The CookingBites recipe challenge: cooking oils/fats

TastyReuben

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Welcome to the CookingBites recipe challenge. The current challenge ingredient is cooking oils/fats and The Late Night Gourmet is our judge. To enter, all you need to do is post a recipe which contains a cooking oil/fat, tag it cookingbites recipe challenge, and post a link to it in this thread. The winner becomes the judge for the next challenge. Deadline: midnight, end of day, Wednesday 19th February 2025 UK time (GMT). Detailed challenge rules can be found here.

Feature photo courtesy of of Pixabay.com
 
Freshly cold pressed peanut oil
IMG_20250129_143932_037.jpg
 
What oils/fats do you all have? I don’t have that many: olive oil for salad dressings, another olive oil (with a slightly higher smoke point) for cooking, grapeseed oil for higher heat cooking, coconut oil (mainly for popcorn), and bacon grease*/fat for…everything!








*I still laugh whenever I type “bacon grease” because quite a while ago, I posted that, and one of our international friends said that it should be “bacon fat,” because grease is something used to lubricate machine parts. That always gives me a giggle.
 
What oils/fats do you all have? I don’t have that many: olive oil for salad dressings, another olive oil (with a slightly higher smoke point) for cooking, grapeseed oil for higher heat cooking, coconut oil (mainly for popcorn), and bacon grease*/fat for…everything!








*I still laugh whenever I type “bacon grease” because quite a while ago, I posted that, and one of our international friends said that it should be “bacon fat,” because grease is something used to lubricate machine parts. That always gives me a giggle.
I also think of grease as something for machine parts “Grease the wheels” etc.
For once “fat” sounds much nicer 😂
 
What oils/fats do you all have? I don’t have that many: olive oil for salad dressings, another olive oil (with a slightly higher smoke point) for cooking, grapeseed oil for higher heat cooking, coconut oil (mainly for popcorn), and bacon grease*/fat for…everything!








*I still laugh whenever I type “bacon grease” because quite a while ago, I posted that, and one of our international friends said that it should be “bacon fat,” because grease is something used to lubricate machine parts. That always gives me a giggle.
I have:

Canola
Sunflower
Avocado
Coconut
Soybean
Sesame
Roasted sesame
butter
Bacon fat
Commercial lard
 
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Probably the least number of anyone on here.
Vegatable oil, butter and sesame oil. Occasionally an infused oil like garlic.

I do buy other oils specifically for recipes but I don’t keep them long.
When I buy one I continue to use it in every thing I can until it’s gone then switch back to a plain neutral oil with a high smoke point.
I don’t like the flavour of olive oil.

This week I bought expensive fresh pressed rapeseed oil to make a golden mayo but honestly I did not like the flavour, it tasted like grass, not overtures of grass or wafts of cut grass, nope grass. I threw the mayo and the oil out.

Oh and suet, I usually have. Suet opens up a whole world of challenge options ay!
 
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