Looking for info. on Canola

[Catavenger]

Hi, I am looking for FACTS. Not nonsense about Canola. About all I know for certain is that it was grown from the rapeseed (unfortunate name) plant and that it is not a component of "mustard" gas. Beyond that I mostly get info. from the Canola council http://www.canolacouncil.org/canola_oil_the_truth.aspx which naturally thinks it's wonderful and info. by people like this http://www.dirtdoctor.com "organic" goof which I know is patently false.

 

[muleman]

I have been using it to fry my eggs etc. for a few years now. It sure does not hurt my cholesterol any.

 

[EastTexFrank]

I have been using it to fry my eggs etc. for a few years now. It sure does not hurt my cholesterol any.

The same here and for the same reason, high cholesterol.

There is not much that gets fried in our house but when it does my wife uses Canola oil.

 

[joec]

I use canola for frying if I don't want any taste imparted by the oil. Peanut oil for stir frying and olive oil for most other things. I don't bother with vegetable oil or other types as those 3 cover most of my cooking needs when it comes to oil. We don't fry often either so it lasts here a long time as does peanut oil.

 

[Catavenger]

The Canola council at least had the courtesy to give me a prompt response. As near as I can tell Rapeseed is to Canola as a wolf is to a chihuahua that is the latter one was bred from the other however they are no longer really the same thing.

 

[luvs]

it's a neutral oil. it won't flavor ur food. no cholesterol, 'bout 99.66 calories/tsp. more heart-healthy than animal fats or crisco.

 

[Catavenger]

I prefer still prefer to fry in my mix of bacon grease & butter

 

[joec]

I prefer still prefer to fry in my mix of bacon grease & butter

I actually make Ghee an clarified butter. It is simple to make too. One pound of real salt free butter, a 1 quart bell jar and some coffee filters. It has one of the highest smoke point of all cooking oil even higher than peanut oil.

 

[tiredretired]

FWIW we use Smart Balance blend of Canola & Olive Oils. Says it has Omega 3 so it must be good for me.

 

[luvs]

I actually make Ghee an clarified butter. It is simple to make too. One pound of real salt free butter, a 1 quart bell jar and some coffee filters. It has one of the highest smoke point of all cooking oil even higher than peanut oil.

we make bain maries of 'at for so many items. just put it on the range, away from the front of the range. as we cook, it gently warms. we skim it & it makes itself. we use pounds of butter @ a time.

 

[joec]

we make bain maries of 'at for so many items. just put it on the range, away from the front of the range. as we cook, it gently warms. we skim it & it makes itself. we use pounds of butter @ a time.

Actually it needs to be filter to get rid or the animal fats from it also after it cools a bit. One it is in a sterile bell jar the stuff will keep forever in the refrigerator. You can also buy ready made Ghee however real butter is cheaper, besides the cats love the foam off the top and so did my dog. The house also smells like fresh butter popcorn after making it.

If anyone is interested this is how I make it.

How to Make Ghee


use 4 sticks (or 1 lb.) of regular, unsalted butter.

Melt the Butter
Put all the butter into a pot, and cook it on a low heat. In a few minutes, the butter will melt, the foam will rise to the top, and bubbles will be bursting.

Scoop the Foam From the Butter

Once the foam appears, lower the heat to an even lower degree and scoop off the foam with a spoon.

Continue to cook the butter on a low heat for about 5-15 minutes, or until the butter becomes very clear and the milk solids on the bottom become a light brown.

Pour the Butter Through a Filter

Now turn the heat off and let the pot stand for 2 minutes, allowing everything to settle before straining everything into a jar through a coffee filter or a cheese cloth.

Once everything is in the jar, let it cool and solidify.

Store the Ghee
Your clarified butter is now ready and can be stored at room temperature for up to a year. You can now use it a as a dip for lobster sauce, an Indian food, or as a substitute for any recipe at all that calls for butter.

 

[luvs]

Actually it needs to be filter to get rid or the animal fats from it also after it cools a bit. One it is in a sterile bell jar the stuff will keep forever in the refrigerator. You can also buy ready made Ghee however real butter is cheaper, besides the cats love the foam off the top and so did my dog. The house also smells like fresh butter popcorn after making it.

If anyone is interested this is how I make it.

How to Make Ghee


use 4 sticks (or 1 lb.) of regular, unsalted butter.

Melt the Butter
Put all the butter into a pot, and cook it on a low heat. In a few minutes, the butter will melt, the foam will rise to the top, and bubbles will be bursting.

Scoop the Foam From the Butter

Once the foam appears, lower the heat to an even lower degree and scoop off the foam with a spoon.

Continue to cook the butter on a low heat for about 5-15 minutes, or until the butter becomes very clear and the milk solids on the bottom become a light brown.

Pour the Butter Through a Filter

Now turn the heat off and let the pot stand for 2 minutes, allowing everything to settle before straining everything into a jar through a coffee filter or a cheese cloth.

Once everything is in the jar, let it cool and solidify.

Store the Ghee
Your clarified butter is now ready and can be stored at room temperature for up to a year. You can now use it a as a dip for lobster sauce, an Indian food, or as a substitute for any recipe at all that calls for butter.

we won't filter. we were taught staight away to ladle it from a high level in the bain marie & avoid stirring so as not to disturb the settled milk solids. filtering several 8 lb. containers of clarified butter isn't so very simplistic in an industrial kitchen.

 

[joec]

we won't filter. we were taught staight away to ladle it from a high level in the bain marie & avoid stirring so as not to disturb the settled milk solids.

Yes that is fine if you are using it at that moment however you will need to strain to store it other wise the milk solids will still be there.

 

[luvs]

i'll listen to the series of Executive Chefs that have educated me- 1 in the ^10 of his graduating class @ the most prestegious culinary school in America. & this is 'bout canola, not clarified butter. gracefully leaving butter convo.

 

[luvs]

i'll listen to the series of Executive Chefs that have educated me- 1 in the ^10 of his graduating class @ the most prestegious culinary school in America. & this is 'bout canola, not clarified butter. gracefully leaving butter convo.

oops~ i mean 99.66 calories per tbsp.- 'bout 33 1/3 per tsp.