Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 > The oil is fine, but what temp are you heating it to? The heat is the > issue/problem. I have some really fine black sesame oil that I purchased at a > Korean grocery in Oakland, but I add it towards the end of the cooking, for > flavor (very good). > > I think that coconut can be heated to higher temps than sesame without damage. > Is this true, folks? > > -- > > > Hi Frank, The only oil that I use for cooking is organic cold pressed > sesame seed oil - here is some interesting facts > http://www.fosfa.org/resources/res_seeds_sesame.pdf > > I'm not at all happy using olive oil for cooking - unless it is carried out at > very low temperatures, and anyway - olive oil is just tooooo good to be heated > (IMO) > > The other oil I would consider using for cooking (stir fry) > is coconut oil. > > Regards - Ray. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 Coconut and peanut oils seem to be the best for high heat (deep-fry-type) cooking. Olive oil is great when heat is not too much. Great on salads, and best when " extra virgin " cold pressed. The problem is that most oils seem to " burn " i.e. substantially alter their properties at the higher deep-fry temperatures. Sepp > > The oil is fine, but what temp are you heating it to? The heat is the >> issue/problem. I have some really fine black sesame oil that I >>purchased at a >> Korean grocery in Oakland, but I add it towards the end of the cooking, for >> flavor (very good). >> >> I think that coconut can be heated to higher temps than sesame >>without damage. >> Is this true, folks? >> >> -- >> >> >> Hi Frank, The only oil that I use for cooking is organic cold pressed >> sesame seed oil - here is some interesting facts >> http://www.fosfa.org/resources/res_seeds_sesame.pdf >> >> I'm not at all happy using olive oil for cooking - unless it is >>carried out at >> very low temperatures, and anyway - olive oil is just tooooo good >>to be heated >> (IMO) >> >> The other oil I would consider using for cooking (stir fry) >> is coconut oil. >> >> Regards - Ray. >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 I want to substitute cooking oil ( sunflower, groundnut ) with unrefined sesame oil, after looking at the various benefits of Sesame oil over other oils. Is it advisable to use sesame oil as a cooking medium ? Can I use it across all seasons ? I request the learned Vaidyas to kindly share their knowledge and experience on this subject. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 First read an old post: http://health.ayurveda/message/10048 Sesame oil is a good cooking medium in coastal climates. Many with both types of arthritis benifitted after they changed over to sesame oil or more traditional oil. In coastal climates, ground nut oil is less suitable, based on experience. Creator makes your food in close proximity. Sunflower, Safflower and Soya oils, Similarly Cotton seed and Corn oils should be minimised in cooking. To remember the list, abbreviate the list as S.C. oils. Sesame oil has only one problem. The linguring taste for Puris is a little bitter and causes froth when frying. For healthy food, frying is anyway minimised. Suitability for all seasons should be evaluated for each indvidual. Author has given tests which can be made by non-practitioners too, to decide which food, raw food, oil, is suitable to each individual. the tests mentioned in Post# 3055, 4511, readily accessible by clicking on: http://health.ayurveda/message/3055 http://health.ayurveda/message/4511 ______________________________ I want to substitute cooking oil ( sunflower, groundnut ) with unrefined sesame oil, after looking at the various benefits of Sesame oil over other oils. Is it advisable to use sesame oil as a cooking medium ? Can I use it across all seasons ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Dear Shrish, and Group, Shrish, you made this comment in the post about cooking oil, and I have been thinking about it in terms of our discussion regarding rice too. White, brown, red, whatever the color, it isn't a staple grain where I live. It seems that knowing what our local resources are should be the first question. Then we can make choices for our individual constitution based on availability in the season. Bissfully, Patti Garland Ayurvedic Chef and LifeStyle Coach Bliss Kitchen http://www.BlissKitchen.com (760) 902-7020 _______________________________ Creator makes your food in close proximity. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 hi patti and more evidence to shop local: *** In July, two dozen Albertson's grocery stores in California received a shipment of fresh ginger and put it on shelves. Several days later, state inspectors discovered that the ginger, which had been imported from China, contained a dangerous pesticide. State health officials warned Californians to avoid ginger grown in China. But while the tainted ginger's country of origin was clear, the actual supplier -- let alone the farm where it grew -- was anything but. The path of this batch of ginger, some 8,000 miles around the world, shows how global supply chains have grown so long that some U.S. companies can't be sure where the products they're buying are made or grown -- and without knowing the source of the product, it's difficult to solve the problem. full story http://www.flexnews.com/pages/12435/China/Ginger/ tainted_gingers_long_trip_china_us_stores_dj.html Caldecott, Dip. Cl.H, RH(AHG) Ayurvedic practitioner, Medical Herbalist 203 - 1750 East 10th Ave Vancouver, BC V5N 5K4 CANADA web: http//:www.toddcaldecott.com email: todd tel: (1)778.896.8894 fax: (1)866.703.2792 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.