kalanamak Posted September 7, 2008 Share Posted September 7, 2008 1. Olive 2. Peanut for chinese 3. Grapeseed for flavorless oil 4. a drip of toasted sesame in some dishes 5. Toasted walnut for some salad dressings Quote Link to comment Share on other sites More sharing options...
sdWTMer Posted September 7, 2008 Share Posted September 7, 2008 1. Olive2. Peanut for chinese 3. Grapeseed for flavorless oil 4. a drip of toasted sesame in some dishes 5. Toasted walnut for some salad dressings Olive for cooking and none for salads (but if I did, it would be olive as well). :) Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted September 7, 2008 Share Posted September 7, 2008 Olive for just about everything - canola for baked goods that are not savory. We do not use salad dressings here. Quote Link to comment Share on other sites More sharing options...
sleepy Posted September 7, 2008 Share Posted September 7, 2008 Mostly olive and canola oil. I love sesame oil in things like stir fry and spicy peanut sauce. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted September 7, 2008 Author Share Posted September 7, 2008 Olive for just about everything - canola for baked goods that are not savory. We do not use salad dressings here. Do you eat bowls of lettuce plain or no tossed salads? I would call even a squeeze of lemon juice a dressing. Quote Link to comment Share on other sites More sharing options...
Ellie Posted September 7, 2008 Share Posted September 7, 2008 extra light for cookies and whatnots, extra virgin for salad dressings. Quote Link to comment Share on other sites More sharing options...
Melissa in FL Posted September 7, 2008 Share Posted September 7, 2008 Olive oil for dressings Canola oil for cooking/frying Coconut oil for frying eggs and things that require small amounts Butter for baking Sesame oil for a few recipes I might look for the toasted walnut, that sounds good! Melissa Quote Link to comment Share on other sites More sharing options...
plain jane Posted September 7, 2008 Share Posted September 7, 2008 Mostly olive and canola oil. I love sesame oil in things like stir fry and spicy peanut sauce. :iagree::iagree: Us too. Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted September 7, 2008 Share Posted September 7, 2008 I use olive and canola oils for cooking. I don't make (or eat) salad dressings because I don't like the way they taste. I eat plenty of salads, and I eat them bare (rabbit-style). RC Quote Link to comment Share on other sites More sharing options...
lwilliams1922 Posted September 7, 2008 Share Posted September 7, 2008 I use coconut for 95% of all our oil needs. I'll use a mix of coconut oil and butter on popcorn :) DH likes salad dressing but I've been lining the plates with salad so we dont really need it. ie) either the meat or a side item will top the salad. Quote Link to comment Share on other sites More sharing options...
Heather in the Kootenays Posted September 7, 2008 Share Posted September 7, 2008 Olive in everything but sometimes a drop of sesame. Quote Link to comment Share on other sites More sharing options...
Jill Posted September 7, 2008 Share Posted September 7, 2008 I keep an arsenal of ever changing oil in my cupboards. I have come to believe we need to eat a variety of fatty acids, just as we should fruits and veggies, etc... Coconut oil - abbr = CNO Palm Oil - red - lots of carotenoids and tocopherols Palm oil - white - "trans fat free shortening" walnut oil - omega 3s sesame oil rice bran oil sunflower oil peanut oil - as an add-in to coconut and palm when I pop popcorn or fry something grapeseed oil - where most people would use olive oil but I'm allergic Butter - almost the only thing I use in baking unless I add in a little of CNO or Palm avocado oil macadamia nut oil I really dislike canola oil - I think it has an off taste and I wish it wasn't pushed on us so hard up here in the northern plains. - Jill Quote Link to comment Share on other sites More sharing options...
Emily in FL Posted September 7, 2008 Share Posted September 7, 2008 Before we found out about my ds' allergies, I only used peanut oil for frying. Now we use regular vegetable oil or canola. I do use olive oil for some things. Quote Link to comment Share on other sites More sharing options...
Tammyla Posted September 7, 2008 Share Posted September 7, 2008 Olive oil for the most part and occasionally canola. Oh, and I love real butter. :D I used to use the fake stuff or just about anything, but now that stuff tastes like...plastic to me. Quote Link to comment Share on other sites More sharing options...
Needleroozer Posted September 7, 2008 Share Posted September 7, 2008 1. Olive2. Peanut for chinese 3. Grapeseed for flavorless oil 4. a drip of toasted sesame in some dishes 5. Toasted walnut for some salad dressings All of the above except for peanut (allergy), in addition to sunflower, coconut, avacado, and any other kind we can get our hands on. I mix and match for frying, putting on popcorn, or cooking. I like to use as wide of variety as I can. I don't ever use canola or corn oil, again due to allergies, etc. Have you used mustard seed oil for Indian cooking? I came across some at our local fruit stand the other day, and wondered how to use it. LB Quote Link to comment Share on other sites More sharing options...
Peela Posted September 9, 2008 Share Posted September 9, 2008 I have some unscented coconut I am using for cooking. I also use ghee (clarified butter)- love the flavour. I do a lot of Indian vegetarian cooking and ghee is essential. Mostly however we use virgin cold pressed good quality olive oil for cooking and salad dressing. Occasionally a drop or two of toasted sesame oil for flavour. I believe most other oils to be fairly toxic to some degree. We certainly don't touch canola. Quote Link to comment Share on other sites More sharing options...
beansprouts Posted September 9, 2008 Share Posted September 9, 2008 I use olive or butter, and for baked goodies my kids like coconut oil. Quote Link to comment Share on other sites More sharing options...
senunk Posted September 9, 2008 Share Posted September 9, 2008 I just switched to brown rice oil and really like it. I occasionally use sesame and sunflower oil. Usually organic. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted September 9, 2008 Author Share Posted September 9, 2008 Have you used mustard seed oil for Indian cooking? I came across some at our local fruit stand the other day, and wondered how to use it. LB If it says it is for food, it is highly watered down. If it says it is for "external use only" it is the real stuff that has been legally imported. There is some evidence that mustard oil is carcinogenic (I think....I think that was the concern). When I was married to my Panjabi ex, he'd bring some fresh stuff back from India, or some the Indian penpals I got on cooking sites would send me some. There are a few dishes it is de rigour. Quote Link to comment Share on other sites More sharing options...
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