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SLB

SLB

For those who use "Light" olive oil as a neutral-ish oil -- including frying -- is there a mass-produced brand you like?

 

In answer to the topic's query -- I like pig lard for almost everything.  Which is why it runs out over here before the meat does . . . . 

 

I also use peanut or corn oil, and after reading this thread, want to visit refined safflower oil. 

 

I love the price of canola oil, but experience a not-always-pleasant taste with it.

 

I am currently trying to avoid other true "seed" oils for my deep-fry purposes (People.  I fry a lot of food, is the truth.  I like fried food.).  My understanding is, "Light" olive oil does not have the taste of extra-virgin olive oil (which is fine, great even -- when you're looking for it); and retains some kind of monounsaturated value.  And you can fry with it, and it costs like something that sane people might fry with.  [I guess I also need to know -- can you reuse it???]]]

 

Somewhat off-topic -- my neighborhood is generally populated by people from the Dominican Republic, and the oil that dominates the regular-store shelves hers is cornCornCORN!!!!  I'm very curious about the corn-oil connection.  

 

SLB

SLB

For those who use "Light" olive oil as a neutral-ish oil -- including frying -- is there a mass-produced brand you like?

 

In answer to the topic's query -- I like pig lard for almost everything.  Which is why it runs out over here before the meat does . . . . 

 

I also use peanut or corn oil, and after reading this thread, want to visit refined safflower oil. 

 

I love the price of canola oil, but experience a not-always-pleasant taste with it.

 

I am currently trying to avoid other true "seed" oils for my deep-fry purposes (People.  I fry a lot of food, is the truth.  I like fried food.).  My understanding is, "Light" olive oil does not have the taste of extra-virgin olive oil (which is fine, great even -- when you're looking for it); and retains some kind of monounsaturated value.  And you can fry with it, and it costs like something that sane people might fry with.  [I guess I also need to know -- can you reuse it???]]]

 

Somewhat off-topic -- my neighborhood is dominated by people from the Domincan Republic, and the oil that dominates the shelves hers is cornCornCORN!!!!  I'm very curious about the corn-oil connection.  

 

SLB

SLB

For those who use "Light" olive oil as a neutral-ish oil -- including frying -- is there a mass-produced brand you like?

 

In answer to the topic's query -- I like pig lard for almost everything.  Which is why it runs out over here before the meat does . . . . 

 

I also use peanut or corn oil, and after reading this thread, want to visit refined safflower oil. 

 

I love the price of canola oil, but experience a not-always-pleasant taste with it.

 

I am currently trying to avoid other true "seed" oils for my deep-fry purposes (People.  I fry a lot of food, is the truth.  I like fried food.).  My understanding is, "Light" olive oil does not have the taste of olive oil (which is fine, when you're looking for it), and retains some kind of monounsaturated value.  And you can fry with it, and it costs like something that sane people might fry with.  [I guess I also need to know -- can you reuse it???]]]

 

Somewhat off-topic -- my neighborhood is dominated by people from the Domincan Republic, and the oil that dominates the shelves hers is cornCornCORN!!!!  I'm very curious about the corn-oil connection.  

 

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