Post by applecrisp1 on Nov 16, 2018 20:41:06 GMT -5
I pretty much use olive oil most of the time. If I'm baking something and it called for oil, I would use a more neutral tasting oil.
Right now I have on hand, olive, a small bottle of walnut and some oil that I mainly use after cleaning my cast iron. I just finished some avocado oil.
Soooo...... I know that avocado is better for high temp cooking, and I think higher in monosaturated fat and both are healthy fats .. is one "considered" better than the other (olive vs avocado), or both good so really just boils down to preference, convenience, the shape of the bottle, a great sale at the market etc? That as long as you use perhaps avocado or olive oil in "wise" amounts .... all good and not frying twinkies or thinking you are being smart eating a salad with balsamic and olive oil after putting baccos and other junk and calling it a salad. Oh assuming you use oils.
I see avocado oil more and more, but it might just be one of the trendy food items of the year (plus avocado is so popular, avocado toast anyone, you know topped with that Trader Joes everything bagel seasoning that is all over YT). You know like quinoa and kale. : )
What is your go to oil? Any favorite oils that you often keep on hand?
My go to is olive oil. I have extra-virgin (for dressings, low temp stuff), regular (most cooking), light tasting (for making mayo and for baking when I run out of grapeseed oil). My go to high temp oil, neutral oil, and baking oil is grapeseed oil. I also keep coconut oil in my pantry. I always have toasted sesame oil in my pantry. One of my favorite flavoring oils.
Post by swedishcook on Nov 19, 2018 14:10:38 GMT -5
Being viciously allergic to avocados I would never dare to cook with avocado oil. My go to oil for cooking is Corto EVOO that ranked high in a rating I found online. For dressings I use Lucini. Toasted sesame oil, canola oil and a small bottle of walnut oil are kept on hand for special recipes. I never deep fry anything so high temperature oils are not that important for me.
Post by applecrisp1 on Nov 19, 2018 15:34:44 GMT -5
swedishcook -- I've never heard of an avocado allergy before. Are you allergic to berries too? I vaguely recall reading that it is a fruit (I think berry?). Sorry to read that you are allergic.
How do you use the walnut oil? I have a small tin of La Tourangelle Roasted Walnut Oil that I received in a gift basket. I finally just opened it a few weeks ago, and the only thing I used it for was a salad dressing.
I've never fried anything (lke potatoes or chicken) but I often do a veggie stir fry so I that is why the smoke point of an oil might be an issue (but I don't really crank the heat so ...).
I've never heard of those brands. The last few bottles of olive oil that I bought were California Olive Ranch.
Wallycat -- Is there a reason you stopped buying avocado oil? I've never tried coconut oil before? Does it have a noticeable coconut flavor? I'm not a fan of coconut at all so I never gave it a try.
People seem to love or hate toasted sesame oil, clearly we know what camp your DH is in. I have a small bottle in the fridge -- and it takes me so long to go thru.
Applecrisp, some people who have latex allergies cross react with avocado. I stopped buying it because I always have olive oil on hand, and reading the link I posted, it made sense not to have to juggle more stuff. Coconut oil (the virgin stuff from costco) has a flavor. I like it so not objectionable. If you wanted to try it for another option, they have filtered coconut oil that has almost zero taste (of course, depends on how sensitive you are and how good a taster you are).
LOVE california olive ranch and some of the other oils at Trader Joe's.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Post by applecrisp1 on Nov 19, 2018 15:57:34 GMT -5
Wallycat -- I was going to take a look at the link later. Thx for the info. I'm a fan of that olive oil too. I just got a bottle delivered today in my latest Vitacost order (they had a good promo deal, a discount plus free shipping on any size order) so placed a small order -- I think they are doing a similar promo this week too). So now I have olive oil and lots of Delallo whole wheat pasta and .....
Let's just say I won't be sipping coconut water anytime soon. Ha. Thx for the info about the coconut oil -- good to know.
I've never used avocado oil, but I've been using more coconut oil in baking lately. I only use coconut oil now when making granola--since it's a solid at room temperature, my granola has a less greasy, crunchier texture now compared to the canola oil I used to use.
I use Grapeseed Oil for stove-top use and EVOO (from California or Oregon) for baking or dressings (basically, everything but stove-top use). I have toasted Sesame Oil for the little bit of Asian cooking I do. Very occasionally I'll get a small bottle of specialty oil as a gift and I have the hardest time using it up - I'm pretty basic when it comes to oils.
Olive oils and the mediterranean diet have a fame of being healthy for the heart. And we have the confirmation of the US Drug and Food Administration (FDA) that establishes that the daily consumption of olive oils due to its high oleic acid content, in substitution of saturated fats helps reduce the risk of suffer coronary diseases. www.oliveoilsfromspain.org/press/mediterranean-diet-healthy-kitchens-healthy-lives/
In addition, there are medical studies to confirm that extra virgin olive oil: • Helps reduce the risk of cardiovascular accidents such as infarction, stroke or diabetes. • It is a fundamental ally in the fight against obesity. • It is a source of polyphenols and vitamin E, natural antioxidants. • The consumption of a mediterranean diet supplemented with extra virgin olive oil helps improve the diagnosis of breast cancer. • They have healthy effects on blood pressure, coagulation, endothelial activation and inflammation. • Helps delay cognitive deterioration.