You may want to address which oils have a higher ratio of the good fats as opposed to the bad fats. Combine those numbers with high and low smoke points, and you have a whole new conundrum.
That's not entirely true, that you don't need anything other than a high quality EVOO. When you need to cook at temps above 375, you'll need a suitable oil, because those free radicals, which come from oils when they smoke, can cause cancer. And for Thomas to call them "funny little things" is just asinine. There's nothing funny about something that can cause cancer.
Thaneii I agree with you. And I'm sure that not everyone is going to measure the temp of their oil while cooking. I use several different oils including both pure olive oil and extra virgin olive oil. One for frying/cooking at higher temps and one for low heat or no heat at all like in salad dressings. I love coconut oil as well but I'm careful not to heat it to smoking as I don't want to turn it into trans fats.
the best use for EVOO is actually raw, because it's healthier and it has a strong olive flavor which will be ruined if you heat it above smoke point. Use it in your salad dressing or top it onto soups. I usually have 2 oil bottles in my kitchen, a high smoke point oil for cooking, and a small EVOO bottle for garnishing or for salads.
Keep your EVOO for drizzling and salads. Or dipping with fresh bread and balsamic vinegar. To be fair though, my smoke alarm is so sensitive that it goes off when I make toast and not even well done toast. It's actually been renamed the dinner bell in our house. When the alarm starts the family know dinner is nearly ready. Lol.
There are no best herbs, just some that have been researched more than others. Choose the ones you find taste the best so you are more likely to eat your own cooking. ::)
See how dark his avocado oil is? That's extra virgin (unrefined) avocado oil, not refined avocado oil. Refined avocado oil has one of the highest smoke points you'll find at 500°F+, but unrefined avocado oil has a lower smoke point under 500°F. Refined avocado oil is half the price of extra virgin avocado oil, is almost flavorless, and it's color is clear or nearly so. Extra virgin avocado oil is much darker, usually green. I've had ones as light as extra virgin olive oil, and others that were a deep emerald green.
I have some clear avocado oil and the smoke point is 500 F. I used it to fry one day and it was perfect. It didn't smoke the entire time and i was frying potato chips. And also i was using the same oil at 300 F the entire time.
My go to oil for frying foods such as catfish is Peanut Oil. I honestly cannot recall the last time I used vegetable or canola oil to fry anything. Also, I read that even those with the most extreme allergies to peanuts CAN consume food cooked in REFINE peanut oil as long as it is not expelled.
This is really good info Thomas, thank you! I often use olive oil and store it next to the stovetop for convenience but I'll store in a cool dark place. Thank you.
THANK YOU SO MUCH, THOMAS! i loved this guide and it really cleared things up for me! it's exactly the kitchen conundrum i had. what's a high heat oil - a low heat oil, and when to use them? now i know! great GREAT segment! thanks again!
Good one! I almost always go for the EVOO. I really don't find it to have a strong flavour. For frying I usually go for peanut oil. I find canola oil has a strong flavour that I don't like.
PLEASE DON'T! :) High smoke point is irreleveant as they are both unsaturated fatty acids, and the cis double bond is extremely reactive to heat light and oxygen, even at temperatures below the smoke point!
@@CookWildtv So its unfair to say saturated aren't affect by heat but to a much lesser extent. It just comes back to the chemistry. I mention this in one of my videos but Olive Oil is the best because it is mono unsaturated (therefore less points for it to react with and change with heat). Hope that helps. :)
Hello, I like this topic and your demo! I could not read the labels on the oils and the camera moved too fast for me to try to read them. Just some feedback! Again loved the topic! Thank you!
Avocado oil has one of the highest smoke points there is. Not among the lowest as suggested in this video. Do your research guys. It is an easy Google search.
Not all Avocado oils are the same. You need to realize that pure, unrefined extra virgin avocado oil does not have that high of a smoke point. I own a bottle and even on the bottle itself it says the oil can go up to 450F, but unfortunately it is grossly overstated and it smokes at around 350F. I use an IR thermometer to verify the oil temperature.
He mentioned in the video that the lower heat oils are unrefined. Perhaps refined avocado oil has one of the highest but he clearly states the avocado oil he is using in the video is unrefined.
"As you refine oil the temperature of the smoke point goes up." 2:13 Refined avo oil has a high smoke point. Unrefined not so high, also it tastes strong and should be used for finishing.
Only when it's refined. That one is so dark that it;s clearly not. Something he should of clarified indeed that if it was more refined it could handle more
Andhika Putra Peanut oil is actually more neutral than most oils (especially since it is usually very highly refined) it's just used to stir-fry due to the high smoke point. You may be getting that assosication from the word peanut or the sesame oil often used in asian cooking.
Could you please do a video on how to clean the glass oil jars? I feel like even when putting them in the dishwasher it never completely gets the old oil out..
Could you do a piece on flavour oils like sesame, palm oil, although i not palm oil is not very prevalent in western cooking, more in West African and Southern Asian cooking. Its one heck of a solid @ room temp and very high in cholesterol, very very low smoking point, its not very nice if it gets everywhere, but has great cosmetic and cosmological properties.
+chiefmagistrate Hi, it may be helpful to know that ONLY animal products contain cholesterol, so I can't see why palm oil would have any. It does have lots of saturated fats, however. Also, we're at a point where we know dietary cholesterol really isn't a great concern for over-consumption. Earlier, it was a kind of panic response to skyrocketing heart disease and studies showing high blood cholesterol levels to be a risk factor.
I'm glad he didn't make any comments about good fats versus bad fats. As a ketogenic dieter, I'm sick and tired of hearing people "warn" me about animal fats, saturated in particular, which is no doubt what he would have said. It's polyunsaturated fat thats bad for you, and saturated fat thats healthy for you. Unfortunate so many have it backwards...
Call Me Swivel Hips Can I ask where you got your information? I’d like to look in to it! I’ve been on the keto diet for years, and having researched it pretty extensively, I’ve found that BOTH polyunsaturated and saturated fats are healthy-it’s the trans fats, hydrogenated, and rancid fats (surprisingly common in grocery stores) that are dangerous. If polyunsaturated fats were bad for you, the Greeks would be one of the sickest populations in the world, rather than one of the healthiest, no?
Why does it t mean when cooking oil foams up during stir-fry? Like as soon as I add the ingredients it foams up like soap. Does that mean the oil is bad?
J.A.Grami You like will have to combine your coconut oil with another type of oil to raise the smoke point. I do use coconut oil in a cast iron skillet when pan frying fish but I usually add a bit of peanut oil to the pan as well. Either way I don't typically leave the skillet at high heat or the crust will burn before the center is cooked.
It's opaque and white because of the environment it is in - in temperate climates its always solid while in tropical climates when its hot outside its usually liquid and clear.
I like to cook chicken wings on a rack. although I've tried non stick spray, my problem is they never seem to get all the way clean at the joints where the wires of the rack meet. what's the best way to clean these racks?
yocampout Another thing you can try is to use fresh oil to break down the grease stuck to the rack. In a small dish mix equal parts baking soda with vegetable oil. About 1 T. of each, use a cheap cooking oil for this rather than a more expensive one. Using a scouring pad, dip it into the oil/baking soda mixture, then coat it generously onto the grease on the rack. Let it sit for 10-15 minutes, then scour/scrub vigorously with the scouring pad. The oil will break down the baked on grease and the baking soda will act like a powdered cleanser lending a light abrasive to help lift the sticky residue. If the grease is thick, you may need to do this a couple of times. When the grease is gone, wash the item with soap and hot water. I discovered this recipe on a youtube channel called: colorfulcanary. It's titled: homemade Goo-Gone. It's intended purpose is to remove sticky labels from glass or plastic jars you wish to re-purpose. But I have found that it works equally as well to remove old sticky residue from the bottom of my stainless steel cookware, making them shiny again. I hope this helps. :)
yocampout helpfulnatural *JUST TESTING COMMENTING SYSTEM* One time I was walking and I found a gerbil. I picked it up and it called *ME TAMMY* I like to scratch it's belly and then go eat Cheetos....
Refined avocado oil 'has an unusually high smoke point: 250 °C (482 °F) for unrefined oil[2] and 271 °C (520 °F) for refined oil.[3][better source needed] The exact smoke point depends heavily on the quality of refinement and the way the oil has been handled until reaching store shelves and subsequently kitchens. ' source Wikipedia. OK?
I wonder why Gordon Ramsay always set his pan on fire when sauteeing using extra virgin olive oil. Does cooking oil in flash point release the burnt aroma to food?
The cheap refined coconut oil can be used for high heat but the virgin oil should be used at a lower temp. I too have seen conflicting info on how to cook with coconut oil.
and you eat tons of canola oil a day, so it harms your metabolism... canola oil is completely fine as long as you don't use too much of it. also try out other oils as well. it's mostly about the flavour and the temperature you are using them for.
Hello readers - the smoke point of an oil is not as important as the stability or the anti-oxidation strength of an oil. The 40% drop in cardiological diseases in NY state has changed America. SO NO more hydrogenated, partially hydrogenated saturated or polyunsaturates (sunflower has 76%+ & is more unsafe). These two classes of oils break down into dangerous chemicals that are classed as trans fats at temperatures from 25C upwards in storage and super fast in a fryer. What oil is most safe - wells the Mono unsaturated oils are the safest. Seek only fresh healthy extra virgin olive oil that has been properly made & stored from the hour it came off its branch or high oleic Non GM oils! Note that the High Omega9 Non GM Canola oils work well - but be careful there are many refineries that can not get their oil to have a low anti- oxidative rating whilst working in the pan or fryer making your food. So do not trust the labels they do no tell you the chemistry you need to know about! Note the test results that go on a label may agree with the quality of the oil the day it was made. But rarely will the label reflect the quality of the oil on a shelf.
Put herbs or whatever you want to infuse into a bottle or jar, fill with oil. Cover the jar and shake it up. Let it sit in a cool, dark place for about a month. Strain the oil into a new jar and you've got your infused oil. :)
If ye love me, keep my commandments. John 14:15 KJV Remember the sabbath day, to keep it holy. Six days shalt thou labour, and do all thy work: Exodus 20:8-9 KJV Saturday is the day of the Lord The claim that Christ by his death abolished his Father’s law, is without foundation. Had it been possible for the law to be changed or set aside, then Christ need not have died to save man from the penalty of sin. The death of Christ, so far from abolishing the law, proves that it is immutable. The Son of God came to “magnify the law, and make it honorable.” [Isaiah 42:21.] He said, “Think not that I am come to destroy the law;” “till heaven and earth pass, one jot or one tittle shall in nowise pass from the law.” [Matthew 5:17, 18.] And concerning himself he declares, “I delight to do thy will, O my God; yea, thy law is within my heart.” [Psalm 40:8.] GC88 466.3 Ecclesiastes 12:13 KJV Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.
Yet another example of people on UA-cam trying to give advice when they don't have anything useful to say and obviously have very little education on the topic. UA-cam...the blind leading the blind 99% of the time.
All Stores 900,000 Please Lower the price of all Brands of Military Equipment and Local for All Brands of Cooking Oils Products and Production Cost Now 900,000 That's Too Much $$ 900,000 Now The Whole World 900,000 Now 🙏 🤲 🕍 🕌 ⛪ 🛕
You may want to address which oils have a higher ratio of the good fats as opposed to the bad fats. Combine those numbers with high and low smoke points, and you have a whole new conundrum.
Very good point...I was thinking that very same thing during the video. Unless you're an avid deep fryer, unrefined is the best way to go.
That's not entirely true, that you don't need anything other than a high quality EVOO. When you need to cook at temps above 375, you'll need a suitable oil, because those free radicals, which come from oils when they smoke, can cause cancer. And for Thomas to call them "funny little things" is just asinine. There's nothing funny about something that can cause cancer.
Thaneii I agree with you. And I'm sure that not everyone is going to measure the temp of their oil while cooking. I use several different oils including both pure olive oil and extra virgin olive oil. One for frying/cooking at higher temps and one for low heat or no heat at all like in salad dressings. I love coconut oil as well but I'm careful not to heat it to smoking as I don't want to turn it into trans fats.
I feel dumb now. I've been searing my steaks in Extra Virgin Olive Oil and wondering why I'm setting off my smoke alarms every time.
the best use for EVOO is actually raw, because it's healthier and it has a strong olive flavor which will be ruined if you heat it above smoke point. Use it in your salad dressing or top it onto soups. I usually have 2 oil bottles in my kitchen, a high smoke point oil for cooking, and a small EVOO bottle for garnishing or for salads.
Elias Armendariz haha me too. Part of cooking a steak was putting my smoke detector in the vegetable drawer of my fridge
Keep your EVOO for drizzling and salads. Or dipping with fresh bread and balsamic vinegar. To be fair though, my smoke alarm is so sensitive that it goes off when I make toast and not even well done toast. It's actually been renamed the dinner bell in our house. When the alarm starts the family know dinner is nearly ready. Lol.
OmG noooooo (also don't put it in pasta water you're wasting if you do that)
Please put a video on how to choose herbs for different kinds of cooking and how to use spices correctly :)
There are no best herbs, just some that have been researched more than others. Choose the ones you find taste the best so you are more likely to eat your own cooking. ::)
Check out The Flavor Bible. Good primer on what tastes good with what. :)
I was pretty sure that Avocado Oil has a smoke point of 520 degrees.
yeah you are right
See how dark his avocado oil is? That's extra virgin (unrefined) avocado oil, not refined avocado oil. Refined avocado oil has one of the highest smoke points you'll find at 500°F+, but unrefined avocado oil has a lower smoke point under 500°F. Refined avocado oil is half the price of extra virgin avocado oil, is almost flavorless, and it's color is clear or nearly so. Extra virgin avocado oil is much darker, usually green. I've had ones as light as extra virgin olive oil, and others that were a deep emerald green.
I have some clear avocado oil and the smoke point is 500 F. I used it to fry one day and it was perfect. It didn't smoke the entire time and i was frying potato chips. And also i was using the same oil at 300 F the entire time.
Thank you so much for the wonderful information. Avocado Oil is my choice for many things, I just love the taste
My go to oil for frying foods such as catfish is Peanut Oil. I honestly cannot recall the last time I used vegetable or canola oil to fry anything.
Also, I read that even those with the most extreme allergies to peanuts CAN consume food cooked in REFINE peanut oil as long as it is not expelled.
Wow, get the idea but a minute or 2 more on the topic would have been good! Thanks for giving me an idea about it.
This is really good info Thomas, thank you! I often use olive oil and store it next to the stovetop for convenience but I'll store in a cool dark place. Thank you.
What oil would be best for deep frying in a pot?
Such an informative channel! Thanks!
Thank you! Very informative! I get it! You do a very nice job! Straight to the point, no BS!
THANK YOU SO MUCH, THOMAS! i loved this guide and it really cleared things up for me! it's exactly the kitchen conundrum i had. what's a high heat oil - a low heat oil, and when to use them? now i know! great GREAT segment! thanks again!
Good one! I almost always go for the EVOO. I really don't find it to have a strong flavour. For frying I usually go for peanut oil. I find canola oil has a strong flavour that I don't like.
What weird oils are you using? EVOO is always flavourful if its decent quality and canola has literally no flavour at all.
The best Pure Extra Virgin Olive Oil is amzn.to/33dFDay
I use Grapeseed oil for high heat and Olive oil for everything else.
PLEASE DON'T! :) High smoke point is irreleveant as they are both unsaturated fatty acids, and the cis double bond is extremely reactive to heat light and oxygen, even at temperatures below the smoke point!
@@PavanMehat12 Are you talking about health benefits? I think this video and Mary's comment relates to best cooking techniques. Best taste, sear, etc.
@@CookWildtv Yes health benefits, but fair enough.
@@PavanMehat12 Good to consider though. I'm curious if there are any unsaturated fat oils that aren't affected by heat. Any recs?
@@CookWildtv So its unfair to say saturated aren't affect by heat but to a much lesser extent.
It just comes back to the chemistry. I mention this in one of my videos but Olive Oil is the best because it is mono unsaturated (therefore less points for it to react with and change with heat).
Hope that helps. :)
This is really helpful, thanks!
Hello,
I like this topic and your demo!
I could not read the labels on the oils and the camera moved too fast for me to try to read them. Just some feedback! Again loved the topic! Thank you!
Adagio Health & Fitness Coaching there is a pause button
Thanks so much Thomas!
Great advice! Thanks for sharing with us!
Avocado oil has one of the highest smoke points there is. Not among the lowest as suggested in this video. Do your research guys. It is an easy Google search.
Not all Avocado oils are the same. You need to realize that pure, unrefined extra virgin avocado oil does not have that high of a smoke point. I own a bottle and even on the bottle itself it says the oil can go up to 450F, but unfortunately it is grossly overstated and it smokes at around 350F. I use an IR thermometer to verify the oil temperature.
He mentioned in the video that the lower heat oils are unrefined. Perhaps refined avocado oil has one of the highest but he clearly states the avocado oil he is using in the video is unrefined.
Jeff Bergstrom I know, what he said was like the opposite.
"As you refine oil the temperature of the smoke point goes up." 2:13 Refined avo oil has a high smoke point. Unrefined not so high, also it tastes strong and should be used for finishing.
Only when it's refined. That one is so dark that it;s clearly not. Something he should of clarified indeed that if it was more refined it could handle more
Avocado oil is a low smoke point oil?
Excellent video!
This is so helpful!
Hmm I thought this would be more on flavor profiles too...
Like peanut oil's good for Asian or whatevs.
It is good with Asian cuisines. But I love it in dressings or frying chicken or browning hamburger. Love nutty flavors.
i prefer sesame oil in my asian meals, haven't tried peanut oil o.o
Sesame oil has too low of a smoke point to fry in. It's used more for flavoring. Use a neutral oil for stir-frying instead, like soybean oil.
Andhika Putra Peanut oil is actually more neutral than most oils (especially since it is usually very highly refined) it's just used to stir-fry due to the high smoke point. You may be getting that assosication from the word peanut or the sesame oil often used in asian cooking.
I like peanut oil for Beans. it adds the little nutty taste to beans and they taste wayy better imo
Grapeseed oil is the best oil to use as a personal lubricant. Asian massage parlors use it
Could you please do a video on how to clean the glass oil jars? I feel like even when putting them in the dishwasher it never completely gets the old oil out..
The best Pure Extra Virgin Olive Oil is amzn.to/33dFDay
First wipe with a cloth dipped in oil then use normal soap
Where can I find the bottle used for the avocado oil? I love that bottle but can't find it anywhere online to buy.
Could you do a piece on flavour oils like sesame, palm oil, although i not palm oil is not very prevalent in western cooking, more in West African and Southern Asian cooking. Its one heck of a solid @ room temp and very high in cholesterol, very very low smoking point, its not very nice if it gets everywhere, but has great cosmetic and cosmological properties.
+chiefmagistrate
Hi, it may be helpful to know that ONLY animal products contain cholesterol, so I can't see why palm oil would have any. It does have lots of saturated fats, however.
Also, we're at a point where we know dietary cholesterol really isn't a great concern for over-consumption. Earlier, it was a kind of panic response to skyrocketing heart disease and studies showing high blood cholesterol levels to be a risk factor.
I'm glad he didn't make any comments about good fats versus bad fats. As a ketogenic dieter, I'm sick and tired of hearing people "warn" me about animal fats, saturated in particular, which is no doubt what he would have said.
It's polyunsaturated fat thats bad for you, and saturated fat thats healthy for you. Unfortunate so many have it backwards...
Call Me Swivel Hips Examples of those fats would be really helpful.
Call Me Swivel Hips Can I ask where you got your information? I’d like to look in to it! I’ve been on the keto diet for years, and having researched it pretty extensively, I’ve found that BOTH polyunsaturated and saturated fats are healthy-it’s the trans fats, hydrogenated, and rancid fats (surprisingly common in grocery stores) that are dangerous. If polyunsaturated fats were bad for you, the Greeks would be one of the sickest populations in the world, rather than one of the healthiest, no?
Oh Thomas Joseph marry me and we will explore those funny little free radicals, old cast iron and cooking fish! Love your videos!
Very helpful!
Why does it t mean when cooking oil foams up during stir-fry? Like as soon as I add the ingredients it foams up like soap. Does that mean the oil is bad?
The foam is accumulated water bubbles. On low temps while sauteing onions etc you can see a foam buildup.
Welll fudge now i gotta figure out where to put my oils now..theyre in clear bottles by my stove. Don't have much room in my cabinets
Mustard oil?
Awesome! Ty
could you solve the problem on how to make the perfect macarons? :) thanks thomas!
Yes! I actually made some a month ago and it was a disaster. But practice makes perfect :)
So oil should not be refrigerated?
Could you talk more specifically about Coconut oil? Whenever I try to use it, it turns brown in the pan... Is that due to having the heat too high?
Yes, you should really use it on medium heat. That's why butter browns quickly when you put it on high.
Dat Le Is medium heat hot enough to get a nice sear/crust on breaded fish? That's what I was trying to do with it on higher heat.
J.A.Grami
You like will have to combine your coconut oil with another type of oil to raise the smoke point. I do use coconut oil in a cast iron skillet when pan frying fish but I usually add a bit of peanut oil to the pan as well. Either way I don't typically leave the skillet at high heat or the crust will burn before the center is cooked.
DCARA06 Awesome, thanks for the tip!
What about sunflower oil?
Not the best
Toxic, as are all vegetable oils. Use butter, olive/coconut oils or animal fats.
What are you using to cook on?
Waring Pro induction unit..but any induction works well..affordable, heats quickly and safer then gas..culinary must for any kitchen
The avocado oil I get from Target advertises a smoke point of 500°. Like olive oil, it depends on whether it's virgin or refined.
Right. Refined is always going to be different than virgin.
Does it matter if the coconut oil is white and opaque or if its is clear? #KitchenConundrum
It's opaque and white because of the environment it is in - in temperate climates its always solid while in tropical climates when its hot outside its usually liquid and clear.
It's opaque because of the temperature.
how do I fix a biter pan sauce my pan tends to get black while searing meat and making my pan sauce biter
I like to cook chicken wings on a rack. although I've tried non stick spray, my problem is they never seem to get all the way clean at the joints where the wires of the rack meet. what's the best way to clean these racks?
Soak them fully submerged in hot soapy water for at least 15 minutes. If the rack was left overnight and is now dried on, soak for an hour.
helpfulnatural thank u. I tried that but I'll try again. thank u very much
yocampout Another thing you can try is to use fresh oil to break down the grease stuck to the rack. In a small dish mix equal parts baking soda with vegetable oil. About 1 T. of each, use a cheap cooking oil for this rather than a more expensive one. Using a scouring pad, dip it into the oil/baking soda mixture, then coat it generously onto the grease on the rack. Let it sit for 10-15 minutes, then scour/scrub vigorously with the scouring pad. The oil will break down the baked on grease and the baking soda will act like a powdered cleanser lending a light abrasive to help lift the sticky residue. If the grease is thick, you may need to do this a couple of times. When the grease is gone, wash the item with soap and hot water.
I discovered this recipe on a youtube channel called: colorfulcanary. It's titled: homemade Goo-Gone. It's intended purpose is to remove sticky labels from glass or plastic jars you wish to re-purpose. But I have found that it works equally as well to remove old sticky residue from the bottom of my stainless steel cookware, making them shiny again. I hope this helps. :)
helpfulnatural I will give it a go. thanks
yocampout helpfulnatural *JUST TESTING COMMENTING SYSTEM* One time I was walking and I found a gerbil. I picked it up and it called *ME TAMMY* I like to scratch it's belly and then go eat Cheetos....
Where can I buy those nice glass oil containers?
The best Pure Extra Virgin Olive Oil is amzn.to/33dFDay
Refined avocado oil 'has an unusually high smoke point: 250 °C (482 °F) for unrefined oil[2] and 271 °C (520 °F) for refined oil.[3][better source needed] The exact smoke point depends heavily on the quality of refinement and the way the oil has been handled until reaching store shelves and subsequently kitchens. ' source Wikipedia. OK?
I wonder why Gordon Ramsay always set his pan on fire when sauteeing using extra virgin olive oil.
Does cooking oil in flash point release the burnt aroma to food?
Unrefined oils like extra virgin oils=lower smoking point
Refined oils= higher smoking point
Why can the filtered oils stand heat more?
+M MT small particles other than the oil are "cooked" thus, affecting the oil
Why does it say everywhere online that coconut oil is suitable for high heat?
The cheap refined coconut oil can be used for high heat but the virgin oil should be used at a lower temp. I too have seen conflicting info on how to cook with coconut oil.
Guide a bit for how to make perfect Alfredo sauce?
avocado has a smoke point between 480-520.
how about canola oil?? low, medium or high??? i don't want cancer... please no
DEFINITELY NOT canola oil, use saturated fatty acids!
and you eat tons of canola oil a day, so it harms your metabolism... canola oil is completely fine as long as you don't use too much of it. also try out other oils as well. it's mostly about the flavour and the temperature you are using them for.
YAY NEW VIDEO
Real men don't worry about free (or otherwise) radicals, we know the power of two stroke.
Where is rice oil and canola oil
Though I thought avocado oil could be used for high heat?
There's probably refined avo oil that can be. :)
Cook Wild. Ah, i just realized that. After viewing a bottle of clarified avo oil
Avacado oil has a very high smoke point.
CFOP Cuber That’s refines avocado oil. The oil in his video was unrefined
Hello readers - the smoke point of an oil is not as important as the stability or the anti-oxidation strength of an oil. The 40% drop in cardiological diseases in NY state has changed America. SO NO more hydrogenated, partially hydrogenated saturated or polyunsaturates (sunflower has 76%+ & is more unsafe).
These two classes of oils break down into dangerous chemicals that are classed as trans fats at temperatures from 25C upwards in storage and super fast in a fryer. What oil is most safe - wells the Mono unsaturated oils are the safest. Seek only fresh healthy extra virgin olive oil that has been properly made & stored from the hour it came off its branch or high oleic Non GM oils! Note that the High Omega9 Non GM Canola oils work well - but be careful there are many refineries that can not get their oil to have a low anti- oxidative rating whilst working in the pan or fryer making your food. So do not trust the labels they do no tell you the chemistry you need to know about! Note the test results that go on a label may agree with the quality of the oil the day it was made. But rarely will the label reflect the quality of the oil on a shelf.
Do study on Oil...
I have a dream that one day, Americans would join the rest of the world in using Celsius instead of Fahrenheit and the metric system.
In your other video you seared a steak with olive oil
if they put the avocado oil in the wrong category then they should at least re upload it w the correction.
So, my dude. Can you address the trick to infusing Olive Oil?
Put herbs or whatever you want to infuse into a bottle or jar, fill with oil. Cover the jar and shake it up. Let it sit in a cool, dark place for about a month. Strain the oil into a new jar and you've got your infused oil. :)
You lost me on the Fahrenheit
the right cooking oil (Greek)=το σοστο μαγειρικο λαδι
good luck with the electromagnetic field induced by the cooktop
what do you mean?
kungmat, probably that came from silly paranoia about the way induction cooktops work.
good luck with the electromagnetic field induced.....by our planet Earth ??
375 degrees, wtf?
First ?
avocado smoke point is 520 degrees I read. who to believe?
Believe real world testing. Go buy a bottle and get yourself an IR thermometer. Heat the oil and when it starts smoking, check the temperature.
As he addressed in the video, the avocado oil he has there is unrefined.
Answer - stop frying and start baking!
Still need oil to keep things from sticking to the pan... and yeah, I'd love to see a baked steak that wasn't seared in a hot pan beforehand.
The answer is to use Saturated Fatty Acids! They do not have this problem!
Haden Odom Or after for a reverse seared steak which I prefer
If ye love me, keep my commandments.
John 14:15 KJV
Remember the sabbath day, to keep it holy. Six days shalt thou labour, and do all thy work:
Exodus 20:8-9 KJV
Saturday is the day of the Lord
The claim that Christ by his death abolished his Father’s law, is without foundation. Had it been possible for the law to be changed or set aside, then Christ need not have died to save man from the penalty of sin. The death of Christ, so far from abolishing the law, proves that it is immutable. The Son of God came to “magnify the law, and make it honorable.” [Isaiah 42:21.] He said, “Think not that I am come to destroy the law;” “till heaven and earth pass, one jot or one tittle shall in nowise pass from the law.” [Matthew 5:17, 18.] And concerning himself he declares, “I delight to do thy will, O my God; yea, thy law is within my heart.” [Psalm 40:8.] GC88 466.3
Ecclesiastes 12:13 KJV
Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.
Yet another example of people on UA-cam trying to give advice when they don't have anything useful to say and obviously have very little education on the topic. UA-cam...the blind leading the blind 99% of the time.
MrPlanx What are you talking about?
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