Vyor
My influence grows!
MUUUHHHHH CHEEMIIIIIIICAALLLLLLLLLLLSSSSSSSSSSSSSSSSSSSSSSSSS
Modern Food Controversies! The Food Pyramid, Seed Oils, Corn Syrup, the 'F' in FDA, Processed Foods and More!
- Thread starter Aldarion
- Start date
Aldarion
Neoreactionary Monarchist
And above is person's brain on chemicals...
Vyor
My influence grows!
Yes, much like literally everyone else's in existence.
TheRomanSlayer
At War With the Abrahamic God
Given the truth about the seed oils that I never expected to learn, I started to use both avocado oil and butter for cooking. What other kinds of oil besides avocado oil and butter would be recommended?
Coconut is pretty good if you like sweet stuff.
Tallow, lard, butter. If you want to remove the dairy solids, ghee.
Peanut Oil is also fine as making it requires none of the high level processing that seed oils require since peanuts are just ridiculously oily to begin with (seriously, take a batch of fresh harvested peanuts, crush them, and you get a substantial amount of oil). It also has a fairly high smoke point, making it good for deep frying and other high heat applications where butter doesn't work.
Peanut oil is expensive AF in bulk though. It's gotten to the point where my old man got an expensive convection turkey fryer because the $130 or so was cheaper than the cost of filling a conventional fryer.
If you're using it to fry one turkey and then dispose of it, yeah that's a waste.
Back when I had a frier, I'd fry like everything I ate for a week.
It was simultaneously disgusting and glorious. I've fried some interesting shit.
Vyor
My influence grows!
... if you are using anything other than olive oil for bread you are doing it wrong.
In fact, if you want bread as anything other than bread, pizza, or similar meal you are also doing it wrong.
Peanut oil or lard both work wonders for fry bread. Both are expensive af though.
If you can get pure Olive Oil, yes, it's actually really good though you have to be careful with it as the smoke point is low compared to other oils. If you're doing something that calls for cooking at high heats (>400 degrees F) you generally don't want to use it as those are above it's smoke point. This comes up mainly when you're doing deep frying though, if you're pan frying or sauteing Olive Oil is perfectly fine.
However, there apparently is an issue in that there's been issues with the Olive Oil supply chain where it ends up adulterated with other oils. I'm not familiar with how accurate that actually is though.
Vyor
My influence grows!
I, personally, haven't found any examples of it when shopping.
Get a funnel, a coffee filter or cheesecloth, and a clean milk or other sealable carton. Once the used peanut oil is cool you can then filter it through the coffee filter/cheesecloth, store, and use it for cooking other things. Oil, unless you burned it badly (got it above its smoke point and kept it there for a long period), can be reused. You wouldn't want to use it as oil in recipe sure, but you can cook in it again, multiple times even. After all, it's not like bacteria or viruses will survive the temperatures you get oil to when cooking and so long as you've strained it for large particles, you're generally not going to be carrying over any flavors beyond what's already in the oil.
NOTE: this mostly applies to oil used for deep frying. You can, theoretically, do this for oil used in pan frying, but generally speaking the particulate to reusable oil ratio for that is way lower so its questionable if it's useful there, depends on the cost of the oil. Obviously you're not going to recover the oil used when sauteing.
Oh, and if you use a GLASS container and a metal funnel for this process you can do it with hot oil and then let it cool. This is useful for cooking oils that are not liquid at room temperature like lard, tallow, and the ultimate frying medium: bacon fat. Using the hot method you can recover rendered BACON FAT and store it for future use.
You had me at...
He did his best to reuse it, but he did the math and after we did some test turkeys, he got rid of the deep fryer.
Plus it's a bit healthier overall, so it's a win all around.
The oil gets far, far better as you use it.
It does pick up some flavor.
Don't cook fish in it if youre going to cook anything else.
That's why we even had one fryer set aside just for fish in the restaurants I used to work in.
KilroywasNOTHere
"BEEP!"
Ok at the risk of sounding like a normie. How much of these dangers are real and how much of it is fearmongering designed to sell you stuff? As a hypochondriac i've done my fair share of internet health searching. both WebMD and Mayo Clinic should be renamed to "Itsprobablycancer.com" & "YouHaveCancer.com" respectively and at the very bottom they always encourage you to make an appointment with a specialist (Which they just happen to have a list of) and I notice with a lot of these food news sites, there are a lot of organic food & supplement sponsors. You can find a "Study" with just about any result you want if you look long enough. I don't know, my fearmongering senses are tingling.