Cooking oils?

julie2710

I was always led to believe that Olive Oil loses some of it's benefits at high temperatures. I tend use the fry light sprays for a lot of stuff including stir frys/ general frying etc. A can lasts forever as you only need a couple of squirts and they're healthy too!

zippychick

julie2710 wrote: »

I was always led to believe that Olive Oil loses some of it's benefits at high temperatures. I tend use the fry light sprays for a lot of stuff including stir frys/ general frying etc. A can lasts forever as you only need a couple of squirts and they're healthy too!

yes that's right it has a low smoking point. That table is brilliant !:T

Pitlanepiglet

I use olive oil in bread and in stir fries but I am also of the view that you shouldn't heat olive oil to too high a temperature so I use sunflower oil for roasties etc. I don't know why I use olive oil for stir fries but I do!

I mainly use butter for baking when do use stork as well if I'm bulk baking and if I'm really skint as it's much cheaper than butter.

We don't have any kind of spread as none of us use it (actually that's a lie we've got two tubs of Tesco I can't believe stuff rotting in the fridge as I bought it when we had visitors!)

Pink.

Hi pinkparrott,

I use sunflower oil for everyday frying etc, extra virgin olive oil for mediterranean dishes and dressings and nut oils such as sesame oil to add flavour, rather than frying in, to oriental dishes.

Some things like leeks and mushrooms taste so much better fried in butter rather than oil, but that may just be my personal choice, and butter does burn more quickly than oil so needs careful watching when it's being heated.

For baking I use butter over margarine when possible, and for pastry I use half stork and half lard.

This earlier thread has more opinions:

Cooking oils?

I'll add your thread to that one later to keep the replies together.

Pink

pinkparrott

thanks everyone, think i'll try use the sunflower oil more for frying onions etc and for roasties and that should save a fair bit.

I'll give the baking marg a go and see if the kids or oh (who eat most of it as i'm suposed to be watching what i eat !) can tell a difference.
many thanks for super quick informative replies as usual.

huston_kw

I use extra virgin oil for most thing frying, lard in chip pan (barely have chips - but normally done in oven anyway), stork / butter for baking and sunflower oil for curries (apparently it taste better - I read that somewhere and it stuck).

The extra virgin oil is cheaper than olive oil at my supermarket - don't ask me why, but it is.

misskool

Anything that requires high heat gets sunflower oil. Sometimes I buy peanut oil.

If doing stir fries, we have half oil, half olive oil for the taste. Sesame oil is a condiment, not an oil for cooking.

For sauteeing vegetables I sometimes use half oil half butter for extra athersclerotic inducing tastiness.

Butter is for all baking but I don't make any pastry.

Olive oil is cheapest at lidl, currently £2.69 for 750ml (ish, the last time I bought it)

timmmers

Dripping for roasties
Rapeseed oil for most other things unless it's stir fry and then mixed with a little sesame or peanut oil.

geordie_joe

For the last few days I have used Rice Bran Oil, and it's pretty good.

Currently BOGOF in my branch of Morrisons. I checked with Mr T and he is currently charging £1.70 per 500ml bottle, it's £1.70 for 2 x 500ml bottles in Morrisons.

MrsE_2

I stick to olive oil & butter for cooking.

I use Clover or spreadable butter for the table.