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Thread: What kind of oil do you use?

  1. #11
    I bought some coconut oil today, gonna test it out
    Gonna do a lot of fish coming weeks, so I got to find that perfect oil

  2. #12
    Senior Member Johnny.B.Good's Avatar
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    Olive oil, though I should like to experiment a little.

  3. #13
    It really depends on what I'm cooking as to which oil. Most things from salads etc it is olive oil, peanut for frying (including stir frying) and conola for general cooking as well as some frying also such as when I don't want the peanut flavor added. I use bacon fat or lard to season my cast iron regardless. I also keep a quart of Ghee (clarified butter) that I make myself and it has a smoke point of 485°F, 252°C. The Ghee also keeps for a very long time. It takes one pound of unsalted butter to make a quart of Ghee and some time.
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  4. #14

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    Quote Originally Posted by oivind_dahle View Post
    I bought some coconut oil today, gonna test it out
    Gonna do a lot of fish coming weeks, so I got to find that perfect oil
    I have never used coconut oIl, so this comment is pure speculation, but I would assume the smoke point would be very low and it would burn fast. Letme know how it works because it sounds delicious for fish,

  5. #15
    Canola oil and clarified butter. Everynow and then olive oil.

  6. #16
    The alleles created by mutation may be beneficial


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    Canola and olive oil. If you are doing this for health reasons why are you choosing coconut? Isn't it ridiculously high in saturated fat? (Like 5x olive oil?)

  7. #17
    Why you need oil for beautiful fresh norwegian fish?

    Buy a steamer



    Plus the oil wont help you if you overcook it!

  8. #18
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    Mostly canola oil, but bacon fat for particular things like fried eggs.

    I also take pure (not extra virgin) olive oil and infuse it with fresh herbs, garlic and chile flakes. I use this for most of my Italian cooking.

    For salads and cold food, I use Spanish extra virgin Arbequena olive oil.

  9. #19
    Quote Originally Posted by bieniek View Post
    Why you need oil for beautiful fresh norwegian fish?

    Buy a steamer



    Plus the oil wont help you if you overcook it!
    I do fish in 5 different ways, one of them is crispy fried skin side.
    Gonna test some coconut oil for that asian taste

    I found this article on coconut oil
    http://www.nytimes.com/2011/03/02/di...pagewanted=all

  10. #20
    Rapeseed and olive oil mostly, sometimes butter for certain things and peanut/sunflower for deep fat frying or when the other 3 don't seem suitable. Coconut oil has a relatively high smoke point, pain using it if you're in a cold climate tho lol.

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