow. https://pubmed.ncbi.nlm.nih.gov/33371562/
>>21715080https://www.sciencedirect.com/science/article/abs/pii/S0278691510004941Seems like even extra virgin is a good choice for frying.
>>21715049Don’t bitch about it. Just buy it, and use it wisely.
>>21714957Olive oil, butter, and tallow
>>21714957olive oil for cooking, vegetable for baking. I usually add a couple tablespoons of butter to the oil for flavor
>>21714957olive oil, butter, lard, and tallowthe last two I render myself
>>21715067nobody deep fries with olive oil, who uses more than a drizzle in one dish.
>>21714957Vegetable/canola oil that I strain and re-use
>>21715346Deep frying no, but Greeks shallow fry in it, and I'm talking at least half the meat submerged. They also do fries in olive oil which is very tasty.
I don't cook with oils except coconut and if that even counts as oil is debatable.
>>21714957lard
>>21714957Olive oil mostly, sometimes sesame or sunflower depending on what I'm doing
>>21715360Don't make me tap the sign! you absolutely cannot shallow fry potatoes into fries, your giagia and momma are just not that good at cooking, what they are doing is sauteeing them at best, they could just as easily use the same amount of oil and actually deep fry them in a sauttee pan instead of whatever bullshit they pull when they spread them in a pan and cover them with oil half baking them and giving them a that awful smell of burnt oil that has gone beyond it's smoking point
for basic stuff? soy or canola. For flavor? evoo or toasted sesame
>>21714957EVOO is the only oil I use for everything. If it can't be cooked in EVOO it ain't worth cooking.
used to use canola oil because my last roommate got mad that i was using olive oil. now i'm using olive oil because my current roommate got mad that i was using canola oil. whatever.
>>21714957Hazelnut - it’s got nearly the same fatty acid profile as olive oil but with a slightly higher smoke point than evoo, and I buy it from a local grower so I know I’m getting the real stuff. Plus I like the taste.
