Just out of curiosity, can anyone tell me where to find the flashpoint, pourpoint, and viscosities of different cooking oils such as olive oil, extra virgin olive oil, peanut oil, vegetable oil, canola oil, fish oil, crisco, etc....
Cooking Oils
- Thread starter Throckmorton
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http://missvickie.com/howto/spices/oils.html
http://www.culinary-yours.com/frying_oil.html
http://books.google.com/books?id=VnPn0Z7...&cd=2#PPA81,M1
http://en.wikipedia.org/wiki/Vegetable_oil
http://hypertextbook.com/facts/2000/IngaDorfman.shtml
http://www.newton.dep.anl.gov/askasci/chem03/chem03265.htm
Google is friend, not a girlfriend....speaking of who - what is fish oil?
Vegetable oil?
http://www.culinary-yours.com/frying_oil.html
http://books.google.com/books?id=VnPn0Z7...&cd=2#PPA81,M1
http://en.wikipedia.org/wiki/Vegetable_oil
http://hypertextbook.com/facts/2000/IngaDorfman.shtml
http://www.newton.dep.anl.gov/askasci/chem03/chem03265.htm
Google is friend, not a girlfriend....speaking of who - what is fish oil?
Vegetable oil?
Fish oil is fish oil.
Vegetable oil usually means corn (maize) or soybean oil, doen't it?
Why would anyone cook with fish oil?
Vegetable oil usually means corn (maize) or soybean oil, doen't it?
Why would anyone cook with fish oil?
Macadamia oil far beter than olive oil
Macadamia Nut Oil is the healthiest culinary oil available today. Its mono-unsaturate level is up to 85% (olive oil is 75%, canola is 58%). Mono-unsaturated fats (the good fats) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer, following a study on women’s health in JAMA, Archives of Internal Medicine.
At just 3%, macadamia oil is the lowest of all culinary oils in the polyunsaturated Omega 6 Fatty Acids (olive oil is 8%, canola is 23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function and inflammation. Monounsaturates have been proven to lower LDL (bad) cholesterol levels, but do not alter the HDL (good) cholesterol levels – polyunsaturates lower both.
Macadamia Nut Oil is recommended for stir-frying because of its very high smoke point (410ºF) which makes it least likely to develop unhealthy lipid peroxides and other breakdown products when heated (these are the trans-fats widely reported as harmful). It is also very high in natural anti-oxidants, with a natural alpha tocopherol (vitamin E) level of 450 ppm (olive oil is approximately 100 ppm).
The oils have a very long shelf life (recommended 2 years) due to the high natural levels of monounsaturated fats, which limit the point where oxygen can attack and high levels of antioxidants, which restrict oxidation.
They contain no cholesterol, have the same caloric value as any other oil and have a very light texture that allows it to be easily absorbed into the skin with topical use. Macadamia Nut Oil is the richest plant source of palmitoleic acid, which is the oil closest to skin oil, so use it as a moisturizer or massage oil – you’ll be amazed!
Macadamia Nut Oil is the healthiest culinary oil available today. Its mono-unsaturate level is up to 85% (olive oil is 75%, canola is 58%). Mono-unsaturated fats (the good fats) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer, following a study on women’s health in JAMA, Archives of Internal Medicine.
At just 3%, macadamia oil is the lowest of all culinary oils in the polyunsaturated Omega 6 Fatty Acids (olive oil is 8%, canola is 23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function and inflammation. Monounsaturates have been proven to lower LDL (bad) cholesterol levels, but do not alter the HDL (good) cholesterol levels – polyunsaturates lower both.
Macadamia Nut Oil is recommended for stir-frying because of its very high smoke point (410ºF) which makes it least likely to develop unhealthy lipid peroxides and other breakdown products when heated (these are the trans-fats widely reported as harmful). It is also very high in natural anti-oxidants, with a natural alpha tocopherol (vitamin E) level of 450 ppm (olive oil is approximately 100 ppm).
The oils have a very long shelf life (recommended 2 years) due to the high natural levels of monounsaturated fats, which limit the point where oxygen can attack and high levels of antioxidants, which restrict oxidation.
They contain no cholesterol, have the same caloric value as any other oil and have a very light texture that allows it to be easily absorbed into the skin with topical use. Macadamia Nut Oil is the richest plant source of palmitoleic acid, which is the oil closest to skin oil, so use it as a moisturizer or massage oil – you’ll be amazed!
What kinda fish, Mr. BacktoTuna Natureboy?
All fish have the same oil? Is that evidence of a Creator?
All fish have the same oil? Is that evidence of a Creator?
Would agree. Macadamia Nut Oil has a strong film strength and can hold itself with heat. On stir fry there is a difference when using Macadamia Nut Oil versus Olive Oil. Ingredients with Macadamia Nut Oil are crispier, firmer and taste better.
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Depending on their composition (sterols, I think), consumed fat may influence the cholesterol level of a person in a positive or negative way. However, no plant-derived fat contains any cholesterol. Cholesterol is exclusivly an animal product.
I like grape seed oil. It has also a very high smoke point (420°F/216°C) and I use only very small amounts anyway.
Does anybody cook with Ballistol?
Depends on what brand you buy, most of it is cold-water fish of various types. The lower on the food chain, the better.
The Deity, in his wisdom, has caused many kinds of fish to evolve. Some even grew legs!
Hmm. The fish oil I have here contains oil from the bodies of herring, anchovies, mackeral, sardines and salmon.
I guess they went right up the food chain.
I guess they went right up the food chain.
Try a freezer test with vegetable oils.
Kestas
Staff member
I read an article where Florida may replace it's orange crop with macadamia nut crop. The climate is more amenable to macadamia nuts and the nuts are relatively easy to grow and harvest. The climate for oranges is always iffy.
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