Cooking oils

JDUB

JDUB

Vet
Joined
Apr 12, 2012
Messages
487
What is the healthiest cooking oils for food...Bass told me coconut, I hope he is right (and usually is) cause I ordered a tub of the shit....

thoughts?
 
I've heard coconut or extra virgin olive oil. I think the problem IS finding the real stuff. Apparently much of the extra virgin olive oil sold in the US is not real or at least not good quality. Don't know if the same applies to coconut oil? Maybe G can chime in and tell us some good brand names of olive oil here in the US that doesn't cost an arm & leg.
 
Olive oil is good but pure quality stuff has to be researched. It is unbelievable but it is faked and cut just like a drug. When you are familiar with it you can tell a lot just by the smell but unfortunately at that time you have already purchased it. Buy the big metal containers that I believe are 64oz? Do a google search on what to look for in the wording and description and what brands are faked. Even Costco Olive Oil is pretty crappy and they have very fussy buyers.
 
I use all different types, but mostly grapeseed and avocado for higher heating, and EVOO for colder foods and lower heats. I use coconut every now and then, same with corn oil if the food I'm cooking tastes better with it. I just try not to overdo the amounts of each.
 
If you can find oils with the International Olive Oil Council certification, go for those

coi1.jpg
 
if you are searing meats or cooking at higher temps... an oil with a high smoke point is needed... coconut has a high smoke point... but i love ghee... clarified butter.. all the milk solids are removed for a higher smoke point
 
MR. BMJ said:
I use all different types, but mostly grapeseed and avocado for higher heating, and EVOO for colder foods and lower heats. I use coconut every now and then, same with corn oil if the food I'm cooking tastes better with it. I just try not to overdo the amounts of each.
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Same, I only use evoo for cooking that doesn't go too high on the heat. I've heard myths about some danger that come with using evoo on high heat, someth to do with its molecular breakdown and such. Not sure how true that is, though. So to be safe, I just use it on my salads and some low-heat sauteeing. Coconut oil works for me, too. It's basically what I use on everything. Used to not like the coconut smell but eventually I got over it lol
 
My favorite is olive oil, I never let anything burn ;)
I also use hemp oil but I add it at the last moment.
 
Algae oil

Algae oil

I was shopping one day and some dude was sampling algae oil. So, I tried a little. He gave me some spiel about the health benefits and all jazz, so I got a 500 ml bottle. I was tired of olive oil and coconut oil anyways. Well, I love the stuff. Mild flavor l, high heat point or you can use it in high heat cooking. I found that it's easy to just drink it, whereas coconut oil makes stomached feel queenly. Algae oil is much like avocado oil insofar as its high in monounsaturated fat. It's a great addition to any clean fat arsenal.

(I'll get around to an introduction soon; was perusing the forums for a diet idea for a mini cut and stumbled on this thread)
 
In order...

grape seed.... flavor neutral, med-high smoke point, very thin and easy to control portion

Coconut.... does tend to transfer coconut flavor to all it touches, not problematic for most applications, very high smoke point, can get viscous and lumpy at lower temps

Evoo (extra virgin olive oil) transfers flavor to cooked items, has resin like solids that can gather and discolor oil, medium smoke point, easily measured at any temp.
 
I like grapeseed a lot too...mainly because of it's neutral flavor. It goes good with almost anything.
 
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