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Healthiest cooking oil?

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  1. #21

    Join Date
    Mar 2017
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    787
    Quote Originally Posted by elephanthead777:
    Best cooking oils are organic first cold pressed oils with high heat point! The best of the best are sesame oil (regular, non toasted) and sun flower. Oils to avoid are all the oils involving a chemichal germinating process (corn, Rice, etc...), hot pressed oils ( all the cheap supermarquet oils), gmo oils ( soybean, canola, etc...), and mustard oil ( much used in indian cooking for it's taste but also because it's the cheapest of all: mustard oil is the basic ingredient to produce deadly mustard gas.
    https://www.seriouseats.com/mustard-oil-guide

  2. #22

    Extra virgin oliv oil!


  3. #23

    It's pretty complex.

    Take an easy introduction to the subject with this dumbed down movie:


    And get detail here:
    https://www.reddit.com/r/StopEatingS...seed_oil_wiki/

    I won't actually get further into this political quagmire in public. PM me if you want help on this.


  4. #24

    Non-stick pan are most of them made out of aluminium that melts are much lower temperatures than steel: it means that if exposed to an intense source of heat it passes into the food: it should be banned! In decent restaurants chefs use stainless steel or copper to cook.


  5. #25

    Join Date
    May 2009
    Posts
    5,980

    What a bunch of nonsense....

    Quote Originally Posted by elephanthead777:
    ...gmo oils...
    They are classified as such because of lobbying by the 'stupid' group. GM happens in nature too, it's called evolution. With GMO you typically improve some plant characteristics. Like, make it grow better on poor soil, more pest resistant etc. These are pinpointed modifications and so far there was wasn't a single issue.

    Quote Originally Posted by elephanthead777:
    mustard oil is the basic ingredient to produce deadly mustard gas.
    Now that is mega-stupid. Mustard gas got it name from it's smell, that is similar to mustard. There is nothing from the mustard plant family in it.

    Not enough nonsense yet? Wait....

    Quote Originally Posted by elephanthead777:
    aluminium that melts are much lower temperatures than steel
    Ok, brilliant observation!

    Quote Originally Posted by elephanthead777:
    it means that if exposed to an intense source of heat it passes into the food: it should be banned!
    Ok, back to the BS. Al melts at ~650°C. It does not evaporate bore its melting point. Not many people cook at that temp. By the time it melts your food is long gone and moved to some type of smoking carbon.

    Quote Originally Posted by elephanthead777:
    in decent restaurants chefs use stainless steel or copper to cook.
    They certainly use stainless steel, plus aluminum, carbon steel, cast iron steel, ceramic, glass. Copper I would avoid. It needs intense polishing, plus, and remember that, copper oxide is toxic!

  6. #26

    Gonzalo only has 1kg+ tallow. Where can I get something smaller?


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