I have watched this show since I was a child and I'm so glad they have a RUclips channel. I love PBS to the ends of the earth, but I can't pick up the signal where I live now, so this is great!
Did he mention the hexane used to extract the “vegetable oil” from seeds and grains? Yummy! Vegetable oils are a recent man-made product as opposed the natural animal fats that we’ve used for tens of thousands of years. Give me bacon grease, cold pressed avocado oil, cold pressed olive oil or duck fat any day. If it has the “Heart Healthy” logo on it then it’s not for me. I’ve reversed my Type 2 diabetes by eliminating man-made food products and grains.
I forgot to mention I’m 64, dropped 30 lbs and feel better now than any point in the past 30 years. The money I save from not having to buy insulin and meds (diabetic for 20 years) makes healthier choices possible
What kind of olive oil did you use? I have 2 different EVOOs I use for general cooking because the taste is so different, how strong or mild was yours?
#Version9ex Thumbs up for you! In fact, you win Aunt Duddies "Comment du Jour" 🏆🏆. For self-named experts in culinary skills, they push canola and soy as good oils. They should research that.
@@Matt-fl8uy to be honest, I do not remember. It was probably Kirkland, Costco brand. It has been a while. The olive oil flavor was noticeable, however it enriched the flavors of the other components in the cake.
So not a word about grape seed oil... Mmm - I'd like to know where that fits in as I find it extremely versatile. High smoke point and relatively tasteless. Widely available (even Costco) and consistent - "refined".
Smoke point is a myth, and grape seed oil is actually a really bad option for cooking at high temperatures. Just because something doesn't produce visible smoke doesn't mean that it's not releasing invisible oxidative by-products. This 'smoke point' idea lead to the myth that you shouldn't cook with olive oil because it 'smokes' at low temperatures (that 'smoke' is generally steam--olive oil has more water in it than most oils). The evidence in the field of oil chemistry overwhelmingly demonstrates that the composition of the oil is key to how safe it is to cook with at high temperatures, though anti-oxidants also play a small role. Oils high in polyunsaturated fats like grapeseed oil are actually very dangerous to cook with at high temperatures. Oils that are good to use for high temperature cooking are those high in monounsaturated or saturated fats, like avocado, olive, or coconut oil. A good review of the literature on this topic is Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products", though it's a bit technical. It's a very important topic though-note that aldehydes are CARCINOGENS, actually the exact same carcinogens found in cigarettes. When you heat oils high in PUFAs to high temperatures, they literally become carcinogenic, so this isn't something to take lightly.
I have noticed another problem with using Canola oil in a deep fryer... I have a small deep fryer that only holds a little over 1 litre of oil, perfect for one or two portions of most things. What I noticed, and had noticed in my older, full size fryer in the past, is that when I used canola oil, I was getting a build up on the fryer basket, as well as elsewhere in the fryer, of an almost plastic/nylon like substance that was extremely difficult to remove. This build up was even around the oil line in the fryer. After giving my small fryer a good cleaning, I switched to peanut oil and no longer have any issue at all with this kind of build up, making my fryer much easier to keep clean. Whereas I used to have to soak my fryer basket for hours in soapy water followed by some heavy scrubbing with a brush, only to end up with some residue still remaining on it, now all it takes is a quick wash in a quality dish soap and all the oil residue is gone. Yes, peanut oil does tend to be a bit more expensive, but I find it well worth it.
That layer of residue is the oil plasticising. Well, if you cook with cast iron or other pans that will benefit from a build up of seasoning, canola oil is great
They aren't giving you the full story, check these two videos on processed seed & veggie oils: ruclips.net/video/rQmqVVmMB3k/видео.html ruclips.net/video/pljQrjiDC9Q/видео.html
@@dasgoat76 stop spamming this chiropractor's opinions and provide some actual sources/medical literature showing how healthy saturated fats are. Good luck
We use peanut oil for fried turkey. It takes alot but it needs to be on high heat for 45 minutes. I strain & keep the oil for other fried foods too and the flavor doesn't transfer.
I have worked for doctors the last 45 years and the first one I worked for was from Argentina originally and he told me when Canola oil was just starting to be sold in the states that they used Canola oil in their cars instead of motor oil in Argentina and he would not use it to cook with. Well, that was enough for me and I never used it either. Haha.
Had no idea that crappy Canola oil would break down & taste like fish. After doing some research I found that you can definitely use Olive Oil for frying, so we'll stick with something natural in 2022...even in our carrot cakes ;)
@@ScottieWP09 Please don't use grape seed oil for high temperature cooking. Grapeseed oil's high PUFA content means that it is extremely susceptible to oxidation at high temperatures, which is actually a substantial health hazard (some of the oxidative byproducts are highly carcinogenic). Use oils high in monounsaturated or saturated fats instead, like olive, avocado, or coconut oil. Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products" is a good resource on this topic, though it's a bit dense.
Could you do one on different lards? Sources, brands, prices, etcetera. Anywhere I see oils, I use lard. Snow cap is almost flavorless; and the best pie crust I have come up with to date involves using roughly 1:0.7 butter:lard, frozen, and coarsely shredded; (into frozen flour, mixed with "frozen" vodka). I also noticed food is crisper and more flavorful when cooked in lard, no matter what I use it for (except where oils need to be liquid at room temp), it's just better. Once I fried some hokkaido buns I made (Shout out to Papa Weissman) in 2/3 lard and 1/3 suet I rendered, and that produced the absolute crispiest bread I had ever had in my life. I will grind up a ribeye for a burger on that bun next time. Lard is a bit more expensive, however I view it the same way I look at olive oil; I'd rather have great olive oil on a simple salad, than an extravagant salad with low quality blended "olive" oil. Tl;DR, Lard is magic. (To anyone that's vegetarian, or vegan, I respect you.) (To anyone concerned about my dietary choices/health (which is fine), I love you too.) (Extra brackets(parenthesis)(just because)).
@@dasgoat76 I went to the meat counter. I asked if I could buy some fat scraps. (They gave me 6 lbs.) I followed a yoo toob video on how to render tallow that Bumblebee Apothecary posted. Also when I fry bacon I pour the melted fat into a mason jar, shake it up with some hot water, and put it upside down in the fridge. Once solid, I pour the dirty water off the top.
I could go into a lot of reasons why industrially processed vegetable oils are unhealthy, but suffice it to say that easily the best all-around and healthiest cooking oil with the least processing for the price, if you're not using butter or lard, is coconut oil. It has a high smoke point similar to lard (350F unrefined / 400F refined), so you can pan fry and even deep fry in it. Use it cold or heat it up just slightly in the microwave for recipes that call for liquid fats like muffins and cakes. Coconut oil melts at about 78F degrees, so you don't have to worry about it scrambling the eggs in your batter. Use it to grease baking pans, too. It works on a 1:1 ratio, so there are no conversions to worry about. I've only ever used unrefined coconut oil, and the light coconut aroma always burns off in the cooking and never imparts its flavor into the dish. That's good because I actually hate coconut. So whether you use unrefined or the refined, it's definitely the best health-conscious option and cheaper than avocado oil at around $7.99 for a 14oz jar.
@@tbarbuto2345 Read Good Fats, Bad Fats by Mary Enid, PhD or anything from Sally Fallon of Nourishing Traditions on the detrimental health effects of industrial vegetable oils like canola, corn, safflower, sunflower, "vegetable", and most of the other cooking oils. My job is in medical research, and there are many studies going back to the 1950's showing that polyunsaturated fats, which make up nearly 100% of all commercially processed "vegetable" oils is highly inflammatory in the body. When this inflammation occurs in the arteries, the body produces excess amounts of cholesterol to protect the inner lining from damage. This, of course narrows the blood pathways, leading to cardiovascular disease and heart attack. Cholesterol build up in arteries is a response to arterial inflammation and NOT the cause of heart attacks--that would be the consumption of industrial vegetable oils that's triggering the build up. Stop consuming industrially processed vegetable oils and products that contain them, and the build up stops. In fact, there was one of many long-term studies done in the 50's where two groups ate the exact same diet with only one difference. One group ate normally, while the other had the saturated fat in their diet replaced with corn oil. When the subjects in the corn oil group began having cardiovascular problems and some even dying of heart attacks, the study was finally halted with the admission from the researchers that corn oil is detrimental to health. In another study, the researchers had to admit that the more saturated fat people ate, the healthier they were. Saturated fat, especially from animal sources is GOOD for the body, but a beautifully marbled steak makes no money for processed food producers. So, they had to demonize saturated fat to get consumers to buy their processed vegetable oils instead. It was scaring the public away from natural saturated fat like tallow and lard and toward liquid vegetable oils, Crisco, and margarine that created the cardiovascular disease epidemic in the U.S., while processed oil producers made billions. Cholesterol is not the enemy. Read The Great Cholesterol Con by Dr. Malcolm Kendrik. Cholesterol is so important to your body that every single one of the 1 trillion cells in your body has a membrane made of nothing but protein, saturated fat, and cholesterol. The precursor for all your sex hormones is the cholesterol molecule. Not one neuron in your body could fire without cholesterol. In fact, cholesterol is so vital to health that the body can't depend on us to eat enough of it every day. That's why 80% of the cholesterol in your body is made by your body in the liver, and you still need more than that. Like saturated fat, cholesterol has been demonized to the detriment of people's health on a massive scale. Cholesterol lowering drugs are a disaster for health but make billions for drug companies. The body only needs a tiny amount of polyunsaturated fat, which is high in omega-6 essential fatty acids. The body must have essential fatty acids in a specific ratio of 3 to 1 essential fatty acid omega-3 to omega-6 to be healthy and mitigate inflammation. One of the problems with vegetable oils in that they are all nearly 100% omega-6 fats with zero omega-3 fats. Only omega-3 fats can temper the highly inflammatory effect of omega-6 when consumed in the right ratio. When you're consuming high levels of omega-6 fatty acids and little or no omega-3's, you're creating high levels of inflammation in the body, which is a primary risk factor for all major diseases including cardiovascular disease and cancer. The molecular structure of polyunsaturated fats is very unstable. In fact, it easily goes rancid just when exposed to the air. When exposed to heat the molecular structure becomes damaged creating free radicals that cause cell damage in the body. In contrast, saturated fat is highly stable at a wide range of temperatures and at high cooking temperatures. There is FAR too much to detail here. Just look into the unhealthy effects of vegetable oils. The best choice for all oils are those as produced by nature and especially from animal sources like lard, tallow, butter, olive oil, egg yolks, avocado, and coconut oil. Any oil that comes from a seed or grain like corn, sunflower, canola, etc. is unhealthy, most often genetically modified, pro-inflammatory, and doesn't have anywhere near the same nutritional profile as natural saturated fat, completely lacking vitamins A, D, E, and K. Lastly, all these industrially processed "vegetable" oils from seeds and grains actually DO contain trans fats, but you'll never see it on the label because it occurs during processing and so the manufacture is not legally obligated to put in on the nutritional label because it's not actually an ingredient. I would also recommend The Vegetarian Myth by Lierre Keith, as well.
@@tbarbuto2345 If you're worried about saturated fat, then you can always use olive oil. But it's worth noting that the type of saturated fat matters, and as far as I'm aware most of the scientific literature indicates that coconut oil is neutral for health, and does not raise LDL in the way that some other saturated fats do.
@@tbarbuto2345 Gladly. A great study on the dangers of using polyunsaturated fats for high temperature cooking (such as pan-frying, deep frying, stir frying) is Grootveld's review paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products", published in the journal Frountiers in Nutrition. A good study on the effects of coconut oil is the randomized control study " Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women", published in the British medical journal. Neither of these studies have any conflicts of interest (i.e., they're not funded by any food company or industry), by the way, and both are open source (i.e., you don't need to pay or have a subscription to read them).
This video came up short on discussing quality of vegetable oil manufacture. I've found that not all canola and blend oils are equal when it comes to non-oil content. Some of the cheaper oils have greater plant content. This really becomes apparent when seasoning carbon steal and cast iron that might be used for higher heat situations. I expect that there is not just the simple refined versus unrefined, boolean nature that Jack seems to suggest - probably more of a scale for the quality of filtration/processing.
If by 'the cheaper oils' you mean oils high in polyunsaturated fats, you should know that it is a very bad idea to use these oils for high temperature cooking (such as pan-frying--which seems to be what you're alluding to, stir frying, and deep-frying), as polyunsaturated fats readily oxidize at high temperatures to form toxic compounds called aldehydes, including known carcinogens like acetaldehyde and formaldehyde (unlike monounsaturated or saturated fats, which are resistant to oxidation). A good paper on this topic is Grootveld's review paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products". Monounsaturated fats like olive oil and avocado oil, and saturated fats like coconut oil are good, safe options for cooking. Clarified Butter and fats like tallow and lard are also resistant to oxidation and safe in that respect, but some studies find that they increase the risk of heart disease. I'd still say that they're safer to use for high-temp cooking than polyunsaturated fats, though, which are definitely carcinogenic when heated to high temperatures--we know this because high levels of known carcinogens are consistently found in these oils and the vapors they produce when heated to high temperatures, as you can see in the paper I cited.
@@katiem.3109 plus they are also inflammatory. I only use coconut🥥, avocado🥑, EVOO🫒 for dressings, and last but NOT least butter🧈. I don’t use seed oils. I can tell if seed oils are used or snuck in by the taste & the feeling in my joints swell. To be honest I can’t tell a difference between unrefined coconut oil & refined as far as flavor. Since I’m the only one eating it I go with unrefined just to keep it easy: Coconut, Kalamata Greek EVOO & Italian EVOO, Avocado & Butter for flavor and uses. 😊 ✌🏻
I have never found peanut oil to be a 'neutral' oil. I have always used it for a beef fondue or for stir frying and can instantly tell the taste of a piece of beef or chicken cooked in hot peanut oil as opposed to any other oil. Most peanut oil in grocery stores is 'refined' oil, which makes it safe to use for those with nut allergies, but be careful with pure peanut oil varieties sold in the Asian food section or in Asian grocery stores as they may be unrefined oil and not safe for people with allergies. They also have a much more pronounced flavour that I love for frying or in stir fries, but not all people may enjoy that.
Hmmm…I’m not sure…lots of bad properties in those vegetable oils and coconut oil isn’t as healthy as the craze made everyone believe. I do love avocado oil for things that I don’t use EVOO for.
@@dasgoat76 Thanks for that link, it was very informative. I agree that highly processed oils aren't healthly. But regarding specifically the sensitivity to temperature, I wish there was a graph showing temperature versus oxidative stability for each oil. Would baking something with a given oil be comparatively less unhealthy than deep frying with it because baked goods only need to reach 190F for doneness compared to oil being heated to 350F for deep frying? I looked a bit but couldn't find such a graph.
I use canola, butter and Crisco. Maybe it is my palette, but I never tastes anything fishy with canola.! I use the semi-solid Crisco to grease a baking/loaf pan or other surfaces
Saturated fats from animals are ALWAYS healthier for frying. Vegetable oils are responsible for inflammation that lead to heart disease. Animal based saturated fats, butter and olive oil are healthy.
It would be interesting if they did taste tests where they made carrot cake with olive oil and a control to see what the difference was and other tests. I've deep fried with olive oil. It was fine and didn't taste olive like. I also noticed that avocado oil, which is supposed to be neutral did have a slight taste or smell that I didn't like, so I stopped buying it (and it was expensive too!)
It depends on what kind of Olive oil you are talking about. Regular or 'light' olive oil has very little flavour, while EVOO can have a very strong taste, with some brands or type of olive being stronger tasting than others.
@@barcham Many TV cooks use EVOO, so I gave it a try. Too strong, and I never bought olive oil again, of any type. I am afraid of avocado oil for the same reason. Used corn for decades until I switched to canola fifteen years ago. Thanks for your input.
@@garyleewebb It is fine if you do not like it. I do not like either avocados or avocado oil, so I do not eat them or use the ridiculously overpriced fad oil. You should give regular or light tasting olive oil a shot instead of EVOO. I go through about 1 litre of EVOO every month, either as salad dressing, various marinades and for cooking. But I have tried some brands that I will never return to due to their having a very strong flavour that I did not enjoy. Now, I tend to use either Terra delyssa or Gallo, both of which are reasonably priced and excellent quality and they both have a 'regular' or 'light tasting' version which is perfect for those who find EVOO to be a bit strong tasting for their palate.
But I'm wondering if anyone has actually tried olive oil for carrot cake or another sweet application to see if it's very noticeable...sure raw it'll have a taste. But after being in the oven for a while cooking...I wonder.
Olive is a great frying oil to use. Avocado oil and coconut oil are also good, but more expensive (especially avocado oil). Canola oil is a bad oil to use for frying because it's predominately composed of polyunsaturated fats, which readily oxidize (go rancid) when heated to high temperatures. This doesn't just taste bad, it's actually dangerous, as some of the oxidative byproducts are known carcinogens. A good overview of this topic is the paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products".
I know the centrepoint of this video was flavour, but I wish it had gone into more detail about the health properties of each individual oil. Some of them are WIDELY more unhealthy than others.
Sorry Jack, it's compelling to consider the downsides to vegetable oils. Soybean oil. Canola oil. Corn oil. Cottonseed oil. Sunflower oil. Peanut oil. Sesame oil. Rice bran oil. These polyunsaturated oils cause multiple health problems, diseases, an increase in body fat, diabetes, cancer, and inflammation. Even though they aren’t really vegetables, these oils are commonly referred to as “vegetable oils.” These oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which are harmful in excess.
The key there is 'in excess'. Unless you are living on only oil fried foods, or your doctor has specifically told you to avoid such oils, the chances of the average person consuming them in excess are very slim.
The best oils for cooking at high temperatures are those that are high in monounsaturated or saturated fat and low in polyunsaturated fats--which oxidize (go rancid) quickly at high temperatures. This also makes them a major pain to clean because of the sticky by-products formed by this oxidation (speaking from experience here...). Good options for cooking at high temperature are olive oil, coconut oil, and avocado oil.
Any oil that's high in polyunsaturated fats is a bad oil to use for cooking, as they readily oxidize (go rancid) when heated to high temperatures. For cooking purposes (especially high-temp cooking like frying), it's best to stick to monounsaturated or saturated fats, like olive, avocado, and coconut oil. I bet walnut oil and sunflower oil are probably delicious on salads, though!
@@SL-vs7fs I think this refers to unroasted sesame oil, a light oil used for cooking by millions of people around the world. Toasted sesame oil is the dark, strongly flavored oil used in East Asia to add a flavor at the end of cooking in many dishes.
Great episode!! I have coconut oil at home - refined of course and works great! It's great for baking and I have no complaints with it at all. I have never use Avocado oil refined but I think I will try it for funnel cakes. Thank you, Jack!!!
Thanks for this, I’ll look for “Blends” now instead of just Canola. Do you have an opinion on solid Crisco? I love using it for frying chicken, and for some baking things (grew up on Crisco,) probably not the healthiest, but what is your opinion?
All of that stuff is incredibly terrible for you. Absolutely do not use Crisco. Please watch these two videos on processed seed & veggie oils: ruclips.net/video/rQmqVVmMB3k/видео.html ruclips.net/video/pljQrjiDC9Q/видео.html
I don’t use it often, so I’m not too worried, I’d really like to try lard for pie crusts and even frying chicken. We have fried chicken a few times a year…I would say we have something made with Crisco about 5 to 6 times a year, and other than that, we use fresh, natural things and are pretty healthy in what we eat and are a healthy weight. We indulge sometimes, it was my favorite food my Mom would make as a kid, so, I’m okay with using it a few times a year. As Julia Child said, “Everything in moderation, including moderation.”
It can be used for most cooking, except in many baking recipes, unless olive oil is called for, for the flavor component. Only other thing is don't deep fry with it, especially extra virgin olive oil., it breaks down and is more expensive to use for deep frying.
I use olive oil when sauteeing, light olive oil for baking. I also use butter NOT margarine. Coconut oil for any and all oil needs. I have used avocado oil, but it is simply too expensive for routine use. Lard is also great for baking or frying.
How to cook with "vegetable oil": Don't. Avocado oil and coconut oil should not be included in the same category as those other oils. If you have to use oil, use olive, avocado or coconut only. Carrot cake? Use melted butter or melted lard.
@@garrisonbrown1170 It's not 'marketing' it's well-established oil chemistry--the fact that PUFAs readily degrade into oxidative byproducts--including carcinogenic aldehydes--has been known since the 80's. In fact, that's the main reason why artificial trans-fats were developed. Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products" is a good resource on this topic. If you need a cheaper oil, try using non-evoo olive oil. At least in my supermarket in america, it's only a dollar or so more expensive than the soybean oil/canola stuff per quart. If you absolutely cannot afford even that, then go I'd say to go for animal fats like lard and tallow. They MIGHT cause heart disease, but PUFA vegetable oils DEFINITELY cause cancer (in measured levels up to 100x the WHO's legal limit on acrolein, for instance) when used in cooking (non-heated applications like salad dressing are fine).
Most of those are pro-inflammatory and should be avoided for your health. Avocado & coconut are fine. I *think* peanut is also. But those vegetable & seed oils shouldn't enter your home much less your food!
Peanut oil is high in Polyunsaturated fats. It may be 'natural' but it's just as susceptible to oxidation under heat stress as canola oil. Follow the guidelines developed by oil chemists--use oils high in monounsaturated or saturated fats for cooking, and only use PUFA oils like peanut oils for low-temp applications.
"Vegetable" (seed) oils are the main driver of disease - you should avoid eating them at all. If you cook your food on your own, you should NEVER be using those toxic substances. Always replace with butter, clarified butter (ghee) or lard. He said it himself in the videos - the oils (all) have fatty acids that break down very easily - it readily happens on the shelf inside the supermarkets, and while they don't smell, the oils are already rancid. Cooking with these oils massively accelerates the breakdown of these unsaturated fatty acids, and then you get that highly reactive stuff inside your body. Avoid at all costs.
These are a cooking medium not a flavoring agent. Best advice yet.
I just get olive and peanut oil. I use butter whenever I can too because it's delicious.
Coconut oil is also fantastic for cooking with Cannabis.
I have watched this show since I was a child and I'm so glad they have a RUclips channel. I love PBS to the ends of the earth, but I can't pick up the signal where I live now, so this is great!
I don’t deep fry and I don’t bake that much, but avocado oil works great when I do.
Avocado oil is the only neutral oil that I use.
Light olive oil is a less expensive substitute, as is coconut oil.
@@armadillotoe Coconut oil is high in saturated fat. I know that many ppl disagree that sat fat is bad for you. I use it sparingly.
these short videos about products are nice to see, still looking forward to full length videos in the future. Charles
Did he mention the hexane used to extract the “vegetable oil” from seeds and grains? Yummy! Vegetable oils are a recent man-made product as opposed the natural animal fats that we’ve used for tens of thousands of years. Give me bacon grease, cold pressed avocado oil, cold pressed olive oil or duck fat any day. If it has the “Heart Healthy” logo on it then it’s not for me. I’ve reversed my Type 2 diabetes by eliminating man-made food products and grains.
I forgot to mention I’m 64, dropped 30 lbs and feel better now than any point in the past 30 years. The money I save from not having to buy insulin and meds (diabetic for 20 years) makes healthier choices possible
I have actually used olive oil in carrot cake. It is rich and divine. Apparently other people are catching on.
What kind of olive oil did you use? I have 2 different EVOOs I use for general cooking because the taste is so different, how strong or mild was yours?
#Version9ex Thumbs up for you! In fact, you win Aunt Duddies "Comment du Jour" 🏆🏆. For self-named experts in culinary skills, they push canola and soy as good oils. They should research that.
it can't be worse than the carrots. 😀
@@Matt-fl8uy to be honest, I do not remember. It was probably Kirkland, Costco brand. It has been a while. The olive oil flavor was noticeable, however it enriched the flavors of the other components in the cake.
@@vision-gc4hy I am becoming more fond of carrots these days. They can be omitted or replaced.
So not a word about grape seed oil... Mmm - I'd like to know where that fits in as I find it extremely versatile. High smoke point and relatively tasteless. Widely available (even Costco) and consistent - "refined".
It's what I use exclusively. It's so versatile and either the Costco or the Aldi bottle is extremely affordable.
I used it for awhile. Don't know I stopped - probably started using olive oil again.
Grape seed oil is good, except when making a mayo or aioli, then it gets weirdly bitter?
I used to use it but, I heard it is heavily processed like Canola. Not as healthy as it seems…
Smoke point is a myth, and grape seed oil is actually a really bad option for cooking at high temperatures. Just because something doesn't produce visible smoke doesn't mean that it's not releasing invisible oxidative by-products. This 'smoke point' idea lead to the myth that you shouldn't cook with olive oil because it 'smokes' at low temperatures (that 'smoke' is generally steam--olive oil has more water in it than most oils).
The evidence in the field of oil chemistry overwhelmingly demonstrates that the composition of the oil is key to how safe it is to cook with at high temperatures, though anti-oxidants also play a small role. Oils high in polyunsaturated fats like grapeseed oil are actually very dangerous to cook with at high temperatures. Oils that are good to use for high temperature cooking are those high in monounsaturated or saturated fats, like avocado, olive, or coconut oil.
A good review of the literature on this topic is Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products", though it's a bit technical.
It's a very important topic though-note that aldehydes are CARCINOGENS, actually the exact same carcinogens found in cigarettes. When you heat oils high in PUFAs to high temperatures, they literally become carcinogenic, so this isn't something to take lightly.
Avocado oil and peanut oil it is (with EVOO as a dressing oil)
I have noticed another problem with using Canola oil in a deep fryer... I have a small deep fryer that only holds a little over 1 litre of oil, perfect for one or two portions of most things. What I noticed, and had noticed in my older, full size fryer in the past, is that when I used canola oil, I was getting a build up on the fryer basket, as well as elsewhere in the fryer, of an almost plastic/nylon like substance that was extremely difficult to remove. This build up was even around the oil line in the fryer. After giving my small fryer a good cleaning, I switched to peanut oil and no longer have any issue at all with this kind of build up, making my fryer much easier to keep clean. Whereas I used to have to soak my fryer basket for hours in soapy water followed by some heavy scrubbing with a brush, only to end up with some residue still remaining on it, now all it takes is a quick wash in a quality dish soap and all the oil residue is gone. Yes, peanut oil does tend to be a bit more expensive, but I find it well worth it.
I concur a hundred percent with you, much more happy after switching to peanut oil, even the smell is better in my opinion.
That layer of residue is the oil plasticising. Well, if you cook with cast iron or other pans that will benefit from a build up of seasoning, canola oil is great
Hello!
Happy New Year!
Just sent this to my son, we were talking cooking oils last night.
loving the reposts
Very informative. Thank you so much for these short helpful videos. I always learn something from ATK.
They aren't giving you the full story, check these two videos on processed seed & veggie oils:
ruclips.net/video/rQmqVVmMB3k/видео.html
ruclips.net/video/pljQrjiDC9Q/видео.html
@@dasgoat76 stop spamming this chiropractor's opinions and provide some actual sources/medical literature showing how healthy saturated fats are. Good luck
Thanks for explaining refined vs. unrefined.
We use peanut oil for fried turkey. It takes alot but it needs to be on high heat for 45 minutes. I strain & keep the oil for other fried foods too and the flavor doesn't transfer.
Thanks, Jack! I usually use canola oil but, as of late, I've been a bit unhappy about my fried foods. Nice to know it's not all in my mind :)
I picked up on the fishy taste a while back and stopped using canola.
I'm going to stop frying with canola too, I thought it was something else causing the fishy taste.
I have worked for doctors the last 45 years and the first one I worked for was from Argentina originally and he told me when Canola oil was just starting to be sold in the states that they used Canola oil in their cars instead of motor oil in Argentina and he would not use it to cook with. Well, that was enough for me and I never used it either. Haha.
How many old cars in Argentina?
I've started using lard for anything I fry in the skillet because I'm no longer convinced that lard is bad and vegetable oils are good.
Incorrect. Worst oils around.
@@rider65 That's your opinion and many people would disagree with you.
@@rider65 I will take natural oils over oils extracted from seeds with toxic chemicals and high heat.
Vegetable oils are not good.
Had no idea that crappy Canola oil would break down & taste like fish. After doing some research I found that you can definitely use Olive Oil for frying, so we'll stick with something natural in 2022...even in our carrot cakes ;)
When did Soybeans become a vegetable? Saw 100% Vegetable oil that was made from soybeans.
I’ll stick to Avocado oil, coconut oil and olive oil.
Ok, HELLO! Packed with info, nothing superfluous, just the way I like my cooking vids. Thank you!
If Crystal blend is good why use olive oil?
Someday American cooking shows will admit that “cooking oil” is soy, but today is not that day.
What do you mean?
What about ghee? Melted, wouldn't that work as well as oil in cooking/baking?
Absolutely essential when frying samosas! But for general cooking, the buttery flavor may or may not work (for me it would work ha ha). 😎
@@TitoTimTravels Me, too!
How do you choose a good olive or avocado oil?
Olive and avocado oil is all you need. They're the healthiest oils too
Thank you test kitchen.
Jack thanks for the breakdown off oils in the kitchen.TY
Yea but avocado is too expensive if you’re frying a lot
Grapeseed oil is a cheaper substitute to avocado oil and can go up to 450F when frying/searing. Grab it at Costco
@@ScottieWP09 Please don't use grape seed oil for high temperature cooking. Grapeseed oil's high PUFA content means that it is extremely susceptible to oxidation at high temperatures, which is actually a substantial health hazard (some of the oxidative byproducts are highly carcinogenic). Use oils high in monounsaturated or saturated fats instead, like olive, avocado, or coconut oil.
Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products" is a good resource on this topic, though it's a bit dense.
Thanks...
Ugh, Ahold (Giant/Stop & Shop Delivery) don't carry the Crisco Blends (or any blends) in the delivery store (formerly Peapod).
Could you do one on different lards? Sources, brands, prices, etcetera.
Anywhere I see oils, I use lard. Snow cap is almost flavorless; and the best pie crust I have come up with to date involves using roughly 1:0.7 butter:lard, frozen, and coarsely shredded; (into frozen flour, mixed with "frozen" vodka).
I also noticed food is crisper and more flavorful when cooked in lard, no matter what I use it for (except where oils need to be liquid at room temp), it's just better.
Once I fried some hokkaido buns I made (Shout out to Papa Weissman) in 2/3 lard and 1/3 suet I rendered, and that produced the absolute crispiest bread I had ever had in my life. I will grind up a ribeye for a burger on that bun next time.
Lard is a bit more expensive, however I view it the same way I look at olive oil; I'd rather have great olive oil on a simple salad, than an extravagant salad with low quality blended "olive" oil.
Tl;DR, Lard is magic.
(To anyone that's vegetarian, or vegan, I respect you.) (To anyone concerned about my dietary choices/health (which is fine), I love you too.) (Extra brackets(parenthesis)(just because)).
I love leaf lard, I use it for everything🤤
Fellow lard and tallow fan here! Seed oils are death ☠️
There's a lard tasting video here
Care to share any more resources for those of us trying to get away from processed seed & veggie oils please?
@@dasgoat76 I went to the meat counter. I asked if I could buy some fat scraps. (They gave me 6 lbs.) I followed a yoo toob video on how to render tallow that Bumblebee Apothecary posted. Also when I fry bacon I pour the melted fat into a mason jar, shake it up with some hot water, and put it upside down in the fridge. Once solid, I pour the dirty water off the top.
I could go into a lot of reasons why industrially processed vegetable oils are unhealthy, but suffice it to say that easily the best all-around and healthiest cooking oil with the least processing for the price, if you're not using butter or lard, is coconut oil. It has a high smoke point similar to lard (350F unrefined / 400F refined), so you can pan fry and even deep fry in it. Use it cold or heat it up just slightly in the microwave for recipes that call for liquid fats like muffins and cakes. Coconut oil melts at about 78F degrees, so you don't have to worry about it scrambling the eggs in your batter. Use it to grease baking pans, too. It works on a 1:1 ratio, so there are no conversions to worry about. I've only ever used unrefined coconut oil, and the light coconut aroma always burns off in the cooking and never imparts its flavor into the dish. That's good because I actually hate coconut. So whether you use unrefined or the refined, it's definitely the best health-conscious option and cheaper than avocado oil at around $7.99 for a 14oz jar.
How is coconut oil the healthiest when its high in saturated fat and raises LDL cholesterol?
@@tbarbuto2345 Read Good Fats, Bad Fats by Mary Enid, PhD or anything from Sally Fallon of Nourishing Traditions on the detrimental health effects of industrial vegetable oils like canola, corn, safflower, sunflower, "vegetable", and most of the other cooking oils. My job is in medical research, and there are many studies going back to the 1950's showing that polyunsaturated fats, which make up nearly 100% of all commercially processed "vegetable" oils is highly inflammatory in the body. When this inflammation occurs in the arteries, the body produces excess amounts of cholesterol to protect the inner lining from damage. This, of course narrows the blood pathways, leading to cardiovascular disease and heart attack. Cholesterol build up in arteries is a response to arterial inflammation and NOT the cause of heart attacks--that would be the consumption of industrial vegetable oils that's triggering the build up. Stop consuming industrially processed vegetable oils and products that contain them, and the build up stops.
In fact, there was one of many long-term studies done in the 50's where two groups ate the exact same diet with only one difference. One group ate normally, while the other had the saturated fat in their diet replaced with corn oil. When the subjects in the corn oil group began having cardiovascular problems and some even dying of heart attacks, the study was finally halted with the admission from the researchers that corn oil is detrimental to health. In another study, the researchers had to admit that the more saturated fat people ate, the healthier they were.
Saturated fat, especially from animal sources is GOOD for the body, but a beautifully marbled steak makes no money for processed food producers. So, they had to demonize saturated fat to get consumers to buy their processed vegetable oils instead. It was scaring the public away from natural saturated fat like tallow and lard and toward liquid vegetable oils, Crisco, and margarine that created the cardiovascular disease epidemic in the U.S., while processed oil producers made billions.
Cholesterol is not the enemy. Read The Great Cholesterol Con by Dr. Malcolm Kendrik. Cholesterol is so important to your body that every single one of the 1 trillion cells in your body has a membrane made of nothing but protein, saturated fat, and cholesterol. The precursor for all your sex hormones is the cholesterol molecule. Not one neuron in your body could fire without cholesterol. In fact, cholesterol is so vital to health that the body can't depend on us to eat enough of it every day. That's why 80% of the cholesterol in your body is made by your body in the liver, and you still need more than that. Like saturated fat, cholesterol has been demonized to the detriment of people's health on a massive scale. Cholesterol lowering drugs are a disaster for health but make billions for drug companies.
The body only needs a tiny amount of polyunsaturated fat, which is high in omega-6 essential fatty acids. The body must have essential fatty acids in a specific ratio of 3 to 1 essential fatty acid omega-3 to omega-6 to be healthy and mitigate inflammation. One of the problems with vegetable oils in that they are all nearly 100% omega-6 fats with zero omega-3 fats. Only omega-3 fats can temper the highly inflammatory effect of omega-6 when consumed in the right ratio. When you're consuming high levels of omega-6 fatty acids and little or no omega-3's, you're creating high levels of inflammation in the body, which is a primary risk factor for all major diseases including cardiovascular disease and cancer.
The molecular structure of polyunsaturated fats is very unstable. In fact, it easily goes rancid just when exposed to the air. When exposed to heat the molecular structure becomes damaged creating free radicals that cause cell damage in the body. In contrast, saturated fat is highly stable at a wide range of temperatures and at high cooking temperatures.
There is FAR too much to detail here. Just look into the unhealthy effects of vegetable oils. The best choice for all oils are those as produced by nature and especially from animal sources like lard, tallow, butter, olive oil, egg yolks, avocado, and coconut oil. Any oil that comes from a seed or grain like corn, sunflower, canola, etc. is unhealthy, most often genetically modified, pro-inflammatory, and doesn't have anywhere near the same nutritional profile as natural saturated fat, completely lacking vitamins A, D, E, and K. Lastly, all these industrially processed "vegetable" oils from seeds and grains actually DO contain trans fats, but you'll never see it on the label because it occurs during processing and so the manufacture is not legally obligated to put in on the nutritional label because it's not actually an ingredient. I would also recommend The Vegetarian Myth by Lierre Keith, as well.
@@tbarbuto2345 If you're worried about saturated fat, then you can always use olive oil. But it's worth noting that the type of saturated fat matters, and as far as I'm aware most of the scientific literature indicates that coconut oil is neutral for health, and does not raise LDL in the way that some other saturated fats do.
@@katiem.3109 Please share the literature and or studies you're referring to.
@@tbarbuto2345 Gladly. A great study on the dangers of using polyunsaturated fats for high temperature cooking (such as pan-frying, deep frying, stir frying) is Grootveld's review paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products", published in the journal Frountiers in Nutrition.
A good study on the effects of coconut oil is the randomized control study "
Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women", published in the British medical journal.
Neither of these studies have any conflicts of interest (i.e., they're not funded by any food company or industry), by the way, and both are open source (i.e., you don't need to pay or have a subscription to read them).
Thanks for explaining 🙂
This video came up short on discussing quality of vegetable oil manufacture. I've found that not all canola and blend oils are equal when it comes to non-oil content. Some of the cheaper oils have greater plant content. This really becomes apparent when seasoning carbon steal and cast iron that might be used for higher heat situations. I expect that there is not just the simple refined versus unrefined, boolean nature that Jack seems to suggest - probably more of a scale for the quality of filtration/processing.
If by 'the cheaper oils' you mean oils high in polyunsaturated fats, you should know that it is a very bad idea to use these oils for high temperature cooking (such as pan-frying--which seems to be what you're alluding to, stir frying, and deep-frying), as polyunsaturated fats readily oxidize at high temperatures to form toxic compounds called aldehydes, including known carcinogens like acetaldehyde and formaldehyde (unlike monounsaturated or saturated fats, which are resistant to oxidation). A good paper on this topic is Grootveld's review paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products".
Monounsaturated fats like olive oil and avocado oil, and saturated fats like coconut oil are good, safe options for cooking. Clarified Butter and fats like tallow and lard are also resistant to oxidation and safe in that respect, but some studies find that they increase the risk of heart disease. I'd still say that they're safer to use for high-temp cooking than polyunsaturated fats, though, which are definitely carcinogenic when heated to high temperatures--we know this because high levels of known carcinogens are consistently found in these oils and the vapors they produce when heated to high temperatures, as you can see in the paper I cited.
@@katiem.3109 plus they are also inflammatory. I only use coconut🥥, avocado🥑, EVOO🫒 for dressings, and last but NOT least butter🧈. I don’t use seed oils. I can tell if seed oils are used or snuck in by the taste & the feeling in my joints swell. To be honest I can’t tell a difference between unrefined coconut oil & refined as far as flavor. Since I’m the only one eating it I go with unrefined just to keep it easy: Coconut, Kalamata Greek EVOO & Italian EVOO, Avocado & Butter for flavor and uses. 😊 ✌🏻
Peanut oil is my fav neutral oil.
I have never found peanut oil to be a 'neutral' oil. I have always used it for a beef fondue or for stir frying and can instantly tell the taste of a piece of beef or chicken cooked in hot peanut oil as opposed to any other oil. Most peanut oil in grocery stores is 'refined' oil, which makes it safe to use for those with nut allergies, but be careful with pure peanut oil varieties sold in the Asian food section or in Asian grocery stores as they may be unrefined oil and not safe for people with allergies. They also have a much more pronounced flavour that I love for frying or in stir fries, but not all people may enjoy that.
I am a fan of ghee. Which wasn't discussed.
I will try the crisco blend
I was using canola oil but it had a weird taste
I will try the blend .. thank you
But what about sunflower oil ???
Great info - but I'm still in a cloud as to which to use.
Great to know
I'm curious about using avocado oil for Mayo. Did you guys test that?
It works. Chosen Foods as a avocado based mayo, it tastes slightly different, but it isn’t in anyway bad.
I bought mayo made with avocado oil because regular one sold out. I really liked it so it's my preferred choice now.
I use avocado oil when I make my own mayo. I think it tastes perfectly fine.
I tried it recently, tasted bad.
Hmmm…I’m not sure…lots of bad properties in those vegetable oils and coconut oil isn’t as healthy as the craze made everyone believe. I do love avocado oil for things that I don’t use EVOO for.
You'll appreciate these two videos on processed seed & veggie oils:
ruclips.net/video/rQmqVVmMB3k/видео.html
ruclips.net/video/pljQrjiDC9Q/видео.html
@@dasgoat76 thanks!
Avocado oil doesn't really belong in this video; it's a finishing oil, same as EVOO. You don't bake/fry with it.
I’ve switched back to peanut oil after watching my grandpa use it in China he’s almost 100 now so yea I’m fine with it
Good info but curious about rice bran oil. Maybe it's not widely available in the east coast.
Very interesting! I wonder how grapeseed oil would stack up?
That was my exact thought. I wish he’d included it in this discussion.
I just made carrot muffins using grapeseed oil. Delicious!
Not well.
See for yourself - ruclips.net/video/pljQrjiDC9Q/видео.html (hint: avoid)
@@dasgoat76 Thanks for that link, it was very informative. I agree that highly processed oils aren't healthly. But regarding specifically the sensitivity to temperature, I wish there was a graph showing temperature versus oxidative stability for each oil. Would baking something with a given oil be comparatively less unhealthy than deep frying with it because baked goods only need to reach 190F for doneness compared to oil being heated to 350F for deep frying? I looked a bit but couldn't find such a graph.
I use canola, butter and Crisco. Maybe it is my palette, but I never tastes anything fishy with canola.! I use the semi-solid Crisco to grease a baking/loaf pan or other surfaces
Saturated fats from animals are ALWAYS healthier for frying. Vegetable oils are responsible for inflammation that lead to heart disease. Animal based saturated fats, butter and olive oil are healthy.
Avocado oil isn't nearly as expensive if you buy from Costco, it's about the same cost as peanut oil at Walmart, etc if you buy it there.
I keep peanut oil, olive oil, unsalted butter, and LARD on hand. I've got a few old recipes that require suet. Not so easy to find suet nowadays.
Excellent
Why is there no mention of grapeseed oil, sunflower oil or safflower oil?
That’s interesting. A local fast food restaurant that has the best French fries said they fry in canola oil.
Now I know what kind of vegetable oil to get and that butter can be replaced by coconut oil.
Love this crisco blend options but can't find it in my area. 😭
Loaded with glyphosate and omega 6, yum
And for those not familiar with glyphosate, it’s the chemical found in Roundup, may have seen it in the news lately. Thank you Monsanto!
How about extra light evoo? I use it and neutral tasting & high smoke point
It is lower quality than regular.
It would be interesting if they did taste tests where they made carrot cake with olive oil and a control to see what the difference was and other tests. I've deep fried with olive oil. It was fine and didn't taste olive like. I also noticed that avocado oil, which is supposed to be neutral did have a slight taste or smell that I didn't like, so I stopped buying it (and it was expensive too!)
It depends on what kind of Olive oil you are talking about. Regular or 'light' olive oil has very little flavour, while EVOO can have a very strong taste, with some brands or type of olive being stronger tasting than others.
@@barcham Many TV cooks use EVOO, so I gave it a try. Too strong, and I never bought olive oil again, of any type. I am afraid of avocado oil for the same reason. Used corn for decades until I switched to canola fifteen years ago. Thanks for your input.
@@garyleewebb It is fine if you do not like it. I do not like either avocados or avocado oil, so I do not eat them or use the ridiculously overpriced fad oil. You should give regular or light tasting olive oil a shot instead of EVOO. I go through about 1 litre of EVOO every month, either as salad dressing, various marinades and for cooking. But I have tried some brands that I will never return to due to their having a very strong flavour that I did not enjoy. Now, I tend to use either Terra delyssa or Gallo, both of which are reasonably priced and excellent quality and they both have a 'regular' or 'light tasting' version which is perfect for those who find EVOO to be a bit strong tasting for their palate.
But I'm wondering if anyone has actually tried olive oil for carrot cake or another sweet application to see if it's very noticeable...sure raw it'll have a taste. But after being in the oven for a while cooking...I wonder.
Oh good, so I'll keep using my evoo as my daily driver. Seems fine.
So what would be the best frying oil if you are allergic to nuts and are trying to limit soy? Been using canola or olive
Olive is a great frying oil to use. Avocado oil and coconut oil are also good, but more expensive (especially avocado oil). Canola oil is a bad oil to use for frying because it's predominately composed of polyunsaturated fats, which readily oxidize (go rancid) when heated to high temperatures. This doesn't just taste bad, it's actually dangerous, as some of the oxidative byproducts are known carcinogens. A good overview of this topic is the paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products".
What are your thoughts on usuing grape seed oil as a replacement when baking a cake.
I know the centrepoint of this video was flavour, but I wish it had gone into more detail about the health properties of each individual oil. Some of them are WIDELY more unhealthy than others.
Oh my gosh, I thought it was just me who picked up a fishy taste from canola oil! Thank you. Curious as to where safflower and grapeseed oil fit in.
You can totally smell the fishiness when spraying canola oil in a heated pan.
Sorry Jack, it's compelling to consider the downsides to vegetable oils.
Soybean oil.
Canola oil.
Corn oil.
Cottonseed oil.
Sunflower oil.
Peanut oil.
Sesame oil.
Rice bran oil.
These polyunsaturated oils cause multiple health problems, diseases, an increase in body fat, diabetes, cancer, and inflammation.
Even though they aren’t really vegetables, these oils are commonly referred to as “vegetable oils.” These oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which are harmful in excess.
Interesting claim... cite your source please
Amazing they are sill touting crappy inflammatory oils 🤦🏼♂️
The key there is 'in excess'. Unless you are living on only oil fried foods, or your doctor has specifically told you to avoid such oils, the chances of the average person consuming them in excess are very slim.
@@jdubz1290 "The Big Fat Lie" Nina Teichoz
@@barcham I would have to disagree, and say the "average person" is consuming them in excess.....look around, obesity is excessive in America.
I would like an olive flavored carrot cake.
Lol
I wish the explanation is more detailed. I sure hope to hear more about it like maximum temperature for the oils.
The best oils for cooking at high temperatures are those that are high in monounsaturated or saturated fat and low in polyunsaturated fats--which oxidize (go rancid) quickly at high temperatures. This also makes them a major pain to clean because of the sticky by-products formed by this oxidation (speaking from experience here...). Good options for cooking at high temperature are olive oil, coconut oil, and avocado oil.
@@katiem.3109 Thanks. I appreciate it.
+1 for sunflower oil. It's my go-to oil.
I don't hear advice on walnut oil or safflower or sunflower oils. Wonder how they rate in the cooking vs salad drizzling method?
Any oil that's high in polyunsaturated fats is a bad oil to use for cooking, as they readily oxidize (go rancid) when heated to high temperatures. For cooking purposes (especially high-temp cooking like frying), it's best to stick to monounsaturated or saturated fats, like olive, avocado, and coconut oil. I bet walnut oil and sunflower oil are probably delicious on salads, though!
We use sesame oil a lot in our family. Similar to peanut.
Lol. Nope.
@@SL-vs7fs I think this refers to unroasted sesame oil, a light oil used for cooking by millions of people around the world. Toasted sesame oil is the dark, strongly flavored oil used in East Asia to add a flavor at the end of cooking in many dishes.
Would have liked more detail on the properties of individual oils. Just told us to be aware of different oil properties but no detail.
*America's Test Kitchen is the very best. Thank you so much for all the great information.* 👍👍👍👍👍👍
Show is mostly about unhealthy cooking/eating.
@@rider65 *One man's garbage is another man's gold.*
love ATK but it is really sad that they are using/promoting really unhealthy processed seed oils (canola, sunflower, safflower, etc)
Great episode!! I have coconut oil at home - refined of course and works great! It's great for baking and I have no complaints with it at all. I have never use Avocado oil refined but I think I will try it for funnel cakes. Thank you, Jack!!!
AMAZING
I like using sunflower seed oil.
Thanks for this, I’ll look for “Blends” now instead of just Canola. Do you have an opinion on solid Crisco? I love using it for frying chicken, and for some baking things (grew up on Crisco,) probably not the healthiest, but what is your opinion?
All of that stuff is incredibly terrible for you. Absolutely do not use Crisco. Please watch these two videos on processed seed & veggie oils:
ruclips.net/video/rQmqVVmMB3k/видео.html
ruclips.net/video/pljQrjiDC9Q/видео.html
Hydrogenated oil is TERRIBLY unhealthy. CRISCO is the worst.
I don’t use it often, so I’m not too worried, I’d really like to try lard for pie crusts and even frying chicken. We have fried chicken a few times a year…I would say we have something made with Crisco about 5 to 6 times a year, and other than that, we use fresh, natural things and are pretty healthy in what we eat and are a healthy weight. We indulge sometimes, it was my favorite food my Mom would make as a kid, so, I’m okay with using it a few times a year. As Julia Child said, “Everything in moderation, including moderation.”
I'm always so confused when trying to decide which oil to buy or use in regards to taste and qualities. This video was a great help.
I was hoping for a little more information on cooking with oils. Like how best to filter and store cooking oil, etc.
That would be great information!
honestly carrot cake made with olive sounds amazing
This is a really useful concept. Very informative and easy to use. Thanks.
Is it a sin to use lard now?
No sunflower seeds oil?
This was very informative. Great job!
Just here to say: Hello😏
What about sunflower oil? Is it good?
They don’t realize that these oils oxidize at these high baking temperatures and are very dangerous for our health
Dr. Marianne Teitelbaum
Of course I would use an olive oil in carrot cake. I know the exact one I would use that would help it taste buttery.
Okay simpler when do you use olive oil?
When you run out of KY and butter.
It can be used for most cooking, except in many baking recipes, unless olive oil is called for, for the flavor component. Only other thing is don't deep fry with it, especially extra virgin olive oil., it breaks down and is more expensive to use for deep frying.
I use olive oil when sauteeing, light olive oil for baking.
I also use butter NOT margarine.
Coconut oil for any and all oil needs.
I have used avocado oil, but it is simply too expensive for routine use.
Lard is also great for baking or frying.
Great oil review! The GV Vegetable oil I was buying went to $7.44 for a gallon, yet I buy it anyway, it is what I can kinda afford!
corn oil is also just terrible for you
Thanks for the Canola oil tip....I'LL ADD BLENDS TO MY LIST....
I just so happen to be out of Vegetable oil! I'mma get a blend.
If it just says vegetable oil what is in it?
No sunflower oil? Hmm. Pretty helpful guide though.
How to cook with "vegetable oil":
Don't.
Avocado oil and coconut oil should not be included in the same category as those other oils. If you have to use oil, use olive, avocado or coconut only.
Carrot cake? Use melted butter or melted lard.
The whole vegetable oil fear is getting old. They’re just trying to market more expensive options. Just limit your intake of fried foods in general.
How about no
Lard is so delicious🤤 specially the leaf lard-creamy white without the porky smell.
@@garrisonbrown1170 It's not 'marketing' it's well-established oil chemistry--the fact that PUFAs readily degrade into oxidative byproducts--including carcinogenic aldehydes--has been known since the 80's. In fact, that's the main reason why artificial trans-fats were developed. Grootveld's paper "Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products" is a good resource on this topic. If you need a cheaper oil, try using non-evoo olive oil. At least in my supermarket in america, it's only a dollar or so more expensive than the soybean oil/canola stuff per quart. If you absolutely cannot afford even that, then go I'd say to go for animal fats like lard and tallow. They MIGHT cause heart disease, but PUFA vegetable oils DEFINITELY cause cancer (in measured levels up to 100x the WHO's legal limit on acrolein, for instance) when used in cooking (non-heated applications like salad dressing are fine).
Wesson is my favorite frying oil long as it's vegi oil has less off flavor than crisco
Your doctor and heart surgeon will love your “great choice”.
Yeah don’t consume seed oils
Vegetable oils should be flat out avoided. Period.
Amen!
Preach!
:side eyes Jack in safflower:
grape seed oil is my MAIN staple for everything.....cold hot fry.....
Most of those are pro-inflammatory and should be avoided for your health. Avocado & coconut are fine. I *think* peanut is also. But those vegetable & seed oils shouldn't enter your home much less your food!
1000% agree
True.
Canola is the worst.
Peanut oil is high in Polyunsaturated fats. It may be 'natural' but it's just as susceptible to oxidation under heat stress as canola oil. Follow the guidelines developed by oil chemists--use oils high in monounsaturated or saturated fats for cooking, and only use PUFA oils like peanut oils for low-temp applications.
Vegetable and canola oils are so good for your motor, but don’t ever put it inside your body.
Vegetable oils are just horrible for you. And I’m not a nutrition freak by any means. For most people, just stay as far away as you can.
"Vegetable" (seed) oils are the main driver of disease - you should avoid eating them at all. If you cook your food on your own, you should NEVER be using those toxic substances. Always replace with butter, clarified butter (ghee) or lard.
He said it himself in the videos - the oils (all) have fatty acids that break down very easily - it readily happens on the shelf inside the supermarkets, and while they don't smell, the oils are already rancid. Cooking with these oils massively accelerates the breakdown of these unsaturated fatty acids, and then you get that highly reactive stuff inside your body. Avoid at all costs.
I use sunflower when not using olive oil.