Show me your oils!

food
(Michael ) #5

Avacado oil is great for mayonnaise. I like half avacado and half light olive oil for a good mayo

(Ethan) #6

Have you made your own mayo? Do you worry about the raw egg?

(Michael ) #7

I don’t worry. Salmonella is about 1 in 30000 and I’m a healthy person. Store bought has raw egg too so I’d rather make my own with a quality egg

(Ethan) #8

I eat raw egg myself, but how long would this mayo be good in the fridge for?

#9

Avocado and olive

(Ethan) #10

These are my favorites, especially for salad dressings! I have 5 different kinds of olive oils, one avocado oil. I also use ghee, coconut oil, and sesame oil

(Olivia) #11

Great set-up! However, olive oil doesn’t keep that long and the taste diminishes. Store it in a dark and cool space to protect it from oxidation. For mono-and especially poly-unsaturated fats, I try to buy smaller bottles made out of dark-stained glass and store them in the fridge.

(Michael ) #12

One month

#13

Thanks for the pointers. I definitely want to trim down once I settle on my likes. Would you say a variety of oils/fats are vital? I have in the back of my mind, “everything in moderation”, so I started with thinking I need to get a bunch different types to get balanced nutrition profile.

However I am simplistic usually, so would love to eventually just trim down to fewer types. What would you say are the essentials? In terms of balanced fat profile and other considerations?

(Ethan) #14

Sometimes, moderation also needs to be in moderation. I like a variety of oils, but I go through phases. Right now, I am in the ghee phase. Three months ago, I was in the coconut oil phase.

(Joanna) #15

My cabinet: coconut, sesame, olive, and ghee. I have some exploring to do!

(Joanna) #16

Anyone tried mustard oil? I’ve been curious (to try it in Indian cooking for example)

#17

I’m at work on my phone so I can’t take a pic, but I have:

  • Avocado oil
  • Olive Oil
  • coconut oil
  • duck fat
#18

MCT, Coconut, Olive Oil. I eat the first two raw, and cook with Olive oil.

I like to mix my Coconut oil in my peanut butter.

(Sophie) #19

Oh, lets see…

avocado oil
olive oil
olive oil seasoned with hot peppers
ghee
ghee seasoned with hot peppers
coconut oil
cocoa butter
kerrygold butter
duck fat
sesame oil
lard
and a ton of bacon juice!

(KCKO, KCFO 🥥) #20

I make my own and have no problem with it kept properly chilled in the fridge for up to a month. I make double recipes because we base our salad dressings on the mayo a lot now. So it doesn’t last that long very often due to consumption around here.

This article is making egg nog, but addresses the issue of raw eggs and how you can protect yourself when using them.

(Ethan) #21

Do I trust the article? It says that, “Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets.” This is actually the reason we have to refrigerate our eggs. In some other countries, it is ILLEGAL to wash the eggs, since washing removes the egg’s protective coating, making them vulnerable to salmonella permeation. Time becomes a big factor in how long washed eggs will last. In most cases, the eggs in your grocer’s refrigerator has been there several weeks already!

(Sophie) #22

Can you share some recipes or throw together technique? I just made my first Baconaise and I’d LOVE to use it in a salad dressing!

(KCKO, KCFO 🥥) #23

Well unless you have a farmer friend who can sell you eggs direct, they are going to be washed and cooled. When I lived in Australia the first time I walked by a grocery with eggs in huge racks outside the store, I could not believe my eyes. I learned quickly why they did that and it was perfectly fine.

I did grow up with fresh eggs, my Auntie had a 5 acre subsistence mini farm. Chickens, ducks, even the occasional goat, and lots of produce, oh the hogs, can’t forget them. Her back room smelled of the curing salts and sugars all winter long. I’d kill for one of her home cured hams and racks of bacon.

(KCKO, KCFO 🥥) #24

I posted the recipe I use for mayo on this thread below.
Our fav dressing is blu cheese, I use 2 parts mayo to 1 part blue cheese, blended with HWC to the thickness you like, my dh likes thin, I like thicker.
I also like Mexican green goddess made with fresh chopped herbs, parsley, tarragon, whatever floats your boat, blend 2 parts mayo with 100 grams of guacamole, mix in the greens.
I’m a big fan of dump ranch, google that one, it isn’t mayo based, coconut milk is used for it.