rhiannon.gale Posted June 4, 2015 Share Posted June 4, 2015 What is everyone's favorite cooking oils? I want something for steaming or stir-frying vegetables. Olive oil is not my favorite, and I cooked veggies in ghee last night and it gave the veggies an odd taste. Any suggestions? I do enjoy steamed veggies, but need some new oils to try. Delicious tasting oils, please! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted June 4, 2015 Administrators Share Posted June 4, 2015 I use lard for nearly everything that I sautee. I assume you aren't using oil when you steam though but rather to toss them in after? Avocado or sesame oil is nice too. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted June 4, 2015 Moderators Share Posted June 4, 2015 Coconut oil is good -- I buy unrefined and don't usually notice any coconut flavor, but if you don't like coconut, you might prefer a refined coconut oil, which will not smell or taste like coconut at all. Avocado oil or macadamia nut oil work for cooking. If you can find it from grass-fed or pasture-raised animals, lard or tallow (or duck fat or schmaltz -- I think that's what chicken fat is called). If you ever use bacon, save the fat and cook vegetables in that. If you drizzle oil on after the fact, you can try sesame oil. Link to comment Share on other sites More sharing options...
JenX Posted June 4, 2015 Share Posted June 4, 2015 I've been saving the fat from when I roast chicken (pastured organic chicken). let it separate, strain it off and keep it in the fridge. Mmmm, schmaltz! I love the flavor! I also save the fat from rendering bacon and have super high-quality lard and ghee. Depends on what I'm cooking as to which food fat or fats I grab. Turns out I really like to fry my eggs in a combo of schmaltz and ghee. Brussles sprouts/cabbage, cruciferous veggies like the bacon fat. Everything else gets lard for high heat, EVOO for low heat/raw. Link to comment Share on other sites More sharing options...
Munkers Posted June 4, 2015 Share Posted June 4, 2015 I use red palm oil on occassion. Start small and add more after tasting because it does have a more pronouced flavor than other oils. Also watch out for getting it on things because it can stain utensils or hands. Link to comment Share on other sites More sharing options...
jmcbn Posted June 4, 2015 Share Posted June 4, 2015 I saved the fat from the last joint of pulled pork I did & sauteed a huge batch mixed greens in it at the suggestion of Rebe_J - it was really, really good! And I liked the idea of recycling... Link to comment Share on other sites More sharing options...
AuntJane Posted June 4, 2015 Share Posted June 4, 2015 I've been saving the fat from when I roast chicken (pastured organic chicken). let it separate, strain it off and keep it in the fridge. Mmmm, schmaltz! I love the flavor! I also save the fat from rendering bacon and have super high-quality lard and ghee. These are great ideas! I just got the results of a comprehensive food sensitivity panel (I know there are mixed opinions on this), and it showed a severe intolerance to olives and coconut. I don't know what to cook in without these oils! I am allergic to avocados and I'm on the AIP so I can't use nut oils...ugh! However, bacon fat would be awesome. Schmaltz too, but bacon fat...I'm going to buy some bacon tonight. Link to comment Share on other sites More sharing options...
CaGirl Posted June 4, 2015 Share Posted June 4, 2015 Add salt with the ghee and its similar to butter. I miss those milk solids as well… Link to comment Share on other sites More sharing options...
MeadowLily Posted June 4, 2015 Share Posted June 4, 2015 These are great ideas! I just got the results of a comprehensive food sensitivity panel (I know there are mixed opinions on this), and it showed a severe intolerance to olives and coconut. I don't know what to cook in without these oils! I am allergic to avocados and I'm on the AIP so I can't use nut oils...ugh! However, bacon fat would be awesome. Schmaltz too, but bacon fat...I'm going to buy some bacon tonight. Try Macadamia Nut Oil. I don't do so well with coconut oil either. Link to comment Share on other sites More sharing options...
RubytheSugarDragonSlayer Posted June 11, 2015 Share Posted June 11, 2015 I was skeptical about clarifying butter at first, but last weekend decided I needed a change up from olive oil and coconut oil just doesn't work for a lot of things. So I followed the directions in the Whole 30 book to clarify butter, and I have to tell you, I think it held on to its flavor pretty well. Hubby and I have been using it for our morning eggs and its pretty nice. Give it a try. Link to comment Share on other sites More sharing options...
kirkor Posted June 11, 2015 Share Posted June 11, 2015 Is the ghee your own or did you buy it? Like Ruby mentioned, just clarifying might work out better than getting the browned/nutty ghee effect. Link to comment Share on other sites More sharing options...
Susie1276 Posted June 12, 2015 Share Posted June 12, 2015 I too don't like the flavor of the ghee, I am going to try the salt and see if that adds what I need. Link to comment Share on other sites More sharing options...
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