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Old 11-12-2006, 12:54 PM   #11
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Quote:
Originally Posted by boufa06
As far as I know, sesame oil is used to flavour food in Asian cooking. Therefore it's usually added at the end of cooking. For more information about the usage of sesame oil, please refer to:

http://en.wikipedia.org/wiki/Sesame_oil
You're absolutely right! I use sesame oil as a flavoring agent rather than as a cooking fat. Heat destroys the sesame flavor of the oil.
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Old 11-12-2006, 02:12 PM   #12
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Hi: I use olive oil;canola oil;and sometimes a combo of olive oil w/butter. I think sesame oil is only used to give taste. Don't think I would use it for frying.
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Old 11-12-2006, 02:23 PM   #13
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Quote:
Originally Posted by Katie E
Most of the time I use olive oil. In cases where I feel the flavor of olive oil would be inappropriate for the dish, I use canola oil.
Ditto, but sometimes I add butter to the evoo.
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Old 11-12-2006, 02:23 PM   #14
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EVOO
and veggie oil.
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Old 11-12-2006, 03:12 PM   #15
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Canola oil is my primary workhorse - cheap and neutral in flavor with a high smokepoint and low saturatd fat. I use other oils when I want their flavor such as EVOO, Sesame, Walnut, etc. I cook with EVOO sometimes if the dish warrants the flavors and isn't at too high a temperature. I never cook with with oils like sesame, but mix it into a dish at the end.

Whole unsalted butter is one of my favorite cooking mediums, again, so long as the dish warrants the flavor and isn't at too high a temp.

Then there is crisco for fried chicken! (I want to try Lard out too)
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Old 11-12-2006, 03:24 PM   #16
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I use Spanish olive oil nearly all the time but have sunflower oil, sesame seed oil and peanut oil in the kitchen for use as appropriate.

I'm not sure about lulu's remark that EVOO tastes bitter when cooked. I suspect that might depend on the type of olive used to make the oil. I know that Ironchef likes a Catalan oil that's made with arbequina olives. I'm not so keen myself - I find it too bitter, too much like the flavour of olive stone. But there's an oil made with different olives (Empeltre) from the Empordà area of Catalonia that I just love. I cook with EVOO but made from Picual olives from further south in Spain.

Like Nicholas, I've started using butter more frequently than I used to to fry in. Though I have to admit that I use salted butter. Odd, because I hardly ever add salt to my dishes.
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Old 11-12-2006, 04:00 PM   #17
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Quote:
Originally Posted by Katie E
Most of the time I use olive oil. In cases where I feel the flavor of olive oil would be inappropriate for the dish, I use canola oil.
Yep, it depends upon the dish! Sometimes olive oil is a little too strong so I use canola instead.

Remember back in the day when it was all about solid Crisco (imitation lard for those not in the U.S.)?

In our house butter (real, sweet cream butter) was only used on holidays. Oleo margarine was the "butter" of choice... this of course, came from people who were used to rationing during the 2nd world war. Came with a packet of dye so it would be yellow.

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Old 11-12-2006, 04:28 PM   #18
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I am with Nicholas on this. Nick, crisco is better for frying chicken, IMO. Have used lard but prefer to use lard for my tamales!! Then again, butter flavored crisco is so very good in tamales too!!
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Old 11-12-2006, 04:57 PM   #19
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I use sunflower oil for most frying, with olive oil for other dishes, sesame oil and peanut oil for chinese/malay/thai/indian type dishes. EVOO I use for adding to a dish after cooking or in dressings etc.
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Old 11-12-2006, 05:32 PM   #20
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I use either vegetable or sunflower oil for most (Far East) Asian cooking. I've tried peanut oil in the past (it's supposed to take a higher heat before burning) but didn't notice a taste difference that warranted the extra price. I only use sesame oil for flavouring, never cooking in.

I use a plain VOO for cooking Mediterranean/Moroccan style dishes. To use good quality EVOO for cooking seems a waste of money IMHO. All the flavours are driven off with the heat. I use EVOO for dressing.

For really indulgent frying (and the occasional Indian dish) I'll use non salted butter.
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