Doug Freyburger a écrit :
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.
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It could be but it is not what I'm bothered with The smell was the
same with sunflower oil when I first made the recipie quite a long time
ago).
And btw: the fishy I can really identify this "egg+baking powder"
reaction smell. Btw, fish scented canola oil should not be eaten (for
either who can smell it or not). I understand that some may be more
sensible to this scent, but there is no eatable oil with a rancid smell.
ANd to make rancid oil, you only have to put canola oil into permanent
lightning. I involuntarily tested it for you and it works: rancid oil in
a few month. Since I keep the bottles in a cabinet, the rancid smell
never hits before I finish the bottle.

And I don't think I'm in the fishy-smelling group for canola, because I
often use it to cook without any problem. I also made my "fried green
string beans" with canola oil, and it is quite good. I just have to
watch the temperature so that it doesn't go further than 180°C/350°F. I
also can have raw canola oil (the one that smells the most, wich is
quite thick and golden colored) with no problem I use it in gratted
carrots, along with olive oil, salt and raw onion rings, all mixed
mell= very good alternative to gratted the classical "carrots+vinaigrette".
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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.
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Omega 3 content is not negligible, even in the refined sort.
It was the reason I used it. Otherwise, I would have gone "olive".
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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.

"Ghee"! I Knew that, thanks.
I just discovered how easy it is to make, and it is very nice to be able
to cook butter without the fear of having the unpleasant "burnt butter"
smell as soon as the preparation gets too hot.

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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.
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The taste is not very strong, but I love it. Without the taste, I would
not eat them.
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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.
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Really, I'm discovering this genetic stuff. I'm like you on this one:
paprika is not hot at all, to me.
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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.
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There's one thing with canola oil I can say: a canola oil that has
smoked smells like the devil trying to make donuts for the first time.
It happened to me once and the smell is... not very strong, but so
baaaad. It smels like cancer. That's what I say when I smell burned
teflon, for instance.


Thx for your remarks, Doug.

Huey