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Prenj
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Location: Mostar, BiH
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 Posted: Sat Feb 04, 2012 10:45 pm Post subject: |
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| richk449 wrote: | | Prenj wrote: | meh smoke point.
make stews and add olive oil for taste. much better. or grill stuff. frying is for retards. |
The grape-seed oil works excellent on the grill, actually. For instance, if you are grilling fish, a couple of applications to the grate prevents sticking and tearing apart. |
Nothing against grape-seed oil, just against frying stuff. You see when you stop frying stuff, you can use any oil you like for taste and nutritional value. But I guess it takes more time or another mode of thinking when it comes to food, and most people are too lazy to change how they make food. |
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BoneKracker
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| Posted: Sat Feb 04, 2012 11:32 pm Post subject: |
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| richk449 wrote: | | Nobody uses grape-seed oil? Good taste, supposedly healthy (although perhaps not as much as olive), and much higher smoke point. |
It actually has a lower smoke point than refined olive oil.
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drizek
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| Posted: Sat Feb 04, 2012 11:41 pm Post subject: |
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| BoneKracker wrote: | | richk449 wrote: | | Nobody uses grape-seed oil? Good taste, supposedly healthy (although perhaps not as much as olive), and much higher smoke point. |
It actually has a lower smoke point than refined olive oil. |
BURN
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BoneKracker
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| Posted: Sun Feb 05, 2012 12:01 am Post subject: |
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Yeah. And refined olive oil is the cheap stuff. So there. Ha.
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richk449
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| Posted: Sun Feb 05, 2012 12:05 am Post subject: |
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| drizek wrote: | | BoneKracker wrote: | | richk449 wrote: | | Nobody uses grape-seed oil? Good taste, supposedly healthy (although perhaps not as much as olive), and much higher smoke point. |
It actually has a lower smoke point than refined olive oil. |
BURN |
Does it? My quick internet search gave conflicting answer, but my experience has been that grape seed has a much higher smoke point. I am tempted to do an experiment. |
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BoneKracker
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| Posted: Sun Feb 05, 2012 12:20 am Post subject: |
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| richk449 wrote: | | drizek wrote: | | BoneKracker wrote: | | richk449 wrote: | | Nobody uses grape-seed oil? Good taste, supposedly healthy (although perhaps not as much as olive), and much higher smoke point. |
It actually has a lower smoke point than refined olive oil. |
BURN |
Does it? My quick internet search gave conflicting answer, but my experience has been that grape seed has a much higher smoke point. I am tempted to do an experiment. |
Then your quick internet search is wrong. Now, if you don't use refined olive oil (e.g., "extra light" olive oil), then it will indeed have a lower smoke point than grape seed. I suggest you do the experiment, but be sure you are using "extra light" olive oil.
Grape seed is about the same smoke point as many canola oils, which are widely available and cheap. High oleic canola has a smoke point 50 degrees (F) higher than grapeseed, and avocado oil is another 50 (F) higher than that.
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drizek
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| Posted: Sun Feb 05, 2012 12:21 am Post subject: |
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The burn thing was a joke. ie. you got burned.
anyway,
I've had an oil fire before. I don't like oil fires.
Also, you're going to have a very hard time figuring out which one has a higher temperature. How are you going to measure the temperature? How can you say for sure that hte two pots are getting the same amount of heat? And do you know what hte specific heat is of each kind of oil?
You can figure all that stuff out experimentally, actually, but there goes your Sunday.
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BoneKracker
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| Posted: Sun Feb 05, 2012 12:22 am Post subject: |
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| drizek wrote: | The burn thing was a joke. ie. you got burned.
anyway,
I've had an oil fire before. I don't like oil fires.
Also, you're going to have a very hard time figuring out which one has a higher temperature. How are you going to measure the temperature? How can you say for sure that hte two pots are getting the same amount of heat? And do you know what hte specific heat is of each kind of oil? |
He's an engineer. They solve challenges such as these without even pausing or becoming distracted from their primary thought process, and while juggling.
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richk449
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| Posted: Sun Feb 05, 2012 12:57 am Post subject: |
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| drizek wrote: | | The burn thing was a joke. ie. you got burned. |
Can't believe I missed that. No idea what I was smoking.
| Quote: | | Also, you're going to have a very hard time figuring out which one has a higher temperature. How are you going to measure the temperature? How can you say for sure that hte two pots are getting the same amount of heat? And do you know what hte specific heat is of each kind of oil? |
I was thinking that I would use a candy thermometer (http://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25) to measure the temperature of each. Although I can't tell if it will go high enough - the highest temp on the list of recommended temps is 390 F.
I would just do one at a time, and determine the temperature at which they smoke. Specific heat or energy input wouldn't matter.
| Quote: | | You can figure all that stuff out experimentally, actually, but there goes your Sunday. |
Yes, much better to waste it on the internet.
Last edited by richk449 on Sun Feb 05, 2012 1:07 am; edited 1 time in total |
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BoneKracker
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| Posted: Sun Feb 05, 2012 1:05 am Post subject: |
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Borrow a mini IR thermometer from a lab. You want something that can go up 600 degrees Fahrenheit.
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richk449
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| Posted: Sun Feb 05, 2012 1:05 am Post subject: |
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| BoneKracker wrote: | | Then your quick internet search is wrong. Now, if you don't use refined olive oil (e.g., "extra light" olive oil), then it will indeed have a lower smoke point than grape seed. I suggest you do the experiment, but be sure you are using "extra light" olive oil. |
Interesting. So "refined" olive oil is virgin olive oil with the "other stuff" taken out. It doesn't taste good, live extra virgin, but it also has a higher smoke point. Did I get that right?
I have never bought light or unrefined olive oil. I guess I will have to try.
| Quote: | | Grape seed is about the same smoke point as many canola oils, which are widely available and cheap. |
Yea, this matches my experience. For some reason though, grape seed is amazing at lubricating surfaces. Try seasoning a cast-iron pan with grape seed oil, and you will never have to season it again. |
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richk449
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| Posted: Sun Feb 05, 2012 1:06 am Post subject: |
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| BoneKracker wrote: | | Borrow a mini IR thermometer from a lab. You want something that can go up 600 degrees Fahrenheit. |
Even better, use it as an excuse to buy one. |
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Prenj
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| Posted: Sun Feb 05, 2012 1:09 am Post subject: |
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| richk449 wrote: | | For some reason though, grape seed is amazing at lubricating surfaces. |
Honey, we got any grape seed oil? |
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BoneKracker
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| Posted: Sun Feb 05, 2012 1:15 am Post subject: |
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| richk449 wrote: | | BoneKracker wrote: | | Borrow a mini IR thermometer from a lab. You want something that can go up 600 degrees Fahrenheit. |
Even better, use it as an excuse to buy one. |
$200 or so. Cool toy though, being able to take something's temperature from a distance without touching it. You can check to see if your wife is ovulating without even getting up from the couch.
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notageek
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| Posted: Sun Feb 05, 2012 4:21 am Post subject: |
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I don't know what BK is on about, but you always buy refined oil, because it's healthy.
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erm67
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| Posted: Sun Feb 05, 2012 12:49 pm Post subject: |
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| richk449 wrote: | I was thinking that I would use a candy thermometer (http://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25) to measure the temperature of each. Although I can't tell if it will go high enough - the highest temp on the list of recommended temps is 390 F.
I would just do one at a time, and determine the temperature at which they smoke. Specific heat or energy input wouldn't matter.
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Actually the minimum to have useful result is a deep fryer, put the oil inside, set temp to max, take note if it smokes or not. I think home deep fryer never go higher than 190C/380F, no need to know the actual smoke temperature 
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Last edited by erm67 on Sun Feb 05, 2012 3:45 pm; edited 1 time in total |
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BoneKracker
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| Posted: Sun Feb 05, 2012 3:18 pm Post subject: |
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| notageek wrote: | | I don't know what BK is on about, but you always buy refined oil, because it's healthy. |
No, you don't, because it's the worst quality that is considered edible. Extra virgin has the highest mono-unsaturated fat ratio, which is what makes it healthy. If you're going to cook with it, though, refined oil might be healthier because the extra virgin is more easily damaged by the heat, which alters the fats.
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drizek
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| Posted: Sun Feb 05, 2012 4:32 pm Post subject: |
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| BoneKracker wrote: | | richk449 wrote: | | BoneKracker wrote: | | Borrow a mini IR thermometer from a lab. You want something that can go up 600 degrees Fahrenheit. |
Even better, use it as an excuse to buy one. |
$200 or so. Cool toy though, being able to take something's temperature from a distance without touching it. You can check to see if your wife is ovulating without even getting up from the couch. |
Lol.
You can get an IR thermometer for $20. Even less on sale. I was going to get one for 15 from Loews but they were out of stock.
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BoneKracker
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| Posted: Sun Feb 05, 2012 9:04 pm Post subject: |
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| drizek wrote: | | BoneKracker wrote: | | richk449 wrote: | | BoneKracker wrote: | | Borrow a mini IR thermometer from a lab. You want something that can go up 600 degrees Fahrenheit. |
Even better, use it as an excuse to buy one. |
$200 or so. Cool toy though, being able to take something's temperature from a distance without touching it. You can check to see if your wife is ovulating without even getting up from the couch. |
Lol.
You can get an IR thermometer for $20. Even less on sale. I was going to get one for 15 from Loews but they were out of stock. |
One that goes up to 600 degrees Fahrenheit accurately?
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richk449
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| Posted: Mon Feb 06, 2012 12:07 am Post subject: |
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| BoneKracker wrote: | | One that goes up to 600 degrees Fahrenheit accurately? |
For the sake of the experiment, it doesn't need to be accurate, only consistent.
Of course, if one were to buy one, you might as well buy an accurate one. |
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notageek
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| Posted: Sat Feb 18, 2012 4:01 pm Post subject: |
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I got "Extra Virgin" marked deep coloured olive oil. From Spain.
Making poached egg now.
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petrjanda
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| Posted: Tue Feb 21, 2012 5:29 am Post subject: |
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The title of the thread is wrong it should read: [Heath tip] Don't fry your food
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notageek
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| Posted: Tue Feb 21, 2012 5:06 pm Post subject: |
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That is kind of the point. You've been always told, not to fry. Period. And yet, here you are.
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