What is your favorite oil to use?
>>22063393Baby oil
rape is an correct synonym for rapeseed
Olive
Avocado oil or ghee. Peanut oil if I'm deep frying, since avocado is way too expensive for that.
>>22063393Olive
>>22063436Ghee is not an oil you dumb piece of smeared shit on a shoe of a faggot nigger bitch
>>22063454how is it not an oil?
>>22063454Anon cooking oil is liquid fat.
>>22063464>>22063472It's butter. It's not liquid in room temp. Would you call lard an oil?
>>22063478I would call it a cooking fat, which I assume is what OP was asking about since we are on a cooking board.
>>22063393
>>22063481Glad we agree its not an oil. No idea why you said it was
>>22063481>op asks about oil>no no he actually meant cooking fatNigga don't read no good? You need me to finance the school in your hood?
>>22063488>>22063489I accept your concession.
>>22063478yes lard is an oiloils are lipids that become liquid at a certain temperature, that's true for lard too
>>22063393for me its a drenching of sneed oil to lube up my goyslop
>>22063494Nice quick google search faggot. So what's your favourite lipid anon? For me it's petroleum. Really gets the economy going. And my favourite fruit is tomato.
>>22063393Olive oil for flavour. I tend to use cooking margerine based on canola oil, it splashes less than actual oil and doesn't burn as easily as butter.
>>22063501Seek help, and also maybe get a hooker.
>>22063503I don't really get using olive oil for flavorsesame oil is much tastier
I read that olive oil is like the best thing you can put in your mouth nutritionally, so now I use that as I've become somewhat of a nutrition-autist
>>22063393I go to the Russian/East Euro market near me, and they have sunflower oil for like 5 bucks a liter, all of it from Ukraine. So I get that.>>22063508It works a bit better if you get nicer olive oil from certain regions, the good stuff is bright, fruity, etc and can absolutely stand out. I've had good luck with Tuscany, Greece, Spain is good too. Single origin DOP/certified is worth paying for. If you are uncertain about an olive oil brand you can just google it or use google lens or something and there will be a review/report detailing everything.I would say an easy way to do this is toasted bread, maybe some garlic bread, and drizzle some decent olive oil and Balsamic Vinegar of Modena on it or mix the oil and vinegar and dip some fresh, warm bread with cracked pepper. Simple snack, but good nonetheless.I put some as a topping on my pasta.
>>22063478yes, you troglodyte.
>>22063454>Ghee is not an oilliquid at room temp.it's fucking oil.
>>22063520>supporting the economy of a backwater eastern european dictatorshipmiss me with that shit
>>22063545Ghee is not liquid at room temperature. You've never used ghee
>>22063586my room is 300 degreest. Rotisserie chicken
>>22063454>Ghee is not an oil/ck/ in charge of food & cooking.
>>22063546Either we become dependant on Russian oligarch petrol.Or we become dependant on American oligarch petrol.Or we take Ukraine, give it a good shower and be free. The Ukraine-Russia war is a nobrainer for Europe, Ukraine included.>>22063486At least get a proper pistacchio. From a company that knows how to spell.>>22063494Ice becomes liquid at a certain temperature. Where did you graduate and more importantly: when? A fat comes from an animal, an oil comes from a plant. Even petrol comes from plants.>>22063393Grapeseed oil for cold sauces (neutral flavour, emulsifies better), olive oil for all other cold preparations, peanut or sunflower for frying because they're neutral.>>22063508A lot of flavour doesn't mean tastier. There are fantastic walnut and hazelnut oils out there, on a par with top tier sesame oils. Not sure why you'd want to add them to everything though.
Police! I recieved a credible rape thread!
>>22063478Yes.
>>22063393>rape
>>22063393Sunflower seed oil
I recently made the switch from 'nola oil to 'eanut oil and I will never go back. Shit is so good.Also is my new bottle of peanut oil rancid? It's brand new, is still sealed, and has never been refrigerated. Google says this might be rancid oil :[
>>22063634>hazelnut oilsLove me some hazelnut oil, similar amount of oleic acid olive oil with slightly higher smoke point, and the hazelnut taste is much better for baked goods and roasting
>>22064439I think cloudiness can be due to previous temperature changes as well so it may be okay
>>22064448I guess I'll try it and see if it has any odd flavour or anything, it's probably fine
>>22063393we have much to learn from chong tibetmassacre donganyway, I like adding a bit of olive to soups and stuff
>>22064490I dont
>>22064495
>>22063393gutter oil
>>22063478Yes, you stupid fag
>>22063501>Admitting defeat in the most pathetic way possible I think you owe everyone in this thread an apology for posting something so gay
>>22064642>>22064643Lard and butter are not oils dipshits. Oils are liquid are plant based.
>>22064439fats are stable molecules so they don't go rancid easily. they also preserve things stored in them, hence the use of confit to store meat pre-refrigeration. just smell it if you want to confirm
Giving the goyim easy access to scientific nomenclature was a mistake. In gastronomic nomenclature which is the only relevant one on /ck/ oils are liquid plant based fats that stay liquid even in the fridge temp. Lard, butter and ghee are not oils because they're of animal origin and they are solids or semi-solids in room temp and in the fridge. Saying they are oils is simply incorrect in the context of cooking. In chemistry the definition of oil is different but that's completely irrelevant for a cooking discussion and it misunderstands the occasional overlap between scientific and specialist language. If you're gonna ask a mechanic to change your oil he's not going to ask you if you'd like butter or olive oil. If you work in a kitchen and someone is asking you to pass the oil and you give them lard they're going to stab you, remove your face and wear it as a mask. If you're gonna act like retards and pretend otherwise that's your choice to be a stupid goy. Best of luck in the real world.
>>22063520>sunflower oil for like 5 bucks a literThat's like 3 times the price of it even in Western Europe. There has to be cheaper alternatives.
>>22064701That doesn't surprise me. I don't use very much of it so it's not like it's a massive hit. I could get French or Turkish sunflower oil in 5L big jugs for 10 bucks and you get a lot more, but by the time I use it all it goes rancid. Plus then I have to move out of the jug into a bottle with a funnel, which Isn't that bad but I'm a lazy fuck lol so I'd rather buy the Ukrainian sunflower oil with the blue and yellow cap.
