I get that there is probably a more complex answer in reality, and probably an objective ranking, but I’m interested in what people’s perceptions are.
I avoid them if at all possible, including olive oil because it’s often mixed with seed oils.
If I’m eating at a restaurant I can’t control it and roll the dice, but at home I cook using tallow, lard, butter
My personal philosophy is if I can’t make it myself, at least once, I don’t want to eat it. So no processed foods at all. I’ve churned butter, I’ve rendered lard, but I can’t make seed oils at home.
Why can’t you make seed oils at home?
Why can’t you make seed oils at home?
Mix every 1/4 cup (59 g) of sesame seeds with 1 cup (237 mL) of oil. Pour your sesame seeds inside a medium or large pot. Then, pour in a cooking oil of your choice, based on the amount of sesame seeds you are using.
Olive oil can be made at home by crushing fresh olives, similar to peanut oil, and sunflower oil, and probably several other plant oils I haven’t looked up.
Well yeah, but the oils separate and you can skim off the sesame oil, then filter the seed fragments out. Is it just the hassle? That’s understandable, but I’ve made butter and that’s a hassle too.
