Cooking & Baking
In reply to the discussion: When a recipe calls for simply "vegetable oil" what do you use? [View all]TreasonousBastard
(43,049 posts)It should all be on the label. Carry a small magnifying glass with you-- I didn't know there was smaller than 1 point type for ingredient labels..
Some pure food cranks are claiming all seed oils are poison because of processing. I have no idea if they have a point or not, but seriously doubt it. Anyway, with them it's avocado, olive, and coconut oil or nothing-- must be pressed from the fruit, not processed from the seed.
But, coconut oil seems to have a lot of "bad" fats. And, isn't a coconut just a big ol' seed?
Anyway, I ignore most of that and break it down to just 3-- peanut, olive, and canola. And I tend to buy largely on price. I do not need Super, Ultra, Blessed by the Pope EVOO; Just something better than the last pressing crud for most cooking. Maybe a small bottle of the good stuff for drizzling on salads. I see avocado oil all over the place and might try some, but I don't use all that much oil and what I have in stock sometimes goes rancid.
Peanut oil I get for "free". Smuckers, Polaner, and a few others sell the un-homogenized PB with the oil sitting on top. No added sugar or other stuff is a plus, too. So, I just pour off the top oil, and there's still enough oil left in the jar to stop the PB from turning rock hard. I have this small jar of peanut oil on the shelf for high heat cooking and flavoring.