Aldehydes, Interesting about the polymers in the cooking oils... (The bit about the kitchen cleaning.)
Years ago when I was a student, I worked for a contract cleaning company during the summer breaks. We got a job doing what I can only term as an "industrial clean" on a pub restaurant kitchen? (Yeah, rumour had it they would be closed down if they didn't.)
There was a large extractor over a fryer that was a "tough gig" in cleaning terms...
There are parts on my van that were easier to degrease..
I was half way through watching this and the video suddenly became "unavailable". Is it the same for others?
Agreed @JohnEGreen ! After watching this any remaining seed oils in the Biggles household were binned!But I think it's lard beef dripping from now on. No more cooking with seed oils.
The other striking point made by Nina Teicholz in the clip is the extent of the marketing tactics used to sell these new products.....
As a result odon't havee scare tI'mtics, lard was demonized and banished from everyone's pantry. I remember (with much nostalgia this Christmas morning) a fairly staple pudding from my childhood that disappeared from my Mum's repertoire sometime in the late 70's. 'Old English Apple Hat' or 'apple suet pudding'. Of course I could never have it now because of the carb content, but I suspect it disappeared back then because the makers of the industrial sludge waged a successful marketing campaign demonizing suet and lard as unhealthy fats.
I still use peanut and sesame and roasted sesame. Now, lemme know how I am killing myself, please?
Hi @Mr_PotThis thread seems to be rather one-sided so I would make the following observations:
All oils and fats are a mixture of saturated, polyunsaturated and monounsaturated fats in different proportions. So when using lard you might be getting 39% saturated fat but you are also getting a total of 56% poly and mono unsaturated fat. Even butter, regarded by many as the holy grail, has 24% unsaturated to 51% saturated fat and even contains some trans fats.
The colours in the above chart are supposed to show the stability with heating but I don't know if heating once is a problem or only multiple heating such as in a deep fryer or a fast food restaurant. I use Rapeseed oil for shallow frying but I never use it twice. Incidentally I fry with oil because it wipes cleanly out of the pan with a kitchen towel rather than the "sludge" I would get frying in butter or lard.