The more YouTube videos I watch, the more I've become fascinated with what oil people use for cooking under various circumstances. Some people are very particular about what oil they use for what....EVOO for this, regular olive oil for that.....canola and only canola for something else, etc. Others (Rachel Ray comes to mind) use EVOO for nearly everything.
For me, my choices are primarily based on smoke point based on being, perhaps, overly concerned with smoking the oil and ruining a dish. General sautéing I'll do olive oil. Anything that gets hotter than that gets canola and anything that gets close to searing (steak, tuna) gets avocado oil.
I rarely use straight vegetable oil for anything. If I am honest with myself, it is primarily due to watching all those cooking shows in which vegetable oil just isn't used.....as it is....blasé or plebeian (or at least the program sponsors wish one to think that). I've been on a Thai kick lately and it was almost shocking how prevalent just plain old vegetable oil is in their cooking. No oil hang ups there.
So, how do yall approach what oil to use in your cooking?
For me, my choices are primarily based on smoke point based on being, perhaps, overly concerned with smoking the oil and ruining a dish. General sautéing I'll do olive oil. Anything that gets hotter than that gets canola and anything that gets close to searing (steak, tuna) gets avocado oil.
I rarely use straight vegetable oil for anything. If I am honest with myself, it is primarily due to watching all those cooking shows in which vegetable oil just isn't used.....as it is....blasé or plebeian (or at least the program sponsors wish one to think that). I've been on a Thai kick lately and it was almost shocking how prevalent just plain old vegetable oil is in their cooking. No oil hang ups there.
So, how do yall approach what oil to use in your cooking?
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