What kind of cooking oil does /ck/ use in their kitchen?
My former flatmate used to fry everything in this, it was absolutely disgusting. The worst thing she'd do is use a handful (because why the hell use a fucking spoon?) and fry up a pound of bacon while waiting for a whole chicken to roast. She'd eat the whole lot (bacon and the chicken) in one sitting. I foolishly tried some, it was disgustingly faintly sweet, like adding a tiny amount of sugar to water.
Typical stuff is sunflower or safflower. Canola seems to always develop this rancid smell when heated.
I also use olive and sesame for flavoring or dressings or similar. A little drizzle of sesame can make instant ramen go from eh to pretty alright.
You must have some good fatty stories from someone like that.
>You must have some good fatty stories from someone like that.
She wasn't the most disgusting fatty I've encountered, just standard delusion stuff and consistently repulsive cooking. She did try to murder me when I referred to her as piggly wiggly while drunk.
i use a lot of oils. im a chef, so i just happen to have all this shit laying around. i typically stick to canola oil. it does a really great job for an all purpose oil
Primarily peanut and olive oil, sometimes sesame oil. I also like to use ghee and duck fat.
Regular olive oil (not extra virgin or even virgin).
Soyabean, peanut, corn, sunflower seed or rapeseed oil (whichever's cheapest when I buy it, preferring peanut or sunflower over others and soya at the bottom).
Palm kernel oil or shortening.
Toasted sesame oil.
White sesame oil.
I currently have all of them on hand right now except mutton tallow (used the last bit about three weeks back to make lamb curry) and lard (finished off the last bit back in November, making a shortcrust for a quiche and haven't gotten around to making more).
I also use coconut oil but I didn't list it above because I don't cook with it. Since I recently developed an allergy to something in every industrial one I've tried, I make my own deodorant using coconut oil.
NO FUCKING BUTTER
>The human body was not designed to combat saturated fat like that. The butter impregnates the tissues, and then it hardens and settles like silt. It makes your aorta stiffer than a hockey stick. Whereas olive oil - caresses your insides, leaving nothing behind but its scent.
They differ in smoke points, so if you want to stir fry, peanut oil is much better than extra virgin olive or sesame oil which would smoke/catch fire easily. There are tables online to compare the smoke points.
I had a roommate a while back that had the biggest hard on for coconut oil. Jesus christ he'd put it in everything. Even when I was cooking he'd poke his head in the kitchen and remind me to add a spoon of that shit to what I was making. I quite like coconut but not everything needs to be coconut flavored god damn it.
His ass would make hamburger helper beef stroganoff and put a big ass lump of coconut oil in it.
>Olive oil (extra virgin, depending)
>Sesame oil (god-tier in fried rice, essential for bulgogi, good in some other things)
>Clarified butter (my favorite, but it's time consuming; still need to try ghee)
>Vegetable oil (it's cheap)
>Peanut oil (preferred, especially for frying)
Ugh, coconut oil. I haven't tried it yet outside of popcorn popped with it (which I enjoyed because popcorn), but my girlfriend loves it and is trying to get me on the bandwagon. I have a knee-jerk bad reaction to fad ingredients that people will throw willy-nilly into everything without taking flavor into account. I don't see the appeal of doing that with anything. Thankfully, my girlfriend only uses it in baked sweets and for non-edible purposes. I couldn't imagine frying meat or vegetables in a sweet oil. Or adding it to savory dishes.
I'll try it at some point, but only in a recipe that calls for it.
>Frying bacon in anything
...Why the fuck would you do that? There's enough fat in a pound of bacon to fry a mess of eggs and hash browns in after you're done... and you'll STILL have some left over. Fucking disgusting.
Sunflower and butter for general cooking
Olive and pumpkin oil for seasoning (I have 10 more liters of my own O.O.)
Coconut when I'm making pancakes, but I'm mostly using it outside of the kitchen
Skimming the thread, I see corn oil is not very popular. Is there a general reason to avoid it or you guys just prefer other oils? I never bought or used it until recently - sharing a kitchen with someone who does. I started using it in my cornbread because well, corn. Don't know if I should or shouldn't consider using it elsewhere too.
>I seriously don't know how the temperatures on my stove works.
That's because a stove doesn't set a temperature, it sets a heat output. The resultant temperature depends on time and what kind of pot/pan is placed on the stove.
Think of it like your car: how far you depress the gas pedal doesn't set a specific speed. It determines how much power you want out of the engine. Your resultant speed depends on what gear you are in, how much weight the car is carrying, whether or not you're going uphill or downhill, etc.
Refined (aka "light") olive oil or lard for general purpose use--choice of which depends on the dish.
Peanut in the deep fryer and for high-heat use
Other misc. oils for making dressings and sauces: EVOO, sesame, etc.
It's just not common in the rest of the world. No conspiracy, although links between breast and prostate cancers and corn oil consumption have been suggested (I don't quite believe it, really).
Outside of China and the US, corn oil isn't used much by home cooks.
I'm one person who lives on their own
I notice it's more cost effective to buy a 4L can of sunflower oil (or any) than just the 1L or 500ml every time.
Does oil spoil quickly once opened? I'm thinking it may take me a year to use all this.
Most oils have fairly good shelf life if they're kept air tight, at a cool-ish temperature, away from light. Some, like good pure coconut oil, are practically shelf stable.
Extra virgin olive oil is the main exception, same for others that are not very filtered as a matter of course.
- Olive oil (most of the time)
- Grape seed oil (when I don't want the oil to have a flavor)
- Peanut oil (frying or asian dishes)
- Olive oil
- Walnut oil
- Hazelnut oil
For finishing touches
- Toasted sesame oil
I regularly use peanut oil, olive oil, EVOO, and sometimes I'll borrow some of my roommates vegetable oil if I just need a little bit of oil in a bread dough that needs to be flavorless. Also use butter regularly. On occasion I'll also cook with duck fat, or use cured meats as lardons, used to render lard and cook with that when I ate meat more often.
Low Heat: California Olive Ranch Extra Virgin, Butter
Medium Heat: Butter, Bacon fat
High Heat: Peanut
I really don't see a reason to use anything else. Bought some of that expensive coconut oil on a whim a year ago, and it's still sitting in the fridge. Recently bought some beef tallow and ghee to use at higher heat (previously just brought home prime rib fat sections from dinners and sweated them for hours) so that should be interesting.
This got me wondering about Cocoa Seed Oil/Butter and I just learned that it's very high in calories, though reasonably healthy otherwise.
As someone who struggles to get enough calories in my diet, and who wants to make my own cycling-fuel-proton-bars, I just want to thank you for inadvertently changing my life!
I tend to use butter as my utility fat, and it definitely sees the most use overall. EVOO is the go-to for anything that's got a lighter flavor profile or one that butter wouldn't necessarily mesh well with. Peanut oil is a must for searing meats and stir-frys; its flavor neutrality is an added bonus. Lastly, sesame oil sees pretty regular use as a flavoring agent for finishing stir-frys and certain dressings. Vegetable oil's good to have around as well for stuff like greasing pans or certain baked goods, but I often find that peanut oil can serve as a suitable substitute.