Confusing Groceries: Neutral Oil
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- เผยแพร่เมื่อ 9 เม.ย. 2024
- Part 9 in a series about the most confusing items to shop for in the grocery store covers neutral cooking oil. Learn the differences so you're never left with the wrong ingredient.
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When I moved out my mom got me a large quantity of avocado oil from costco as a gift. Love you mom :)
Define large quantity
@@Laszlo5897234,422 bottles
@@Laszlo5897 He said Costco, which is two sizes above Trenta
What a good mom!
Nice one mom!
There's a handy little spout on the underside of my car that I get all of my oil from. It's darker than the stuff in this video and it doesn't taste the best but I have so much of it and I hate wasting food.
I’ll try to One Up you - had seen videos online where some seriously shady people were laying filters & collection pans around restaurant waste outlets. They would collect the chunks of grease from those points every night & then after filtering for basic hard particles & junk, removing any remaining sewage water *brace for it* - distribute & sell this sewage oil to street vendors in poorer downtown areas.
Even better, my Dodge doesn't even need the spout. The oil just comes out... everywhere.
@@1dariansdad my wife's car has this cool magic trick where it doesn't leak on to the ground at all but it's just constantly disappearing at about a quart a month.
@@jasoncronin9145sounds like my old 911. I called it my two-stroke Porsche.
This is true, well the mechanical part!! In 1931 Harley made a flat head 80 cid motor and it had a lever that after so many miles, you pushed it to dump the oil into a pan or on the ground. That motor did not have a return pump to send the oil back to the tank. I had one of these motors. I learned that there was enough back pressure and that if you put a return line on it, it would pump it back into the tank and so never needed to dump it. There went my frying oil!
"One day I'll be avocado oil rich" I felt that in my soul ❤
My mom always get avocado oil at Costco there like $25-30 😢
I'm so poor I didn't even know avocado oil or peanut oil were things
@@Dusticulous wait till I tell you about grapeseed oil 🤭 that's how I'll know I made it 💪🏾💪🏾
Me too. How sweet for some reason. Kind of humble❤
@@alexistecca408but is it organic, cold pressed and hexane free?🤨
I spend money to buy good quality food for my family. The motto "I'll rather pay the farmer now than the doctor later" spoke volumes to me when I first heard it.
They say an ounce of prevention is worth a pound of cure!
Excellent saying.
I once went on a business trip where my food allowance was just "$60 a day on any foodstuffs." I was in my personal vehicle so I just bought expensive ingredients like avocado oil and expensed them out. Thanks to (former employer) for letting me be temporarily avocado oil rich!
Was the avocado oil worth it tho ?
@@Dandykola it's a really great oil to cook with.
@@Dandykola I'm still hoarding it, so I'm unsure. I've worked through my ghee and sunflower oil so far, which were both extremely worth it. The sunflower oil would be my daily driver oil if I found it at a good price again.
This is amazing 👏🏼👏🏼👏🏼
@@OnyxDeitydon't hoard it too long or it could go rancid, and then won't be worth it at all!
Idk why but in America there's little to no mention of sunflower seed oil, here in Spain is the first option for frying, but that's probably because we grow sunflowers by the boatload
I'm not sure either, but as it is more expensive than other vegetable oils and doesn't have any kind of 'hook' - no purported health benefits like avocado or olive - I think that there's just no push to make it available. They're like $10 for a standard size jug where I am. (1.18L)
It's the default vegetable oil in South Africa as well 🌻 so much tastier than canola.
😂I'm American & I'm confused too bc where I shop the types of oil on the shelf go on forever & include sunflower, canola, rapeseed....
seems like a good option for people who want a step above vegetable and canola oil but can't use peanut oil due to peanut allergies
Unrefined sunflower oil is also great in salads. We buy it from market. Any other oil in our country is too expensive to be used regularly
After watching many cooks on TH-cam over the years, when I actually started to get into cooking, it was a rude awakening to discover I'd been classed out of the recipes of one of my favourite creators.
Avocado oil quickly became a signifier to me that someones recipes are likely going to request a bunch of expensive specialty ingredients, or rely on being carried by more expensive and high quality versions of basic ingredients.
Don't forget, you can almost always substitute or leave out some ingredients. If there is a way to make something fancy on the cheap, I guarantee you someone has already figured it out.
Please, never stop cooking because you think you can't afford it, especially when places lik Aldi's exists. Quality ingredients on the cheap there. Sometimes modern problems require modern solutions, and survive, adapt, overcome ❤
@@Solice-lx8mk Oh no, I absolutely still cook, I love making food. If I'm following somebody else's recipe though I want to feel as though I can reasonably recreate it as they did before I make my own adjustments.
This comment was just about some realisations I had about some TH-cam cooks once I started. I have plenty of channels I find more accessible.
Obviously avocado oil is an easy substitute, but if a recipe has it I find it to be a sign to double check all the other ingredients in the recipe.
I appreciate the sentiment though
Joshua Weissman. 😅
If it makes you feel better, avacado oil is even worse than olive oil for having most brands be fake/low quality. Saw one consumer report that 70% of avacado oil sold is rancid and thus tastes bad. So not only is it expensive, but its even more expensive and hard to find if you want the good stuff. (For olive oil, California square bottles are great for a decent price).
Buddy you’re just poor like the rest of us. Sorry it took you so long to figure out. Here’s some tips:
1. Substitute when and where you can. The oil isn’t going to be a huge deal.
2. Buy exotic spices in small quantities via the bulk section. Don’t have ten bucks to spend on a bottle of smthg? Get small bag for like .20$. Winco and even upper end bulk spice sections will save you money.
3. Don’t be so rigid about cooking. Cooking is an art and open to creativity. Baking is a science you must master before experimenting.
The beef tallow was so so so good. I want to start doing that at home. I’m glad you told me what it was.
I buy a gallon of tallow on Amazon for like $45
Anything that we used to fry, now gets fried in tallow and it’s SOOO good!
When the color starts to get a little brown and the flavor starts to noticeably change we toss it.
Local place here in town uses it for their fries, it makes them immaculate.
Find a local butcher shop should be able to buy beef fat in bulk to where you can cook it down into tallow
If you wet render before that its pretty infinite @youtubeuser3182
If you cook brisket, those things are perfect for cutting off the fat (not ALL of it though) and rendering tallow. You can also save up excess fat from steaks or other roasts too but I'm lazy in that regard.
I also buy big packs of chicken thighs and save the skins for rendering too. Yeah we're a boneless skinless thigh house
When I fry bacon I cut off the fatty ends and freeze them in a separate container. If I need to fry something I just throw on a couple of the frozen bacon trimmings, let it render for a minute, and then use the grease to fry. You also get a tasty snack out of it, like a bacon chicharon.
I just collect the grease from any bacon cooking to use later.
When I bake a batch of bacon, I pour the grease through a strainer into a jar that’s kept in the fridge. It’s obviously flavorful but it does have a low smoke point, around 370°F (187°C). My favorite application is with eggs, mostly fried but even in fluffy scrambled eggs too.
I use that corn starch method from Kenji and I thought it might be too delicately flavored for bacon, but nope. These days I have substituted all the butter in that recipe for bacon grease in the pan and American cheese in place of the cubed butter. For my money, these are the best cheesy scrambled eggs.
Brilliant
I don't use oil much.... I just buy 80 20 ground beef and eat all the fat, I eat broccoli and spinach, apples and bananas a little chicken and salmon and that's about it
same i never buy oil. always have bacon fat laying around
It can't be blamed on Latin that "rapum" just means turnip, and that the plant we get the oil from is a cousin of the turnip plant (which is also a Brassica, but at least a different Brassica than oleracea, which is like half a dozen common vegetables.) Or rather it is due to Latin, but Latin had no ill intent in it.
You’re blaming those Latin people? J/K!
Latin is inherently rapey prove me wrong
yeah we get rpe from rapio (seize/grab). Even things like the rpe of the sabine women (a roman thing) dont even mean rpe they mean seize or grab.
Everything really is brassica, huh?
In the UK we just call it what it is. Rapeseed Oil.
My ancestors have been using olive oil for thousands of years, I'm not gonna let something like a low smokepoint stop me from carrying out that tradition
I mostly cook with olive oil too. But when I want to cook Asian I don't want a trace of the olive oil flavour, so a neutral oil is better. Much of it is stir fried and high smoke point is better.
OK well have fun urging your house down trying to fry with a low smoke point
@@patrickbateman1660 Olive oil is fine. Smoke point of ~200C/400F (actually a little higher most likely). Given you aren't liable to reach even to 350F unless deep frying, it's really a non-issue.
I've been cooking with just olive oil for years - unless I happen to be using beef tallow that I've rendered, or have a reason to be using clarified butter.
If I were deep frying - I would look to something else.
Extra virgin olive oil has a higher smoke point than regular olive oil and is healthier
@@Tizzer169 wow you must be rich to do deep frying in an evoo
Duckfat has done wonders for my cooking. It freezes and lasts forever, has a super high smoke point, and it makes incredible potatoes and pan burgers. You need very little to go a long way. You dont need to thaw it to use it, i break off in chips. One roasted duck goes a long long way and the fat is a beautiful cream white when frozen.
Damn. We just use olive oil for everything....
That said; we don't really fry things up very much so there's that.
Same here. I'm guessing you also from southern Europe.
@@TitusRex
Sicilians. It's olives or bust
In Sicily you fry a lot, am I wrong?
expensive olive oil lasts longer than cheap wine 😂
@tmc5079
I mean I just going off friends and family, but it's normally a shallow fry for stuff like cottolette.
Really, deep-fried stuff doesn't show up that much.
Edit: The only exception I can really think of is these dougnut things that are basically deep-fried batter. But even then, it's like an inch of oil, not that much.
This series is so unbelievably useful. I’ve just started out with cooking more frequently after moving out. After a year of fried rice, ramen, and takeout, I’m ready to actually learn to cook. Buying the correct groceries is a hurdle I wasn’t expecting. Please please please continue this series!
@legallyrequired If you don't have a go-to book yet (and even if you do), I'd *highly* recommend "How to cook everything: the basics" by mark bittman. Tons of recipes with helpful instructions on techniques, ingredient variations, etc. That book was what taught me how to cook in college.
@djbiscuit1818 absolutely, and there's another book by America's Test Kitchen that I recommend in addition to that. It has tons of great recipes, but it also explains what cooking terms mean, how to do certain techniques, and in the back it gives a list of the best kitchen tools from different brands and highlights which ones are the most important, and which ones are the best for the money. It's an awesome book for someone just getting into cooking, and I absolutely recommend it!
Edit: it's called "The complete America's Test Kitchen TV Show Cookbook, 2001-2024" and its $30 on their website currently
Fun fact! Refined peanut oil doesn't contain the protein allergens that people allergic to peanuts react to! So its allergy friendly. I found this out by accident as someone allergic 😂
I'm using mostly sunflower or rapeseed oil for everyday stuff as neutral oil.
For salads it's high quality extra virgin olive oil. And to cook currys I go with coconut oil. Sesame oil is my go-to to give some dishes and soup the perfect finish. Always great to have a nice mixture of good oils in the kitchen.
I don't use peanut oil, because first, it's expensive here for no reason and second because of (even with small chance) possible allergies of guests.
Good call on that last one.
my grandparents always deep-fried the thanksgiving turkey in peanut oil, I could never stand the smell and taste of it. good call on the allergy point though, I hadn't even thought of that
Makes me think of Adam Ragusea who readily admits that he can afford nice cuts of steak and some other fancy ingredients now that he's a moderately successful TH-camr. I'd say he's avocado oil rich. I hope you get there soon Internet Shaquille.
I also respect adam for being open about his mental health struggles recently
Hey you can get avocado oil at Aldi for like 4 dollars. I use canola myself but that avocado isn't bad
I've been enjoying these confusing groceries shorts! I love how your videos always feel like they're geared towards teaching with no fluff, except a joke or two thrown in. luv u netshaq smooches
Pork grease is my favorite. Be ut from pork shoulder or bacon. I always end up saving it. If I don't use animal fat I use olive oil
AVOCADO OIL FOR DEEP FRYING???? Yeah, one day I'd like to be that rich too.
Honestly, the smoke point of avocado oil is so high that it's worth getting it just so you don't set off your smoke detectors in your place.
I'll get myself a bottle. I shallow fry a lot. I did not know it had a high smoke point.
@@pixpusharefined avocado oil has the highest smoke point of any cooking oil: 480-520°F
vegetable oil in the uk is usually rapeseed since we can grow it here. another popular option is sunflower oil
I was under the impression that vegetable oil in the U.K. was very often a mix of whatever was in abundance, though maybe after Brexit and now due to the invasion of Ukraine there’s more rapeseed because, as you say, we grow a lot of it? In my mind rapeseed is a little more expensive than vegetable oil as it’s had a little bit of an olive oil style ‘renaissance’
@@fabe61 most vegetable oils are rapeseed, often labelled that way in the small print. the cold pressed expensive stuff does make it confusing but i guess it's just a less processed version.
I’m sorry, they do WHAT TO THE SEED?!?
Òr organic Scottish cold pressed rapeseed oil is amazing! Organic cold pressed avocado oil is also a great all rounder... even for skincare!
@@jacobharvison5920 Rape
mcD’s changed from beef tallow after the new movement towards seed oils. and there was propaganda saying beef tallow, red meats in general, cause risk of heart attacks. usda really messed us up
Also, there was a thing where vegetarians were upset when they found out that the french fries they had been buying weren't actually vegetarian.
@@Default78334 Oh wow, that is kinda f-ed up.
It was the AHA that messed us up
Excess red meats actually do lead to heart problems. Its a well studied fact. I mean I'm still eating steak, bacon cheeseburgers and phillies like the fat fuck American I am. But at least be right about what you're saying.
@@mintgaming9198 we been eating meat for 10,000+ years. we evolved eating it. if anything creates a health problem with meat its how its processed. seed oils in our diet have only existed for about 60-50 years. wonder which is bad for us.
I use peanut oil for more neutral tasting meals, but for everything else I use a really high end italian extra-light olive oil ❤
The trash olive oil is suitable for sauteeing, it has a low smoke point so it's not good for high temperature frying. For high end stuff, look for "extra virgin" and "first cold press", and use it as a finishing oil (salad dressing, coating fully cooked dishes).
Also italian isn't necessarily better - the highest olive and olive oil output in the world is Spain; it's just that Italy managed to advertise their olive oil more effectively. "Italian" labeled is going to be more expensive just because they don't have as much.
As an spaniard seeing something outside of olive or sunflower oil is shocking haha
What's more shocking is using olive oil for frying... Smoke point is too low
@@beetothebop123Olive oil is perfectly fine for frying, but the food will taste too much of the olive oil, especially breading or batters.
@@logikgr the olive oil taste has never been a problem with the Spanish, coastal french, Greeks and the Italians when they make Milanesa, or any fried breaded cutlet.......this tradition goes back to the Romans.
@@beetothebop123 why do people still persist on this? The Mediterranean people have been frying with olive oil since ancient times and still do. .... In the culinary trade many restaurants still pan fry with olive oil......
Time to open up to other options.
These are great! One thing that confused me when I first got into cooking was white vinegar vs. White WINE vinegar and malt vinegar vs. Apple cider vinegar
Dropping seedoils changed the game for me IDC 💯 avocado oil is cheaper than medical bills
How do you connect dropping seed oils to fewer injuries?
@@spacetoast7783 Injuries and health issues are not the same thing. He didn't say anything about injuries.
Stop with the lies.
@@Brandunfriendlyman What do you call something that damages your health?
Seed oils radically inflame all of your bodies systems. They’re basically processed engine lubricant if you look up how they’re made. They’re illegal in most of the other civilized world. Please stop using them at all costs if you can afford to
I knew I moved up in life when I went from a canola oil household to my man's Avocado oil only household
Avocado Oil Rich. Got a nice ring to it 😂
It's a great oil to lose weight because you don't want to use it.
@@nickt6980 that's true logic right there
True wealth is kiwi seed oil. Now that's expensive!
@Floedekage what the hell do you.uae that for?
@@t-rozbenouameur5304 I have no idea. Just saw it in a natural supplements section.
My only thought was that I hope they didn't discard the rest of the kiwifruit.
fun fact, even though canola oil is made from rapeseeds, rapeseed oil isn't necessarily the same as canola oil. Canola is from a modified rapeseed, and the two oils taste different. If you have a chinese market, you can look for菜籽油(caizi you, [toasted] rapeseed oil) to compare the two. Canola oil is known to be "more bland" than菜籽油.
Still not using that s*
well i think you just explained it with the “toasted” part. i’m guessing toasted rapeseed oil is like toasted sesame oil, entirely different than its un-toasted counterpart, and meant to be used sparingly due to its much stronger flavor
@@Mr_Spaghetti the "toasted" part isn't necessarily the difference, the canola "strain" of rapeseed is pretty different all by itself. Caiziyou is not necessarily "toasted," but is sometimes translated that way
In the UK, they’re one and the same but it may differ elsewhere as you say.
yes, CANOLA actually abbreviation of CAN(adian)o L(ow) A(cid).
Mustard oil in Indian cuisine taste pretty similar.
Soybeans, peanuts are food items crushed into oil.
I'm not a freak for refusing to eat Canola oil. It's a literal industrial lubricant that needs multiple rounds of bleaching and trips to the centrifuge to be "edible".
I'm still going to stick to butter and lard when I can, just like my much healthier grandparents used.
My skin problems lessened significantly right after I stopped eating things with palm oil. Some may say it's just a coincident, but I am convinced.
what is wrong with your rapeseed ?
rapeseed over here in germany is really good quality
Nope it is not. Stop with the lies
Lmao
Yapologist
Deodorised coconut oil for great results and no flavour added. Beef tallow for same results with flavour added.
Ive worked with all these oils in my years of kitchen work. Peanut oil is hands down my favorite.
I enjoy working with peanut oil, but I have friends who I cook for that are deathly allergic to nuts, so I check all my ingredients with them before I make them something. I don’t keep peanut oil in my kitchen unless I need it for something specific.
@@middlenerd178check their allergies. Peanuts, despite the name, are actually legumes so although tree nut and peanut allergies are common, tree nut don't necessarily mean that. Furthermore, even for people that have anaphylactic reactions to peanuts, usually that doesn't extend to foods cooked in peanut oil because the process of creating the oil denatures the proteins or enzymes people are allergic to. I'm not a doctor, but a friend of mine had crazy peanut and tree nut allergies but was never worried about foods cooked in peanut oil.
Idk if you've checked how your videos look with the finished upload UI from our end but all your notes and captions are covered by a shop link, the description, and other things that I can't clear away
My favorite part of Shorts, the unhideable UI 😮💨
@@arashikou6661 tiktok has clear mode which is sometimes a lifesaver but TH-cam shorts are so crowded it's insane. Also no easy speed-up
It may not look the same on his end since it depends on the size of your phone, on mine, it's all readable!
@@anadacosta4043 I didn’t know that! Now that I’m home, I see it’s also totally readable on PC.
Totally fine for me on my small iPhone SE screen
I switched from olive oil to canola for environmental reasons. I identified it as the single largest change I could make in my consumer habits to lessen my carbon footprint (besides completely giving up dairy products which I don't have the self control for). Tastewise I prefer olive oil, but canola has the nice neutral taste you talked about, so it's cool I can use it for everything. Also it's cheaper.
Yeah... Good ol groundnut oil. That used to be the default "white" cooking oil here in Nigeria; then companies started making white oils from other raw materials, but most of us still refer to them generally as groundnut oil.
In Germany the default is sunflower seed oil. My favourite is Mazola Keimöl (corn oil in the US I think)
Mazola is Rapeseed
I don’t get why no one seems to care about sunflower oil, it has an extremely high smoke point, and I found this brand which is basically tasteless and doesn’t smell that much
Definitely my go to oil for almost everything!
Edit: didn’t think the brand really mattered bc I can‘t even find it in most supermarkets anywhere close to me but it‘s "Thomy reines Sonnenblumenöl"
(or in english "Thomy pure sunflower oil")
Bruh hook us up with the brand!
I fell in love with sunflower oil overseas. Difficult to find outside of speciality shops in the USA, and what I did find was Avocado pricy.
It's actually weird, it was my parents main frying oil when i was a kid, but then it slowly got replaced by canola oil and now i barely even see sunflower oil at stores
True, I buy sunflower oil in australia. It is better than all of these
unrefined sunflower oil is so good for salads
Always deep fry the frozen chips in lard at home. They taste so much better than any take away chips.
If you don’t want a seed oil go for ghee it’s got a smoke point of like 490, tastes like butter, isn’t crazy expensive, and doesn’t ruin your health
Seed oil isn't bad for your health. It is linked to inflammation, but so is everything such as plain carbs (like pasta), red meat, fats, alcohol, cured meats, fried foods... so unless you also avoid all these other things, you shouldn't be worried about seed oils lol
@@madtonesbrany PUFA sense food (like seed oils) impair the metabolism
@@holygoalie3 Yeah, if you drink the stuff.... are you drinking cooking oils?
@@madtonesbr Seeds oils are linked to dementia and Alzheimer's and will essentially build plaque on your brain over time. Hydrogenated oils with high ratios of omega 6 to omega 3s make you think slower, sleep worse, and will make you die sooner.
"Inflammation" is just your body's response to being slowly damaged over time. It's the tip of the iceberg.
@@madtonesbr Red meat is not linked to inflammation. Don't be dishonest
Me: eyes bottle of avocado oil on the counter, goes to check bank account
Sunflower oil and peanut oil are both used in India as neutral oil options. Then, based on the region, you have mustard oil, sesame (gingelly) oil, coconut oil, and so on. As a South Indian raised and living in West India with Eastern neighbors who are like family, I use all of the above at home for region-specific recipes.
Not only is your choice for peanut oil better for high temperatures, but because they handle the high temperatures better, the peanut oil will be better for your health.
Seed oils like soy and canola oil, when cooked at high temperatures change their chemical structures and can create unhealthy fats.
Even cooked olive oil, when heating it above it's threshold can cause issues with your health.
Lard, Tallow, cold pressed Organic Coconut Oil, and Olive Oil are Great oils that our Family has been incorporating in our lives.
Rarely do we use "vegetable" oil, except for times when we're baking for others and we're not sure if they have any dietary issues, like nut allergies.
I'm Swedish and this is really helpful. Our stores don't have anything labeled as just "vegetable oil" or whatever. It's all labeled as just exactly what type it actually is, so you really have to know what you're looking for ahead of time. Hell even when I know what I want, the oil section still intimidates me with the vast amount of options available. Speaking of overwhelming options, you should do one of these on vinegar types!
Most vinegars taste pretty similar to distilled white vinegar. Balsamic vinegar made from real grape must with no additives is very different though and shouldn't be treated as normal vinegar. Apple cider vinegar, rice vinegar, red wine vinegar, and distilled white vinegar can all serve the same purpose for adding acidity to your food. If you want to buy a few small bottles of different kinds then that could be a fun experiment. Vinegar usually isn't very expensive.
Matolja and frityrolja are probably sold at every name brand chain. Most bigger stores probably sell grillolja as well. I'm not sure where you got the idea that ambiguous named oils aren't a thing in Sweden.
If you wanna get fancy, malt vinegar has a lovely warmth to it
I feel like all of these add a lot of their own flavor. Peanut oil especially.
peanut, sesame, olive, and mustard oil all have strong flavor
I had heard that peanut oil was very flavorful, but I bought it and was very disappointed to find it tasted almost identical to canola. The reason is that these neutral cooking oils have all been *refined*. Part of the refinement process is called "bleaching", but don't let the name fool you; it just means removing color and flavor from the oil.
Peanut oil is very taste neutral unless its roasted peanut oil
Disagree. I’d be surprised if in a blind taste test you could taste the difference between peanut, canola, vegetable, and *refined* coconut, olive, palm etc
@@porsche911sbs that's why you dont use olive oil for frying
Weird that people get so emotional about defending chemically extracted seed oil. It’s worse for you & tastes worst than the other fats on this list, so it’s not like the people avoiding it are promoting food purism at the expense of taste & enjoyment. It’s good not to be so dogmatic that you miss out on great restaurant meals bc you’re scared of a little seed oil. And if you love to deep fry at home, they may be the only affordable option. Don’t see the harm in admitting that seed oils are a miss for most home cooking
Easy-to-understand, well explained, extremely informative and high quality content........Love it!!!! More please.
Interestingly, ever since they stopped frying their fries in beef fat, McDonalds now adds "beef flavoring" to the fries in certain countries such as the US. So unfortunatly they're not suitable for vegetarians in those places.
Which is frustrating, since making them vegetarian was one of the excuses they trotted out to justify the change. (It's really about cost.)
:(
Guess I have to rely on Chick Fila A now
It was ironically healthier jyst to use the naturally available beef fat, but i billionaire who believed that caused his ba heart Attack mounted a pressure campaign on McDonald's to switch to "vegetable oil" which is likely less healthy for getting, and definitely less tasty. of course it wasn't long after that hydrogenated vegetable oil was found to be much worse, so the anti-trans order was enacted, making the fries even worse. i honestly don't burger with fries anymore, although i understand that foreign McDonald's locations still use original tallow.
@@just83542vegetable oil (non-hydrogenated) is absolutely healthier than beef tallow for pretty much everyone. Replacing saturated fats with unsaturated fats is overwhelmingly supported by many studies to be good for your cardiovascular health
Also correlates with the massive spike in American obesity. Tallow, olive oil is always better
I use rice bran oil for frying and extra virgin olive oil for flavor. Also, I render fat when I can from poultry, beef, and pork.
Add me for supporting rice bran oil.
Was scrolling to find other rice bran oil enjoyers
I didn't know this was a thing until right now!
I'm going to look into it. Nice to have new options since I had to cut out canola, grapeseed, soybean oil etc. for medical reasons.
Finally, I’ve found my people 🌾
For those who don't get the context, avocado oil is basically the best cooking oil. Incredibly high smoke point, neutral flavor, and it's alot healthier for you
In the UK, the two standard cheap oils are vegetable and sunflower. Vegetable oil is our rebrand of rapeseed, and sunflower oil is made from... well... sunflowers.
I have found some ultra-cheap brands to actually sell only sunflower oil, but label half of it as "vegetable oil" with a different coloured lid. Read the ingredients on both products, both just say "Sunflower Oil (100%)"
Peanut oil is always my choice. My Chinese family at times uses canola, as it's traditional, but we like the stability of peanut oil. It esterfies/goes rancid a LOT slower when stored in open air pots and "more accessible" ways that open it up to air, heat, and light. When you are constantly pouring a little out for 2 stir fries a day, the ease of going rancid is the number one concern.
they use canola and not菜籽油？They're a bit different, and im pretty sure菜籽油is "more traditional," as canola oil is based on a newer modification of rapeseed.
Cause opening and closing a bottle twice a day is such a hassle...
i like olive oil since it is not a seed oil
but butter or tallow are also good
@@darkplasmo7921If it's refined olive oil and not extra virgin, then it pretty much is a seed oil
@@439801RS oh no, we do open it... But opening it twice a day is the same thing as leaving it open in terms of oxygen presence, lol.
I really enjoy cooking with avocado oil. I never have to use much and it doesn't make the whole house stink.
When I first started cooking on my own, I went straight for the peanut oil specifically for its high smoke point. I didn't want to screw things up, and having an oil that's supposedly harder to catch fire was a plus in my book.
I’ve always wondered what the term neutral cooking oil meant and now I know. Thanks! I also think that people who make cooking content should just say what neutral cooking oil they use in their videos so the novice can pick that one up. Good stuff tho.
I love frying in beef tallow, makes everything taste like it came out of a dinner in the 50's. at least how I imagine it in my pretend brain.
where do you buy yours/what brand?
@@atyem9995 amazon has the good deals can get a good sized bucket that will last a month to a few months for around 40$ or sometimes the grocery store but its always expensive there like 10$ for a tiny jar. I've tried a couple brands and they are all good so far. just make sure you are getting food grade as they do sell it for other uses such as cosmetics in different grades that might not be as good to eat.
@@atyem9995I know you didn’t ask me but I make my own for free. I just ask for excess fat to my butchers and they are always happy to gift it to me for free, they say they would have to dispose of it otherwise. Then I process it until it becomes liquid and then I store it in glass jars
@@Ampe96 nah i really appreciate the answer man, thank you. sounds much better than purchasing a tub of beef tallow somewhere
@@atyem9995 glad to help! Yeah I do this like twice a year, the tallow once it’s processed lasts for a long time. It’s free and it’s perfect to cook at high temps. Also it’s healthy and not poisonous like seed oils.
I also use it to make my face cream combined with cocoa butter and olive oil and lavander (for a better smell). Works great! Even my mother started using it
I'd cook entirely with lard if i could afford it. Cookies, pan fying, what have you.
i get beef suet / beef fat from my local butchers for free
You’re doing young people a genuine service. My wife still can’t cook lol.
The restaurant I work at uses only avocado oil and extra virgin olive oil. We buy them in the big 35lb jugs with the cardboard around them.
The avocado oil is in just about everything we cook and the olive oil is used mainly as a garnish, to make garlic oil and rosemary oil, it’s also used for a few dressings, marinades, and sauces.
The last restaurant I worked at, the owner was considering changing out the standard Sysco fry oil in one of our two fryers to beef tallow, but we decided to hold off on it due to cost.
Give the canola a whiff, it's not so neutral. Once you notice you can't let it go. What I thought was "overheated pan smell" is actually canola oil. It's fishy and metallic.
overheated "canola" smell. the metal pan can take the heat, the off smells you describe are the result of fatty acids breaking down. Putrescine is an evocative name.
Probably bc its rancid lol
Indirectly pointing out that the seed oil thing is in fact an actual problem
@@higginswalsan Why? tell me, why are they bad? They arent very anti-inflammatory, they arent more fattening, they are rarely sold rancid and if they were youd notice. So why are they a problem?
You are just parroting health tok shit, made by people without any actual biology or MD degrees
if your oil smells fishy, you got it too hot ..another reason to use peanut oil
I use olive oil, ghee, or a combination for everything. You can fry with olive oil despite what some say.
Ghee smells terrible to me! I've done some searching and apparently it's like a cilantro/soap kind of thing, some people just interpret the smell of ghee as bad. I use peanut oil for basically everything
You certainly can to a certain point, but honestly olive oil is too expensive imo to be worth. And i love olive oil but sometimes it can get in the way of certain flavors.
Fresh butter or ghee can have smells from the cows diet.
@@slithra227 ghee is just partially browned butter..
@@Leto_0 ghee and clarified butter are two different things
Loving the mini twist content, but just wanted to say your skin is looking amazinggggg
Yes, i recently made the switch to peanut oil. Its A LOT more expensive, but man, it's worth it for that restaurant level frying at home. Personally i would skip the avocado oil middle ground and just go straight beef talo next
Personally I use avocado oil for general cooking where you just need a tbsp or two. It's heart healthy for my everyday cooking but too expensive to use in larger quantities. I deep fry rarely enough that I go peanut oil when I do and don't mind that amount of extra cost...but still not rich enough to deep fry in avocado oil
Since I don’t like chunks of fat, I always trim off all the fat from my beef steaks or briskets so I can render out my own. Although in the UK it’s pretty available in 250g blocks like butter sold under ‘beef dripping’ and not especially expensive to my knowledge (last I checked it’s price was comparable to butter)
@@alipoon4854not as flavoursome but also worthy of note is that lard in the U.K. is perhaps the single cheapest block of fat you can buy and is usually 100% pig fat, which can be really good for mixing in with oils when you need a lot for confit for example
Might be personal preference, but beef tallow over everything🔥
it’s not vegan tho
@@abokoblin2156that’s the point
@@abokoblin2156good
Tallow or lard are my go tos
@@deluxesofa why is it good? only meat eaters can eat meat but everyone can eat vegan food. I think it makes sense to make as many simple things like this vegan so everyone can have them. 😊
vThat is very amazing and fun
Here is a brownie recipe
to help your unhealthy sugar addiction
Ingredients:
1 cup (225g) unsalted butter
1 cup (200g) dark chocolate chips or chunks
1 ½ cups (300g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon salt
1 cup (150g) dark chocolate chunks (optional, for extra gooeyness)
Instructions:
Preheat your oven to 350°F (180°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
Place the butter and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts (usually takes about 1 minute 30 seconds) until melted. Stir until smooth.
Add the granulated sugar and vanilla extract to the melted chocolate mixture. Mix well.
Beat in the eggs, one at a time, until the batter is smooth and molten.
Add the flour, cocoa powder, and salt to the bowl. Stir until everything is well combined and smooth.
If you’re feeling indulgent, stir in the dark chocolate chunks for extra gooey pockets of chocolate.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for the desired level of gooeyness:
Super gooey: Bake for about 24 minutes. The toothpick test will show a lot of smear.
Moist and fudgy (my favorite): Bake for about 28 minutes. The toothpick will have a brown strain and some smear.
Cakey but still fudgy: Bake for about 32 minutes. The toothpick will be clean with just a few crumbs.
Let the brownies cool slightly before cutting into squares. Enjoy them warm with a glass of milk!
Remember, these brownies can be frozen for up to 3 months, but nothing beats enjoying them freshly baked and still slightly warm. Happy baking! 🍽️👩🍳
Canola oil is actually an acronym meaning "canada oil low acid". So named because it was developed in an effort to reduce levels of Urucic acid found in the oil.
PLEASE keep this series up! Learned a lot more than i would have expected already!
In fairness, I think McDs switched oils because of one of the many ridiculous heath food fads/scares/whatever. They were catching flack b/c the tallow was supposedly unhealthy, though they might have been happy to switch to save some $$.
Billionaire launched a pressure campaign to press the issue, taking out full page ads in national newspapers to shame then. shamefully, he won.
Remember it well, lard was toxic poison to most "health conscious wanna-be's"
The real answer is tallow is more money.😂 Seed oils are not healthy for you at all.
Not to mention them being able to market the French fries as vegetarian/vegan now.
Yes and many people and doctors are still pushing the current food pyramid.
The Netherlands seems to use olive oil for everything and the packets all say use olive oil. My bf doesn't taste it anymore but it has such a strong flavour.
Thanks for bringing up tallow- I love it
I use grapeseed oil! Like $30 for a big bottle that lasts for months, depending on how often I use it
I was working fast food when the industry switched, and there is NO comparison between tallow and oil. Zero.
I believe you because of your picture :^)
@@alexrekzu4079 😆😆😆
I don't make french fries but I fry food all the time and I never noticed a difference in taste in food that I fry in beef tallow, chicken fat, or neutral vegetable oil
I make my own tallow from trimmings and it's quite aromatic and meaty smelling. But in deep frying, I barely taste it. I do taste it in other applications though
Congratulations! McD's still does do the first fry in beef tallow, its actually the 3rd ingredient on the label.
Canadian here : canola is a canadian oil that doesn't have the glucosinolates and erucic acid of the rapeseed oil. Canola was breed for making oil.
If you can talk about other oils and best contexts for them I would LOVE that! I have family that preach about seed oils😩 so then I get all confused. One family member does literally everything in coconut oil and that doesn’t seem right lol
My go to oil for searing and pan frying is safflower oil. It has minimal flavor and is not overpriced for a high smoke point oil. I keep it in the fridge to prevent rancidity.
Where do you live that its cheaper than peanut oil?
@zoommiesbay It's nice to not be poor
I didn’t realize buying avocado oil made me a baller like that but a win is a win 😂
I tend to love Italian and Greek food, so my oil of choice is olive oil. Though I often use butter for cooking too.
I use grape seed oil. High smoke point, decent aroma, a little bit goes a long way.
I can't stand canola or vegetable oil. The smell is awful, and I can taste it when canola oil is used in a dish.
Peanut oil is okay, I guess. If I have a guest that's allergic to peanuts, not having to change my recipe is convenient.
Nasty
Canola is technically a modified rapeseed developed and mostly grown in Canada, which is from where the name comes.
Makes since why they’re such sissies up there
as an aircraft engine lubricant in ww2.... now go look up when heart attacks started. about the time we started using seed oils.
@@Wraithss you can scream the truth on a mountain, but mouth breathers will never accept the harsh truth
we literally been using seed oils for thousands of years wtf you on about
@@teppet4119 really? so that's why there's relatively few heart related death recorded throughout history up until the 1920's ish when we started pushing seed oils? strange. i think you mean tens of years. Vegetable, canola, and crisco are all a very recent products. That's fine, most people ahead of their time or speaking the truth through history were ridiculed. keep destroying your heart. I've only lost 90 lbs since switching back to natural fats, so I wouldn't know anything about it.
I cook from scratch and make my own beef tallow. You can often pick up fat scraps from the butcher. Throw your oven on as low as it goes ~140-170 and let it cook over night. It's actually cheaper than buying peanut oil.
Thank goodness for Aldi's and Costco making Avocado oil affordable. 👍 🥑
Oh, man, McD's fries were so incredibly delicious back in the tallow days!
Oh my darling😢 😅 "one day I will be avocado 🥑 oil rich" hahahah😂 you amaing and spot on👌
Bro out here stealing Chick-fil-A recipes 😂
I was horrified when I found out that my coffee creamer was made of oil. I saw a weird video of a doctor advertising for people to put butter in their coffee. Now I get it.
Have you ever put butter in your coffee, it’s so freaking good.
@@ericpaul4575 No, I haven't. I just switched to a more natural creamer. Heavy whipping cream 😋
I use actual milk, but the tradition around here is cream with an 18% fat rating, as opposed to the 36% used for whipped cream or the 100% in butter .
I only use extra virgin olive oil for everything, no other oils in the house ever. It helps that I live in a Mediterranean country.
Cooking oils are meant to have neutral flavors and smoke at high temperatures. Olive oil has a very strong flavor and smokes relatively quickly
Overpriced and too much flavour. Good for you if you life in a country where it is cheap and you can handle the taste.
@@kd8vk551 good quality EVOO does not smoke quickly. I use it for everything. And not considering it a cooking oil is ignoring the thousands of years that humans have been cooking with it.
I can't believe peanut oil would be considered a neutral oil. It imparts so much of its flavor compared to the others.
Thanks for putting your apron on today to read ingredient labels, I needed that.
Love peanut oil! Even though it is more expensive, I can use it over and over for frying by filtering it every couple of uses. Vegetable oils have a weird smell to me after a couple of uses. So in the end peanut oil doesn't seem more expensive.
I use beef tallow for deep frying, so good
I'm a big fan of either grape seed or avocado oil for the high temp cooking, but I also regularly use fresh lard and olive oil, depending on the dish.
Grapeseed oil is my pick as well, high smoke point, very lightly flavoured like olive oil (but unnoticeable if you're cooking with it), and one of the best common oils for seasoning a pan because of they make carbon double bonds unlike most other oils (canola also does this).
Peanut oil is probably better than the other seed oils mentioned here, but dont leave out olive oil. An australian study showed that it releases less harmful compounds compared to other seed oils when burned.
Canola oil is made out of canola, which is a modified version of rapeseed. It was created in a university in Ontario. Canola means "Canada oil"
i was curious and looked it up and i just now learned that peanut oil doesn't cause an allergic reaction in people with peanut allergies :0 neat
The proteins that make up peanuts is what causes the reaction. When they're squeezed and boiled during processing into oil those proteins are broken down to the point most* people wouldn't be able to detect them
* There's always one person who gets genetically screwed
Highly refined oils should not cause a allergic reaction. Some avoid them still just to be safe. Hydrogenated oils can contain preservatives that will cause a reaction.
Yes, as long as it’s refined. I have seen unrefined peanut oil that is cloudy and has sediment, but the grocery store near me doesn’t sell that. Just check the back label for an allergen warning.
Proteins in the oil makes them appear cloudy. Like salad dressings as well. The oil emulsifiers make them cloudy.
My father loved seed oils and canola based margarine.
He passed with a massive heat attack at 59.5 yrs old.
So I decided to stick with tallow
I save my avocado oil for high heat wok cooking only. It's pretty much the most expensive item needed for making better Chinese takeout at home. But with that oil and a ripping hot pan, you can really transform other cheaper ingredients into something amazing!
Our “neutral oil” is avocado oil, it’s honestly the best I’ve tried!
Where are all the comments about seed oils? :(
Come back in two days and sort by “newest”
Right below you. Trust me if you build it, they will come
Big seed oil is censoring them... Google is on it. Fucking liberals!
I haven’t seen many top-level comments, but the replies to the top comments are currently _rampant_ with seed oil conspiracy theorists barging into the conversation
You have to check the replies to other comments, since those sorts of “people” never have the guts to make a top-level comment all on their own and prefer to hijack other discussions
Refined oils are definitely bad for you, no matter how much you want to make fun of people.
What fat source do you like to use?
So is half of what we eat anyway. Just eat in moderation.
@@minisn3066
Do you also consume your microplastics in moderation?
@@joshdaymusiced Cold pressed oils like avocado and olive oil, and ghee.