oil and how about it?

[Vader]

I like it too, but not with everything. In the same way that I like sesame oil, but wouldn't cook sausages in it. Although, I would cook pretty much anything in butter, and I'm sure lots of people wouldn't care for that. Horses for courses, eh?

 

[captainballs]

For eggs, it's all about that real butter. When I'm making a base for some pasta sauce, I have to have extra virgin olive oil. I use it when caramelizing garlic and onions, and no other oil turns brown like that at low temperatures. I don't know what this has to do with how good it tastes, but I get the feeling that it is absorbing (and retaining) more of the cooked garlic and onions than corn oil or vegetable oil. I also like its consistency when it is time to mix the whole mess together with tomato sauce. It blends seamlessly. When it comes to steak, I'm all about that corn oil or vegetable oil. It just burns so much nastier, which is good for when you're trying to make that meat nice and black (how I like it).

 

[kaywholed]

i like hash oil

I mainly use olive and canola oil for cooking.

 

[Kenickie]

i rubs the almond oil on my skin

 

[ebola?]

I [olive oil] too, but not with everything.

Right, but for those certain dishes... Also, you usually don't want to use straight EVOO as a frying oil, since the flavor is pretty strong, and the smoke and flash points are pretty low. Being a lazy bachelor who doesn't buy multiple types of olive oils, I usually add some part EVOO and some part canola oil.

EVOO is also desirable because it contains a large proportion of monounsaturated fats, with few polyunsaturates or saturates, and multiple studies suggest that a high proportion of monounsaturated fats promotes good cardiovascular health.

I choose canola oil because of its transparent flavor, high smoke and flash points, high proportion of monounsaturates, and high ratio of omega 3s to omega 6s and total omega 3 content (among cheap and versatile oils.

In the same way that I like sesame oil

Yeah...you likely know, but East Asian and 'dark' sesame oils have a strong flavor and low smoke point, suggesting that small amounts be added to dishes near completion of preparation. Light sesame oil (commonly found in India) is more appropriate as a cooking oil.

ebola

 

[Kenickie]

i think you can get away with only owning a few for cooking:

evoo, canola, sesame, peanut and/or sunflower.

i like coconut, rose, and almond for my person.

 

[Vader]

^You must smell amazing...

 

[rangrz]

i like coconut, rose, and almond for my person.

Is that so Calrec..er...Kenickle?

*rangrz lights up his stove and gets some fava beans and chianti out*

 

[Kenickie]

lol i smell like the caribbean