Deep, Pan Or Shallow - What's The Best Oil To Fry With? | Talking Point | Full Episode

cooking oil we imported over 230,000 tons in 2019, that's enough oil to fill 100 Olympic swimming pools about three years ago, new varieties of oil entered the market now we have oil extracted from olives, coconuts, macadamias, flax seeds, grape seeds and even avocados. They are premium oils, all the special oils in some supermarkets may call them because they are 5 to 20 times more expensive than normal cooking oils. I admit that I have used olive oil exclusively for many years. This bottle costs nine. dollars which is five times more expensive than normal cooking oil in this

episode

. I want to know

what

I can do with these premium oils and if they are worth my money just like olive oil, other premium oils are not cheap either.

Coconut oil. Avocado oil can go up to $33 per liter, $66 per liter and macadamia oil is a whopping price of $72 per liter, which is about 20 times the price of regular vegetable oil, but first I want to know

what

the demand is like of these premium oils. The oils that I'm approaching grocery chains and suppliers with over the last three years are increasing probably 50 to 70 percent. Between 50 and 70 percent. Wow, that's a big jump in demand. Premium oil is the most popular olive oil last year, basically. such a popular line Thanks Caroline, why not and then continue why our premium oils are increasing in popularity. it's actually extracted using compressed metal instead of normally cooked ones it's hot cakes apparently premium oils are expensive because they are cold pressed why does that oil manufacturing method increase costs to find out I'm heading to one of the more expensive sauces? oils I'm going to Australia Australia is the largest producer of one of the most expensive cold-pressed oils sold in Singapore macadamia oil.

I have never seen cooking oil made before and I am very excited. I'm on Australia's leading protocol. cold pressed oils processor their oils include the ever popular olive oil and macadamia oil today i am seeing first hand how macadamia nuts are turned into cooking oil this is the so called pressing process as an idea that is sold in broken On the shelves, the oil inside that is not yet very well cared for, but it does not suppress the oil that reaches through the Phyllis macadamia nuts to the world from the dirty Allgäu filtering process. These are some of the regular oils that built the product, such as vegetable oil or sunflower oil, extracted. using a chemical solvent, in contrast, cold pressed oils are extracted by pressing fruits or seeds using a modern steel press, this method extracts less oil, for example, it takes 800 macadamia nuts to make just one liter of oil , this raises prices.

Wow, I've never seen it. this amount of tomato oil hi george these are tanks

full

of macadamia oil and storage ready for bottling oh my goodness let's do a little taste test straight from the tank that's my super sure that's what you think it's because that I've been waiting for the fall day, oh Wow, that tastes so rich and creamy, it's a creamy and buttery taste like macadamia, ah, premium oil. I get it now, I pay a lot of money for it, yes, first of all, I'm sure it's okay since I found out that premium oil costs more, but also.

It retains the natural nutrients and flavor of the oil, but surely cold pressing is not the only reason these oils are considered premium oils, it is more manual or labor intensive, the fruit is a little harder to pluck from the trees where canola or sunflower oil is used. It can be harvested on a large scale with large machinery. You know, I used a lot of olive oil at home and I understand that there are a wide variety of olive oils, that's right, there are a variety of grades of olive oil, you have extra virgin, refined or light. grade, so if the premium fruit and it could be the first of the harvest, we identify it as extra virgin and then if we have some type of weather damaged fruit that could be a sign of refining grades, the word light is not low.

The fat is actually a light color and therefore the refining process removes that color process as well as some of the acidity, a single cut press oil can be further differentiated by grades e.g. , extra virgin olive oil costs more than light olive oil because it undergoes less refining, this preserves flavor and nutrients. Premium oils cost more than five times the price of regular cooking oil due to the way they are made and how their raw materials are sauced. Consumers say they are worth buying for health reasons, but are they really healthier? It has up to 90 percent saturated fat, which is very high, even more than something like lard.

I'm back in Singapore. I want to know if it's really worth paying five to 20 times more for premium cooking oils, so I learned extra-virgin oils. Olive oil is richer in antioxidants, reducing the risk of cardiovascular diseases and cancer, while there are claims that macadamia oil has the highest amount of monounsaturated fats and there are other premium oils that are curated as superfoods like these two oils that I found in Health Health. and nutrition in the supermarket now it appears that flaxseed oil is loaded with more omega-3 fatty acids than other oils. Now omega-3 is vital for the functioning of our brain and comes with tons of benefits like lowering our blood pressure and increasing good cholesterol, it seems that coconut oil increases good cholesterol in the output, so mmm, all this It really makes me wonder how true these health claims are to get some answers.

I will be meeting with Professor Rob Van Dam for the last five years, he has been at the forefront of There is research on different types of cooking oils and their nutritional effects on our health, so I know that all these oils are healthy, but are they really Is it worth paying a higher price for them? The common oils that we see in a supermarket, such as canola oil and sunflower oil, are actually very beneficial and it is because they are also high in saturated fat and low in saturated fat, so they also reduce the bad cholesterol level, just like these other oils here do with saturated fats.

How high is considered too high below 20 or even 10%? really the healthy oil if you don't turn to coconut oil, that's really an exception because it's up to 90% saturated fat, which is very high, even higher than something like lard, my goodness, you're just saying that the Coconut oil is 90 percent saturated fat. Yeah, that's right, that's a big amount, so let's say macadamia oil is probably about 10 percent right, anywhere from 10 to 90 percent. Yeah, so it's really not a healthy option and to some extent, it also applies to palm oil and palm kernel oil, it's 50% saturated fat. The only thing you have to be a little careful about is that what we see on the labels is that the vegetable oil in a supermarket is actually predominantly palm oil, so that's what we want to avoid.

Oils are 100% fat, so the most important thing to consider when choosing oil is whether it has good fats, also known as unsaturated fats, you don't want bad fats or saturated fats. Coconut oil may be expensive, but they are not as healthy as you think. They are made up of 90 percent saturated fat, which is even more saturated fat than chicken fat, beef fat, or palm oil. Other premium oils are healthy with a saturated fat range of 10 to 20 percent, but that's similar to non-premium oils like sunflower and canola oil. Now I know that I should avoid palm oil and coconut oil if I want a healthier diet and I have learned that premium oils are not much healthier than non-premium oils, but what about the taste of my food, for example? what do I cook with premium?

Oil makes the difference, chefs and better known as Singapore's first master chef will show me why it is so important to choose the right oil when you cook. Vanda, tell me our premium oils are better for cooking than non-premium oils. Actually, you have quite a few questions. First you have to ask what type of dish you are going to make well, will you fry it, will it be fried, number two, what is the smoke

point

of the oil you will use, and number three, and Actually, it is very important what type of flavor you want to impart to your food.

What exactly is smoking. Meet the smoke

point

of any oil or fat. It's basically the point at which the oil stops shimmering in the pan and you start to see smoke. but basically what's happening at this point is that the oils are actually starting to break down nicely and when they break down they're actually giving off chemicals that can also be harmful to the body, so they can release things called free radicals, so Can you tell me which oils are

best

suited as a salad dressing? We can use an oil with a lower smoke point that can impart flavor.

An option will definitely be a very good quality extra virgin olive oil, such as macadamia nut oil, linseed oil. that would be fine too, a very good rule of thumb would be that the darker the color of the oil, it would mean that it is unrefined, since it has been refined, the oils will become lighter, the smoke points will increase, but with that already are. lose some of its natural flavors, so what oils are suitable for pan searing, for pan searing, which can get quite hot, also, grapeseed oil is fantastic because it has a very neutral flavor and a cheaper version in I would actually eat canola oil. a high smoke point so for this one we're just going to do a seared salmon so the fish you want to achieve is good or average so now we're going to make sure that our oil doesn't get to the smoke point and what oils are suitable for frying, you first want to make sure it's a high smoke point oil, so canola oil, sunflower oil, they're really good for you in terms of low saturated fat frying oils, we want to avoid those. . those premium oils when you're frying when we're frying and the reason is we actually need quite a bit of oil.

I'll see how much you put in that, by Allah, oh, that's a sample bottle, a bottle at the bottom with rice. and the sugar now don't be scared, because this is all we use for frying. What many households do is that we are going to reuse it, so after frying this time we will let it come back. at temperature and just set it aside, then we can strain it, save it and we can use it for frying. The same is done in restaurants. Wow, I didn't know you could reuse oil. Yes, you can, but like me.

I would soon discover that reusing cooking oil could be a dangerous practice. This is very, very serious. Is it even healthy to eat it at my house? Reusing oils is almost unheard of, but from what I have learned, it is a common practice among households and food establishments to save money. This reduces costs, especially when frying frequently, which requires a large amount of oil, but how healthy is this practice? I'm meeting two street vendors at the food center in the Chinatown complex. A 51-year-old chicken rice seller, tout inseong and gray, so who has been selling fried food? shrimp crackers and Mejía for six years I want to know how often street vendors reuse their oil, so they both reuse their oil.

The Turkish woman made a sewage system or as a woman, Marisa was a yo-yo for the leaf. change the shower other sips other ways to answer it's more than 3500 yen PDF for me or to change it you can see it so it's okay what she finds you listen to whether I'm once inside you Massimo: how many times do you reuse your oil? Come see how high you can go, I guess I saw her get hit by a tram throwing up, it's okay you can, it's okay, maybe the only name you act under is open. Difficulty meeting with Grace Office to show me how they reuse their oil, which is also what you would have to take. a painting talk I think you'll get a pin now your quota you don't want Sanders before a panacea Judah just a phone that day you made me hungry so you saw that here there should be aha a curse on Chiho for you and I see it's actually quite a while ago heat and I can see the smoke coming out of the oil, so the oil is still smoking.

This oil is kept here for about a day and a half and then changed. The same batch of oil. reused countless times in a day it's so healthy for our bodies it's time to find out helping me as a food scientist a wing why I understand you said to go to the brown bags we have three samples of oil ah chicken nuggets interesting, it's suitable The owner used for the first time it is my yellow color and when we use it it will become darker on the whiskers, sothat having current cities or oxidations does not create spam and unpleasant flavors for your products or even the pointy side, and what about them? that gift, you can see it is the first car oil we used, it will produce a light golden brown color, it is fine for the nuggets, however if you thank your body and use it for the second round, the color of the worms It will become that good.

Use it for another according to the law, this is very, very dark. I mean, is this even healthy for you? Just keep recycling, so what happened here is that the composition always increases, then it will reduce the heat transfer and it is easy to produce a hearth and develop an undesirable color. In the event of food products it will cost High Line adsorptions to food, so the third round of Nuggets could have contained a large amount of oil compared to the first. Wow, the sample tree is actually significantly darker than sample one, so what's wrong? to our bodies if we consume we use the oil solutions that the content of the transplant increases if once you reduce the oil for frying forty roms the hand transplant will increase your LDL cholesterol and reduce your good cholesterol, which is HDL cholesterol, so will increase the risk. of suffering from heart diseases and strokes as well and could be formations of acrolein, which is a substance that directly causes cancer in our human body.

Wow, so you're saying it's

best

not to use recycled oil at all. We are not encouraging the public to recycle the cooking oil, however, if you wish, it is a cornucopia cake, you can use it no more than twice, according to them in the training. Which guidelines for premium oil sound good, right? But, as I've learned, despite their high price, they aren't necessarily. It is much healthier or better for cooking well. One thing is for sure. I will definitely stay away from coconut and palm/vegetable oil as we know it and remind myself to never reuse cooking oil more than twice as much.

It's time to dig

deep

er.