Stop Eating Seed Oils Challenge

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christie2

Woodpecker
Non-Christian
I'm trying the Baked Olive fries recipe with dillweed my parents grew.

They'll be ready soon.

I used a french fry cutter with the larger cutting size though. Next time I'll try the half centimeter size cuts.

For a quick review of recipe, look up video title "Roosh on French Fries" on youtub e

I sincerely appreciate this recipe, thank you

Edit to add: the dillweed was ground in a coffeegrinder-now-spicegrinder awhile ago. Was not a strong dill taste and couldn't see the dillshape. Now that I think of it, that might of been ground dillseed not dillweed but it was labelled dillweed. I must have dried out the herb first.
Also, I didn't have any more ground black pepper so I cracked some peppercorns in my mortar and tried to use the smaller grains.

Surprisingly, the olive oil taste was not offputting when you're not used to potato with olive oil taste.

It was excellent, I had a second helping.
Didn't use much catsup as the fries were perfectly right in texture/mouthfeel.

I had to bake 5 more min with oven off but still hot.
I had misheard from the video and had sprinkled/poured more olive oil on top after the bowl toss and when they were laid out in pans before putting in oven.

I was worried they would be too oily but they were perfect, I always disliked too dry fries.

I used 4 russets, now I can portion and freeze for work

Excellent, thank you again!
 
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chance vought

Kingfisher
Protestant
Be careful with olive oil, most is adulterated with vegetable oil, but even if it is high quality, it oxidizes quickly. (Dr Saladino recommends against cod liver oil supplements for this reason... Omega3 is good, but it oxidizes quickly...if you live in a fishing village or olive plantation it's probably fine). Coconut oil is more stable with even lower poly-unsaturated fatty acids than olive oil. Grass fed lard would probably be best, but even supermarket lard has lower PUFAs than seed oils. Tallow is better still, but it doesn't work for some recipes since it's like candle wax at room temp.
 
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chance vought

Kingfisher
Protestant
COOKING TIPS FOR HIGH HEAT:
STIR FREQUENTLY:

The higher the heat, the more you need to be stirring unless you’re going for a specific effect, like char flavor or crispy skin.

HEALTHY OIL COMBINATIONS:

BUTTER+OLIVE: Add a pat of butter to olive oil when cooking at high heat, the saturated fat in the butter protects the olive oil and the antioxidants in the olive oil protect the protein in the butter that might otherwise burn.

SESAME+PEANUT: Add sesame to peanut oil for Asian dishes. The ratio should be roughly 4-8:1 Peanut:Sesame. Sesame is high in PUFA, but it has powerful antioxidants that, when added to low PUFA peanut oil, protect all the PUFAs.

drcate.com

List of Good Fats and Oils versus Bad

This page was created to serve as a resource listing good fats and oils versus bad fats and oils. The goal is to serve as a clearinghouse for discussions around why a given fat or oil is good or bad for human health, and to include recommendations for the healthiest cooking practices.
drcate.com drcate.com

Screenshot_20230115-081655.png
 
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christie2

Woodpecker
Non-Christian
When I baked these fries, I trusted the colour of the oil only.

It also smelled like olive oil baking. To be honest, there wasn't a strong olive oil taste though.

Of course, there's probably a way to mimic the olive oil colour as well as taste for the worldwide olive oil scammers?

I know there is a way to track down excellent quality olive oil but I've forgotton how to do it.

I bought this oil on recommendation from a longtime employee at the Italian deli. Same place I bought the wet mozzarella for tomorrow night's pizza using rooshv.co m recipe for crust, sauce, cheese choices.

Now, the "avocado" expensive oil I bought for use in that 5-in-1 indoor grill doesn't reaally taste like avocado, tastes like canola, so I might be throwing it out...I'll try it in a stirfry first.

When I take that Safe Food Handlers' course soon, I'll be asking the inpector/teacher if I'm storing my oils ok, when they expire, would I be better off freezing 3/4 of portion of bottle if I'm not using it up quick enough? (I don't eat enough oil in my meals, mostly non-salted butter and saved bacon grease) I've been biggest on caesar salads with storebought caesar dressing for past several months.

I'll also ask how to source good quality oil, etc.

I can't find peanut oil in namebrand markets. But I bet it will be in the Asian grocerys.
 
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chance vought

Kingfisher
Protestant
christie2 said:
I know there is a way to track down excellent quality olive oil but I've forgotton how to do it.
Click to expand...
There are a few trusted brands like California olive ranch (they do sell a cheaper one that is imported blend which may be OK, but it makes me suspicious.)
christie2 said:
I bought this oil on recommendation from a longtime employee at the Italian deli. Same place I bought the wet mozzarella for tomorrow night's pizza using rooshv.co m recipe for crust, sauce, cheese choices.

Now, the "avocado" expensive oil I bought for use in that 5-in-1 indoor grill doesn't reaally taste like avocado, tastes like canola, so I might be throwing it out...I'll try it in a stirfry first.
Click to expand...
Avocado is even more scammy and adulterated than olive oil... Avoid.
christie2 said:
When I take that Safe Food Handlers' course soon, I'll be asking the inpector/teacher if I'm storing my oils ok, when they expire, would I be better off freezing 3/4 of portion of bottle if I'm not using it up quick enough? (I don't eat enough oil in my meals, mostly non-salted butter and saved bacon grease) I've been biggest on caesar salads with storebought caesar dressing for past several months.

I'll also ask how to source good quality oil, etc.

I can't find peanut oil in namebrand markets. But I bet it will be in the Asian grocerys.
Click to expand...
I think it's safest to stick with tallow, ghee, coconut, butter.
 
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christie2

Woodpecker
Non-Christian
I was going to make ghee this vacation and didn't. Luckily the walm*rt has a huge punjabi cooking section that always has ghee, so I can just try buying it.

Yes, I don't trust this "avocado" oil.

I remember the phrase "when in doubt, throw it out" ....waste of money but I don't trust it....it had the non-gmo, certified organic butterfly logo on it too....not sure how legit that logo is either anymore.

I'll be sure to combine the peanut oil with sesame. I used it only once a long time ago for deep frying spring rolls.
Martin Yan has excellent Asian recipes, I wonder if there was peanut oil in many of them?
 
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chance vought

Kingfisher
Protestant
If I need to deep fry something I use lard...still kinda high in linoleic acid (compared to tallow) but it oxidizes much more slowly and is more heat stable than vegetable oils...its the oxidation that is bad..

For instance, one study compared the oxidative stability of lard to sunflower, rapeseed, and peanut oils. In this study, researchers heated each of the four fats to different temperatures between 25°C and 200°C.

The results showed that (2);

  • Heated lard generated fewer harmful free radicals than the other oils.
  • Lard was less prone to oxidative degradation, likely due to its low levels of linoleic acid (omega-6).
  • The peroxide value, which indicates oxidation products, didn’t start to rise in lard until temperatures over 150°C, and it rose slowly. On the other hand, the peroxide values for the vegetable oils rose rapidly after only 3 minutes.
  • Only lard showed a slow increase in oxidation products at temperatures over 200°C, and the other oils all showed rapid breakdown and oxidation.
Lard only contains approximately 11% polyunsaturated fatty acids, which are the most heat-sensitive (and prone to oxidation) types of fat (3).
 
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christie2

Woodpecker
Non-Christian
I forgot about the importance of low oxidation.

I remember it ages your total body systems faster.

Thanks, I'll read the studies now.

I read enough to see how nicely you summarised them.

Good skill to sum up studies like tthat, thanks for your effort.

I skimmed some of the reference studies and it triggered how grateful I am that I no longer bring food that has to be heated in microwaves, to work. So slowly starting to wean myself off of microwave dependancy, that's good!

2nd edit to add: that study you hyperlinked (3) is easy to read, it is so thorough with process details that they are practically inviting the reader/scientist to repeat their process. I will trust their findings.

I had to laugh when I interpreted that eating a lot of butter will keep weight off, did you see that too, lol. I should prepare butter packets and take them to work and eat regularly throughout the day. Or go back to those 'bulletproof' decafs I was making a couple years ago.

Conditioning stopped me from eating too much butter, Butter AND lard is good!!

Did you include that hyperlinked study to also show the use of hexane and nitrogen in the process? Like what I think was in that video on how canola oil is made in rooshv.com article?

I reread, you wanted to show that pufa's are the most heat sensitive and prone to oxidation types of fats. They must have a conclusion in that study I haven't got to yet, I wonder which tree oil it was?
 
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Blackpilled

Sparrow
Other Christian
For the last 15 years I have been consistently using extra virgin olive oil for all my baking and frying needs.
It might be 3 or 4 times more expensive than sunflower oil, but why should I care about that?
It's not like I'm using 20 liters of oil per month. :squintlol:
Olive oil also adds a nice flavor to your food.
Why bother using seed oils?
It's a no brainer.
 
Batman_

Batman_

Kingfisher
chance vought said:
Be careful with olive oil, most is adulterated with vegetable oil, but even if it is high quality, it oxidizes quickly. (Dr Saladino recommends against cod liver oil supplements for this reason... Omega3 is good, but it oxidizes quickly...if you live in a fishing village or olive plantation it's probably fine). Coconut oil is more stable with even lower poly-unsaturated fatty acids than olive oil. Grass fed lard would probably be best, but even supermarket lard has lower PUFAs than seed oils. Tallow is better still, but it doesn't work for some recipes since it's like candle wax at room temp.
Click to expand...
Ghee is the best, or grass fed butter. But yeah, tallow/suet/lard can be great too.
 
inthefade

inthefade

Kingfisher
Orthodox Inquirer
Blackpilled said:
Can't stand the taste of butter
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JgWTm8.gif


Can you describe why you don't like butter? Doesn't make sense.
 
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slowpoke

Robin
chance vought said:
Lard only contains approximately 11% polyunsaturated fatty acids, which are the most heat-sensitive (and prone to oxidation) types of fat (3).
Click to expand...

I think that figure comes from the USDA database but in reality lard from commercially raised pork can be around 30% PUFA which is similar to canola oil. Unfortunately no way of knowing unless you buy direct from the farmer and can find out what the pigs diet is like so best to stay away from fatty pork/lard in that case.
 
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chance vought

Kingfisher
Protestant
slowpoke said:
I think that figure comes from the USDA database but in reality lard from commercially raised pork can be around 30% PUFA which is similar to canola oil. Unfortunately no way of knowing unless you buy direct from the farmer and can find out what the pigs diet is like so best to stay away from fatty pork/lard in that case.
Click to expand...
You are probably right, the grocery store lard is probably much higher in PUFAs, but it is more heat stable and less oxidant prone than the PUFAs in seed oils -- so while not as ideal as ghee or tallow, its way better than seed oils (and the only reasonable substitute for deep frying.)
 
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