So many questions answered yet so many more generated. Ever once in awhile I read that olive oil shouldn’t be heated. What’s up with that? Barley-fed pork? Why? Doesn’t that conflict with article about Las Vegas pork? Also consider oxidation of oils.
Jill, all good points. Let's see if I can clear up some of this. Extra Virgin Olive Oil has traditionally been called a delicate cooking oil because of its low smoke point. However, modern non-chemical extraction techniques (basically they now use high RPM centrifuges and know exactly when to pick) means the oil is less oxidized and better filtered, significantly improving the smoke point. That said, artisanal olive oil is expensive, and many of the delicious characteristics (aroma and flavor) are diminished with high heat. So, it’s not bad to cook with current EVOO, just not as enjoyable as using it as a finishing oil or for salad dressing and sauces.
Regarding barley-fed pork: Factory farmed pigs grow fastest on corn or soy feed. Barley is a slower growth feed, which says to me the farmer is choosing meat quality over growth. The LVL pigs eat a unique and incredibly rich omnivore diet that is likely even better than barley. Unfortunately, this is quite rare in the industry. I’d guess that 99% of all pork is fed corn/soy exclusively. So any farmer doing something different gets my vote.
Oil oxidation occurs when the oil is exposed to oxygen for too long. This is often what folks refer to as “rancid.” It can have a play-dough or wet cardboard. Super-heated oils oxidize faster. Cooking at temps below the smoke point, storing oil in airtight containers, and keeping it in dark glass or cabinets will slow the oxidizing process.
What a satisfying article. I learned a lot and I consider myself to be a bit of an oil snob. I appreciate you breaking these fats down for us. So much satiating information. You rock man! 🤘🏼🫒 ~Bryan (Los Angeles, CA)
Wow, goat milk ghee? Tell me more? What is the flavor profile? More grassy than creamy? Why goat milk rather than cow's? I've geeked out so hard on this topic that I have two more posts for subscribers from what I learned. Thanks for sharing!
After reading all of Annemarie Colbins books like Food & Healing... And attending her school in Manhattan for a month in 2008, I realized how much better goat milk products are for humans from cow's milk. Whenever I get the opportunity I try to choose goat products when I can. And @mtcapra hit it out of the park. Their goat milk ghee is sweet and creamy and cooks very well. I use it for almost everything, sauteing, roasting, spreading... I also suggest checking out their video Grazing Management on the Mt. Capra farm on Youtube. These folks get it, like you do.
So many questions answered yet so many more generated. Ever once in awhile I read that olive oil shouldn’t be heated. What’s up with that? Barley-fed pork? Why? Doesn’t that conflict with article about Las Vegas pork? Also consider oxidation of oils.
Jill, all good points. Let's see if I can clear up some of this. Extra Virgin Olive Oil has traditionally been called a delicate cooking oil because of its low smoke point. However, modern non-chemical extraction techniques (basically they now use high RPM centrifuges and know exactly when to pick) means the oil is less oxidized and better filtered, significantly improving the smoke point. That said, artisanal olive oil is expensive, and many of the delicious characteristics (aroma and flavor) are diminished with high heat. So, it’s not bad to cook with current EVOO, just not as enjoyable as using it as a finishing oil or for salad dressing and sauces.
Regarding barley-fed pork: Factory farmed pigs grow fastest on corn or soy feed. Barley is a slower growth feed, which says to me the farmer is choosing meat quality over growth. The LVL pigs eat a unique and incredibly rich omnivore diet that is likely even better than barley. Unfortunately, this is quite rare in the industry. I’d guess that 99% of all pork is fed corn/soy exclusively. So any farmer doing something different gets my vote.
Oil oxidation occurs when the oil is exposed to oxygen for too long. This is often what folks refer to as “rancid.” It can have a play-dough or wet cardboard. Super-heated oils oxidize faster. Cooking at temps below the smoke point, storing oil in airtight containers, and keeping it in dark glass or cabinets will slow the oxidizing process.
Hope that helps.
What a satisfying article. I learned a lot and I consider myself to be a bit of an oil snob. I appreciate you breaking these fats down for us. So much satiating information. You rock man! 🤘🏼🫒 ~Bryan (Los Angeles, CA)
And I can't forget to mention my favorite fat at the moment which is Mt. Capra goat milk ghee. So damn good. 💕🐐
Wow, goat milk ghee? Tell me more? What is the flavor profile? More grassy than creamy? Why goat milk rather than cow's? I've geeked out so hard on this topic that I have two more posts for subscribers from what I learned. Thanks for sharing!
After reading all of Annemarie Colbins books like Food & Healing... And attending her school in Manhattan for a month in 2008, I realized how much better goat milk products are for humans from cow's milk. Whenever I get the opportunity I try to choose goat products when I can. And @mtcapra hit it out of the park. Their goat milk ghee is sweet and creamy and cooks very well. I use it for almost everything, sauteing, roasting, spreading... I also suggest checking out their video Grazing Management on the Mt. Capra farm on Youtube. These folks get it, like you do.
Just looked it up and am gonna order some! Thanks for the tip!!