I mostly cook curries by browning pieces of chicken breast in Extra Virgin
Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala , but I now
want you to help me decide whether or not I switch to Canola or Olive Oil as
I have been told that what I use at the moment is not suitable.

On 10/16/2010 11:59 AM, Emrys Davies wrote:
> I mostly cook curries by browning pieces of chicken breast in Extra
> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> but I now want you to help me decide whether or not I switch to Canola
> or Olive Oil as I have been told that what I use at the moment is not
> suitable.

There's nothing wrong with cooking in extra-virgin olive oil. I do it
all the time. If you like the taste of the food when you cook it that
way, stick with it.

Serene
--
http://www.momfoodproject.com
New post: Weekend cooking: Ravioli and the Art of Doing Too Much

On 10/16/2010 1:59 PM, Emrys Davies wrote:
> I mostly cook curries by browning pieces of chicken breast in Extra
> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> but I now want you to help me decide whether or not I switch to Canola
> or Olive Oil as I have been told that what I use at the moment is not
> suitable.


Try using peanut oil, or (my favorite) coconut oil.

"zxcvbob" > wrote in message
...
> On 10/16/2010 1:59 PM, Emrys Davies wrote:
>> I mostly cook curries by browning pieces of chicken breast in Extra
>> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
>> but I now want you to help me decide whether or not I switch to Canola
>> or Olive Oil as I have been told that what I use at the moment is not
>> suitable.
>
>
> Try using peanut oil, or (my favorite) coconut oil.

Sorry, my header should have been: Canola Oil or Olive Oil?

On Oct 16, 12:37*pm, "Emrys Davies" > wrote:
> "zxcvbob" > wrote in message
>
> ...
>
> > On 10/16/2010 1:59 PM, Emrys Davies wrote:
> >> I mostly cook curries by browning pieces of chicken breast in Extra
> >> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> >> but I now want you to help me decide whether or not I switch to Canola
> >> or Olive Oil as I have been told that what I use at the moment is not
> >> suitable.
>
> > Try using peanut oil, or (my favorite) coconut oil.
>
> Sorry, my header should have been: *Canola Oil or Olive Oil?

Well I don't know who told you that olive oil is not suitable. It
certainly is. If you like the flavor that olive oil gives your food,
by all means use it. I would not switch to Canola oil (it is rapeseed
oil you know). If you want to switch from olive oil use peanut oil
or coconut oil or palm oil. All those have their own flavor profiles
and all are perfectly healthy when used in moderation. For sauteing
or browning any of these are fine.

I don't know how you feel about GMO foods but pretty much all the
canola oil you find these days is from GMO grain. That's why I stay
away from it.

In article
>,
ImStillMags > wrote:

> On Oct 16, 12:37*pm, "Emrys Davies" > wrote:
> > "zxcvbob" > wrote in message
> >
> > ...
> >
> > > On 10/16/2010 1:59 PM, Emrys Davies wrote:
> > >> I mostly cook curries by browning pieces of chicken breast in Extra
> > >> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> > >> but I now want you to help me decide whether or not I switch to Canola
> > >> or Olive Oil as I have been told that what I use at the moment is not
> > >> suitable.
> >
> > > Try using peanut oil, or (my favorite) coconut oil.
> >
> > Sorry, my header should have been: *Canola Oil or Olive Oil?
>
> Well I don't know who told you that olive oil is not suitable. It
> certainly is. If you like the flavor that olive oil gives your food,
> by all means use it. I would not switch to Canola oil (it is rapeseed
> oil you know).

Canola is a variation of rapeseed oil with a lower erucic acid content.
Rapeseed oil with a high erucic acid content is toxic to humans.

Miche

--
Electricians do it in three phases

On Oct 16, 11:59*am, "Emrys Davies" > wrote:
> I mostly cook curries by browning pieces of chicken breast in Extra Virgin
> Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala , but I now
> want you to help me decide whether or not I switch to Canola or Olive Oil as
> I have been told that what I use at the moment is not suitable.

You could use a cheaper grade of olive oil, which supposedly would
have a higher smoke point. But I brown chicken in butter sometimes,
whose smoke point is lower than EVOO's.

On 10/16/2010 2:37 PM, Emrys Davies wrote:
>
> "zxcvbob" > wrote in message
> ...
>> On 10/16/2010 1:59 PM, Emrys Davies wrote:
>>> I mostly cook curries by browning pieces of chicken breast in Extra
>>> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika
>>> Masala ,
>>> but I now want you to help me decide whether or not I switch to
>>> Canola
>>> or Olive Oil as I have been told that what I use at the moment is
>>> not
>>> suitable.
>>
>>
>> Try using peanut oil, or (my favorite) coconut oil.
>
> Sorry, my header should have been: Canola Oil or Olive Oil?


There's no reason that I can think of to not use olive oil, just
like you are already doing. But a cheaper grade that Extra Virgin
might work better because the smoke point will be higher. And it's
cheaper.

Bob

On Sat, 16 Oct 2010 19:59:11 +0100, Emrys Davies wrote:

> I mostly cook curries by browning pieces of chicken breast in Extra
> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> but I now want you to help me decide whether or not I switch to Canola
> or Olive Oil as I have been told that what I use at the moment is not
> suitable.

Can you tell us why it is not suitable?

On Oct 16, 2:59*pm, ImStillMags > wrote:
> On Oct 16, 12:37*pm, "Emrys Davies" > wrote:
>
> > "zxcvbob" > wrote in message
>
> ...
>
> > > On 10/16/2010 1:59 PM, Emrys Davies wrote:
> > >> I mostly cook curries by browning pieces of chicken breast in Extra
> > >> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> > >> but I now want you to help me decide whether or not I switch to Canola
> > >> or Olive Oil as I have been told that what I use at the moment is not
> > >> suitable.
>
> > > Try using peanut oil, or (my favorite) coconut oil.
>
> > Sorry, my header should have been: *Canola Oil or Olive Oil?
>
> Well I don't know who told you that olive oil is not suitable. *It
> certainly is. *If you like the flavor that olive oil gives your food,
> by all means use it. *I would not switch to Canola oil (it is rapeseed
> oil you know). * If you want to switch from olive oil use peanut oil
> or coconut oil or palm oil. *All those have their own flavor profiles
> and all are perfectly healthy when used in moderation. * *For sauteing
> or browning any of these are fine.

I find peanut oil almost completely tasteless.
>
> I don't know how you feel about GMO foods but pretty much all the
> canola oil you find these days is from GMO grain. * That's why I stay
> away from it.

What is your issue with GM crops? Just curious.

--Bryan

"Handy Gandy" > wrote in message
...
> On Sat, 16 Oct 2010 19:59:11 +0100, Emrys Davies wrote:
>
>> I mostly cook curries by browning pieces of chicken breast in Extra
>> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
>> but I now want you to help me decide whether or not I switch to Canola
>> or Olive Oil as I have been told that what I use at the moment is not
>> suitable.
>
> Can you tell us why it is not suitable?

Apparently its low heat resistance

Chester was ignorant:

>> The lack of vineyards in, say, Uttar Pradesh may have escaped your
>> notice. Real Indians use groundnut oil AKA peanut oil.
>
> Never heard of a store wise ass, and you'd better hope no one you're
> cooking for has a peanut allergy or you've killed them.

http://www.faiusa.org/?page=peanuts

"Highly processed peanut oil has been shown to be safe for the vast majority
of people individuals allergic to peanut."

I suppose the reader should not attach a HUGE amount of credibility to a
site which refers to "people individuals", but it's a good bet that whoever
wrote the site is smarter and better-informed than Chester.

Bob

"Bryan" > wrote in message
...
On Oct 16, 2:59 pm, ImStillMags > wrote:
> On Oct 16, 12:37 pm, "Emrys Davies" > wrote:
>
> > "zxcvbob" > wrote in message
>
> ...
>
> > > On 10/16/2010 1:59 PM, Emrys Davies wrote:
> > >> I mostly cook curries by browning pieces of chicken breast in Extra
> > >> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala
> > >> ,
> > >> but I now want you to help me decide whether or not I switch to
> > >> Canola
> > >> or Olive Oil as I have been told that what I use at the moment is not
> > >> suitable.
>
> > > Try using peanut oil, or (my favorite) coconut oil.
>
> > Sorry, my header should have been: Canola Oil or Olive Oil?
>
> Well I don't know who told you that olive oil is not suitable. It
> certainly is. If you like the flavor that olive oil gives your food,
> by all means use it. I would not switch to Canola oil (it is rapeseed
> oil you know). If you want to switch from olive oil use peanut oil
> or coconut oil or palm oil. All those have their own flavor profiles
> and all are perfectly healthy when used in moderation. For sauteing
> or browning any of these are fine.

I find peanut oil almost completely tasteless.
>
<cut>
--Bryan
>
>
Peanut oil has a very distinct taste.

Kent

In article
>,
spamtrap1888 > wrote:

> People with peanut allergies are allergic to peanut proteins. The
> concentration of peanut proteins in commercially refined peanut oils
> is far too low to set off a reaction.

I have a peanut-allergic friend who got a reaction from peanut oil in a
restaurant's food. She'd been able to eat there safely for years, and
they changed the recipe without her knowledge. When she asked about it,
they said they'd started using peanut oil. That was the only difference.

Miche

--
Electricians do it in three phases

Jean B. > wrote:

>spamtrap1888 wrote:

>> People with peanut allergies are allergic to peanut proteins. The
>> concentration of peanut proteins in commercially refined peanut oils
>> is far too low to set off a reaction.

>What? My friend with a child who has a very serious peanut
>allergy would go bonkers if she saw this dangerous comment.

I agree with spamtrap, if it's an allergy, the allergen is a protein.

It's possible for a person to have a sensitivity to non-proteins,
but not an allergy, and a peanut allergy does not fall into this
category.

Steve

On Oct 17, 12:33*pm, Miche > wrote:
> In article
> >,
>
> *spamtrap1888 > wrote:
> > People with peanut allergies are allergic to peanut proteins. The
> > concentration of peanut proteins in commercially refined peanut oils
> > is far too low to set off a reaction.
>
> I have a peanut-allergic friend who got a reaction from peanut oil in a
> restaurant's food. *She'd been able to eat there safely for years, and
> they changed the recipe without her knowledge. *When she asked about it,
> they said they'd started using peanut oil. *That was the only difference.
>

Your friend lives in New Zealand, right? The restaurant may use "extra
virgin" peanut oil. I note that oilseedproducts.nz sells two grades of
peanut oil, Aromatic and Refined. Plus they may import peanut oil from
who knows where.

In article
>,
spamtrap1888 > wrote:

> On Oct 17, 12:33*pm, Miche > wrote:
> > In article
> > >,
> >
> > *spamtrap1888 > wrote:
> > > People with peanut allergies are allergic to peanut proteins. The
> > > concentration of peanut proteins in commercially refined peanut oils
> > > is far too low to set off a reaction.
> >
> > I have a peanut-allergic friend who got a reaction from peanut oil in a
> > restaurant's food. *She'd been able to eat there safely for years, and
> > they changed the recipe without her knowledge. *When she asked about it,
> > they said they'd started using peanut oil. *That was the only difference.
> >
>
> Your friend lives in New Zealand, right? The restaurant may use "extra
> virgin" peanut oil. I note that oilseedproducts.nz sells two grades of
> peanut oil, Aromatic and Refined. Plus they may import peanut oil from
> who knows where.

It's a restaurant. Chances are they use the cheapest they can get away
with. I have NFID what kind it was -- only that she reacted to peanut
oil when others here have pooh-poohed the suggestion.

Miche

--
Electricians do it in three phases