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Post by Paws on Apr 10, 2006 6:55:43 GMT 12.75
What is your your favorite? Why? Do you use differennt oils for different purposes?
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Post by brittonfaith on Apr 10, 2006 8:56:56 GMT 12.75
;D [glow=white,6,600]WARNING TO PHIL: The following list contains a lot of baaaad words. They are intended for descriptive purposes only and are not intended to imply that someone should make or eat any item listed.[/glow] [/b] ;D Extra-virgin olive oil: for pizza dough, herbed raised breads, salmon, added to water for pasta, salad dressings. Boosts flavors of other ingredients as well as giving a flavor of its own. In pizza dough, it makes for a not so tough crust. 40/60 blend of e.v. olive & canola or soybean oil (available through restaurant suppliers. I blend my own.: For dark breads, spice cakes that call for oil, frying. Started using this blend when I worked at the school and liked it. Not as strong tasting as strait olive oil, but more flavor than regular vegetable oil. Produces a nice texture. Peanut oil: I use ONLY when I think I'm Mrs. Moneybags or for some bread baking competitions. Makes for really nice pumpernickel. Got started using this at a 4-H breads camp in the 80's. Any cheap vegetable oil: everyday use when I don't care what the texture/flavor turns out like. Also used for granola and uh....er... donuts (Oops!). Swift'ning (lard & vegetable shortening blend). A lot of cheapo stuff is this blend: For pie crusts, fried chicken or potatoes, skillet greasing. Also can be melted for use in cakes, raised bread, or any where a recipe calls for "oil". Gives similar results to Crisco with a better finished texture/taste because of the lard. By cutting the amount of lard, foods are not quite as greasy. Have won several pie baking contests with crusts made from this blend when the rules specifically stated "Use Crisco brand only". Me bad. Miracle Whip (After all, it is oil): For baking - chocolate cake, shark, salmon, gator tail, chicken, spinach quiche. Blended in cake. Used as glaze for everything else. Can be used to substiture for an egg or two when you run short. Also makes a wonderful hair conditioner if you have dry hair/scalp. UNSALTED Butter: White cakes, spongecake, fondant, candy making. These types of recipes really don't require more than a grain or two of salt. Butter gives superior taste/texture to shortening. SALTED Butter: Frostings, any recipe calling for butter. I do not substiture margarine if a recipe states butter. There is a big difference in the end results. 50/50 blend of margarine and "Swift'ning" Preferred everyday baking grease. I just like the way things turn out with this blend. Sesame oil: Any Asian or Thai dish. Gives a more Asian flavor. Grape seed oil: Have not found a real culinary purpose for it. Flax seed oil: "Healthier" breads. Especially for the convalescent or those you worry may not be regular. And while applesauce isn't an oil, I use a lot of it in baked goods to substitute for up to 1/2 of the called for oil. It adds moisture and sweetness too. So you have to take all this into consideration when adding the other ingredients.
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Post by OLKoot on Apr 10, 2006 9:19:58 GMT 12.75
HOLY COW Faithe, did you get your doctorite recently on oil??? ;D ;D....I have stopped using any form of margarine because of its instability in cooking and is basically one molocule short of being plastic.....And if I'm correct, margarine will convert to sat fats which are no good for you anyway....I think it was just the industry that and good advertizing that made margarine seem what its not...Just like they did with the egg..Too much cholestrol my foot......However as far as oils are concerned, I use Extra Virgin Olive Oil for flavor and some lower heat cooking because it has low burning point...Canola or vegetable oils are good for hot cooking, frying etc... With olive oil also, I use a cheaper brand for cooking while on salads I prefer a quality higher priced oil.... In other types of cooking I will also use butter with any oil, just to keep that from burning....
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Post by brittonfaith on Apr 10, 2006 9:41:19 GMT 12.75
I quit using the big brands of margarine. I got to looking at the ingredients of some of the cheap store brands that I really like and found a couple of them to be half lard. I love them! Now if that "doctorate in oil" would just have been in crude oil, I'd be a wealthy woman.
Mom always has someone try this experiment when they get saying that all-vegetable shortening or margarine are better than butter or lard. Stick a spoonfull of lard or real butter in your mouth. It melts pretty easily and doesn't make your chops feel glued together. Now do the same thing with all-vegetable shortening or margarine. You just wonder what it's doing on the way through you if it's so hard to get that coating and taste out of your mouth.
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Post by Paws on Apr 10, 2006 9:47:49 GMT 12.75
While I have this topic up, does anyone else notice a "fishy" taste and aroma to corn oil or is it just my chemistry? I use EVOO for almost everything on top of the stove. (Sometimes will substitute bacon or sausage drippings) I like to use peanut oil for deep frying and will use Crisco in a pinch. For breads I use pure lard and butter. Same thing for my biscuits, pancakes, and waffles. Pie crusts are lard. I do use margarine on finished breads. It isn't used often and sparingly. I also use Miracle Whip everywhere you might use mayonaise. I use it in meat loaf, meat balls, tuna, ham, and chicken salads, and sandwich spreads. I also use it to toast grilled cheese sandwhiches instead of butter or other oil. Sesame oil goes into all of my stir fries, fried rice, and Asian dishes along with a few peanuts or cashews. Chile oil finds itseolf in my Asian dishes and Mexican dishes often. Clarified butter or Ghee goes into egg dishes, fried breads and as the pan oil for pancakes. ;D
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Post by OLKoot on Apr 10, 2006 10:40:57 GMT 12.75
Margarine Test.... Take a pad of margarine and put it on a plate, then take a pad of butter, but put it on a seperate plate.. Put them both outside and watch.... Which item will attract flys? You'll probably see the flys land on the butter, but not the margarine!! That tells yah something dont it!!!........... Since i've been on my low carb diet, I eat as much butter as I want, and as much eggs as I want, and neither hurt my cholestrol any....AS a matter of fact, prior to my diet, my cholestrol had already dropped to 180+, now its down to 140......REMARKABLE!! ;D ;D One other thing, I use peanut oil in my turkey fryer....
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Post by brittonfaith on Apr 10, 2006 12:00:36 GMT 12.75
I think the old timers were right. Ain't nothing beats lard, bacon drippin's & butter. Pure, simple, and it doesn't take a rocket scientist to figure out how to make it.
Phil, I've also noticed that weird taste & smell to corn oil. Thought it was just me though. It's like that when the original seal is broken and only gets more rancid smelling/tasting with storage. I think its from old corn. When I do buy corn oil, I only buy enough for what I intend to use in a day or so. Corn oil and peanut butter are two things I do not stockpile. A lot of the peanut butter has almost a moldy taste to it from the start. But I sure would have been one hungry gal this past week if it weren't for that big ol' jar of creamy. Boy is it good heated up in the microwave and drizzled on chocolate ice cream ;D
Steve, I'll have to try that experiment. Interesting. I know flies are wild for chicken fat. Flung some raw chicken fat and pork scraps in the yard the other day for the dogs & cats. Flies swarmed to the spot where the chicken fat was. There weren't any where the pork fat was. Weird...
Nobody has specifically mentioned soybean oil, although it is a major ingredient in margarine, shortening, salad dressings, and most store bought snacks. I've really cut back on soybean oil use or anything with soybean products in them. This came about after talking with my late veterinarian and finding that a lot of the fatty liver disease in livestock is because of diets rich in soybeans. He said in one of his vet school courses they did some research and found that soybeans are not truly digestible by any animal.
I'd always had some wheezing and a sore mouth as a kid after eating certain foods, especially salads, margarine, chips, and anything with TVP (textured vegetable protein). Come to find out, these foods were rich in soybean products. I never thought of this until one day at the school, we were making tofu dogs for the vegetarians. We cooks hadn't had time to eat all day and we were starting to feel a little starved. So, one of the gals tossed a couple of extra tofu dogs in the pot for us. After eating mine, I got that same wheezing and soreness. Even made a quick trip down the hall to worship the great porcelain. I mentioned this to my doctor. He did some tests and low and behold, I'm alergic to soybeans. Not only through eating them, but also the plant & dust from their harvest. This explained why every year when the central Ohio bean harvest started, I got a "flu" that lasted for over a month. He thought this was really strange since soybeans are what most doctors recommend for patients with food alergies or who are vegetarian. A lot of dieticians even tout it as one of the ideal foods. But he noted that there does seem to be a larger trend of general alergies, asthma and liver problems in strict vegetarians.
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Post by Two Tales on Apr 10, 2006 12:32:11 GMT 12.75
EEVO EVO and O, very seldom do I buy any veg oil...and only have enough on hand to use for an occasional cake or something where the olive oil taste would interfere with the end provuct..I also use applesauce in stead of oil in some places..I like "Crisco" for bisquets and pies..but do on the shift make up the lard and butter thing for them...I aint much of a pie builder at least crust wise...I'll use pure lard (double rendered) for one of my Grandma's sugar cookie recipes..but only when I get that blue funk feeling for childhood past...the other oil I use is bacon fat....can't bring myself to fry cabbage, onions or liver in anything else...I'm sure my Cardiologist would have need of one of his own if he read this ;D
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Post by Paws on May 2, 2006 11:42:18 GMT 12.75
Here is a little something to test your oil on. Yesterday I was having bratwurst and wanted a lite side. I cut a very large sweet onion into eight pieces and separated the leaves. Browned them off over high heat in EVOO. Added some thin sliced zuchine and browned it. Shook on a little salt and some garlic powder, tossed it, covered it and turned off the heat. When the brats came off the broiler; Man Oh Man that stuff was good! ;D
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Post by Paws on Jan 20, 2007 3:47:35 GMT 12.75
A couple of months ago I decided to give canola a try and am quite satisfied with it. No after taste of any kind I can find and it holds up to my temperatures which destroy my cheap pans in a heart beat. Right now over at Big Lots they have 1 liter cans of Roasted Garlic Oil; thought I'd give it a try. Today I'm going back over and buying all I see. When you pop the lid the aroma of roasted garlic straight from the oven pops up and it is absolutely terrific. I used it to do the shrimp and crab for my Fettuccine Alfredo with shrimp and crab meat yesterday and it turned the sauce from delicious to unbelievably deliciously world class! 8 ounces Cream cheese -- cut in bits 3/4 cup Parmesan cheese -- freshly grated (half price at Krogers til Monday 22 Jan 07) 1/2 cup Butter 1/2 cup Milk 1/2 cup Half and Half 12 ounces Fettuccine; cook -- drain 8 ounces peeled and deveined shrimp (50 count size for about 25 shrimp) 4 ounces lump crab meat 2 Tablespoons Roasted garlic oil 1 Tablespoon Chopped Chives Sea Salt Black Pepper In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. After the cheeses are well combined add the Half and Half and heat through while stirring. Season the sauce with sea salt as needed. In a second sauce pan quickly saute the shrimp and crab in heated garlic oil. Just a couple of minutes or until the shrimp have turned pink. Season the meat with a pinch of sea salt, add the chives and crank of black pepper. Toss pasta lightly with the sauce, coating well. Then add the meat and toss again. Serve this with a nice green salad and a fresh veggie or two that won't compete with the delicate flavors and fresh hot rolls, maybe cheese bread. Wifie said, "Is there any more of that I can take to work for lunch tomorrow?" Both Red Lobster and Olive Garden do a similar dish; but, with the addition of the Roasted Garlic Oil, chives, and sweet crab meat, mine is superior! Note: I added a Tablespoon or so Roasted Garlic oil to the white sauce and the pasta water too! I increased the amount of pasta for this recipe by half because I made far too much sauce for our little half a box of pasta. I think there is enough sauce to support a full pound but I'd probably increase the Parmesan a bit.
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Post by Paws on Jan 20, 2007 4:11:24 GMT 12.75
Test Time! Define the following: 1. Lard 2. Suet 3. Schmaltz 4. Tallow
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Post by RogueWarrior1957 on Jan 20, 2007 4:28:18 GMT 12.75
I use olive oil when I can find it affordable (the price has gone sky-high over the past little while), and use Crisco Pure Vegetable oil or Wesson Right-Blend for most things.
Faith, that is an impressive wealth of information on the different kinds of oils and shortening. Another overlooked use for mayonnaise...it will remove latex paint or RTV (silicone caulk) from one's hair and beard!
To answer Paws latest questions:
Lard is the rendered lipids from pork fat. Suet is the rendered lipids from sheep fat. I have no idea what Schmaltz is...I don't use it...but it sounds Yiddish. And Tallow is the rendered lipids from beef fat.
-Rogue-
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Post by Paws on Jan 20, 2007 4:45:52 GMT 12.75
I use olive oil when I can find it affordable (the price has gone sky-high over the past little while), and use Crisco Pure Vegetable oil or Wesson Right-Blend for most things. Faith, that is an impressive wealth of information on the different kinds of oils and shortening. Another overlooked use for mayonnaise...it will remove latex paint or RTV (silicone caulk) from one's hair and beard! To answer Paws latest questions: Lard is the rendered lipids from pork fat. Suet is the rendered lipids from sheep fat. I have no idea what Schmaltz is...I don't use it...but it sounds Yiddish. And Tallow is the rendered lipids from beef fat. -Rogue- Rogie only! Now using the process of elimination and deductive reasoning, since the fat from beef, pork, and ruminants have been labeled what is schmaltz? The lipids rendered from_____ fat. (OK where did I put my Jeopardy theme song?) ;D
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Post by RogueWarrior1957 on Jan 20, 2007 5:33:53 GMT 12.75
I'm guessing either poultry or fish...
Flash: After consulting with the dictionary, with it's vague definitionI'm confused more now...probably a fancy-schmancy name for fish oil. If so I take an Omega 3 fish oil capsule twice a day...does that count as usage?
Rogue
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Post by othmar on Jan 20, 2007 5:37:48 GMT 12.75
1. Lard: Rendered pork kidney fat also known as “suet”. 2. Suet: Rendered pork kidney fat also known as “lard”. 3. Schmaltz: rendered chicken and goose fat (Jewish product made from kosher slaughtered poultry) 4. Tallow: Rendered fat from beef and mutton, also called “stearin”.
Margarine has two molecules missing that would make it proper plastic. Who would want to use plastic to cook with or as bread spread.
I use olive oil for everything in the kitchen. Depending at the dish I use virgin olive oil or normal olive oil.
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Post by Paws on Jan 20, 2007 6:23:58 GMT 12.75
Outstanding! You know I never gave a second thought to the terms before but as I was reading Company Aytch one of the CW soldiers there had managed to lay hands on a 25 pound portion of beef kidney fat or tallow which he planned to use for hot gravy. They remarked how it was inferior to lard in flavor for use in cakes, pies and such. Thank you Othmar! {Nice try Rogie!} (Fish oil, mmmmmm)
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Post by Paws on Jan 20, 2007 7:34:32 GMT 12.75
I use olive oil when I can find it affordable (the price has gone sky-high over the past little while), and use Crisco Pure Vegetable oil or Wesson Right-Blend for most things. Faith, that is an impressive wealth of information on the different kinds of oils and shortening. Another overlooked use for mayonnaise...it will remove latex paint or RTV (silicone caulk) from one's hair and beard! To answer Paws latest questions: Lard is the rendered lipids from pork fat. Suet is the rendered lipids from sheep fat. I have no idea what Schmaltz is...I don't use it...but it sounds Yiddish. And Tallow is the rendered lipids from beef fat. -Rogue- Hey Bill, can you find it in half gallon and gallon cans? I pay between $20 and $28.00 for a half gallon depending on how "firgin" the oil is. The last press is generally OK for most cooking and the EEVO is reserved for salad dressings, soups and sauces as a seasoning. I really like the dark dark green stuff but can rarely find it. I guess Philipo Barrio is most readily available here; well Kroger brands too. I keep a big can of that which lasts about six months.
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Post by Paws on Mar 11, 2007 4:07:59 GMT 12.75
Hey TT, I just noticed. That's "OO" brother not "O" ;D Yes Rogie, three capsules constitutes usage. You know I started taking those and had to give them up when I forgot where I put them!
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