Since the kitchen in our new house is short on counter space, Chareva bought a kitchen cart with a wooden cutting-board top.Β The manual included instructions on how to season the cutting board with oil.
Coconut oil is good, according to the manual, because it’s highly stable.Β Mineral oil is fine, too.
But, explained the manual, you don’t want to season the cutting board with vegetable oils because … wait for it … THEY GO RANCID TOO QUICKLY.
But hey, if you leave them in a cupboard for a few months and then cook your meals in them, that’s good for you.Β Just ask the health experts.
Sheesh …
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@ northerngeek
There is a refine coconut oil without any flavor(most practical choise). You may also consider gee (fat made out of butter) because it doesn’t burn as easily as butter , and macadamia and avocado oils (both are pricy, though).
@ Octavian @ Full Fat Nutrition
You will definitely regret the use of any vegetable oil in your guns because such oils get polymerized in time like a varnish, unless your guns are not for decorative purposes and you plan to make them unusable.
can you fry french fries in coconut oil?
more importantly why can i not find it in any stores near me =\
My wife makes sweet-potato fries using coconut oil or bacon grease. You can find coconut oil online if it’s not in a local store.
@Mike, the concern is over Omega-3 v. Omega-6 fatty acids. Nowadays, we have too much Omega-6 in our diet in relation to Omega-3. Olive oil is high in Omega-6, and PUFA, but olive oil is a *condiment*, at least in my house. Worrying about the fat make-up of a couple of spoonfuls of salad dressing isn’t on my stuff-to-do list.
Cold pressed olive oil is made of crushed olives (pits and all). No chemical extraction or deodorizing required (unlike canola oil). Watch some being made:
http://www.youtube.com/watch?v=IalTzb6z-YY
Hi Tom,
Very good mini-post.Industrial manufactured vegetable (seed) oils are a
true scourge in the food supply.For anyone who likes to eat out in restaurants,
you can for the most part,expect a dose of these oils every time.
Thanks, Mark
I’ve even asked for butter in restaurants, tasted the stuff, and realized it was margarine.
It seems that many of the industrial vegetable oils suddenly became promoted as “people food” when the use of oil lamps and candles declined in the early days of electricity π
Here is an interesting video on how Canola Oil is made… http://www.youtube.com/watch?v=omjWmLG0EAs
Also worth the time to view is this by Cardiac Surgeon, Dr Donald Miller.. it even includes some of your YouTube Fathead clips Tom… http://www.youtube.com/watch?v=vRe9z32NZHY — “Enjoy Eating Saturated Fats: They’re Good for You. Donald W. Miller, Jr., M.D.”
Thanks, Frank
Notice that the seed oils come in plastic see through bottles that expose the oils to light. OTOH, olive oil which needs less protection comes in metal or glass containers, perhaps to preserve the *taste* of which the industrial seed oils have none great effort being given to remove all taste. So we have these quasi edible food like substances as a major part of our diet. I remember my grandparents buying milk from a dairy that put their milk in brown glass bottles and bragged that the brown protected the milk.
And re TN asking for butter and getting margarine, whoever said, “Please pass the margarine.”? Anyway hoi polloi are terrified of butter and would consider it a sin against the Holy Ghost to serve it.
Time to stop, before I get *started*.
The only lard I can buy around here has hydrogenated lard listed in the ingredients. I’m not sure what that is!
This is what I use on my butcher block table: http://www.amazon.com/John-Boos-Mystery-Butcher-Block/dp/B00063QPYQ
Good stuff, it’s a blend of mineral oils. It soaks into the wood and doesn’t leave any odor or oily film on top.
It seems that many of the industrial vegetable oils suddenly became promoted as “people food” when the use of oil lamps and candles declined in the early days of electricity π
Here is an interesting video on how Canola Oil is made… http://www.youtube.com/watch?v=omjWmLG0EAs
Also worth the time to view is this by Cardiac Surgeon, Dr Donald Miller.. it even includes some of your YouTube Fathead clips Tom… http://www.youtube.com/watch?v=vRe9z32NZHY — “Enjoy Eating Saturated Fats: They’re Good for You. Donald W. Miller, Jr., M.D.”
Thanks, Frank
Notice that the seed oils come in plastic see through bottles that expose the oils to light. OTOH, olive oil which needs less protection comes in metal or glass containers, perhaps to preserve the *taste* of which the industrial seed oils have none great effort being given to remove all taste. So we have these quasi edible food like substances as a major part of our diet. I remember my grandparents buying milk from a dairy that put their milk in brown glass bottles and bragged that the brown protected the milk.
And re TN asking for butter and getting margarine, whoever said, “Please pass the margarine.”? Anyway hoi polloi are terrified of butter and would consider it a sin against the Holy Ghost to serve it.
Time to stop, before I get *started*.
The only lard I can buy around here has hydrogenated lard listed in the ingredients. I’m not sure what that is!
I have read that partially hydrogenated fats/oils are the damaging trans-fats but fully hydrogenated are not…
Although as this article (sorry about the low-fat title) goes on to say “Sometimes the terms “hydrogenated” and “partially hydrogenated” are used interchangeably. ” http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm
That said, I still tend to steer clear of processed/packaged food anyway π
I don’t find any need to buy lard… most of my cooking starts with bacon and/or coconut oil and/or butter anyway.
I wouldn’t cook with any kind of hydrogenated vegetable oil.
@ Pat -“Since I switched to lard and butter I have not had any sunburn in summer, even though I stopped using sun block. I am very fair skinned, basically the “burn never tan” type, and last summer I actually had a tan. This is a noticeable change for my skin.”
I noticed that with myself, too – I’m very fair skinned and used to practically burn to a crisp. Last summer I worked outside during the heat of the day with short sleeves and a sun hat – no sunburn all summer, just a healthy glow from the gardening exercise I was getting. Cool!
As someone who used to burn easily and expects to be working outside on a mini-farm this summer, I’ll be curious to see if there’s a difference in how I handle sun now.
This is what I use on my butcher block table: http://www.amazon.com/John-Boos-Mystery-Butcher-Block/dp/B00063QPYQ
Good stuff, it’s a blend of mineral oils. It soaks into the wood and doesn’t leave any odor or oily film on top.
FrankG is right, fully hydrogenated oil would be as innocuous as saturated fat, because it is then saturated fat. The problem is, that except for coconut oil, no oil can ever be 100% hydrogenated. There are always residual strange fatty acids. Most people are concerned by the trans-fats that are produced as side effects of this process, but in my opinion there are other fatty-acid like substances that are produced that our body are not able to cope with.
To give an example to illustrate the problem. If you take triglyceride containing for instance one linoleic-acid molecule
http://en.wikipedia.org/wiki/Polyunsaturated_fat
you can see that there are 2 bents in that carbon chain, one at position ω−6 and one at ω−9.
When you hydrogenize your oil five things can happen.
– both unsaturated position get an hydrogen atom and the fatty acid becomes a stearic acid (beef tallow) molecule, which is perfectly fine
– the ω−6 position gets an hydrogen, the molecule becomes a perfectly fine oleic-acid (olive oil, lard) molecule.
– the ω−6 position gets an hydrogen, the bent at position ω−9 changes conformance, from cis it becomes trans, elaidic acid. Not good. http://en.wikipedia.org/wiki/Trans_fat
– the ω−9 position the ω−6 bent stays the same. What’s that? Nobody knows, an ω−6 monounsaturated fat that is not a trans-fat.
– the ω−9 position the ω−6 bent gets a trans conformance. What’s that? Nobody knows, an ω−6 monounsaturated trans fat.
So we have 5 outcomes, 2 benign, 2 with more or less known consequences and 1 with absolutly unknown outcomes, because most people (and scientists) aren’t even aware of their existence.
Imagine the possibilities now if you hydrogenate linolenic acid rich oils (rapeseed, canola) with its 3 unsaturated bonds at position ω−3, ω−6 and ω−9. There you have 19 possible outcomes of hydrogenation and only 3 of them are ok.
And don’t let me start on Interesterified fats which is a whole other story.
http://en.wikipedia.org/wiki/Interesterified_fat
I have read that partially hydrogenated fats/oils are the damaging trans-fats but fully hydrogenated are not…
Although as this article (sorry about the low-fat title) goes on to say “Sometimes the terms “hydrogenated” and “partially hydrogenated” are used interchangeably. ” http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm
That said, I still tend to steer clear of processed/packaged food anyway π
I don’t find any need to buy lard… most of my cooking starts with bacon and/or coconut oil and/or butter anyway.
I wouldn’t cook with any kind of hydrogenated vegetable oil.
@ Pat -“Since I switched to lard and butter I have not had any sunburn in summer, even though I stopped using sun block. I am very fair skinned, basically the βburn never tanβ type, and last summer I actually had a tan. This is a noticeable change for my skin.”
I noticed that with myself, too – I’m very fair skinned and used to practically burn to a crisp. Last summer I worked outside during the heat of the day with short sleeves and a sun hat – no sunburn all summer, just a healthy glow from the gardening exercise I was getting. Cool!
As someone who used to burn easily and expects to be working outside on a mini-farm this summer, I’ll be curious to see if there’s a difference in how I handle sun now.
FrankG is right, fully hydrogenated oil would be as innocuous as saturated fat, because it is then saturated fat. The problem is, that except for coconut oil, no oil can ever be 100% hydrogenated. There are always residual strange fatty acids. Most people are concerned by the trans-fats that are produced as side effects of this process, but in my opinion there are other fatty-acid like substances that are produced that our body are not able to cope with.
To give an example to illustrate the problem. If you take triglyceride containing for instance one linoleic-acid molecule
http://en.wikipedia.org/wiki/Polyunsaturated_fat
you can see that there are 2 bents in that carbon chain, one at position Οβ6 and one at Οβ9.
When you hydrogenize your oil five things can happen.
– both unsaturated position get an hydrogen atom and the fatty acid becomes a stearic acid (beef tallow) molecule, which is perfectly fine
– the Οβ6 position gets an hydrogen, the molecule becomes a perfectly fine oleic-acid (olive oil, lard) molecule.
– the Οβ6 position gets an hydrogen, the bent at position Οβ9 changes conformance, from cis it becomes trans, elaidic acid. Not good. http://en.wikipedia.org/wiki/Trans_fat
– the Οβ9 position the Οβ6 bent stays the same. What’s that? Nobody knows, an Οβ6 monounsaturated fat that is not a trans-fat.
– the Οβ9 position the Οβ6 bent gets a trans conformance. What’s that? Nobody knows, an Οβ6 monounsaturated trans fat.
So we have 5 outcomes, 2 benign, 2 with more or less known consequences and 1 with absolutly unknown outcomes, because most people (and scientists) aren’t even aware of their existence.
Imagine the possibilities now if you hydrogenate linolenic acid rich oils (rapeseed, canola) with its 3 unsaturated bonds at position Οβ3, Οβ6 and Οβ9. There you have 19 possible outcomes of hydrogenation and only 3 of them are ok.
And don’t let me start on Interesterified fats which is a whole other story.
http://en.wikipedia.org/wiki/Interesterified_fat
On vegetable oils, if you use olive oil, make sure it’s
1. Cold pressed
2. In a light-proof container. Either a metal tin or a green or brown glass bottle. Clear glass and plastic let in light, which breaks down the oil.
Also, if you want to make your own lard or tallow, check this link: http://www.grandpappy.info/wclarify.htm
“I’ve even asked for butter in restaurants, tasted the stuff, and realized it was margarine.”
Interesting. For me it’s mostly the texure and the fact that the margine doesn’t melt as easily as butter typically does. Is there something particular about the taste that tips you off?
Yes, now that we use real butter, I immediately sense a waxiness (best description I can muster) when I taste margarine.
On vegetable oils, if you use olive oil, make sure it’s
1. Cold pressed
2. In a light-proof container. Either a metal tin or a green or brown glass bottle. Clear glass and plastic let in light, which breaks down the oil.
Also, if you want to make your own lard or tallow, check this link: http://www.grandpappy.info/wclarify.htm
“Iβve even asked for butter in restaurants, tasted the stuff, and realized it was margarine.”
Interesting. For me it’s mostly the texure and the fact that the margine doesn’t melt as easily as butter typically does. Is there something particular about the taste that tips you off?
Yes, now that we use real butter, I immediately sense a waxiness (best description I can muster) when I taste margarine.
Nowhereman, it’s also the smell and color. Margarine smells slightly bitter and is an unnatural-looking yellow. Butter smells sweet and is the color of (wait for it) buttercups.
Nowhereman, it’s also the smell and color. Margarine smells slightly bitter and is an unnatural-looking yellow. Butter smells sweet and is the color of (wait for it) buttercups.
I spent the weekend stocking up on groceries. I will freely admit that I laughed maniacally to myself every time I watched someone put a low fat version of something in their shopping cart as I loaded up on bacon, eggs, olive oil, beef, chicken and ham. The biggest chuckle came from seeing two rather large college-age guys with a shopping cart full of healthy choice “hearty dinners”. In my (albeit short) experience, if some product goes out of its way to point out something that should be there anyways (duh, meals should be filling), there’s something fishy going on.
It’s the new year, so I’m seeing a lot of Healthy Choice, Lean Cuisine and Smart Ones meals being consumed in the employee dining lounge. There was also a huge number of people at the gym yesterday, almost all of them walking on treadmills. Same old, same old, every new year.
I have not had lard lately since I moved and lost my source of pig fat from which I rendered my own lard (and ate with gusto the leftover cracklins). The lard in the supermarket contains BHA and BHT which I won’t touch. But I’m happy as can be with my coconut oil and use that for just about everything. That and my Kerrygold butter and I’m happy. I still get sunburns though – though not as often or as badly as I used to, but the sun can be intense here in Florida.
One cool new item I’ve just discovered:
http://www.amazon.com/gp/product/B0047YWZ26/ref=oh_o01_s00_i00_details
Coconut oil spray for non-stick pans! Awesome.
I spent the weekend stocking up on groceries. I will freely admit that I laughed maniacally to myself every time I watched someone put a low fat version of something in their shopping cart as I loaded up on bacon, eggs, olive oil, beef, chicken and ham. The biggest chuckle came from seeing two rather large college-age guys with a shopping cart full of healthy choice “hearty dinners”. In my (albeit short) experience, if some product goes out of its way to point out something that should be there anyways (duh, meals should be filling), there’s something fishy going on.
It’s the new year, so I’m seeing a lot of Healthy Choice, Lean Cuisine and Smart Ones meals being consumed in the employee dining lounge. There was also a huge number of people at the gym yesterday, almost all of them walking on treadmills. Same old, same old, every new year.
I have not had lard lately since I moved and lost my source of pig fat from which I rendered my own lard (and ate with gusto the leftover cracklins). The lard in the supermarket contains BHA and BHT which I won’t touch. But I’m happy as can be with my coconut oil and use that for just about everything. That and my Kerrygold butter and I’m happy. I still get sunburns though – though not as often or as badly as I used to, but the sun can be intense here in Florida.
One cool new item I’ve just discovered:
http://www.amazon.com/gp/product/B0047YWZ26/ref=oh_o01_s00_i00_details
Coconut oil spray for non-stick pans! Awesome.
I couldn’t find lard anywhere that wasn’t hydrogenated, so I use Beef suet which
ANY major grocery store carries, although you might have to search for it. I’ve also run into the problem that people just use it to feed birds so some grocery stores sell it slightly rancid (I’m guessing because they assume it will be bird-feed, and not human-feed).
I couldn’t find lard anywhere that wasn’t hydrogenated, so I use Beef suet which
ANY major grocery store carries, although you might have to search for it. I’ve also run into the problem that people just use it to feed birds so some grocery stores sell it slightly rancid (I’m guessing because they assume it will be bird-feed, and not human-feed).
One thing I’ve noticed since using coconut oil (both internally and externally mixed with vit E oil and lavender oil as a moisturizer) is that mosquitoes don’t attack me anymore. I used to be quite tasty to the bitey bugs, but I got a good test when my mom and I were looking for her cat in the brush at the side of the road at dusk-a prime feeding time for the tiny vampires. I usually get eaten alive, but not a single bite-all summer!
Has anyone else made shmaltz? I made it recently from a lot of chicken skins I had left over from a recipe. I usually cook the chickies in their jackets and thoroughly enjoy the crispy skin, but I made a huge recipe that required cut up chunks to soak up a marinade. I was loathe to waste all that skin, so I cook it slowly stove top to render all the fat. OMG was it good! We made a batch of fried potatoes (sorry strict low-carbers) and I minced the cracklins left over into the potatoes and onions fried in the shmaltz-heaven!
I live in mosquito heaven, so I’ll have to try slathering myself with coconut oil this summer.
One thing I’ve noticed since using coconut oil (both internally and externally mixed with vit E oil and lavender oil as a moisturizer) is that mosquitoes don’t attack me anymore. I used to be quite tasty to the bitey bugs, but I got a good test when my mom and I were looking for her cat in the brush at the side of the road at dusk-a prime feeding time for the tiny vampires. I usually get eaten alive, but not a single bite-all summer!
Has anyone else made shmaltz? I made it recently from a lot of chicken skins I had left over from a recipe. I usually cook the chickies in their jackets and thoroughly enjoy the crispy skin, but I made a huge recipe that required cut up chunks to soak up a marinade. I was loathe to waste all that skin, so I cook it slowly stove top to render all the fat. OMG was it good! We made a batch of fried potatoes (sorry strict low-carbers) and I minced the cracklins left over into the potatoes and onions fried in the shmaltz-heaven!
I live in mosquito heaven, so I’ll have to try slathering myself with coconut oil this summer.
Does anyone know what they do to coconut oil to make the tasteless version? I can’t find any lard that’s healthy and I really can’t stand the taste of coconut. I can occasionally find some pork fat to render, but not often, and not enough. Any ideas?
I think the extra-virgin coconut oil is the one with a lighter flavor.
@Willa
http://en.wikipedia.org/wiki/Coconut_oil
everthing is explained there.
Does anyone know what they do to coconut oil to make the tasteless version? I can’t find any lard that’s healthy and I really can’t stand the taste of coconut. I can occasionally find some pork fat to render, but not often, and not enough. Any ideas?
I think the extra-virgin coconut oil is the one with a lighter flavor.
@Willa
http://en.wikipedia.org/wiki/Coconut_oil
everthing is explained there.
Just an update for anybody who’s interested: I was in my local Save-a-Lot today, and was surprised to see that they had lard in both half gallon plastic tubs and 5 gallon buckets for sale. I immediately snagged one of the tubs. Don’t really have and specific plans for it, but it’ll be in my pantry when I need it.
Just an update for anybody who’s interested: I was in my local Save-a-Lot today, and was surprised to see that they had lard in both half gallon plastic tubs and 5 gallon buckets for sale. I immediately snagged one of the tubs. Don’t really have and specific plans for it, but it’ll be in my pantry when I need it.