Obviously price is probably the primary consideration for most people, but I'm curious what people value in particular ones
i mainly use avocado so i never have to worry about heat and i steal it so i never have to worry about price :shrug-outta-hecks:
Olive, Avocado, Coconut. They’re just healthier.
It’s expensive but I don’t use a lot of oil so it lasts a long time. I’m trying to go oil-free so I can complete my initiation into the Whole Foods Plant Based cult.
important message to all oil users: make scallion/green onion oil. I have a lot (a fucking lot) of green onions in pots and in the ground and that shit just don't quit, some of it is bigger around than my thumb after a year or two. Anyway when I want to thin out the crop I cut a bunch of it, plus some ginger, and I make flavored oil. I also save the crisped up onion greens for 'scallion' oil noodles. The oil adds a delightful ginger onion flavor to anything you use it with as long as you add it after the high heat.
edit: oh to make the oil you just simmer it in the oil until it's lost its color and it's fragrant
olive, im fine with how it tastes and not knowledgeable enough to know when its ideal to use a different one :shrug-outta-hecks: also italian import lobbies regularly tout its health benefits in magazines :xi-lib-tears:
oh and some roasted sesame oil for the appropriate dishes im not a barbarian
For frying, I just use the big bottles called "cooking oil" or "vegetable oil" because they're cheap and have a high enough smoke point. Cooking rice I add a little olive oil to the water it'll cook in, although sesame oil is better for that imo I just don't have any.
You can sprinkle seed oils around the entrances of your house to keep the chuds away and to create a massive slipping hazard at the same time
Usually olive oil. Unless it’s for high-heat searing, then canola oil.
Marcella Hazan uses butter in instances you wouldn’t always expect though, and I follow her advice for pasta sauces and frankly all Italian dishes. Her 3-ingredient tomato sauce is unmatched, and it uses butter. I’d eat that shit with a spoonHer 3-ingredient tomato sauce
I watched a video - and even though I'm super lazy - I have to try that out. It was a 1 minute video but the gist of the actual recipe is more like 10 seconds: put tomatoes, butter, onion in a pot then stir.
Here's an article: Best Tomato Sauce Recipe from Marcella Hazan - Easy Red Pasta Sauce.
Bingo. It’s unreal how good it is. Serve over some spaghetti and :bird-bouncy: :chicken-bop:
Mostly olive, peanut for high temperature or when I want neutral flavor.
CW: meat
Chicken shmaltz is surprisingly versatile. If you regularly quarter up chickens and have a bunch of extra skin, render it out. It’s very good for soups, biscuits, and pot pies.
Coconut oil. Melts easy. Makes tasty. Very easy clean up. Little goes a long way. Doubles as moisturizers and lube.
Someone told me coconut oil messes with your pores, haven't looked into it though
Some cooking is done at a hotter temperature than olive oil goes, and some people don't know how to cook and just put food in at maximum heat to get it over with as fast as possible
I buy two types of olive oil: one to fry, the other to use raw. One is in a can, the other in a faux wine bottle. I don't really use any other cooking oils.
Olive oil for basic sauteeing, roasting, general purpose stuff. Canola oil or blended vegetable for high heat searing and shallow frying. Sesame oil for dressings and stir fries.
Whatever big jug of vegetable oil they got. I keep some EV olive oil and sesame oil around too for flavor but I guess i'm not technically cooking with them
