Oil preferences (bread, cream, butter, vegetable)

[jtur88]

What kind of oil do you use for cooking? I use exclusively olive oil, occasionally butter if appropriate. I often fry a cut up bacon strip, and then cook right in the bacon grease, for frying onions or meat.

I buy a bargain brand of extra virgin first cold press, which is probably BS, but it's good enough for everyday use. I decant it into a smaller 12-oz tabasco bottle, that has the plastic insert in the top with the little hole. That way I don't have to keep a lid on it, I can just grab and splash. It keeps fine setting out on the counter.

[annerk]

It depends on what I'm cooking or baking.

I use canola oil almost 100% of the time for baking--the banana bread isn't going to taste quite right if made with olive oil...

I use sesame oil for most Asian stir fry in the wok.

I use olive oil for almost everything else.

[PurpleLove08]

Vegtable oil for fries and spraying the waffle maker.
I use olive oil for when I bake chicken legs.

[andthentherewere3]

Extra virgin olive oil for light sauteing/sauces/dressings, virgin olive oil for sauteing, safflower or canola oil for frying and baking.

I always thought it was strange that soybean oil was referred to as a "vegetable" oil, because it's not an actual vegetable. It's a legume.

[RHB]

I use grapeseed oil for everything.

[Fontucky]

Veg, olive and lard.

[Goodpasture]

Olive for eating, lard for baking, butter for toast, biscuits, eggs, and confections.

[jtur88]

Originally Posted by andthentherewere3

I always thought it was strange that soybean oil was referred to as a "vegetable" oil, because it's not an actual vegetable. It's a legume.

"Vegetable" oil differentiates it from animal fats and mineral oils. There are only three kinds of oils: Animal, vegetable, and mineral.

[litlux]

I am a big olive oil fan, and have some favorites, especially Ranieri Gold which is an unfiltered EV from Tuscany. I like the back of the throat burn.

For cooking, I have been impressed by Smart Balance Omega which is a blend of Canola, soybean and olive, in that order.It stands up well to my stir fry and saute styles of cooking, though I do watch the heat levels.

I also keep some cultured butter on hand (from a Pennsylvania Dutch shop nearby) since it comes from grazing cows that eat varied greens, not factory fed and hormone injected industrial ones. Amazingly, pasture cows produce cream and butter with more of the omega fats than those who live their lives inside industrial warehouses being fed all manner of cheap feed and gruel from the corporate penny pinchers. Many of them get ulcers from the unnatural diet, even as they produce more milk.

I avoid all margarines and hydrogenized fats in any form.

[Fontucky]

Originally Posted by andthentherewere3

I always thought it was strange that soybean oil was referred to as a "vegetable" oil, because it's not an actual vegetable. It's a legume.

"Vegetable" as in sourced from vegetation as opposed to animal sources.