Unico 3L vegetable oil

OB2BO wrote: ↑...unless Unico is considered superior, as an alternative slightly better deal, Walmart has the 5L Plochman's Vegetable or Canola oil currently on sale for $9.88

https://www.walmart.ca/en/ip/plochmans- ... 0202491925

https://www.walmart.ca/en/ip/plochmans- ... 0202491639

Flemeth wrote: ↑ Real Canadian Superstore has the 2.84 L Mazola corn, canola and vegetable oil for $5.98 will get a couple

illest-One wrote: ↑Why all the downvote? It's not OP's fault the oil price is ridiculous right now.... and this is the new cheap. I see these oil goes up to 11$ each. Take my upvote sir and I'm going to grab a few tmr!

OB2BO wrote: ↑ ...unless Unico is considered superior, as an alternative slightly better deal, Walmart has the 5L Plochman's Vegetable or Canola oil currently on sale for $9.88

https://www.walmart.ca/en/ip/plochmans- ... 0202491925

https://www.walmart.ca/en/ip/plochmans- ... 0202491639

jh1 wrote: ↑ My air fryer has virtually replaced my tabletop convection oven for cooking from raw. I only use the oven for reheating or for saucy food that doesn't fit in the air fryer.

I find that because the air fryer is able to cook food hotter and quicker, the food is much more moist compared to a normal oven. I can cook thick, untenderized pork chops and still have them come out moist. For chicken drumsticks, the air fryer renders fat out of the skin so that it is crispy, yet the meat is moist. An air fryer is also great for cooking a crackling crispy pork belly with moist meat and crunchy skin. The slowness of a traditional convection oven tends to dry out food.

It is simplistic to call an air fryer a glorified convection oven because the concentrated heat that it produces makes it a completely different animal when it comes to cooking meat. It's like calling a car's turbocharger a glorified hair dryer. The difference in operational attributes makes the comparison pointless.

blueangel2323 wrote: ↑ Yep, I just stocked up on canola today. Not as cheap as it used to be when 2.84L would occasionally go on sale for $4.99 or even $3.99 a couple of years ago, but it's the best price I've seen in a while.


I checked 4 different RCSS locations and couldn't find a single jug of Mazola corn oil.

mewko1502 wrote: ↑ If you are vegetarian/vegan then not much I can help.

If you eat meat save and hoard the fat.

If you eat lots of chicken then buying whole chicken and butchering it yourself is worth it. Save the spine/bones/other inedible parts for chix stock. Skim and save the chix fat for cooking. If you are super frugal like me pick the bones clear of meat after making stock. Not much flavour left but throw it into your curry or what not to bulk it up.

Searing beef/pork for w.e? Dont use oil. Sear the fatty bits first. Plenty of oil, usually.

Bonus: Save all veg trimmings like onion end and skins and even carrot skins (make sure they are clean or wash). Keep them in an airtight container in the freezer and once you accumulate enough either throw it in your chix stock or make a vege stock just with the trimmings.

loletifie wrote: ↑ I agree that olive oil is the way to go but not in dessert (cookies, cake...). I used to buy grapeseed oil at Costco but Costco stopped selling it and grocery store oil is expensive! I wonder what is the healthiest and tastiest oil for dessert.

mewko1502 wrote: ↑ I see you did not read my full post.

I actually listed the same pros as you did.

If you are drying your food in a convection oven you are simply using it wrong. Restaurants all over the world and even lots of home cooks are able to cook juicy pork chops or crispy and juicy chix legs without air fryers. Chinese people have been making crispy pork belly before ovens even exists. The difference is in skill level required.

You really should read one's whole post instead of just cherry pick a quote that suits your narrative.

Edit: Wording

mmartins25 wrote: ↑ Precisely the awesomeness about the Extra virgin olive oil is that you can eat it at room temperature or cook it at pretty high temperatures and still conserve its good properties, whereas with any other oils you basically burn the oil generating bad substances for your body. This is not an opinion, it is science. Olive oil is the best for cooking and to eat raw. Another story is if you don't like the taste as much for desserts, where maybe you can use coconut oil.

Arrow wrote: ↑ What’s the healthiest type of oil if the main usage is pan frying?

OB2BO wrote: ↑ ...unless Unico is considered superior, as an alternative slightly better deal, Walmart has the 5L Plochman's Vegetable or Canola oil currently on sale for $9.88

https://www.walmart.ca/en/ip/plochmans- ... 0202491925

https://www.walmart.ca/en/ip/plochmans- ... 0202491639

jh1 wrote: ↑ I did read your full post and wasn't cherry picking but rather commenting on why my air fryer was superior in performance to my convection oven. It isn't rocket science to use an oven. My experience with using full sized high end convection ovens as well as tabletop models has shown that my air fryer produces superior results due to the concentrate heat and air flow. It isn't an issue of skill.

StudYork wrote: ↑ Yep we are definitely in a recession.

Flemeth wrote: ↑ You could have asked for a rain check.

mewko1502 wrote: ↑ Lul

I mean most restaurants always saves fat from stock, its free flavour/oil.

As to picking the bones it depends on how good a job the person butchering did and whether its worth paying someone to pick the meat. Current place I work at always picks the meat as to not waste any food. We only use it to bulk staff meals. Its really more like extra protein vs supplementing protein.

Saving veg trimmings for veg stock is also just free flavour. Why add bland water to a vegetarian/vegan dish when there is veg stock?

StudYork wrote: ↑ I use stock.... all the time. But I can afford $1.50 per litre to buy veg/chicken/beef stock and not bother to wash and store onion skins. Of course making your own stocks tastes way better, but anything home made is better than store bought. Also the fat argument. Of course animal fats have their place in cuisine (ie. duck fat), but are you gonna deep fry chicken wings in litres of captured animals fats? (Barf)

I think you missed the point that I made.. I'll make it clear. The lengths people are going to are proof that prices of groceries are WAY too high right now and penny pinching everywhere is evident that people are having issues affording basic necessities. You know... like a recession...