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.

  • jetAEnglish
    65·
    1 hour ago

    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.

      • jetAEnglish
        2·
        21 minutes ago

        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.

        • idiomaddict@lemmy.world
          2·
          17 minutes ago

          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.

          • jetAEnglish
            2·
            13 minutes ago

            I’ve never tried it. But the recipe you link to requires cooking oil to make the flavored oil. So I still don’t know how to make it on my own.

            I’m happy to try it, if I could do it without external oil

            • idiomaddict@lemmy.world
              1·
              5 minutes ago

              Lol, that’s fair. I suspect it could be done with an animal fat, as long as it had been heated past melting, but it’s pretty unappealing to imagine