Page 1 of 2 12 LastLast
Results 1 to 10 of 13

Thread: Best oil after OO? page

  1. #1
    secret agent girl's Avatar
    secret agent girl is offline Senior Member
    Join Date
    Jan 2011
    Posts
    130

    Best oil after OO?

    Primal Fuel
    Toum is an amazingly delicious garlic paste/topping.

    Olive oil is too heavy to make good, fluffy toum.

    Which oil would you recommend?

    TIA

  2. #2
    noodletoy's Avatar
    noodletoy is online now Senior Member
    Join Date
    May 2012
    Location
    land of the glass pinecones
    Posts
    3,186
    it's a lebanese condiment and is traditionally made with olive oil. you may just need a different recipe or technique. or another brand of olive oil.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

  3. #3
    picklepete's Avatar
    picklepete is online now Senior Member
    Join Date
    Mar 2013
    Location
    Minnesota
    Posts
    1,849
    Is it meant to be like mayonnaise? All oils are equally "heavy" so you might need to play with the ratios or the blending device.
    35//6'3"/180

    My peculiar nutrition glossary and shopping list

  4. #4
    secret agent girl's Avatar
    secret agent girl is offline Senior Member
    Join Date
    Jan 2011
    Posts
    130
    Let me re-state without the distracting details:

    If you couldn't use olive oil and had to use an oil, which one would it be?

    Edited to add:
    • as close to flavorless as possible
    • liquid at room temp
    (insert eye roll here)
    ;-P
    Last edited by secret agent girl; 08-09-2014 at 04:14 PM.

  5. #5
    Carnivor0us's Avatar
    Carnivor0us is offline Senior Member
    Join Date
    Nov 2013
    Location
    The Deep South
    Posts
    131
    Red palm oil

  6. #6
    yodiewan's Avatar
    yodiewan is offline Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,488
    High-oleic sunflower oil makes good mayonnaise. If that's not what you want, avocado or macadamia oil would work as well.

  7. #7
    RichMahogany's Avatar
    RichMahogany is online now Senior Member
    Join Date
    Jan 2012
    Posts
    8,191
    Coconut oil, bacon fat from pastured bacon, avocado or macadamia, as previously mentioned. Rice bran oil, and high oleic non-GMO sun- or safflower oils are less terrible than hydrogenated/canola/whatever but not fantastic.
    The Champagne of Beards

  8. #8
    secret agent girl's Avatar
    secret agent girl is offline Senior Member
    Join Date
    Jan 2011
    Posts
    130
    I will look to see if any labels indicate high oleic at the store. Not sure if that's a specialty item. I was googling it and found this post - Speaking Out Against High Oleic OIls | TQIDiet - wondering if anyone wants to comment.

  9. #9
    RichMahogany's Avatar
    RichMahogany is online now Senior Member
    Join Date
    Jan 2012
    Posts
    8,191
    Quote Originally Posted by secret agent girl View Post
    I will look to see if any labels indicate high oleic at the store. Not sure if that's a specialty item. I was googling it and found this post - Speaking Out Against High Oleic OIls | TQIDiet - wondering if anyone wants to comment.
    That article is saying the exact same thing we've all been saying. That they're probably less awful than canola and soybean oil but not as good as the better choices we've offered and you've snubbed.
    The Champagne of Beards

  10. #10
    picklepete's Avatar
    picklepete is online now Senior Member
    Join Date
    Mar 2013
    Location
    Minnesota
    Posts
    1,849
    Primal Blueprint Expert Certification
    Quote Originally Posted by secret agent girl View Post
    I will look to see if any labels indicate high oleic at the store. Not sure if that's a specialty item. I was googling it and found this post - Speaking Out Against High Oleic OIls | TQIDiet - wondering if anyone wants to comment.
    It's true every cultivated crop has tradeoffs but if we rejected them all we'd eat nothing. IMO when it comes to oils I like to see gentle handling first. I use this oil in cold sauces--local and minimally processed. The sunflower aroma hits like a fist so I know any lack of freshness isn't being hidden by deodorizing agents, and less polyunsaturate than olive if we're keeping score.

    Objections about commercial fryers and packaged snacks are fair we don't do those anyway ya?
    35//6'3"/180

    My peculiar nutrition glossary and shopping list

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •