Gaming2 mins ago
Oil recommendation on Saturday morn TV
6 Answers
Watched Worral this morning, a viewer was asking what the best oil was to use (can't remember for what sort of cooking), was recommended Groundnut oil - I'm sure I heard that it wasn't as good as Sunflower cos of the trans fats or something like that. Can anyone shed any light? If it's true I thought it was pretty poor not to mention that!
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Hi country_boy</>,
I think that sometimes they throw caution to the wind and recommend or suggest using products that might not be "good" for you!
A lot of the time it is preference for flavour etc. Another time they'll suggest low-fat, low cholesterol etc etc.
Right or wrong you choose what suits you. If you use oil that is higher in saturated fats, then use sparingly, or only rarely.
I use Groundnut Oil (peanut oil) as I cook various Chinese/Thai dishes (which they recommend). I deep fry [shock horror!!] in this for spring rolls/won tons/dim sum etc. Taste wonderful!!
Must add that this is not every day consumption by Mr n00dles and myself!!
I think that sometimes they throw caution to the wind and recommend or suggest using products that might not be "good" for you!
A lot of the time it is preference for flavour etc. Another time they'll suggest low-fat, low cholesterol etc etc.
Right or wrong you choose what suits you. If you use oil that is higher in saturated fats, then use sparingly, or only rarely.
I use Groundnut Oil (peanut oil) as I cook various Chinese/Thai dishes (which they recommend). I deep fry [shock horror!!] in this for spring rolls/won tons/dim sum etc. Taste wonderful!!
Must add that this is not every day consumption by Mr n00dles and myself!!
Thanks n00dles, I have always found my best roast spuds in oil were with groundnut/peanut oil - was just intrigued as I like to know what I'm eating and what makes it. Got sunflower last time cos I heard about the trans fat thing. I guess like you say, moderation is the key and the roasties weren't so good!! Why is everything that tastes so good the worst for you?!!
I always thought that you should use the appropriate oil for the job - groundnut for chips (something to do with the temperature), sunflower for mayonnaise (blandness here, do not ever use 100% olive oil for mayo, it will have too strong a taste), olive oil for salad dressings (for taste, see above) etc etc. Never heard about the trans fats - are they like trans ylvannia or vestite ?
Yes Darrenlass your right.....should have said that certain oils are not suitable for high temp as they burn easily. Using groundnut I find it can be heated to a pretty high temp without spoiling, thats why I like cooking with it.
As for sesame seed oil, always add towards end of stir-frying otherwise it can give an unpleasant taste, but used just lightly adds such a nutty flavour.
Feel like heating up some oil now and frying the most delicious Prawn crackers from Korea, called Krupuk Udang, wonderful flavour, beats any served up in the Chinese restaurants.......................Yum Yum!!
As for sesame seed oil, always add towards end of stir-frying otherwise it can give an unpleasant taste, but used just lightly adds such a nutty flavour.
Feel like heating up some oil now and frying the most delicious Prawn crackers from Korea, called Krupuk Udang, wonderful flavour, beats any served up in the Chinese restaurants.......................Yum Yum!!
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