Rapeseed oil

Toby LaRhone · 19-10-2013, 20:54

Do any of you use it?
What for in particular?
I bought some recently and was astonished at the lovely aroma of citrus when it's heated.
Perfect for risotto or chicken.
Any other ideas?

Yeah_Jackie · 19-10-2013, 21:02

I think that is what Spry Crisp and Dry is. That's what I use to fry.

PlatinumSteve · 19-10-2013, 21:12

I've never seen rapeseed oil in stores, over here it all comes from Canada and is probably not the same variety as it's bland and just a general cooking oil, called Canola.

whoever,hey · 19-10-2013, 21:19

Is lovely, I use it for cooking at high temps where olive oil would burn.

wavy-davy · 19-10-2013, 21:28

Supermarket vegetable oil is rapeseed oil shich is great for chips etc.

onefineday · 19-10-2013, 22:53

Quote:

Originally Posted by wavy-davy

Supermarket vegetable oil is rapeseed oil shich is great for chips etc.

Quite a big difference though between cold-pressed virgin rapeseed oil and solvent-extracted supermarket vegetable oil.

moonlily · 19-10-2013, 23:19

This is nice,

http://www.hillfarmoils.com

Toby LaRhone · 20-10-2013, 00:16

Quote:

Originally Posted by onefineday

Quite a big difference though between cold-pressed virgin rapeseed oil and solvent-extracted supermarket vegetable oil.

Yes. The rapeseed oil I'm using is Extra Virgin.
It has such an aroma.
It's nothing like vegetable oil (which I also use).

Moonlily, when do you use it?

jazziee · 20-10-2013, 00:21

My mum uses it on salad and I have no idea why?It doesn't taste that nice on salads. I sometimes use it as a cooking oil.

fast left · 20-10-2013, 17:33

my golf loves it

Toby LaRhone · 20-10-2013, 18:24

Quote:

Originally Posted by fast left

my golf loves it

Has it improved your game much?

moonlily · 20-10-2013, 21:10

Quote:

Originally Posted by Toby LaRhone

Yes. The rapeseed oil I'm using is Extra Virgin.
It has such an aroma.
It's nothing like vegetable oil (which I also use).

Moonlily, when do you use it?

Sometimes for stir fry, sometimes salad dressing and sometimes for chocolate cake - there are lots of recipes on the website I linked.

Toby LaRhone · 20-10-2013, 21:59

Quote:

Originally Posted by moonlily

Sometimes for stir fry, sometimes salad dressing and sometimes for chocolate cake - there are lots of recipes on the website I linked.

Yes, I noticed that it can be a substitute for butter in baking - interesting.
I hadn't noticed the recipes in your link - cheers

fast left · 20-10-2013, 22:58

Quote:

Originally Posted by Toby LaRhone

Has it improved your game much?

i do get round a lot quicker now

Utopian Girl · 21-10-2013, 10:52

I don't use a lot of oil in cooking but if I have to it's rapeseed - I've used it for years but it's certainly gone up in price since it became fashionable. I buy a cold pressed on too as hubby likes a drizzle of oil on salad now and then.

When I'm in Turkey I can only buy it as canola oil tho'.

Moonlily - ( or anyone in the know) like carrot, courgette cake etc - can oil always substitute butter? I'm guessing some cant?

moonlily · 21-10-2013, 11:30

I'm not sure Utopian Girl, I know it makes lovely moist chocolate cake, and would imagine it works for carrot cake too, I'm making lots of apple cake at the mo, but I use sunflower spread for them, maybe I should give the oil a try.

Utopian Girl · 21-10-2013, 11:54

Quote:

Originally Posted by moonlily

I'm not sure Utopian Girl, I know it makes lovely moist chocolate cake, and would imagine it works for carrot cake too, I'm making lots of apple cake at the mo, but I use sunflower spread for them, maybe I should give the oil a try.

Oh thanks moonlily - I was just curious because while I'm in Turkey I find their butter/ marg dire!

no matter how much I spend on it. Hence, I usually make carrot cake - now their icing sugar!

it seems half caster/ half icing - next time I'm going to try blitzing my own.

indianwells · 21-10-2013, 14:12

I use it for stir-fry and other high temp cooking. The good stuff has a nice nutty flavour.

moonlily · 21-10-2013, 21:22

Quote:

Originally Posted by Utopian Girl

Oh thanks moonlily - I was just curious because while I'm in Turkey I find their butter/ marg dire!

no matter how much I spend on it. Hence, I usually make carrot cake - now their icing sugar!

it seems half caster/ half icing - next time I'm going to try blitzing my own.

I used to be cack at making chocolate cake until I started using oil- so I can deffo recommend oil for that, at least you'll have a choice of cake

Strange about the icing sugar, I guess ours is very heavily processed.

Glawster2002 · 22-10-2013, 10:44

We've used it for a few years now for pretty much all of our cooking, never really use olive oil for anything now. As others have already said, it is brilliant for stir-frying as it has a much higher smoke point than olive oil.

We use Cotswold Gold as it's produced locally and so is readily available where we live.

breppo · 22-10-2013, 18:17

I don't like the slightly fishy smell when heated.

norbitonite · 22-10-2013, 21:31

Makes brilliant mayonnaise, with a lovely yellow colour.

Toby LaRhone · 22-10-2013, 23:12

Quote:

Originally Posted by breppo

I don't like the slightly fishy smell when heated.

The oil I'm using gives off a lovely "citrus" aroma.
It's wonderful.
I made a risotto last night and it was quite noticeable.

Toby LaRhone · 22-10-2013, 23:13

Quote:

Originally Posted by norbitonite

Makes brilliant mayonnaise, with a lovely yellow colour.

Yet to try that.
I can imagine the colour though.

Glawster2002 · 23-10-2013, 08:19

Quote:

Originally Posted by breppo

I don't like the slightly fishy smell when heated.

I don't know which brand you've tried but we've never found that to be the case and we stir-fry at least once a week.

19-10-2013, 20:54	#1
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Rapeseed oil Do any of you use it? What for in particular? I bought some recently and was astonished at the lovely aroma of citrus when it's heated. Perfect for risotto or chicken. Any other ideas?

20-10-2013, 22:58	#14
fast left Forum Member Join Date: Oct 2011 Posts: 2,471	Fore Quote: Originally Posted by Toby LaRhone Has it improved your game much? i do get round a lot quicker now

19-10-2013, 21:02	#2
Yeah_Jackie Forum Member Join Date: Jan 2006 Location: Jackie's World Posts: 15,321	I think that is what Spry Crisp and Dry is. That's what I use to fry.

19-10-2013, 21:12	#3
PlatinumSteve Forum Member Join Date: Dec 2007 Location: Southern California Posts: 3,797	I've never seen rapeseed oil in stores, over here it all comes from Canada and is probably not the same variety as it's bland and just a general cooking oil, called Canola.

19-10-2013, 21:19	#4
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Is lovely, I use it for cooking at high temps where olive oil would burn.

19-10-2013, 21:28	#5
wavy-davy Forum Member Join Date: Nov 2006 Location: NW England Posts: 6,792	Supermarket vegetable oil is rapeseed oil shich is great for chips etc.

19-10-2013, 22:53	#6
onefineday Forum Member Join Date: Jan 2007 Posts: 4,714	Quote: Originally Posted by wavy-davy Supermarket vegetable oil is rapeseed oil shich is great for chips etc. Quite a big difference though between cold-pressed virgin rapeseed oil and solvent-extracted supermarket vegetable oil.

19-10-2013, 23:19	#7
moonlily Forum Member Join Date: Jul 2008 Posts: 4,528	This is nice, http://www.hillfarmoils.com

20-10-2013, 00:16	#8
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by onefineday Quite a big difference though between cold-pressed virgin rapeseed oil and solvent-extracted supermarket vegetable oil. Yes. The rapeseed oil I'm using is Extra Virgin. It has such an aroma. It's nothing like vegetable oil (which I also use). Moonlily, when do you use it?

20-10-2013, 00:21	#9
jazziee Forum Member Join Date: May 2013 Posts: 331	My mum uses it on salad and I have no idea why?It doesn't taste that nice on salads. I sometimes use it as a cooking oil.

20-10-2013, 17:33	#10
fast left Forum Member Join Date: Oct 2011 Posts: 2,471	my golf loves it

20-10-2013, 18:24	#11
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by fast left my golf loves it Has it improved your game much?

20-10-2013, 21:10	#12
moonlily Forum Member Join Date: Jul 2008 Posts: 4,528	Quote: Originally Posted by Toby LaRhone Yes. The rapeseed oil I'm using is Extra Virgin. It has such an aroma. It's nothing like vegetable oil (which I also use). Moonlily, when do you use it? Sometimes for stir fry, sometimes salad dressing and sometimes for chocolate cake - there are lots of recipes on the website I linked.

20-10-2013, 21:59	#13
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by moonlily Sometimes for stir fry, sometimes salad dressing and sometimes for chocolate cake - there are lots of recipes on the website I linked. Yes, I noticed that it can be a substitute for butter in baking - interesting. I hadn't noticed the recipes in your link - cheers

21-10-2013, 10:52	#15
Utopian Girl Forum Member Join Date: Feb 2008 Posts: 7,610	I don't use a lot of oil in cooking but if I have to it's rapeseed - I've used it for years but it's certainly gone up in price since it became fashionable. I buy a cold pressed on too as hubby likes a drizzle of oil on salad now and then. When I'm in Turkey I can only buy it as canola oil tho'. Moonlily - ( or anyone in the know) like carrot, courgette cake etc - can oil always substitute butter? I'm guessing some cant?

21-10-2013, 11:30	#16
moonlily Forum Member Join Date: Jul 2008 Posts: 4,528	I'm not sure Utopian Girl, I know it makes lovely moist chocolate cake, and would imagine it works for carrot cake too, I'm making lots of apple cake at the mo, but I use sunflower spread for them, maybe I should give the oil a try.

21-10-2013, 11:54	#17
Utopian Girl Forum Member Join Date: Feb 2008 Posts: 7,610	Quote: Originally Posted by moonlily I'm not sure Utopian Girl, I know it makes lovely moist chocolate cake, and would imagine it works for carrot cake too, I'm making lots of apple cake at the mo, but I use sunflower spread for them, maybe I should give the oil a try. Oh thanks moonlily - I was just curious because while I'm in Turkey I find their butter/ marg dire! no matter how much I spend on it. Hence, I usually make carrot cake - now their icing sugar! it seems half caster/ half icing - next time I'm going to try blitzing my own.

21-10-2013, 14:12	#18
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	I use it for stir-fry and other high temp cooking. The good stuff has a nice nutty flavour.

21-10-2013, 21:22	#19
moonlily Forum Member Join Date: Jul 2008 Posts: 4,528	Quote: Originally Posted by Utopian Girl Oh thanks moonlily - I was just curious because while I'm in Turkey I find their butter/ marg dire! no matter how much I spend on it. Hence, I usually make carrot cake - now their icing sugar! it seems half caster/ half icing - next time I'm going to try blitzing my own. I used to be cack at making chocolate cake until I started using oil- so I can deffo recommend oil for that, at least you'll have a choice of cake Strange about the icing sugar, I guess ours is very heavily processed.

22-10-2013, 10:44	#20
Glawster2002 Forum Member Join Date: Nov 2003 Location: Nailsworth, Gloucestershire Posts: 10,404	We've used it for a few years now for pretty much all of our cooking, never really use olive oil for anything now. As others have already said, it is brilliant for stir-frying as it has a much higher smoke point than olive oil. We use Cotswold Gold as it's produced locally and so is readily available where we live.

22-10-2013, 18:17	#21
breppo Forum Member Join Date: Dec 2008 Location: Cathedral of Motorcycle Racing Posts: 2,410	I don't like the slightly fishy smell when heated.

22-10-2013, 21:31	#22
norbitonite Forum Member Join Date: May 2007 Posts: 5,709	Makes brilliant mayonnaise, with a lovely yellow colour.

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Rapeseed oil

22-10-2013, 23:12	#23
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by breppo I don't like the slightly fishy smell when heated. The oil I'm using gives off a lovely "citrus" aroma. It's wonderful. I made a risotto last night and it was quite noticeable.

22-10-2013, 23:13	#24
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by norbitonite Makes brilliant mayonnaise, with a lovely yellow colour. Yet to try that. I can imagine the colour though.

23-10-2013, 08:19	#25
Glawster2002 Forum Member Join Date: Nov 2003 Location: Nailsworth, Gloucestershire Posts: 10,404	Quote: Originally Posted by breppo I don't like the slightly fishy smell when heated. I don't know which brand you've tried but we've never found that to be the case and we stir-fry at least once a week.