Health & Family best oil to cook with

Whats the best cooking oil?

recently i had a friend over who was horrified i was cooking steak with virgin olive oil.
He said this is for salads.

so if im frying steak etc is canola spray oil healthy?
vegetable oil? peanut oil?

i like to fry my steak,salmon etc

 

Olive oil has a lower smoke point than other oils, meaning it will smoke and degrade at lower temps. Probably more likely to create potentially carcinogenic breakdown products.

Canola is a better choice that won't impart much flavour on the finished product, or peanut or sesame if you don't mind the flavour of these.

 

i dont like meat etc grilled

 

As @Blueskies notes, EV olive is for dressing salads or finishing a dish with a drizzle to impart flavour.

Canola, sunflower, peanut, coconut and olive oil (mild/extra light) are for cooking. Each has different health benefits eg polyunsaturates, monounsaturates or saturated fats.

 

Coconut oil has a very high smoke point. Can handle high heat and tastes great and great for your health.
I too like frying meat....in the Weber Q of course!

Sim, nothing wrong with dripping. My parents and wifes parents grew up on it. They ate real butter, full fat milk, cream and all lived to grand old ages whilst these experts were telling them to stop it.

We too eat the same stuff and healthy as.
Bacon and eggs for brekky for me, every single day.
Im 70kg, 5'9'', 55yrs young.

Sugar is the devil, along with carbs (unused).

 

I just use good old coconut oil for almost everything - unless I'm cooking steak on the BBQ then I'll drizzle olive oil on it.

Cheers

Jamie

 

Extra virgin olive oil or rice bran oil here

 

I've been known to use a good 15W-40 mineral oil on the odd occasion however if I'm after something lighter will use 10W-30 (not safe for human consumption).

 

Did you know?
Is it true that extra virgin olive oil can't be used for cooking - it's best used raw?
No. High quality extra virgin olive oils are ideal for home cooking. Due to their superior chemistry and lower levels of free ***** acids, extra virgin olive oils can be heated well over 200°C, making them ideal for most cooking applications including shallow frying, stir frying and grilling. In fact, it actually adds flavour and aroma in most applications.

Are all extra virgin olive oils the same?
No, they are not. The variety of olives used, the time of harvest, growing conditions and many other factors add up to make one real extra virgin olive oil quite different from another. Not all oils that say they are extra virgin olive oil really are. However, as ALDI is a Code of Practice signatory, you can be sure that the oil you buy from ALDI is exactly what is written on the label. Real extra virgin olive oils have a fresh feel in the mouth and are more like juice than oil in their lightness.

Does olive oil improve with age?
No. Olive oil, like all other edible fats, starts deteriorating after it is made. Olive oil should be kept away from heat, light and air. An even better way to keep it fresh is to use it quickly!

Are greener oils better than golden oils?
In the trade, we ignore colour, as it isn't really relevant to oil quality. For the most experienced users, there may be a colour preference, but this does not necessarily translate into a difference in taste.

Are cold pressed olive oils better?
Yes. Cold pressed oils refer to those that are made at low temperatures typically below 30°C. The lower the temperature in the mill the more flavour and healthy antioxidants remain in the oil after extraction. ALDI's extra virgin olive oils are cold pressed. Are European olive oils better? Although European oils have been the benchmark in the past, things are beginning to change. ALDI's Australian suppliers have olive trees which are managed in large groves so that new machines can harvest the fruit quickly. This is one of the main determinants of olive oil quality. The new breed of Australian olive oil is of a very high standard. Australia is set up for quality, not quantity, and our modest levels of production are geared towards high quality yet efficient production.

Because olive oil is a fat, is it bad for you?
Extra virgin olive oils have a very high level of the good fats, monounsaturated fats. These have been shown to lower LDL cholesterol. In addition, real extra virgin olive oil is high in healthy antioxidants and essential vitamins. The fresher and better quality the extra virgin olive oil, the more health-giving properties it has.

 

I have been cooking in olive oil all my life and so have my parents and grand parents.

We deep fry everything and buy it in 25 kg drums.

Also use coconut oil and lard - animal fat.

I would not touch the veg oils they seem to commercialised and synthetic to me.

 

A friend from work gave me a bottle of home-pressed, home-grown olive oil and it's the best oil I've ever used.

 

well now im going to start using my virgin olive oil for cooking steaks,salmon etc.
was scared off at first but it seems its better than other oils.

 

I am pleased that people understand that oils ain't oils....
In Italy, some snacks are deep fried in olive oil. Even different olive oils are better for different purposes, some can have very strong flavours, and will crowd subtle flavours. I have a range of oils in the pantry, all come out for different cuisines and dishes. I don't eat meat anymore, so making veggies the centrepiece of a meal works better with an understanding of how components of a meal contribute to the overall enjoyment.

 

When I ate steak, butter in a cast skillet or frypan assists in browning or the maillard effect. What people normally (incorrectly) call caramelisation.

 

mainly Bran oil,

used coconut oil for a little while, but its sweetish taste quickly becomes un tolerable.

 

Prefer to use Peanut Oil when cooking fish.

 

Here you go, I know which one I'd rather