[Sca-cooks] Cooking with nut oil

[Ian Kusz]

On Fri, Aug 7, 2009 at 6:54 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Aug 7, 2009, at 9:37 PM, Deborah Hammons wrote:
>
> I spent part of this afternoon looking in the Florilegium for posts about
>> cooking with nut oils.  I found a lively discussion in 1997, but it didn't
>> seem to address physically cooking with the nut oils.  Not sesame or
>> canola,
>> those are seed oils.  But something like frying in sweet almond oil or
>> walnut oil.  Hazelnut or pistacio oil?
>> Aldyth
>>
>
> I haven't fried with them, but the ease with which many nut oils become
> rancid when stored at room temperature with even a small air space in the
> container suggests a rather low smoke point -- they appear to break down
> rather easily. With the exception of peanut oil...
>
> [Yes, neener neener, peanuts are not, strictly speaking, nuts...]
>
> Adamantius
>
>
> And don't forget seed oils, too; some ethnic foods use/used seed oils,
including a salad oil that Richard Burton documented back in the 1800's made
from cucumber seeds (Arabian).
-- 
Ian of Oertha