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Started By
Message
Grape seed oil. I have questions
Posted on 7/25/12 at 3:58 pm
Posted on 7/25/12 at 3:58 pm
Friend of mine is recommending that I get some of this and start using for cooking in my cast iron skillets. I like to use the iron skillets for steaks and fish.
He says it has a high temperature tolerance and will not burn like most other oils.
Anyone have any experience using this stuff? Thoughts?
He says it has a high temperature tolerance and will not burn like most other oils.
Anyone have any experience using this stuff? Thoughts?
4
Posted on 7/25/12 at 4:02 pm to Who Me
I have never personally used it, but I worked at a 5 Star restaurant and that is what Chef used. Same reason as stated above, it has a higher flash point, so it is able to get to temperatures higher than many typical cooking oils.
That being said, I am not sure I cook using techniques that require a cooking oil with higher heat tolerance.
That being said, I am not sure I cook using techniques that require a cooking oil with higher heat tolerance.
Posted on 7/25/12 at 4:03 pm to Geaux Frogs
I bought Two Dudes, One Pan from the chefs at Animal in LA and they swear by it
Posted on 7/25/12 at 4:05 pm to Who Me
It is good stuff. Also, can be very useful in marinades and salad dressings and the like.
But again, to echo above, a commercial range is delivering a heck of a lot more BTUs, which often neccesitates an oil with a higher smoke or flash point. But that doesn't mean you cant use it.
But again, to echo above, a commercial range is delivering a heck of a lot more BTUs, which often neccesitates an oil with a higher smoke or flash point. But that doesn't mean you cant use it.
Posted on 7/25/12 at 4:09 pm to BlackenedOut
Was thinking along the lines of blackening fish and putting a good sear on a steak
Posted on 7/25/12 at 4:28 pm to Who Me
It will certainly work for all of those things.
I find that the key to really getting a good crust on a steak is searing it hot (either clarified or grapeseed) and then basting with regular butter, as the milk fats will lend a dark color to the meat as they brown.
ETA: Do not try the above in a microwave.
I find that the key to really getting a good crust on a steak is searing it hot (either clarified or grapeseed) and then basting with regular butter, as the milk fats will lend a dark color to the meat as they brown.
ETA: Do not try the above in a microwave.
This post was edited on 7/25/12 at 4:29 pm
Posted on 7/25/12 at 4:29 pm to Who Me
there is little taste, if any to the oil.
Posted on 7/25/12 at 4:34 pm to Who Me
i always keep a bottle of grape seed oil around, and use it often when cooking at really high heat in my cast iron skillet. i find it works well.
i usually keep multiple types of oil around for different purposes; in my kitchen, i always have: olive, grape seed, sesame, and canola/vegetable oil. sometime peanut oil as well. they all have different uses.
i usually keep multiple types of oil around for different purposes; in my kitchen, i always have: olive, grape seed, sesame, and canola/vegetable oil. sometime peanut oil as well. they all have different uses.
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