Thursday, February 2, 2012

The Good Oil

One of my food related memories from childhood is when Mum used to save the fat from a roast dinner and keep it, ready for the following Sunday. (Oh my goodness, those roast potatoes were amazing.)  That was the way it was done in the 70s and earlier. I even remember the metal container with its pink lid that would sit on the bottom shelf of the fridge full on solidified fat. That is how a lot of frying was done. I don't remember a lot of vegetable oils being used. The supermarket shelves were not filled with the variety of oils we see now. There was probably a generic vegetable oil and that was about it.

It is oh-so-different now, and it has me a little perplexed. With the variety of oils I feel as though I need some sort of degree to choose the one best for our health, the wallet and my piece of mind.

Olive oil is great for salads and has great health benefits, but heating it is not so good.

Rice bran oil has a high smoking point, which makes it great for cooking, but the much of the rice bran oil in Australia comes from Thailand, so trying to buy locally is a little tricky.

Canola oil. The whole GM thing has me a little freaked out about this. Maybe I'm just a little paranoid.

Is grapeseed oil a better option? This can be grown in Australia and it is a dual-use crop as the oil in a by-product of the wine making industry. Is it vital that it is organic grapeseed oil as (imported) grapes are part of the Dirty Dozen?

There are some lovely oils like avocado oil, macadamia oil and almond oil which are great for a splash here and there but I would afford to buy these on a regular basis.

This is where I am asking for your help. What oil do you use to cook with? What makes you choose this one?

Take care

10 comments:

  1. I buy Rice Bran oil in the large tin. Have to admit, I'd hadn't researched where it came from - now I feel bad. However, from a health and also $$ point of view, have been happy with this choice. Agree with the Canola issue though.
    Sometimes I just take way too long trying to work out just what to buy (and where to buy) on so many different levels! cheers Wendy

    ReplyDelete
    Replies
    1. It certainly does get tricky picking the right product. Usually just when I think I have it right I find out something that makes me rethink my first choice.
      I also have some rice bran oil, as I had been told it can be heated easily, and I have been really please with how it cooks. I have just finished it now but don't think I will buy it again. All very tricky.

      Delete
  2. I buy Dick Smith Canola oil as it is GM free Canola oil and then I buy Australian Olive oil that carries the triangle logo signifying it is Australian Certified Extra Virgin. I also have other oils for dressing etc.

    ReplyDelete
    Replies
    1. It is great that Dick Smith is supporting Australian growers. I will be looking for this one at the IGA. I have been buying olive oil from Guinea Grove Farm. Delicious.

      Delete
  3. I use olive oil for cooking and the extra virgin olive oil from a small farm in Gidgegannup, where we help picking the olives each year, for salades.
    Then I chose a GM free vegetable oil to make my own mayonaise from fresh laid eggs of my own chickens :)
    And peanut oil for Asian dishes with sesame oil to flavor.

    ReplyDelete
    Replies
    1. It must be wonderful helping in an olive harvest in Gidgy and then getting some of the oil. Yum.
      When we get chickens I am really looking forward to making my own mayo.

      Delete
  4. Come to my chook keeping workshop next Saturday at The Grove library in Peppermint Grove. And there are plenty more interesting free workshops to go to, check out:
    Less is More festival: http://lessismorefestival.blogspot.com.au/

    ReplyDelete
  5. Wilma, I am planning to get down there. It is already in my diary.

    ReplyDelete
  6. We're olive oil here too. The odd other oil here and there for a special recipe/use but olive oil generally. I'm off to check out you 'why not to heat it' link, but I think I've come to the conclusion of late that I have to try and balance cost, ethics, eco, health etc and for now, we're at the olive oil (and we buy it in 15l at a time). Hard call sometimes, as you say, with choice.

    I guess ruling out what you definately DON'T want, can be another way to narrow down the options :)

    ReplyDelete
    Replies
    1. I have been moving between Regan's Ridge Olive Oil (http://www.regansridge.com.au/) and some grapeseed oil. I get the RR from Stirling Farmers Market. Have you been?

      Delete

Thanks so much for dropping by. I really appreciate any comments you have to make.

Related Posts Plugin for WordPress, Blogger...