What the f uck are you having for Dinner thread..

I wonder where all this toxins bolloxs come from?

Looking at it another way, the producers wouldn't be allowed to sell it if there was a risk of it doing that, and especially as there are no warnings on the bottle, not even a smoking point warning. After all, we are still in the EU

 

Just found this extra virgin has a higher smoke point than I thought if this is accurate...

Butter	150ºF
Coconut (virgin)	177ºF
Coconut (refined)	204ºF
Canola (refined)	400ºF
Sesame (refined)	410ºF
Sunflower Oil (refined)	440ºF
Avocado (refined)	480ºF
Extra virgin olive oil	Over 425ºF
Grapeseed (refined)	485ºF

 

But it will depend on the quality of the oil....as i said, I gave a figure around 205 degrees, this article seems to agree with me...

Extra virgin olive oil

Looking just at olive oils you’ll find different smoke points given, depending on the source of the information. That’s because it depends on the quality of the oil, how fresh it is, how it has been stored, the levels of free fatty acids and the levels of protective antioxidants.

So here is the crux of the matter. Extra virgin olive oil has three key qualities that make it an excellent cooking oil: it contains predominantly stable monounsaturated fatty acids, it has a low level of free fatty acids and it has a high level of protective antioxidants.

If we look at the smoke points of extra virgin olive oils, these range from about 190-220°C. The best quality oils, including Cobram Estate extra virgin olive oils, come in at the higher end of the range.

How does this relate to cooking? Well sautéing on the stove equates to a temperature of around 120°C, deep-frying is usually in the range 160-180°C and roasting in the oven 180°C. It is not often you would cook at any temperature higher than this.

Importantly there is no further advantage to using an oil or fat with an even higher smoke point. In other words, if you are roasting your veggies in the oven at 180°C, your extra virgin olive oil is perfect as it has a smoke point above this. Choosing an oil with a smoke point higher than 220°C is not any safer.

"Extra virgin olive oil has three key qualities that make it an excellent cooking oil: it contains predominantly stable monounsaturated fatty acids, it has a low level of free fatty acids and it has a high level of protective antioxidants"​

 

Yes!

Ps it's only £1.12 in my one.

 

Could be long term mental affects

 

A bit of a slow burner so to speak.

 

How about a nice bacon and red pepper quiche?

 

Have you considered a fry up?

 

Don't fancy that, going to do a spicy tomato sauce with linguine tonight and a stew tomorrow.

 

Not sure a bacon stew works bud but good luck.

 

Yeah tomatoes some summer veg bit of chili, it'll be very nice. Got some nice potatoes.

 

Smoked bacon?

 

Yes, well some of it is.

 

Might work if you use it with lentils and fresh veg.

 

Fresh veg of course, I'm thinking some broad beans other than lentils?

 

I also have some lemon thyme growing in the garden that should work really well.

 

Hmm, Cannellini beans n shredded cabbage perhaps?

 

Like the cabbage idea.

 

Cabbage n bacon is a classic mate.

 

That 550 Thai take away box got me hyped yesterday


Just got another one.

Some of everything in there.

The beef meat is ****ing bang dang though. Straight up melt in mouth shizz