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| Thread ID: 77015 | 2007-02-24 02:27:00 | Cooking Oils | allblack (6574) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 527647 | 2007-02-25 21:08:00 | Try and find or render your own Duck fat for frying chips. I tell you, the taste is like no other. (So is the fat content) |
bob_doe_nz (92) | ||
| 527648 | 2007-02-25 22:21:00 | Back to oils... why anyone would use any oil other than extra virgin olive oil (except for deep frying) is beyond me. X2 I only use Olive oil and for deep frying I use Canola :) |
SKT174 (1319) | ||
| 527649 | 2007-02-26 00:18:00 | What is so bad about slightly virgin olive oil? | R2x1 (4628) | ||
| 527650 | 2007-02-26 01:16:00 | What is so bad about slightly virgin olive oil? That's only to be consumed by women who are a little bit pregnant. |
Laura (43) | ||
| 527651 | 2007-02-26 02:16:00 | What is so bad about slightly virgin olive oil?Not sure of your point, so call me thick - but the best olive oils are either virgin or extra virgin. It's similar to French wines and depends on which pressing of the fruit it comes from. The first is always the best (some rare exceptions). | Greg (193) | ||
| 527652 | 2007-02-26 06:01:00 | Coconut oil. One of the very few oils that doesn't oxidise and also has a high heat tolerance. Great for your skin and perfect for cooking. Contains Lauric acid which has adverse effects on various microorganisms, such as bacteria, intestinal yeast overgrowth, fungi and enveloped viruses. Just make sure it's unrefined. Ideally it should be organic, virgin, cold pressed, unrefined, unbleached, undeodorised, and not hydrogenated. Olive oil is fine,especially extra virgin for salads, but make sure it is in a dark bottle to avoid the oxidation that occurs when oil is exposed to light. Refrigerate after opening. Olive oil is not great for cooking as heating oxidizes it and creates free radicals. The thing to avoid is artificially created trans-fats. These are created when polyunsaturated vegetable fats are artificially hydrogenated. Mechanically altered oils are used in most processed foods, and avoiding them takes dedication. Canola oil, for example, is ubiquitous. Interestingly, the FDA ban the use of canola oil in infant formula because it seems to retard growth. |
manicminer (4219) | ||
| 527653 | 2007-02-26 06:20:00 | Coconut oil. One of the very few oils that doesn't oxidise and also has a high heat tolerance. Great for your skin and perfect for cooking. Contains Lauric acid which has adverse effects on various microorganisms, such as bacteria, intestinal yeast overgrowth, fungi and enveloped viruses. Just make sure it's unrefined. Ideally it should be organic, virgin, cold pressed, unrefined, unbleached, undeodorised, and not hydrogenated. Olive oil is fine,especially extra virgin for salads, but make sure it is in a dark bottle to avoid the oxidation that occurs when oil is exposed to light. Refrigerate after opening. Olive oil is not great for cooking as heating oxidizes it and creates free radicals. The thing to avoid is artificially created trans-fats. These are created when polyunsaturated vegetable fats are artificially hydrogenated. Mechanically altered oils are used in most processed foods, and avoiding them takes dedication. Canola oil, for example, is ubiquitous. Interestingly, the FDA ban the use of canola oil in infant formula because it seems to retard growth. Thanks manicminer... just put me off my dinner :stare: |
Shortcircuit (1666) | ||
| 527654 | 2007-02-26 08:08:00 | Not sure of your point, so call me thick - but the best olive oils are either virgin or extra virgin. It's similar to French wines and depends on which pressing of the fruit it comes from. The first is always the best (some rare exceptions). Nope, wouldn't call you thick, Greg. Seriously informative, in fact. It's just that you lost your funnybone temporarily. Try "almost virgin" & "a little bit pregnant" again... (Tough being a really good cook dealing with idiots, eh?) |
Laura (43) | ||
| 527655 | 2007-02-26 09:29:00 | Actually I have never had a squeaky olive, and I haven't had a rusty one either. So, why would I need such a specialised oil? | R2x1 (4628) | ||
| 527656 | 2007-02-27 00:34:00 | You used a fork to seat the video card?! Hi Jen . You think I'm crazy? :D No, first I used a teaspoon coz it doesn't have sharp bits, but I couldn't get decent leverage . I got it in most of the way by myself, but it seemed to need a bit of encouragement towards the end . The fork did the job . Then rang a friend of mine, who made noises about static electricity and if I'm gonna use a fork why not just bang it in with a hammer! Facetious git . . . imagine doing summat dumb like that!;) He's lived in Melbourne too long . Anyway, I don't have a hammer . But a friend of mine does . . . next time I might just take it to her to fix! :rolleyes: Oddly enough, I have horrid lines on my display, so it seems the fork might be coming back to haunt me . AB |
allblack (6574) | ||
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