cooking with virgin olive oil is peak moronation since it has a comically low smoke point: you'll fill your kitchen with smoke and your food with carcinogenic (and terrible tasting) chemicals.
cooking with olive pomace oil is fine though - but then again pomace oil is far less healthy than virgin. the main benefit of sunflower oil is its high smoke point.
the carcinogenic chemicals (formaldehyde, benzene, etc.) are created when you heat any oil/fat past its smoke point. granted, olive oil by itself inactivates most of these due to the high anti-oxidant levels. but now you've depleted the anti-oxidants you're paying a premium to get and you still got some nasty stuff left over - plus you've ruined the taste. if you're going to to cook at high heat with olive oil - use pomace oil.
im a med; we use extra virgin oil as a table oil, for dressings and for cooking sauces and stews (since any dish that contains a lot of water is extremely hard to heat much past 100C - unless you're making ashes for dinner - and that's a safe temperature for any oil.) also, if you're pan frying something - you can add extra virgin oil after you've removed it from the flame as a garnish.
for pan frying and deep frying pomace oil is used. its not so much because of concern for carcinogens but because burnt oil tastes like shit. adding extra virgin to everything is a distinctly american thing. just like drowning everything in balsamic.
>extra virgin to everything is a distinctly american thing. just like drowning everything in balsamic.
We literally don't do this. We put goybean oil and canola rapeseed oil in everything because it's poisonous and we are actively killing ourselves. Gordon Ramsay is who puts olive oil in things it doesn't belong in.
Butter and olive oil both suck for actually cooking frickin food in a pan. That's what I see people do they don't bake or put it in salad they use it to fry. Correct them and they get pissy.
avoid seed oils
avoid high omega-6 oils
cook below the smoke point
Lard, butter, olive oil, and in moderation coconut oil are the most healthy. Palm oil is excepted from these rules since it's saturated fat, palmitic acid, can lead to metabolic diseases.
avoid seed oils
avoid high omega-6 oils
cook below the smoke point
Lard, butter, olive oil, and in moderation coconut oil are the most healthy. Palm oil is excepted from these rules since it's saturated fat, palmitic acid, can lead to metabolic diseases.
Olive
Butter
Lard for frying, used to be clarified butter but that's expensive af these days.
I sometimes drizz toasted sesame oil if I'm cooking asiaticfood.
I also have a small bottle of grapeseed I use to season and maintain my carbon steel pan, not for cooking.
Depends on what I'm cooking. Mostly either butter or olive oil, unless I'm following a recipe and it calls for something batshit insane like peanut oil.
All three have different smoke points and flavors
I’m not pan-frying anything in butter or olive oil, that’s fricking moronic
sunflower oil is neutral so it’s not a good choice for plainer foods like fish or salad
Olive
olive oil
butter
lard
equally. seeethe more, incels
butter and olive oil are totally superior to lard
You are small and disgusting and likely fat.
>butter and olive oil are totally superior to lard
*Teleports behind you*
*deep fries catfish in lard in a cast iron dutch oven*
Same
Depends what I'm cooking. Sunflower oil for salads, mostly olive oil for cooking, butter rarely.
>Sunflower oil for salads, mostly olive oil for cooking
based moron
Different tastes, anon, be nice.
cooking with virgin olive oil is peak moronation since it has a comically low smoke point: you'll fill your kitchen with smoke and your food with carcinogenic (and terrible tasting) chemicals.
cooking with olive pomace oil is fine though - but then again pomace oil is far less healthy than virgin. the main benefit of sunflower oil is its high smoke point.
>virgin olive oil
>chemicals
I don't think you know what that means
You don't know what 'chemical' means.
Explain?
the carcinogenic chemicals (formaldehyde, benzene, etc.) are created when you heat any oil/fat past its smoke point. granted, olive oil by itself inactivates most of these due to the high anti-oxidant levels. but now you've depleted the anti-oxidants you're paying a premium to get and you still got some nasty stuff left over - plus you've ruined the taste. if you're going to to cook at high heat with olive oil - use pomace oil.
Literally just mix olive oil with some ghee.
How would that raise the smoke point of the olive oil? The addition of ghee does not change the chemical structure of the oil.
tell me you're a dumbfrick american without telling me your a dumbfrick american
im a med; we use extra virgin oil as a table oil, for dressings and for cooking sauces and stews (since any dish that contains a lot of water is extremely hard to heat much past 100C - unless you're making ashes for dinner - and that's a safe temperature for any oil.) also, if you're pan frying something - you can add extra virgin oil after you've removed it from the flame as a garnish.
for pan frying and deep frying pomace oil is used. its not so much because of concern for carcinogens but because burnt oil tastes like shit. adding extra virgin to everything is a distinctly american thing. just like drowning everything in balsamic.
>extra virgin to everything is a distinctly american thing. just like drowning everything in balsamic.
We literally don't do this. We put goybean oil and canola rapeseed oil in everything because it's poisonous and we are actively killing ourselves. Gordon Ramsay is who puts olive oil in things it doesn't belong in.
>muh sunflower smokepoint
Tallow chads can't stop winning.
Pomace
>PAH
>solvents
Nah
It's like you intentionally do the oppositve of what people would good taste do.
Only butter and a little bit of virgin olive oil sometimes
Olive oil and YO MOMMA'S ASS
the only fat you should be eating, and lots of it
who eats dates with butter?!!!
Do you also not eat pizza with cinnamon?
Butter and olive oil is the best combination known to man
new whiteness map
They are all white
Yellow = Cuck whites
Green = Lazy whites
Orange = Savage whites
Green (only) & Yellow & Yellow/Green & Yellow/Orange = White
Orange & Orange/Green = Asiatic hordes
> orange
> white
Cuck hands wrote this. How are you enjoying rapefugee wiener
>green
>white
>slavs
>medis
>white
Hello foreigner
shouldnt you be busy being executed by hamas or something?
Who else here uses margarine and basedbean oil the most?
This is a map is a 1:1 of which oil is the cheapest in the respective locations
Olive oil sure as frick isn't cheaper on the balkans.
the balkans is:
1. sunflower oil
2. butter
3. lard / tallow / vegetable shortening
4. olive oil
that map is moronic.
I prefer grass fed butter when possible
Butter doesnt eat anything
butter with a lil olive oil to raise the smokepoint
organic tallow or organic ghee with pink salt added.
Dairy
The map says butter, but it actually is olive oil for salads, seed oil for frying and butter for sandwiches/baking.
Butter and olive oil both suck for actually cooking frickin food in a pan. That's what I see people do they don't bake or put it in salad they use it to fry. Correct them and they get pissy.
Olive oil, EXTRA virgin, you dumb Black person, or no deal. Everything I eat is better be extra virgin just like everything I frick.
>no seal of authenticity
yeah that shit is recycled hydraulic fluid with half an olive squeezed into it.
Walmart ***olive oil*** is goybean oil
>EXTRA virgin
How are there degrees of virginity?
Extra virgins probably have their hymens welded together from sheet metal or something.
yea that doesnt look very high quality bro
I'm white so butter
no fat. i dont want to be fat so i dont eat it. i want muscles so i eat muscles. simple as
r8
I use olive most of the time but butter is my #2
#3 would be canola oil for my high temp stuff
>frying with unstable oils
shiggy diggy
fry with ghee or tallow if you care about your arteries
back to /r/keto
>not cooking with oxidized fragile oils is keto
yeah no
>Olive oil makes me skin greasy.
>Butter makes me tired and sloggish.
Just drink the milk right out of the tit. Eat the fish raw. No processing.
avoid seed oils
avoid high omega-6 oils
cook below the smoke point
Lard, butter, olive oil, and in moderation coconut oil are the most healthy. Palm oil is excepted from these rules since it's saturated fat, palmitic acid, can lead to metabolic diseases.
Animal. Bacon/duck/goose preferably.
But olive, coconut and avocado are acceptable.
here in murica we only used the goodest of goybean oil
Canola oil
Evoo
Butter
Coconut
In that order.
Coconut
FAT in the CHEST is my favorite FAT
the breast uh I mean breast uh I mean breast uh I mean breast I mean best fat?
Olive
Butter
Lard for frying, used to be clarified butter but that's expensive af these days.
I sometimes drizz toasted sesame oil if I'm cooking asiaticfood.
I also have a small bottle of grapeseed I use to season and maintain my carbon steel pan, not for cooking.
Beef dripping
>so poor you cook with sunflower oil
Checked.
Most peepo just don't know it's bad for you, they assume it's neutral or healthy cause they're stuck in 90s momscience.
breastmilk
olive oil because it smells better.
Depends on what I'm cooking. Mostly either butter or olive oil, unless I'm following a recipe and it calls for something batshit insane like peanut oil.
Ile de France and East France are butter central, who tf made that map and what kind of kush was he smoking
Olive oil and butter put in at the same time
The buffer regions with both oilive oil and butter use are the best
Butter>Olive oil>>>>>>>>>>>>>>>>>>>
oil (shit)
All three have different smoke points and flavors
I’m not pan-frying anything in butter or olive oil, that’s fricking moronic
sunflower oil is neutral so it’s not a good choice for plainer foods like fish or salad
ur mum