I keep and reuse my fats from cooking. But where is olive oil in all this?
-—reuse my fats from cooking-—” lucky you. I’m not even allowed to make brownie skillet gravy any more even tho I grew up on the stuff. Some for us and save a little for the dog. The only good thing about that is when I trim the fat off of a ribsteak I get to use it for varmit bait-—I expect the varmits wish I was still making gravy?
In the galley with Brutus. :)
Because of this excellent slide, I just read an article about seed oils and it said reheating them is a terrible thing to do. Clearly I am not an expert but the arguments were compelling.
Olive oil is supposed to be a good oil. Not a seed oil.
Olive oil is not a seed oil so it’s quite safe and good for you!
-SB
Olive oil is a seed oil. Olive and coconut aren’t as bad as something like canola or corn oil, but still bad. The basic rule of thumb is to use fat, not oil. Butter, ghee, lard, bacon drippings, and tallow are pretty much your choices. I used to use a lot of high quality olive oil, but have replaced it with ghee since it’s pourable at room temps. It’s just easier for control to grab that bottle and pour in the pan rather than throwing a chunk of lard or tallow in there. I’m using ghee in place of oils in dressings, too. I think it adds a little more depth of flavor anyway.