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/ck/ - Food & Cooking

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13743584 No.13743584 [Reply] [Original]

Do you use multiple oils? One oil for everything?

>> No.13743595

I use olive oil for most things because of the flavor, but for things that require high heat (olive oil burns easelly) or things that i want to not taste like olive oil i like canola

>> No.13743626

Depends on the cuisine
Asian? Sesame and Peanut
Euro? Olive

Just need generic oil? Corn

>> No.13743629

extra light olive oil for frying/sauteeing/coating for baking
extra virgin olive oil for sauces/low temperatures/finishing

>> No.13743639

Sunflower.

>> No.13743643

>>13743584
olive oil for everything. it gets a little expensive when I have to deep fry things though

>> No.13743694

>>13743584
sesame seed oil for wok, sunflower for general frying, olive for salads and stews and such
sometimes treat myself to weirder stuff like mustard or red pepper oil

>> No.13743741

I use a lot of different oils and fats to fry my eggs. Other than that, I mostly use light olive oil or ghee.

>> No.13743748

>>13743595
Seed oils aren’t meant for human consumption

>> No.13743753

>>13743595
>easelly

>> No.13743758

>>13743748
Neither is your mother's ass, but guess what?

>>13743741
Never heard of ghee before

>> No.13743764

Canola doesn't have any weird tastes or smells, and it's cheaper and more widely available than the alternatives. Using anything else for general purpose cooking makes you a hipster.

>> No.13743767

>>13743584
Cheap olive oil for cooking. A California extra virgin for topping. I’ve never had problems with the oil burning while cooking

>> No.13743778

>>13743753
yeah, like an easel. easels are pretty flammable, you know?

>> No.13743782

>>13743764
The smell/ taste is chemically removed in the refinery it’s produced in. Imagine thinking using the worlds oldest cooking oil is “hipster”

>> No.13743808

>>13743584
Light olive oil for most things, EVOO for dressings or low-heat cooking, safflower if I'm going to do a steak in cast iron, peanut or canola for deep frying. Sesame oil and truffle oil for flavoring.

>> No.13743846

>>13743808
>>13743741
>>13743694
>>13743626
Do you guys really have 4+ bottles of oil at all times?
I'm a brokefag so I'm looking to get the most bang for my buck

>> No.13743866

>>13743846
Yes, my kitchen has a lot of cabinet space. If you want a good all-purpose oil, just use light olive oil. It's got a lighter flavor and higher smoke point than EVOO, it won't break down unless you bake higher than 450 or need to get a crazy sear on a steak, and can be used for just about anything. It can affect the taste of certain baked goods and confections, though, so for that you'll want to opt for butter or canola.

>> No.13743876
File: 105 KB, 196x258, 1560431586350.png [View same] [iqdb] [saucenao] [google]
13743876

>>13743846
Yeah. I have a set of old 1980s gb INOX steel oil jars that are glass lined. They do the trick great and don't look half bad

>> No.13743932

>>13743876
those look really nice anon

>> No.13743990

>>13743584
Olive oil for topping and light frying
Cheap oil for deep frying (soy, canola or sunflower)

>> No.13744055

Sesame, colza and sunflower for cooking. Extra virgin olive oil for salad, sometime for cooking.

>> No.13744177

>>13743758
Ghee is just browned clarified butter. I call it "butter oil".
>>13743846
I could get away with using only light olive oil. I'm just a leech who still lives at home, so I lve a life of luxury where I can cook with all sorts of different fats.


btw eggs fried in chicken fat are amazing. You heard it here first.

>> No.13744210

>>13743643
>olice oil
>deep fry

>> No.13744233

>>13743846
It's not like they don't keep. I do olive oil, sesame oil for asian shit, coconut oil for meme shit, generic vegetable or nut oil like peanut oil for the rare occasions I fry at high temperatures. If you're not a fat guzzling hog a bottle of sesame oil for example should last you literally months,

>> No.13744694

>>13744233
I’ve always been told sesame oil was just a finishing/flavoring oil. Do you use it as your base cooking fat?

>> No.13744713

I see no one mentioning walnut oil but I really like it for salads / making your own vinaigrette

>> No.13744881

I don't use oil because I don't want to get a modern chronic disease.

I only use butter and tallow.

>> No.13744925

>>13743584
I don't bother with non-essential oils.

>> No.13744941

I use olive oil when I want that flavor.
I use whatever when I don't or am using high heat.

>> No.13744986

olive oil and sunflower for things that don't need to be cooked, like fermented pepper paste and salad

safflower for high heat like cooking a steak
avocado oil for sauteeing and searing
toasted sunflower oil for sauteeing things that need a nutty toasty flavor
toasted sesame oil for most asian foods
peanut oil for deep frying

>> No.13744992

>everyone saying olive oil
You're just buying some shit like canola oil. Most olive oil is fake. Especially the refined olive oil.

>> No.13745009

>>13744986
like this dude
olive oil for low/med heat and flavor
safflower for high heat
peanut for frying

>> No.13745024

>>13743584
Sunflower oil for high heat, butter for low heat, olive oil when the flavor is beneficial but honestly I cook with leftover bacon fat way more than I use the ol’ extra virgin...

>> No.13745561

>>13743584
Depends on the flavor I want to impart, or what temperature I'm cooking at

Butter and olive oil are my go toos, but canola and coconut have a higher burn temp

>> No.13746102

>>13744694
sesame oil has crazy high smoking point

>> No.13746123

I use mineral oil for deep frying. No added calories and it tastes clean.

>> No.13746319

Only chinese gutter oil for me.

>> No.13746343

>>13743584
olive for condiment, peanuts for frying

>> No.13746409

>>13743584
olive for dressing
avocado for frying
canola for deep frying

>> No.13746510

>>13743748
Rapeseed oil is literally for human consumption and so is sesame oil. You are a gay wrong stupid faggot.

>> No.13746536

>>13743584
Rapeseed oil for frying
Extra virgin olive oil for salads
Sesame oil for Asian dishes

>> No.13746549

>>13743584
Sunflower for frying
Butter for steaks
Pumpkin seed for salads
Sesame seed for some sauces
Extra virgin olive oil for everything else

>> No.13746555

Olive oil for anything at or below medium heat, vegetable oil for frying falafel.

>> No.13748188

How drastically do different oils affect the flavor of foods?

>> No.13748274

>>13746510
Enjoy your heart disease

>> No.13748414

>>13748274
Enjoy your mom's dick faggot.

>> No.13748421

>>13748188
It depends. If you use the wrong kind, DRASTICALLY. Burned oil is bitter and gross. Misuse aside, it depends on the oil. Shit like vegetable oil or canola or even peanut is fairly mild on the flavor it imparts, whereas EVOO or sesame oil can be pretty strong.

>> No.13748832

>>13746549
>Butter for steaks
fucking retarded

enjoy not having crust on your steaks

>> No.13748861

Alvacado is my go to high temp when I can find it, peanut when I can't, but they're not as useful for flavoring things like sesame, olive or sunflower oil. That isn't to say you can't cook with those, but they do lose flavor when you do and make things more bitter than I would like sometimes.

>> No.13748879

>>13748832
bruh moment

>> No.13748885

Rapeseed is the best. I'm not the biggest fan of the taste of olive oil.

>> No.13748888

>>13743584
Deep frying: peanut or sunflower oil
Everyday pan frying and roasting: avocado oil
Brief frying, sauces, dressings: extra virgin olive oil
Flavoring: sesame, camelina, olive. Depends on what I'm going for.

Camelina oil is amazing if you can find it. High omega 3, 450F smokepoint. Nutty flavor. Goes great in a citrus, brown rice and pistachio salad.

>> No.13749330
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13749330

>>13748861
>Alvacado
>>13748885
Is it because of the rape-y flavor?

>> No.13750082

Olive for most things but if I REALLY want to add some flavor I might reach for the truffle oil

>> No.13750096

I keep two or three oils around.

I pretty much always have rapeseed/canola oil, and olive oil.

I will also usually have peanut oil on hand, but it's less often used, so i might go a month or two without depending what i've been cooking recently.

All that said, I primarily use butter when I can, better flavor in my opinion, at least for much of what i do.

>> No.13751763

>>13743584
I use olive oil for most things. sunflower for when you really need a high temp. Canola oil makes me feel sick.

>> No.13751841

I only use vegetable oil.

>> No.13751845

butter, evoo, avocado
and peanut or coconut for the deep fryer

>> No.13752163

Olive oil for general cooking
Canola for high heat or deep frying
Vegetable oil so I can add a bunch of fat to things like venison tacos.

>> No.13753147

EVOO for most things, Avacado Oil for mexican dishes, sesame or a sinilar oil for asian stuff.

>> No.13753159

>>13743584
Olive oil
Coconut oil
Cocoa butter
Lard
Shmaltz
Butter, the real kind, not the vegetable oil spread or the corn and wheat fed garbage

>> No.13753468

>ITT no one's heard of sesame oil
how the fuck you make asian dishes then?

>> No.13753479

I've got olive, avocado, coconut, tallow, vegetablem canola

>> No.13753488

>>13753468
Generic cheap vegetable oil lmao

>> No.13753489

olive oil and or butter for most things, extra virgin olive oil for sauces or whatever, sesame oil for most asian dishes, peanut oil for deep fried shit, coconut oil for whatever i want to be coconutty

>> No.13753502

>>13753468
fuck asia

>> No.13753919

Olive for taste in Italian dishes and vinaigrettes
Neutral, most often rapeseed cause that's the most widely available neutral oil we got here, for dishes and that require high heat
Otherwise I just use butter cause it's easier to estimate a solid for me. Also butter is just better than oil in most applications cause flavour
Sesame for flavour in asian dishes if I'm feeling it or cause I don't have scallion or chili oil on hand

>> No.13754070

>>13743584
Olive oil for dressings, doughs, batters, marinades sauces
Peanut oil for most frying applications
Canola when I need a neutral flavour
Sesame oil for stir fry
Butter where appropriate
Animal fat when I have it left over from roasts/bacon/etc.

>> No.13754113
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13754113

>>13743584
Sunflower seed oil for frying, EVO oil for everything else
>tfw I finished the good oil my tuscanian friend gave me pic related
That was the best oil I ever tasted

>> No.13754136
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13754136

this for frying, which is all i use oil for.

>> No.13754431

Sunflower for general use. Normal olive for Med stuff; extra virgin for salads. Medium sesame (blend of light and dark) for Sri Lankan/south Indian; dark for east Asian finishing. Coconut for my armpits. If it counts, clarified butter for north Indian as well as lard, chicken lard, bacon grease, lamb's tallow and beef tallow for general cookery. Can't make Yorkshire pud without tallow, right?

>> No.13754454
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13754454

>>13743584
Olive oil just like the greeks used. It's great for the bussy.

>> No.13754500

>>13743584
Sure, peanut oil for cooking and then a couple drops of sesame oil as a finishing oil. Some folk use canola oil for cooking.

>> No.13754502

>>13754454
Didn't they use the olive oil to lube up their assholes before fucking each other in their assholes?

>> No.13755901

>>13754500
Based

>> No.13756231
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13756231

only correct lubricant coming thruogh

>> No.13756281

>>13754502
yes there was evidence of barrles of it in the vomitorium