Hi all,
I wanted to try a little different taste, so bought some TOASTED almond oil this time at the store.
Have any of you tried this one. I've used the untoasted version before for a little taste change, but I've found that toasted versions of things can often add much more flavor than the plain version of the same nut oil.
OK, I'm allll ears.
YOurs, Luce
Calling all almond oil users, especially if you use the toas
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
Polly,
The process does concern me a little due to the possibility of creating more artery clogging if it's too hot, etc.
Maggie,
I use the toasted sesame alllll the time, and love it. What brand do you use? Thus far, I've only tried the Eden brand. At first, I would sort of use half unrefined (by Spectrum) sesame oil with it, but now, if I'm in a hurry, I just use it straight. I think that at first, I thought it might be too spicy, but it's really not, and it goes a long way.
I recently splurged and bought a little bottle of toasted pumpkin seed oil. Any specific suggestions for that one? I don't really like to have too many bottle open all at once, so have not experimented with it yet. Takes me a while to use up some of this stuff since I rely so heavily on olive oil. Is it the same with you? I just wish that everything would last as long as olive oil and honey!!
I like to use various kinds of nuts in things, but if I'm in a real big hurry, I find that the toasted nut oils, especially, make a good substitute if otherwise ok in the dish. Big discovery was the toasted peanut oil -- take it to Chinese place that's familiar with allergies, and they use it in place of soy sauce in a stir fry that I can have. By the way, does toasted peanut oil's flavor lesson the longer it's been opened? I keep it in the frig all the time.
Yours, Luce
The process does concern me a little due to the possibility of creating more artery clogging if it's too hot, etc.
Maggie,
I use the toasted sesame alllll the time, and love it. What brand do you use? Thus far, I've only tried the Eden brand. At first, I would sort of use half unrefined (by Spectrum) sesame oil with it, but now, if I'm in a hurry, I just use it straight. I think that at first, I thought it might be too spicy, but it's really not, and it goes a long way.
I recently splurged and bought a little bottle of toasted pumpkin seed oil. Any specific suggestions for that one? I don't really like to have too many bottle open all at once, so have not experimented with it yet. Takes me a while to use up some of this stuff since I rely so heavily on olive oil. Is it the same with you? I just wish that everything would last as long as olive oil and honey!!
I like to use various kinds of nuts in things, but if I'm in a real big hurry, I find that the toasted nut oils, especially, make a good substitute if otherwise ok in the dish. Big discovery was the toasted peanut oil -- take it to Chinese place that's familiar with allergies, and they use it in place of soy sauce in a stir fry that I can have. By the way, does toasted peanut oil's flavor lesson the longer it's been opened? I keep it in the frig all the time.
Yours, Luce
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harvest_table
- Rockhopper Penguin
- Posts: 1509
- Joined: Wed May 25, 2005 6:29 pm
- Location: Fergus Falls, Minnesota
Luce,
I use almond oil, but have never noticed the toasted stuff.
I like the simple and clean flavor of it, that adds so much to so many things we can cook. It's expensive, so I use it like gold. Will look for the toasted oil- sounds good. Thanks.
Love,
Joanna
I use almond oil, but have never noticed the toasted stuff.
I like the simple and clean flavor of it, that adds so much to so many things we can cook. It's expensive, so I use it like gold. Will look for the toasted oil- sounds good. Thanks.
Love,
Joanna
THE GLUTEN FILES
http://jccglutenfree.googlepages.com/
http://jccglutenfree.googlepages.com/
Hi Polly,
Apparently "toasted" oils are merely oils made from toasted seeds. They are intended for limited use for flavoring, and not for cooking. There doesn't seem to be much information available about them on the net, but "toasted" sesame oil is briefly described as:
"Made from pressed sesame seeds. Sesame oil comes in two varieties: light (made with untoasted sesames) and dark (made with toasted sesames). Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking. Both varieties are high in polyunsaturated fat."
That quote comes from this site, which has a very good coverage of the characteristics of interest concerning health benefits, (or lack thereof), for all common cooking oils:
http://missvickie.com/howto/spices/oils.html
The smoke points of the various oils are also listed. I was surprised to discover that the smoke point of extra light olive oil is much higher than I had thought.
Love,
Wayne
Apparently "toasted" oils are merely oils made from toasted seeds. They are intended for limited use for flavoring, and not for cooking. There doesn't seem to be much information available about them on the net, but "toasted" sesame oil is briefly described as:
"Made from pressed sesame seeds. Sesame oil comes in two varieties: light (made with untoasted sesames) and dark (made with toasted sesames). Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking. Both varieties are high in polyunsaturated fat."
That quote comes from this site, which has a very good coverage of the characteristics of interest concerning health benefits, (or lack thereof), for all common cooking oils:
http://missvickie.com/howto/spices/oils.html
The smoke points of the various oils are also listed. I was surprised to discover that the smoke point of extra light olive oil is much higher than I had thought.
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hmm, I always wondered what Miss Vickie was doing nowadays. Now we know.
Guess some of the readership is too young to remember Miss Vickie.
Think we should do another poll on this one or just let it slide?
Thanks Wayne, this is a very useful bit of information. Do you think that in the section on the unrefined oils that there's a contradiction on the sunflower oil, whether it's mono or poly? I need to go back and have a look again at that.
Yours, Luce
Guess some of the readership is too young to remember Miss Vickie.
Think we should do another poll on this one or just let it slide?
Thanks Wayne, this is a very useful bit of information. Do you think that in the section on the unrefined oils that there's a contradiction on the sunflower oil, whether it's mono or poly? I need to go back and have a look again at that.
Yours, Luce
Hi Luce,
I don't see a conflict. High oleic sunflower oil is composed primarily of monounsaturated fat, and regular sunflower oil is a polyunsaturated fat.
Tex
I don't see a conflict. High oleic sunflower oil is composed primarily of monounsaturated fat, and regular sunflower oil is a polyunsaturated fat.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.