Cooking oils?

Miss_Liquorice

blueberrypie, are you an immunologist? Your post sounds very like one of my uni lectures (I mean that in a complimentary way!) ^_^


I use olive oil for frying and baking, but when I get more I'm thinking of switching to something cheaper. When I first moved out in my pre-MSE days I was using extra virgin olive oil for frying... I look back in horror at what a waste it was!

blueberrypie

Miss_Liquorice wrote: »

blueberrypie, are you an immunologist? Your post sounds very like one of my uni lectures (I mean that in a complimentary way!) ^_^

Not an immunologist, but my background is medical research, and immune function is one of the things that I'm particularly interested in.

How's that dissertation? You still looking for sudoku-ers?

frivolous_fay

I prefer sunflower oil in blander foods, but olive (nothing fancy) is the day-to-day oil. Tragically I'm hooked on Flora oil because it's easy to pour Since I heard that the smoking point of olive is lower than sunflower, I tend not to use it in the oven (other than a drizzle of basil olive oil)

phizzimum

olive oil has a more delicate flavour - which is often wasted in cooked dishes. So i use olive oil for salad dressings, hummous (ie uncooked things) and use sunflower for cooking.

I also think that veg oil will get hotter than olive oil, so therefore better for frying, roast spuds etc...is that right?

phizzimum

frivolous_fay wrote: »

I heard that the smoking point of olive is lower than sunflower,

ahh that was what I was thinking of...I knew that I'd read it somewhere - didn't realise it was in the post above! Doh! bit of satelite delay in my brain today...:o

Swan_2

rachbc wrote: »

I have an embarrassing stash of oils - ordinary olive for frying onions for sauces etc, extra virgin for salads, groundnut for mayos and stir frying, sesame for chinese, sunflower for general frying, pumkin seed cos its delish. But you could probbale get away with 2 oils - a flavourless one for shallow and deep frying and olive oil where you wan a nice taste.

lol, it's good to know I'm not alone it's a total indulgence for me, although I do agree about only 2 being really necessary

I have ordinary Sunflower for general cooking, cold-pressed Sunflower oil, 3 kinds of Olive oil (although one I don't like & am just using up) Chilli oil, Sesame oil, Walnut oil, Mustard oil ... I'm sure there's something I've forgotten :think:

& don't get me started on the vinegars



EDIT ... I find rapeseed oil smells 'fishy' when it's heated, which puts me off using it for general cooking

rachbc

Catwoman_Kent wrote: »

Sunflower oil makes the best chips imo

Dripping makes the best chips - though of course I didn't know this till I moved to Yorkshire...

Stephen_Leak

I use sunflower or vegetable oil for general purpose cooking. Olive oil for Mediterranean stuff. Sesame oil for oriental stuff.

I also still have some tomato flavoured sunflower oil, left over from a jar of sun-dried tomatoes. Nice with steaks.

Miss_Liquorice

blueberrypie wrote: »

Not an immunologist, but my background is medical research, and immune function is one of the things that I'm particularly interested in.

How's that dissertation? You still looking for sudoku-ers?

Blueberrypie - PMmed you so I don't send this thread OT :rolleyes:

kezlou

I admit i use quite a few different oils in cooking, different oils for salads etc

Vegetable:- frying eggs, deep fat fryer for chips, samosas etc
olive oil / nut oil for salad dressing. Chilli or coconut oil for stir frys and marinades.
Don't use sunflower oil as i don't like the smell and it hurts my eyes.