The Banting/LCHF Thread

rrh said:
Can anyone provide me with the name of a "light" olive oil suitable for making mayonnaise ?

Including the name of a supplier (in Johannesburg) would make definitely make my day.
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I wouldn't use olive oil for mayo. The taste is a bit weird.
 
FlashSA said:
No light ANYTHING... use full fat good stuff. Light removes good fats
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Every recipe (for mayo) that I have come across emphasises "do not use EV olive oil"

About the oil, it’s very important that you use light tasting olive oil and not full flavour. The latter is way too strong for mayonnaise! You could, however, substitute avocado, macadamia, almond or walnut oil for some (or all) of the olive oil
http://www.thebantingchef.co.za/recipes/sauces/bantingmayorec.html
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Randhir said:
I wouldn't use olive oil for mayo. The taste is a bit weird.
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EDIT: Beaten by a nanosecond.

Probably why he is asking for "light" or non extra virgin Olive Oil.

Has a less intense flavour than Extra virgin.

Granted I don't ever see the normal or light oil on the shelves. Everybody is just marketing the extra virgin.
 
APoc184 said:
Probably why he is asking for "light" or non extra virgin Olive Oil.

Has a less intense flavour than Extra virgin.

Granted I don't ever see the normal or light oil on the shelves. Everybody is just marketing the extra virgin.
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Still. I want my mayo to taste rich and creamy, Olive oil has too much of an earthy taste which doesn't go well at all.
 
I just eat normal mayo when I get the urge.

I consume such small quantities that I believe it is negligible. No time to search for special oils and then hoping it doesn't split.
 
APoc184 said:
I just eat normal mayo when I get the urge.

I consume such small quantities that I believe it is negligible. No time to search for special oils and then hoping it doesn't split.
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Same as me. I buy the Woolies one. Delicious.
 
rrh said:
Can anyone provide me with the name of a "light" tasting olive oil suitable for making mayonnaise ?

Including the name of a supplier (in Johannesburg) would make definitely make my day.
Click to expand...
Its just called extra lighy olive oil. Doesn't have the strong taste extra virgin has. Makes amazing mayo! Found this at norwood pick n pay
rrh said:
Can anyone provide me with the name of a "light" tasting olive oil suitable for making mayonnaise ?

Including the name of a supplier (in Johannesburg) would make definitely make my day.
Click to expand...
 
just remember with light olive oil you may be moving back into the realm of a processed oil, sometimes it's just filtered but sometimes it's heat or chemically processed
 
*thumbs up*
And I can totally see all the naysayers just getting a heart attack looking at that :D
 
OMB said:
just remember with light olive oil you may be moving back into the realm of a processed oil, sometimes it's just filtered but sometimes it's heat or chemically processed
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I've heard that cooking with olive oil in banting is not a good idea...something to do with toxins being produced. Is this true?
 
Lager said:
I've heard that cooking with olive oil in banting is not a good idea...something to do with toxins being produced. Is this true?
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Find that hard to beleive. Genuine virgin olive oil is great for you no matter how you use. Just have to look at my portuguese family to see it. Olive oils, cheese and wine.
 
Lager said:
I've heard that cooking with olive oil in banting is not a good idea...something to do with toxins being produced. Is this true?
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Olive oil has a low smoke point, and because of this it was assumed that toxins were introduced by the fats breaking down at a lower temperature. However, this isn't true. EVOO is fine for cooking.
 
Lager said:
I've heard that cooking with olive oil in banting is not a good idea...something to do with toxins being produced. Is this true?
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your big issue with any oil is the temperature you cook at and the smoke point of the oil, the lower the smoke point and higher the temperature the more chance you've got of changing the chemical nature of the oil and thereby producing toxins

so therefore I wouldn't use olive oil for deep frying anything, or for searing something like a steak at high heat, but for something like low temperature frying of say bacon (which is what I do, then it should be fine), I seldom use high temperatures for any form of cooking anyway
 
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