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gfweb

gfweb

1 hour ago, weinoo said:

This guy claims to be an expert...

 

https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/

 

just a bit more...

 

http://www.centrafoods.com/blog/the-meaning-of-expeller-pressed-vs-cold-pressed

 Interesting stuff!

 

I can't see that the different oil's nutritional levels are relevant when used to fry or saute because of the trivial amount of oil that sticks to the meat and is consumed.

 

And most of the residual hexane would be volatilized by frying unless it somehow binds to the oil to form a new compound at 375F.  I've never had a whiff of hexane when cooking FWIW.

 

The fishy smell I complain of is doubtless a fatty acid liberated from the oil triglycerides by heat.  Omega 3 FA are known for this and are present in canola.

https://cen.acs.org/articles/91/web/2013/09/Source-Fishy-Odors-Identified.html

gfweb

gfweb

53 minutes ago, weinoo said:

This guy claims to be an expert...

 

https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/

 

just a bit more...

 

http://www.centrafoods.com/blog/the-meaning-of-expeller-pressed-vs-cold-pressed

 Interesting stuff!

 

I can't see that the different oil's nutritional levels are relevant when used to fry or saute because of the trivial amount of oil that sticks to the meat and is consumed.

 

And most of the residual hexane would be volatilized by frying unless it somehow binds to the oil to form a new compound at 375F.  I've never had a whiff of hexane when cooking FWIW.

 

The fishy smell I complain of is doubtless a fatty acid liberated from the oil triglycerides by heat.

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