homesteader
Enjoys Recycling
Anyone pressing thier own cooking oil?
Cooking oil.
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Wifezilla
Low-Carb Queen - RIP: 1963-2021
No. I use lard, coconut oil, and butter as my main cooking oils. I also use olive oil. If I need a high temp oil I clarify my butter.
Many seed oils are too high in omega 6 fatty acids, go rancid too easy, and are inflammatory.
Many seed oils are too high in omega 6 fatty acids, go rancid too easy, and are inflammatory.
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- #3
homesteader
Enjoys Recycling
The idea is to press only what you need as you need it. We will raise black oilseed sunflower which stores well in the hull. Run the whole seed hull and all through a food processor heat to about 170 degrees and press. Pressing is done with a homemade press using a 3 to 4 ton hydraulic jack.
We are pretty much vegetarians though we do eat a little meat once in a while so we don`t have access to larding. We do use a little olive oil but the good stuff is pretty expensive.
We are pretty much vegetarians though we do eat a little meat once in a while so we don`t have access to larding. We do use a little olive oil but the good stuff is pretty expensive.
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- #4
homesteader
Enjoys Recycling
Wifezillah in your post you said many seed oils are inflamatory. Do you mean they are flammable? As in ignite?
Wifezilla
Low-Carb Queen - RIP: 1963-2021
No, as in cause inflammation in the body.
"Modern diets can contain as much as 30% of calories as polyunsaturated oils, but scientific research indicates that this amount is far too high. The best evidence indicates that our intake of polyunsaturates should not be much greater than 4% of the caloric total, in approximate proportions of 1 1/2 % omega-3 linolenic acid and 2 1/2 % omega-6 linoleic acid.30 EFA consumption in this range is found in native populations in temperate and tropical regions whose intake of polyunsaturated oils comes from the small amounts found in legumes, grains, nuts, green vegetables, fish, olive oil and animal fats but not from commercial vegetable oils. "
"Problems associated with an excess of polyunsaturates are exacerbated by the fact that most polyunsaturates in commercial vegetable oils are in the form of double unsaturated omega-6 linoleic acid, with very little of vital triple unsaturated omega-3 linolenic acid. Recent research has revealed that too much omega-6 in the diet creates an imbalance that can interfere with production of important prostaglandins.34 This disruption can result in increased tendency to form blood clots, inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer and weight gain.35"
http://www.westonaprice.org/knowyourfats/skinny.html#poly
Since you are vegetarians (not vegans, correct?), I would focus on butter and use the fresh pressed sunflower oil occasionally. Butter is cheap right now and I am stocking up. It freezes very well.
"Modern diets can contain as much as 30% of calories as polyunsaturated oils, but scientific research indicates that this amount is far too high. The best evidence indicates that our intake of polyunsaturates should not be much greater than 4% of the caloric total, in approximate proportions of 1 1/2 % omega-3 linolenic acid and 2 1/2 % omega-6 linoleic acid.30 EFA consumption in this range is found in native populations in temperate and tropical regions whose intake of polyunsaturated oils comes from the small amounts found in legumes, grains, nuts, green vegetables, fish, olive oil and animal fats but not from commercial vegetable oils. "
"Problems associated with an excess of polyunsaturates are exacerbated by the fact that most polyunsaturates in commercial vegetable oils are in the form of double unsaturated omega-6 linoleic acid, with very little of vital triple unsaturated omega-3 linolenic acid. Recent research has revealed that too much omega-6 in the diet creates an imbalance that can interfere with production of important prostaglandins.34 This disruption can result in increased tendency to form blood clots, inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer and weight gain.35"
http://www.westonaprice.org/knowyourfats/skinny.html#poly
Since you are vegetarians (not vegans, correct?), I would focus on butter and use the fresh pressed sunflower oil occasionally. Butter is cheap right now and I am stocking up. It freezes very well.
- Thread starter
- #6
homesteader
Enjoys Recycling
Thanks for the heads up on the oils wifezillah. My problem with butter is that unless you are buying organic it still contains RBGH as well as all the other who knows what of commercial dairy products. I am all for true organics but a lot of that stuff is to expensive for our situation.
I am trying to find a source of raw organic affordable milk in our area to be able to make our own butter, cheese and so on.
I am trying to find a source of raw organic affordable milk in our area to be able to make our own butter, cheese and so on.
- Thread starter
- #7
homesteader
Enjoys Recycling
Sorry, missed the question in your post. No not vegan yet but heading that way.
miss_thenorth
Frugal Homesteader
I save my bacon fat and chicken fat for frying.--also use butter and sometimes olive oil. The only other grease thing I have in my house is lard, but I haven't made that myself yet.
Wifezilla
Low-Carb Queen - RIP: 1963-2021
Deep fried bacon?
Uhhh...anyway...LOL
The smoke point on unsalted butter is lower than that of peanut oil. If you want to stop that smoke, you have to clarify the butter to remove the non-fat milk solids from the butter.
http://www.thenourishinggourmet.com/2008/06/making-ghee.html
Now I figure you are being a smart aleck with that question (unless there is some mysterious reason you fry your butter
), but smoke point is something people don't know much about. There is a handy chart here...http://whatscookingamerica.net/Information/CookingOilTypes.htm
You don't want to heat oils past that smoke point. Besides messing up your food and making your house stink, it turns the oil from a healthy source of fatty acids in to toxic sludge.
