Hueyduck wrote:
Bill O'Meally a écrit :

• 1/3 cup oil

out of curiosity, wich one do you use?
I tried refined canola (not the raw organic stuff, wich couldnot be
cooked, but the refined canola oil, wich supports 180°C/350°F without a
problem.

That's what I thought of in your original post. On foodie groups there
is occasional discussion of tasting differences that appear to be
genetic. The majority of the popular find canola oil very close to
flavorless. There is a sizable minority who find canola oil to have a
flavor or aftertaste that they describe as "fishy" or "rancide". Every
so often one of them uses the word ammonia. My best guess is you are in
the group that has the gene that makes canola oil taste
fishy/rancid/ammonia.

If you recently started using canola and this is the first time you've
used so much of it think back to any slightly off flavors you've gotten
from using it. There's little down side to not using canola oil any
more. It's cheap but so is peanut oil, corn oil and "vegitable oil"
which is usually soy oil.

I think I'll try olive oil and, in another batch, "cleared" butter (I
don't know the proper english term: I want to talk about the butter from
wich the protein and water has been removed)

Agreed. Using other oils, especially ones known for good but subtle
flavors, is a good plan for you at this point.

The terms are "clarified" butter or ghee.

I suggest switching to another oil in this recipe then in a couple of
months making something else with lots of canola and see if that also
has the fishy/rancid/ammonia flavor. If it does celebrate the fact that
canola oil is cheap by feeding it to the soil out in your garden or just
trash it.

Temperature seems to matter a lot for the people who report that flavor
from canola. Cold uses have far less of it. Cooked uses intensify it
all the way up to the smoke point when they report it as very nasty.

There are several common foods where genetics determine if you can taste
them. I find avocados flavorless green crayons. I don't mind them I
just don't get the point why folks bother eating something flavorless.
My wife loves them. The answer to my puzzlement is those folks don't
find them flavorless. I think asparagus is delicious and the smell is
extremely obvious in my urine within an hour of eating them. I know
folks who think asparagus is nearly flavorless and they can't smell it
later. I find paprika not hot. I remember one time years ago I had a
friend over at dinner when I made a stew that I colored with paprika
because I liked the tiny little flavor in addition to the nice color.
It was like I was trying to blow his head off when my friend tasted the
first bite. He told me folks wtih at least one quarter Hungarian blood
find paprika hot.

My wife and I are in the no flavor school for canola oil. My
mother-in-law was in the rancid school for canola. She complained
about it so we stopped using it. Once she died we switched back to
using it again.