Oils aint Oils, you know what I mean
A guide to using different cooking methods
I use several types of oils on the bbq.
Some are better then others.
I tend to flash sear steak so I don't use OO for that, Even though I buy Aussie stuff of good quality.
It just tends to make a mess of the bbq and requires a good clean prior the cooking anything next.
Ok in Neil Perrys kitchen where apprentice chefs are charged with the duty of cleaning the black congealed crud off.
I still use it for low heat grilling like chicken and pork.
Regardless of all this, There is a bees dick in it. Particularly if we use a marinade with any sugars in it. Then the argument flies out the door
Its OK to use OO on the grill, But needs to be cleaned right off as it tends to resemble pine resin/rosin, where as , other oils I use tend to stay fluid untill next cook time.
Some are better then others.
I tend to flash sear steak so I don't use OO for that, Even though I buy Aussie stuff of good quality.
It just tends to make a mess of the bbq and requires a good clean prior the cooking anything next.
Ok in Neil Perrys kitchen where apprentice chefs are charged with the duty of cleaning the black congealed crud off.
I still use it for low heat grilling like chicken and pork.
Regardless of all this, There is a bees dick in it. Particularly if we use a marinade with any sugars in it. Then the argument flies out the door
Its OK to use OO on the grill, But needs to be cleaned right off as it tends to resemble pine resin/rosin, where as , other oils I use tend to stay fluid untill next cook time.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: A guide to using different cooking methods
My recommendations are based on a lifetime of cooking and experimenting on many different types of BBQs, using many different styles
You may use what oil you wish and cook using the methods that suit your style and taste. You can learn from the results.
I can only offer guidance based on my experience.
Cheers
You may use what oil you wish and cook using the methods that suit your style and taste. You can learn from the results.
I can only offer guidance based on my experience.
Cheers
Re: A guide to using different cooking methods
Not coming after you Cap'n, to quote Dan Ackroyd Dragnet "Just the facts, Maa'am, just the facts"Captain Cook wrote:My recommendations are based on a lifetime of cooking and experimenting on many different types of BBQs, using many different styles
You may use what oil you wish and cook using the methods that suit your style and taste. You can learn from the results.
I can only offer guidance based on my experience.
Cheers
Re: A guide to using different cooking methods
In terms of smoke point, if you look at the list provided by Narmnaleg you will see than generally it is the refined oils that have a higher smoke point. To me this is most likely due to high temperatures the oils are exposed to during refining, meaning they have already been past the smoke point. Unless you buy cold pressed oils, the oils you buy are already oxidised, or rancid, due to this processing.Buccaneer wrote:
Al, the point you make about low smoke points and health is bizarre in this context, that you and Capn are avocating using lard, unsaturated fats that are solid at room temperature.
These have the LOWEST smoke point by far and are proven scientifically beyond doubt to be the most dangerous to your health.
Sorry Bentley but that includes butter and bacon grease, although only to the rest of us mere mortals since you have immunity.
So if it isn't low smoke point that is giving you the problem, I suggest again it is a rancid OO otherwise there is no other answer?
My understanding is that ghee actually has the highest smoke point.
I will admit that this side of fats and lipids is not a strong point of mine though.
In terms of health and lipid consumption though, i have done a lot of research. I do not make claims on this subject lightly.
You say that saturated fats have been scientifically proven beyond doubt to be harmful for you health, yet i have never found such evidence. I have put forward to many people to provide evidence of such and so far none has been forthcoming, basically because it isn't there.
The whole thing has it's foundation in a study called the seven countries study by Ansel Keays. He provided a graph that shows as strong linear relationship between saturated fat consumption and heart disease in seven countries. At first glance it is quite impressive indeed.
The problem is that he ignored data available at the time that did did not fit in with what he wanted the world to believe. When you see all the data plotted it is all over the place, there is no correlation at all. In fact by selectively using data it is possible to show a graph that shows the exact opposite, that is the more saurataed fats consumed the lower the rate of heart disease.
(interesting Ansel supposedly originally believed sugar to be the culprit but changed his mind for some reason)
Long term health studies such as the Harvard Nurses Study showed no correlation between saturated fat intake and heart disease.
A lady by the name of Mary Enig has published much work on the realities of what fats are healthy and what are not - she was one behind the push for legislation in the USA for labeling of trans fats due to their unhealthy nature.
I am happy to provide links to studies/articles that contradict the heart/lipid hypothesis.
cheers
al
Re: A guide to using different cooking methods
I mostly use rice bran oil - very good at high temps http://en.wikipedia.org/wiki/Rice_bran_oilBuccaneer wrote:Captain Cook wrote:Al_ wrote:Hi again,
Hate being the only voice on this but actually the flashpoints are going to surprise you, and hopefully encourage some people to experiment.
I use top Olive Oil predominantly and love it, but do agree that it must not be burned, scorched or have too high temps
Let's examine this once and for all.
Oil Type Flashpoint Celsius
Unrefined Canola Oil 107
Semi refined Canola 177
Highly Refined canola oil 204
Good Olive Oil (90% of Aussie oils) 216
Extra Light Olive Oil 242
Grapeseed Oil (I love too) is only 216
Peanut oil 227
Re: A guide to using different cooking methods
I cannot stand the orrible taste of canola, Its baned from my house
My take on all this is not so much what the exact flash point is, As I can tell when any oil is getting too hot.
It will tell you.
Its just what it, will do to my bbq that needs managing.
I prefer EVOO uncooked in my salads and lots of it.
I love it and a 3 lt tin only last's about 3-4 weeks.
My take on all this is not so much what the exact flash point is, As I can tell when any oil is getting too hot.
It will tell you.
Its just what it, will do to my bbq that needs managing.
I prefer EVOO uncooked in my salads and lots of it.
I love it and a 3 lt tin only last's about 3-4 weeks.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: A guide to using different cooking methods
Al, are you by any chance a fan of the paleo diet?
I get all my vegetables from meat
Re: A guide to using different cooking methods
Al,
Posted somewhere on this site is the link to the studies that talked about the findings of the effect of these fats burning up from bbqs onto the meat you eat.
I wasn't talking about the new trend of blog sites and health websites springing up everywhere pointing to the fat rich diet of the french and the low heart disease stat, just talking about the point of claiming olive oil was a no no but bbqing with animal fats was healthy.
Recently the trend has changed as it always does, before this they were all pointing to the Mediterranean and making olive oil the hero because of the low stats of health issues by the consumers of it there.
I am just a bloke who reads and thinks but if you have a station in life where you have the claim to call on these people who release these studies for evidence then I think you should tell us what that pedigree is, please?
I would love to get accurate real information from someone high in the field.
I am as aware as anyone that what I read in the media may very well be a crock, but along with everyone else how else am I going to make assessments?
BTW, when I googled your sentences it showed health blogs making the same assertions as yourself but on those same websites they praised OO as a healthy cooking oil so....????
What are we arguing about?
ps. On a lighter note is this the same Ansel Keys that came up with the US military 'K' ration that an Aussie S.A.S soldier in Vietnam quipped that if they gave it to the enemy it would shorten the war" ?
Posted somewhere on this site is the link to the studies that talked about the findings of the effect of these fats burning up from bbqs onto the meat you eat.
I wasn't talking about the new trend of blog sites and health websites springing up everywhere pointing to the fat rich diet of the french and the low heart disease stat, just talking about the point of claiming olive oil was a no no but bbqing with animal fats was healthy.
Recently the trend has changed as it always does, before this they were all pointing to the Mediterranean and making olive oil the hero because of the low stats of health issues by the consumers of it there.
I am just a bloke who reads and thinks but if you have a station in life where you have the claim to call on these people who release these studies for evidence then I think you should tell us what that pedigree is, please?
I would love to get accurate real information from someone high in the field.
I am as aware as anyone that what I read in the media may very well be a crock, but along with everyone else how else am I going to make assessments?
BTW, when I googled your sentences it showed health blogs making the same assertions as yourself but on those same websites they praised OO as a healthy cooking oil so....????
What are we arguing about?
ps. On a lighter note is this the same Ansel Keys that came up with the US military 'K' ration that an Aussie S.A.S soldier in Vietnam quipped that if they gave it to the enemy it would shorten the war" ?
Re: A guide to using different cooking methods
Sorry for taking the thread down the garden path captain.
a couple of quick replies to questions and that will be it for me.
@Luke - not really a fan as such, but it does have sound logic IMHO.
@ Buccaneer. Yeah, i wasn't too sure if your reference was in relation to cooking, eating or both, so i just took the opportunity to jump on my soapbox. i havn't done so in a while.
I'll have to hunt down that link you mention.
Like you i am just a bloke who reads and makes up his own mind - on that particular subject, quite a lot of reading. i take anything i read on blogs etc with a grain of salt if claims cannot be substantiated. the WWW is full of such claims
I much prefer to discuss things, or perhaps debate, rather than argue though
That rings a bell about Keys and the army rations.
a couple of quick replies to questions and that will be it for me.
@Luke - not really a fan as such, but it does have sound logic IMHO.
@ Buccaneer. Yeah, i wasn't too sure if your reference was in relation to cooking, eating or both, so i just took the opportunity to jump on my soapbox. i havn't done so in a while.
I'll have to hunt down that link you mention.
Like you i am just a bloke who reads and makes up his own mind - on that particular subject, quite a lot of reading. i take anything i read on blogs etc with a grain of salt if claims cannot be substantiated. the WWW is full of such claims
I much prefer to discuss things, or perhaps debate, rather than argue though
That rings a bell about Keys and the army rations.
Oils aint Oils, you know what I mean
I figure that the topic of cooking oils is an important one.
everyone has an opinion , right or wrong.
To discuss it can only help with best practice.
everyone has an opinion , right or wrong.
To discuss it can only help with best practice.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Oils aint Oils, you know what I mean
Smokey Mick
a bee's dick
i also use this term & was asked to explain?
that small that you cant see it
as for oils, what ever you say everyone has
a diff opinion, its personal opinion & prefferance,
but its good to here peoples choice & why
its good for us newer ones to read & try
Daryl
a bee's dick
i also use this term & was asked to explain?
that small that you cant see it
as for oils, what ever you say everyone has
a diff opinion, its personal opinion & prefferance,
but its good to here peoples choice & why
its good for us newer ones to read & try
Daryl
Re: Oils aint Oils, you know what I mean
Daryl, I think you missed the intro , My last post, just before this one was the topic starter.69conroy wrote:Smokey Mick
a bee's dick
i also use this term & was asked to explain?
that small that you cant see it
as for oils, what ever you say everyone has
a diff opinion, its personal opinion & prefferance,
but its good to here peoples choice & why
its good for us newer ones to read & try
Daryl
The rest is cut and paste from another topic that got side tracked.
I agree with what you say
And its not what I say mate, Im not the oil God.
Smokey bbq God yes , But not the oil God.
Thoe, I have findings and have been using different oils and have come to my own conclusions,,,, still learning
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Oils aint Oils, you know what I mean
I use quality fresh Olive Oil most of the time.
I use grapeseed oil for the wok, or peanut oil depending on my target.
I deep fry using OO extra light, and I use this oil if I am grilling on high heat on flames.
It will not burn or smoke.
It has a delicate nice flavour, and the safest oil I know.
Highly refined it has no impurities to catch as a smokepoint.
Tried Rice Bran oil, palm oil, coconut oil, safflower oil,vegetable oil, canola oil,carrotina oil,sunflower oil,and ghee.
I use ghee unhesitatingly depending on target outcome.
My guide for Olive Oil.
Buy quantities that you will get through in 2 months. Buy quality.
Buy Australian fresh oil, keep it sealed from air and LIGHT!!
OO turns rancid so if you get a nasty bitter taste on bbqed food, check the oil. It is awful once turned.
(Chart below, Rapeseed oil=canola oil)
Linkhttp://www.goodeatsfanpage.com/collecte ... points.htm
Temps
200's
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined
325 F: Shortening, Emulsified
Vegetable†
330 F: Hemp Seed Oil¥¥
350 F: Butter (Good Eats)
: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil††
400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats)
: Sesame Oil**
420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil*
: Rapeseed Oil***
440 F: Peanut Oil†
: Sunflower Oil†
450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined
I use grapeseed oil for the wok, or peanut oil depending on my target.
I deep fry using OO extra light, and I use this oil if I am grilling on high heat on flames.
It will not burn or smoke.
It has a delicate nice flavour, and the safest oil I know.
Highly refined it has no impurities to catch as a smokepoint.
Tried Rice Bran oil, palm oil, coconut oil, safflower oil,vegetable oil, canola oil,carrotina oil,sunflower oil,and ghee.
I use ghee unhesitatingly depending on target outcome.
My guide for Olive Oil.
Buy quantities that you will get through in 2 months. Buy quality.
Buy Australian fresh oil, keep it sealed from air and LIGHT!!
OO turns rancid so if you get a nasty bitter taste on bbqed food, check the oil. It is awful once turned.
(Chart below, Rapeseed oil=canola oil)
Linkhttp://www.goodeatsfanpage.com/collecte ... points.htm
Temps
200's
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined
325 F: Shortening, Emulsified
Vegetable†
330 F: Hemp Seed Oil¥¥
350 F: Butter (Good Eats)
: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil††
400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats)
: Sesame Oil**
420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil*
: Rapeseed Oil***
440 F: Peanut Oil†
: Sunflower Oil†
450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined
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Re: Oils aint Oils, you know what I mean
Hi Guys
I use either Sunflower Oil or olive oil just virgin, on the BBQ, to herb oils for brushing meat and in marinates etc. I too not much on that bloody canola oil (rape seed oil). And for my BBQ deep fry pot I use sunflower that it. Extra virgin olive oil I only use in dressing for salads. Other oil I use a little bit and normally only for flavour are sesame seed, grape seed, peanut, macadamia nut & hazelnut oil. MM
P.S I have use and eaten food cook in palm oil (red) not bad. I have a 4lt bottle I might put in the bio-diesel next mix getting a big old.
I use either Sunflower Oil or olive oil just virgin, on the BBQ, to herb oils for brushing meat and in marinates etc. I too not much on that bloody canola oil (rape seed oil). And for my BBQ deep fry pot I use sunflower that it. Extra virgin olive oil I only use in dressing for salads. Other oil I use a little bit and normally only for flavour are sesame seed, grape seed, peanut, macadamia nut & hazelnut oil. MM
P.S I have use and eaten food cook in palm oil (red) not bad. I have a 4lt bottle I might put in the bio-diesel next mix getting a big old.
21st century caveman Mountain Mick www.mountaingriller.com