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Post by gadgets88 on Apr 17, 2008 17:18:09 GMT 8
Dear cook in the house, I was assigned by the wife to buy cooking oil and I was overwhelmed by the selections in the supermarket. For starters, I saw vegetable oil, canola oil, corn oil, olive oil, palm oil, coconut oil... Then there's so many brands that looked the same (no originality in packaging). So, the question is... What oil is used for what purpose? I was soooo tempted to buy Baguio oil! It's what we used in the 60's! ;D ;D ;D Paging Chef DonFacundo... et al
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donfacundo
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Post by donfacundo on Apr 19, 2008 1:06:28 GMT 8
hi nelson!
i can personally recommend you to use canola/ corn oil for everyday cooking. it has a high smoke point (dehins madaling masunog) compared to other types of oil and it is more affordable than safflower oil, peanut oil, olive oil... just remember that oil can be used not more than twice especially when you do deep frying... do not use oil again if you fry fish or any marinated items coz they will be slimy (malansa) by that time... HTH
happy food trip, chet
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Post by gadgets88 on Apr 19, 2008 8:08:23 GMT 8
Thanks for the advice. Do you know why oil can't be used more than twice? Because it becomes poisonous to those with cholesterol problems! I should know! I always eat at a restaurant that serves cheap food, and I alway eat veggies and fish, no fried stuff. Yet, my cholesterol levels are up the roof! it's the oil, I tell ya!
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Julia
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Post by Julia on Apr 19, 2008 15:10:47 GMT 8
@ sir gadgets88 sometimes, when you eat at the restaurant... veggies and fish with lots of rice, cholesterol builds up... veggies with butter, is not healthy as well... i think at one point, you're right about the oil or fat... it just a matter of it being saturated or unsaturated. canola and corn oil are healthier than most of the oil in the market. at least that's what fitness first nutritionists says... ;D
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Post by Dragunov on Apr 19, 2008 15:15:20 GMT 8
i use teflon lined cookware, no oil! in the case of veggies.........i just steam it and put bagoong on top of it! hehehehehe now thats healthy!! but when a dish really needs oil, i use olive oil, its expensive so i rarely use it hehe
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Post by mountguitars on Apr 19, 2008 19:34:31 GMT 8
safest is canola oil but then again, i'd refrain from cooking food in oil.
i'd usually use the oven toaster, the microwave or just make something else besides cooking food in oil, hehe.
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donfacundo
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Post by donfacundo on Apr 20, 2008 21:39:21 GMT 8
oil is not bad as long as you would use it just once...
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timtan
Bike Commuter
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Post by timtan on Jun 10, 2008 18:26:18 GMT 8
for everyday healthy cooking, i'll go for Canola oil. But for everday frying i'll just make do of Baguio or Minola (Palm oil - good for deep frying). different brands of palm oils have different charateristics and color. I suggest you try it out so you'll know what fits your taste. Every oil have different characterictics. Like for Chinese cuisine, we can use Olive oil but its not recommended since olive oil has a distinct taste that will affect the overall taste of the dish. just an example.
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