[Sca-cooks] OOP - Green Beans with Garlrc Sauce

[Sue Clemenger]

Hey, thanks a lot!
By the way....the date's off on your computer. It's coming through to me
dated "Tuesday, 29 Jan 2002"
--maire

Phlip wrote:
>
> Ene bichizh ogsen baina shuu...
>
> > Sooo.....
> > If one wanted to do some high-heat cooking (for which peanut oil would
> > be ideal), but *didn't* want the peanut flavor, what would be the next
> > best choice in oils?
> > --sue
>
> I found the following at:
>
> http://www.care2.com/channels/solutions/guides/143
>
> Consumer Guide Summary:
> Another really good way to reduce smoke from burning cooking oils is to
> choose your oils carefully, so you cook with oils that can handle high heat
> without smoking. For example, refined avocado oil can be heated to just
> under 500 F before smoking, while unrefined safflower oil will smoke when
> heated to just under 225 F.
>
> Below is a chart adapted from research published by oil manufacturer
> Spectrum Naturals, that gives the smoke point of many oils. Try to never
> heat oils to their smoke point. Even if you do get a stove hood, using the
> right oil for the right heat is important.
>
> Below 212 F
> --Cooking Methods
> Boil, steam, scald, stew, simmer, steep, parboil, salad dressings
> --Oils You Should Use
> Unrefined canola oil (smoke point is below 225 F)
> Unrefined flaxseed oil (smoke point is below 225 F)
> Unrefined safflower oil (smoke point 225 F)
> Unrefined sunflower oil (smoke point is below 225 F)
>
> Below 320 F--Cooking Methods
> Low-heat baking, light sauté, pressure cooking
> --Oils You Should Use
> Unrefined corn oil (smoke point is below 32 F)
> Unrefined peanut oil (smoke point is below 320 F)
> Semirefined safflower oil (smoke point is below 320 F)
> Unrefined soy oil (smoke point is below 320 F)
> Unrefined high-Oleic sunflower oil (smoke point is below 320 F)
> Unrefined walnut oil (smoke point is below 320 F)
>
> Below 375 F
> --Cooking Methods Baking sauté, stir-fry, wok cooking
> --Oils You Should Use
> Semirefined canola oil (smoke point is below 350 F)
> Refined canola oil (smoke point is below 400 F)
> Refined corn oil (smoke point is below 450 F)
> Unrefined olive oil (smoke point is below 320)
> Refined peanut oil (smoke point is below 450 F)
> Refined safflower oil (smoke point is below blow 450 F)
> Unrefined sesame oil (smoke point is below 350 F)
> Semirefined sesame oil (smoke point is below 450 F)
> Semirefined soy oil (smoke point is below 350 F)
> Refined soy oil (smoke point is below blow 450 F)
> Semirefined sunflower oil (smoke point is below 450 F)
> Refined high-oleic sunflower oil (smoke point is below 450 F)
> Semirefined walnut oil (smoke point is below 400 F)
>
> Below 500 F
> --Cooking Methods
> Sear, brown, deep-fry.
> --Oils You Should Use
> Refined avocado oil has a smoke point of below 520 F, the highest
> temperature of all the plant oils.
>
> As you can see, safflower oil is another choice in that heat range, but I
> don't like its flavor ;-)
>
> It's one of those things, where you do have some choices, depending on your
> preferences- as I've said before, peanut oil is usually my default choice.
>
> Phlip
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> ----- Original Message -----
> From: "Sue Clemenger" <mooncat at in-tch.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Sunday, December 29, 2002 6:14 PM
> Subject: Re: [Sca-cooks] OOP - Green Beans with Garlrc Sauce
>
> >
> > "Phil Troy/ G. Tacitus Adamantius" wrote:
> > >
> > > Peanut oil does usually taste like peanuts, but at least peanuts are
> > > eaten in the South of China (and, I assume, grown there), and I
> > > guess, apart from its value as an unsaturated fat with a high smoke
> > > point, it's not necessarily an incompatible flavor to a lot of
> > > southern Chinese stir-fried dishes, any more than olive oil poses a
> > > distracting element in a good ragu.
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks