Topic: What's your Oil?

[Onion B]

My fav BIR uses Veg Ghee I know this as they would keep the empty tubs for me (for plastering) so this is what I use as its good for you.

Thanks HOTRING for your post, I love cooking with Ghee specially when cooking a Shashlik, but stopped using it because of the 'bad press' I want to go back to it! But... can I point out something at the bottom of that page you sited.

Anything else I need to know??
Actually yes. I just can't let you leave without telling you. Vegetable ghee, or dalda, or vanaspati, is one of the nastiest stuff you'll ever cook with. Stay as far away from it as possible. Try to stay away from butter as well. You ask why? because ghee is heated butter you say? Well ghee doesn't have the milk proteins of butter, so it is good for lactose intolerants. Butter also burns easily, and that causes oxidization, which is bad for you. 

I am now confused, If not Veg Ghee and not Butter Ghee then what Ghee? Can anyone educate me on this one.

Thanks
Onion B

[Onion B]

Whoops, I didn't read it properly, it states 'stay away from Butter' not Butter Ghee.

Butter Ghee it is then (fantastic). Thanks for your help chefs.

[HOTRING]

Whoops, I didn't read it properly, it states 'stay away from Butter' not Butter Ghee.

Butter Ghee it is then (fantastic). Thanks for your help chefs.

Whoops I didnt read it properly also i eat veg Ghee by the gallon but its bad for you!!!
The trouble with butter Ghee IMO is I can taste butter in the gravy & in final curry, I did post about this once before & no one agreed with me maybe I should try a different brand

[HOTRING]

My fav BIR uses Veg Ghee I know this as they would keep the empty tubs for me (for plastering) so this is what I use as its good for you....


More Here
http://begumskitchen.com/GoodGhee.aspx

Hi Hotring

All the info from GoodGhee is referring to butter ghee, if you scroll down to the bottom of the page you will see a highlighted warning concerning veg ghee.
This stuff is particularly nasty being virtually 100% hydrogenated trans fat which is to be avoided like the plague. I think we are all to a lesser or greater degree the victims of the global oil industries' propaganda which makes people think veg oil=good/animal fat=bad which is a gross over simplification at best. Basically any hard vegetable fats (including margarine) will be "partially hydrogenated" and should be used sparingly. These fats are all high in trans fatty acids, substances that occur only in tiny amounts in natural oils and fats but are to be found in great abundance on our supermarket shelves, prolonging the shelf life of cakes, biscuits etc., but shortening the lives of you and me by increasing "free radicals" in the body causing the high levels of heart disease/obesity etc associated with the affluent western diet. Best to keep to natural oils, preferably high in monounsaturated fat, and a little saturated fat such as butter ghee or coconut oil.
CoR

You are correct Veg Ghee is bad & is infact illegal in India, Butter Ghee is the good one, Shame buttery curry yuk!
http://en.wikipedia.org/wiki/Ghee

[Onion B]

The trouble with butter Ghee IMO is I can taste butter in the gravy & in final curry,

I sometimes get that hint of butter too, but, I quite like it.

[SnS]

You are correct Veg Ghee is bad & is infact illegal in India, Butter Ghee is the good one, Shame buttery curry yuk!
http://en.wikipedia.org/wiki/Ghee

Hi Hotring

India is a major producer of Ghee - both types. It is not illegal to produce or sell vegetable ghee in India and many Indians are using it instead of butter ghee (unfortunate for them).

If you read the article again I think you'll find the article refers to the illegal labelling of 'Veg' Ghee (or fake ghee) as 'Pure' Ghee (Shuddh Ghee) in India (ie: misleading the public into thinking they're buying butter ghee when in fact they're not).

SnS 

[Onion B]

[quote Frankly, I'm thinking of using fully synthetic, high performance, engine oil...I think it works out cheaper! 
[/quote]

Gave this a go last night, tasted s--t, but i'm running much smoother and a little faster!

[JayR]

I have always used butter ghee for my curries as you can get it really hot without burning.  I think it gives better tasting curries, but that's just my personal preference.  Veg ghee is less than half the price of butter ghee... no wonder it's terrible stuff :

If I haven't got butter ghee then groundnut oil, again because it can be heated very high and is also healthy.

[Onion B]

I have always used butter ghee for my curries as you can get it really hot without burning.  I think it gives better tasting curries, but that's just my personal preference.  Veg ghee is less than half the price of butter ghee... no wonder it's terrible stuff :

If I haven't got butter ghee then groundnut oil, again because it can be heated very high and is also healthy.

Hi JayR,

I agree totally 'Butter' Ghee makes a better tasting curry, I have been using groundnut oil  for the past two or three years, avoiding ghee, but thanks to HOTRING and CoR, I'm using it again and enjoying it without feeling guilty.

[CurryOnRegardless]

I agree totally 'Butter' Ghee makes a better tasting curry, I have been using groundnut oil  for the past two or three years, avoiding ghee, but thanks to HOTRING and CoR, I'm using it again and enjoying it without feeling guilty.

Hi OnionB

Why not try a mixture, say 3 part groundnut/1 part butter ghee. Should give the flavour you like and a good balance of fats.
CoR