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Thread: Oil to cook with and oil for salads... page 2

  1. #11
    AMonkey's Avatar
    AMonkey is offline Senior Member
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    Generally the idea seems to be use more saturated fats for cooking (coconut, palm, ghee, butter, lard, tallow) and more unsaturated for cold foods (olive oil, nut oils).
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  2. #12
    oceangrl's Avatar
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    Quote Originally Posted by ChocoTaco369 View Post
    Why not use ghee or bacon grease for mayo? Both should work fine. Or mix 50/50.
    Because they don't emulsify well.

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    Last edited by oceangrl; 10-16-2013 at 06:34 PM.

  3. #13
    Ron_Swanson's Avatar
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    Oils For Cooking: Extra Virgin Coconut Oil (the Best), Avocado Oil, Sesame Oil, Pastured Lard, Pastured Bacon Grease, Grass Fed Ghee, Organic Red Palm Oil, High Oleic Peanut Oil, Grass Fed Butter, and as a last resort Refined Olive Oil

    Oils For Salad: Avocado Oil (the best), Macadamia Nut Oil, Extra Virgin Olive Oil, Hemp Oil, and Walnut Oil
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  4. #14
    AMonkey's Avatar
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    I don't recommend olive oil or sesame oil for cooking. They cannot tolerate high temperatures at all making them unsuitable for pan frying or roasting.
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  5. #15
    GiGiEats's Avatar
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    coconut oil for cooking, macadamia nut oil or olive oil for dressing

  6. #16
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
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    My favorite oil and vinegar combination for salads is ginger balsamic and sesame oil. I have to buy both from a specialty grocer that makes fresh batches in small quantities, but when I get my hands on them -- damn, I have a good time with all my salads until they are used up!

    I use EVOO for brief/low-heat frying, and coconut oil on my cast iron. Looking for a good source of pastured lard so that I can use that instead of the CO.

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