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Old 12-02-2008, 11:52 AM   #1
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Oils

What are the best oils to cook with from a health point of view

I use sunflower oil , olive oil and peanut oil and grapeseed oil.

All the best

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Old 12-02-2008, 12:30 PM   #2
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Health? I dunno. I only use olive and canola.

Peanut, but only if I'm planning on deep frying something.
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Old 12-02-2008, 12:47 PM   #3
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Speaking of olive oil, the price here is through the roof! Is anyone else experiencing this?
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Old 12-02-2008, 01:03 PM   #4
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My main three are Canola, Olive, and Peanut.
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Old 12-02-2008, 01:08 PM   #5
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we use olive oil for it's health benefits; evoo for most things, and light olive oil for frying. but boy did i wish that i had some peanut or canola or other oil last week when i made some fried platanos.

olive oil in fried plantains is disgusting.
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Old 12-02-2008, 01:10 PM   #6
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Quote:
Originally Posted by RobsanX View Post
Speaking of olive oil, the price here is through the roof! Is anyone else experiencing this?
I buy EVOO at the local Big Lots store for $3.50 for 17 oz bottle. Tastewise, you really have to sample olive oil from the many regions it comes from, and there really a bunch of them. Due to regional availability for export, many will be much higher in price than from countries that press huge amounts each year. Really, the sky is the limit on prices, and for too many factors to list here.
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Old 12-02-2008, 01:12 PM   #7
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I generally use Olive and Canola Oil.

Canola is a recent addition to my kitchen replacing corn oil for frying. Canola is also very affordable and I find it to be a great product.

I generally buy mid grade extra virgin olive oil... I find there is great price variation... I usually look for the lowest cost that is first cold pressed (The "Extra Virgin" designation really does not mean all that much in the US) and use it very liberally... when I get my hands on the lovely thick dark green thick stuff I don't cook with it but use it to drizzle and dip.

I never buy "light" or any other blended olive oil product I don't even understand a use for these.

I also sometimes use flavored oils like hot sesame or truffle to impart flavor to say tofu or risotto respectively.
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Old 12-02-2008, 01:19 PM   #8
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Quote:
Originally Posted by PanchoHambre View Post
I generally use Olive and Canola Oil.

Canola is a recent addition to my kitchen replacing corn oil for frying. Canola is also very affordable and I find it to be a great product.

I generally buy mid grade extra virgin olive oil... I find there is great price variation... I usually look for the lowest cost that is first cold pressed (which really does not mean all that much in the US) and use it very liberally... when I get my hands on the lovely thick dark green thick stuff I don't cook with it but use it to drizzle and dip.

I never buy "light" or any other blended olive oil product I don't even understand a use for these.

I also sometimes use flavored oils like hot sesame or truffle to impart flavor to say tofu or risotto respectively.
I use light olive oil primarily; I also have EVOO, canola, corn, peanut and dark sesame oils. I use light olive oil for sauteeing, because it usually costs less than EVOO and when you cook with it, you can't really taste the special flavor of good EVOO.

I use a mixture of canola and EVOO for Italian salad dressing (my fave), so I can keep it refrigerated and it won't solidify; corn oil for Mexican cooking; peanut oil for Asian cooking and sesame oil for drizzling; and peanut or canola for frying, depending on the cuisine (peanut for Asian, canola for everything else).
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Old 12-02-2008, 01:25 PM   #9
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does anyone know if it's safe to store evoo that has cracked black pepper and added?

i love a good, green, grassy evoo with cracked pepper and salt in it for dipping bread. i'd like to see if the pepper could be infused into the oil, but i don't want to killl anyone trying.
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Old 12-02-2008, 01:46 PM   #10
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BT, you could simmer peppercorns in the evoo before hand. Super low heat though. I've had sucess with this using fresh herbs.
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