Lunch

[buds]

Dora1, that explanation seems sound. :salute:


Especially agree that butter can't do high temp frying. Results in black finished-product.

I'm no cooking guru. Don't know about smoke points and all that. :oops: Only goddess in my own kitchen. Because the family does not have that many opportunities to venture out, they're pretty stuck with my basic fan fare. It fills their tums, so...

I do think the cooking units/stoves we have in regular HDB homes do not have the same highest point temperature if compared to one in a kitchen of restaurant or of a hawker's. I don't have much experience using varied cooking oil types to know enough about how different oils taste in cooking. Mebbe should explore.

But can only explore cheapest of each type.

I think I normally use vegetable cooking oil. Later i check. :oops: Or if the usual cheapest brand of vegetable oil not available or we shopped at a different supermarket that does not have it, we alternate to palm oil or next cheapest brand of vegetable oil. We also buy bigger pack/bottle. More bang for the buck.

The canola oil my aunt gave still in the cabinet. Used sparingly in special menu only.

Nebbermind, I throw away the oil if not using it to fry other stuff. May use some for cooking other dishes (if need to) before throwing. At times, after you fry prawn the oil turns into prawn oil and becomes more flavourful for cooking another dish... with or without using prawns as base ingredient.

[Dora1]

Buds


Actually since you cook all meals at home, it's worthwhile to invest a few more dollars per month for the health of everyone at home. Although I'm a FTWM, I also try to cook healthy meals whenever I can.

One of the reasons that eating out is unhealthy because the hawkers tend to use palm oils which are the cheapest, and easiest to cook with when they want to have \"wok hei\" in those zi char stalls because of the high smoke point. Yes you are rt, they need the big fire for the wok hei, so they can only use palm oil.
So what I normally have is canola or corn oil that I use for everyday stir fries or pan fries. I only buy the palm oil when I need to deep fry and use a lot. I seldom do deep frying anyway. 1 deep frying uses up the entire 1L bottle anyway.
I think a 5L NTUC brand canola oil is abt $15. Vegetable oil should be around $9. 5L should at least last you a month bah, $6 difference is worth it for long term health benefits, in my opinion.
Just for your considerations

[buds]

I will take a closer look at the price tags in our next grocery shopping, Dora1. Thank you. :please: Will definitely consider.


5 litre canola at $15 sounds worth the buy. Tks for the heads up!

[Nihauma]

Ever heard of internet rumors about canola oil? There is no such thingy as canola…it is actuall short for canada oil. Not healthy bla bla bla bla… dont know how true

[buds]

Nihauma:

Ever heard of internet rumors about canola oil? There is no such thingy as canola..it is actuall short for canada oil. Not healthy bla bla bla bla... dont know how true

There was some exchange here sometime back.

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=975363#p975363

[sharonkhoo]

Nihauma:

Ever heard of internet rumors about canola oil? There is no such thingy as canola..it is actuall short for canada oil. Not healthy bla bla bla bla... dont know how true

It's a specially-bred variety of rapeseed. See:
http://en.wikipedia.org/wiki/Canola

[Dora1]

Actually all oils should still be used in moderation no matter how \"healthy\" the claims are. Too much intake of oils will still cause weight gain even if it's the \"good oil\". It's just that palm oils are high in saturated fats, which we should avoid.

[Dora1]

Actually if not comfortable with canola oil, sunflower or corn oil are also quite versatile. I use sunflower oil sometimes also.

Eh, I just remembered. Buds, for the canola oil that you have, try to finish within 6 months. Oil tend to oxidise under heat and light and oxygen. So once opened, store in cool dry place in the dark, and away from the stove.

[buds]

Thanks, Dora1.. it is in a cool very dry place in the kitchen cabinet. Ok, will take note of the 6-mth consumption period once opened note.

[Nebbermind]

Dora1:

Actually if not comfortable with canola oil, sunflower or corn oil are also quite versatile. I use sunflower oil sometimes also.

Eh, I just remembered. Buds, for the canola oil that you have, try to finish within 6 months. Oil tend to oxidise under heat and light and oxygen. So once opened, store in cool dry place in the dark, and away from the stove.

what happens when oil kenna oxidised?