tag:blogger.com,1999:blog-8559110753602072603.post3929991388435458021..comments2023-11-05T03:02:55.515-05:00Comments on pretty blue salwar: Vegetable Oil is the SUXXORSBluehttp://www.blogger.com/profile/13875686468126571113noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8559110753602072603.post-91136590970693460432007-03-19T18:15:00.000-04:002007-03-19T18:15:00.000-04:00Blue,Like Ennis said, just decrease drastically re...Blue,<BR/><BR/>Like Ennis said, just decrease drastically reduce the amt. of oil called for in the recipe. We use sunflower oil now for Indian cooking, I don't like the smell/taste of olive oil in Indian food. As a poor grad student, I used only the cheapest kind of oil - which was, invariably, vegetable oil - and it worked fine, I never noticed any extra oiliness to it. We switched to sunflower oil only because it is supposedly healthier. <BR/><BR/>Regards,<BR/><BR/>BitterlemonsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-66292361831809441042007-03-14T03:38:00.000-04:002007-03-14T03:38:00.000-04:00It's likely that the oil you're having trouble wit...It's likely that the oil you're having trouble with is the mass-produced, solvent-extracted kind, especially if it's in a big bottle labelled "VEGETABLE OIL". I avoid this stuff like the plague, and have never seen the oil slick after refrigerating that you mention. It could be a by-product of the scary scary chemical extraction process; this stuff is the farthest thing possible from natural.<BR/><BR/>See <A HREF="http://www.spectrumingredients.com/product/gen_info/oil_extract.html" REL="nofollow">here</A> for some info on oil extraction methods. Yes, "solvent extraction" really does mean they use a chemical solvent (usually petroleum-based like hexane, mmmm) to get the oil from the crushed seeds. They do try to clean up the hexane afterwards, but come on, they expect this stuff to be edible after all this?<BR/><BR/>What you want is expeller (cold-)pressed vegetable oil. As someone else mentioned, canola oil is very light, both on taste and in terms of fat content. Get the good kind from a health food store or any grocery store which sells organic and/or natural foods.<BR/><BR/>Here's another <A HREF="http://www.motherearthnews.com/DIY/1971-11-01/Oil-Story.aspx" REL="nofollow">article</A> which goes into more detail about the good versus bad in vegetable oils.John Landahlhttps://www.blogger.com/profile/01232274242533656318noreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-47330652417137970962007-03-07T10:34:00.000-05:002007-03-07T10:34:00.000-05:00One other thing...If you're using olive oil, you w...One other thing...<BR/><BR/>If you're using olive oil, you want "extra virgin." Yes, it's more expensive. But, the flavor! Oh, it's so worth it. <BR/><BR/><BR/>Olive oil is quite expensive...so if you need the $11.95, I can send it to you or something.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-26925010912068415822007-03-06T22:13:00.000-05:002007-03-06T22:13:00.000-05:00Hmmm... this is fun. ^__^It'll eventually come do...Hmmm... this is fun. ^__^<BR/><BR/>It'll eventually come down to price -- is canola oil cheaper than olive? (Probably; everything seems to be cheaper than olive oil.)<BR/><BR/>I won't have a chance to test it out until after my spring break, because I will be out of town, but I'll let y'all know what I discover.Bluehttps://www.blogger.com/profile/13875686468126571113noreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-28278019331861172442007-03-06T21:44:00.000-05:002007-03-06T21:44:00.000-05:00I'm just gonna keep disagreeing here. Oil congeals...I'm just gonna keep disagreeing here. Oil congeals in the fridge, but any kind of oil does that. And no oil should have lab filler in it. Different oils have do have different tastes, which is why I suggested canola oil, but olive oil will have more taste not less.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-76793885339552892662007-03-06T15:16:00.000-05:002007-03-06T15:16:00.000-05:00actually we use olive oil alot in our cooking. It...actually we use olive oil alot in our cooking. Its been a whie since we have used vegetable oil for the same reasons you mentioned. And for a while we were using peanut oil. I dont know why vegetable oil clumps like it does but i would stick with olive oil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-62877841950356632902007-03-06T13:24:00.000-05:002007-03-06T13:24:00.000-05:00I've never tried to cook Indian, nor do I know muc...I've never tried to cook Indian, nor do I know much about their use of olive oil.<BR/><BR/>What I can tell you, though, is that olive oil is commonly used in Italian food. It adds an amazing flavor, especially when paired with garlic, pepper, or oregano. Using vegetable oil as a replacement for olive oil is a big no-no. They don't taste the same, have the same consistency, or work the same. Why? It does have to do w/ chemistry--although I'm not sure of the specifics. They contain different components. It's as simple as that.<BR/><BR/>I'm surprised that "olive" oil is used in Indian food. I mean, do olives grow in India? Weird!<BR/><BR/>Oh...and one last thing: you can fry things in your vegetable oil--like rice, beans, or potatoes--to make an amazing mexican meal. If you need recipies/instructions, lemme know. :) Learning to cook from my vegetarian/Mexican/Texan/Jewish boyfriend has taught me much. :)<BR/><BR/>Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-88299271229847260672007-03-06T07:44:00.000-05:002007-03-06T07:44:00.000-05:00Actually, you're better off with what you have. Ol...Actually, you're better off with what you have. Olive oil has a taste which doesn't go with Indian cooking. Personally, I prefer canola oil b/c it has almost no taste at all.<BR/><BR/>About that oily film? Probably use less oil than you are. Either that or skim it off the top / blot it once you're done. You see that oiliness in Indian restaurants all the time, although rarely in homecooking so I suspect that dialing it down will be sufficient.Anonymousnoreply@blogger.com