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Discussion Starter · #1 ·
Elsewhere there was a discussion of different cooking oils, olive, canola etc.

What do you prefer, and why? I like grapeseed oil, stable at high temps and flavorless. I keep olive oil on hand for other recipes, salad dressings etc.
 

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We use several oils at home
Olive oil and Walnut oil for salads and dressings and rape seed oil for general cooking
 

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Discussion Starter · #10 ·
Short version, there are four kinds of fat and two kinds of cholesterol.

The cholesterol is either ldl (bad) or hdl (good.)

The four different kinds of fat, saturated, trans-fats, mono- and poly-unsaturated, each affect cholesterol differently.

Saturated (animal) fat raises both kinds of cholesterol. Use in moderation.

Trans-fats ('hydrogenated') raise the bad and lower the good. AVOID.

Mono and poly-unsaturates - olive, corn, canola, grapeseed etc. lower bad cholesterol and raise the good. (As Webster points out.)

All fats, good or bad, are calorie dense, so use in moderation.
 

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All fats, good or bad, are calorie dense, so use in moderation.
Whatever you do, stay away from deserts like this!!

800 calories per serving 4800 calories per pie!!

Bertha's Old Timey Kentucky Chess Pie

1 9" unbaked pie shell
1 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon cornmeal
5 eggs
1/3 cup whipping cream
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1/2 cup melted butter

Directions:

1 Combine granulated sugar, light brown sugar, and corn meal.

2 Beat in eggs one at a time.

3 Stir in whipping cream, cider vinegar, vanilla extract, and melted butter.

4 Pour into unbaked pie shell.

5 Bake on middle rack at 400 F for 10 minutes.

6 Lower heat to 325 F and continue baking for 45 minutes more.

7) Top with more whipped cream.
 

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Discussion Starter · #12 ·
Sounds like something out of the Paula Dean playbook >;-)
 

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olive oil on bruschetta (sp?), canola for fries etc, butter for fish, & my eggs do their thing in sausage, ham, or bacon grease. no, it aint healthy, but you gotta die from something! :cheers:
 

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Olive for low temp cooking/dressings.
Peanut for anything high temp since it won't become trans.
Butter for anything else. We don't do margarine anymore.

-Grant
 
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I have used butter the last couple of times I scrambled eggs in the All-Clad stuff. Beats the olive oil I was using.
 

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Discussion Starter · #19 · (Edited)
Bow, I buy the 'spreadable butter' which has a percentage of healthy oil (canola or olive depending on brand.) Comes in a tub and tastes fine, just a bit healthier. For eggs I like the butter just shy of smoking hot. Which the All-Clad does easily.
 
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