Rice bran oil

Trixie_Belle · August 2015

Hello fellow Eggers! I attended the Seattle BBQ and grilling class yesterday. One thing that stood out to me and I've never heard of it is rice bran oil. The instructor recommended it over extra virgin olive oil and most other oils for grilling. It has a much higher smoke point the olive oil and most other oils. Your thoughts?

SGH · August 2015

To me, taste is usually more important than smoke point up to a degree. With that said, if the oil in question tastes as good or better, then the higher flash/smoke point is just another plus. I guess what I'm trying to say is if it tastes like crap then the higher flash/smoke temp is a moot point.

Fred19Flintstone · August 2015

I like Tsang's Stir Fry Oil. It has a great garlic flavor. Chances are pretty good that if I'm cooking something savory, garlic is somewhere in the mix. Try it.

Sweet100s · August 2015

I've started buying avocado oil from Costco because its smoke point of 520°F seems higher than almost all other oils.

Now I use it for all cooking on my gas range since the temperature seems to vary only between off and Inferno setting.
... and save the EVOO for salad dressings.

Richard Fl · August 2015

I usually use peanut oil for my wok and deep cooking, however I recently was introduced to rice bran and like it equally, plus it is supposed to be better for the health. Use coconut oil in the kitchen in place of butter sometimes. I bought some rice bran oil in an oriental grocery store a few months back at a very favorable price.

Here is an ad that first got me interested a few months back. Price is a little more than peanut oil which I have used for years.
Hope this helps.

http://chefshop.com/Rice-Bran-Oil-P6065.aspx

Thatgrimguy · August 2015

Coconut oil has a high smoke point and a very clean flavor. That and Ghee are my go to's for high flash point oils.

buzd504 · August 2015

Interesting chart here: http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

May have to switch to light olive oil for high heat cooking. I never realized the difference in smoke points.

tarheelmatt · August 2015

I only use EVOO for dressings and drizzles mostly, hardly ever for cooking. Bought some coconut oil the other day, but haven't used it yet.

I generally use canola for all grilling though. I'll have to look into this stuff for sure. Sounds interesting.

SmokeyPitt · August 2015

Another option is olive oil that is not extra virgin. It is usually labeled as "pure" or "light" and some bottles state something like "for sauteing and grilling". It has a much higher smoke point than EVOO and is cheaper and easy to find.

Trixie_Belle · August 2015

Thank you all for your input!

Thatgrimguy · August 2015

buzd504 said:

Interesting chart here: http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

May have to switch to light olive oil for high heat cooking. I never realized the difference in smoke points.

Wow that's really interesting. I have used Coconut Oil as a high flash point oil and never knew it was that much lower than peanut oil.

fishlessman · August 2015

how was the flavor of the rice bran, i use canola and corn the most for cooking. evoo and sesame as a finish oil after the cook, cooking with those produces a very heavey flavor that i dont like. with the evoo im having freshness issues lately, not sure if it was overproduced a few years ago with the foodnetwork pushing it but ive tossed a few bottles the last couple years, smells and taste like putty to me sometimes

northGAcock · August 2015

Not familiar with it....but would be interested in the health benefits / drawbacks. I use Olive oil for that reason alone. I would not use it (Olive Oil) to fry or for high temp cooks anyhow.

cookn biker · August 2015

http://preventdisease.com/news/13/021113_Rice-Bran-Oil-One-Big-Health-Disadvantage-Outweighs-All-Its-Advantages.shtml

northGAcock · August 2015

cookn biker said:

http://preventdisease.com/news/13/021113_Rice-Bran-Oil-One-Big-Health-Disadvantage-Outweighs-All-Its-Advantages.shtml

Wow....I should have skipped to the end of the article.....most of it was way over my head.....thanks for posting.

Darby_Crenshaw · August 2015

grilling with oil in any large amount is going to produce smoke and flame no matter what the smoke point, since you are going to be grilling pretty well above any oil's smoke point. it should be used sparingly.

fishlessman · August 2015

cookn biker said:

http://preventdisease.com/news/13/021113_Rice-Bran-Oil-One-Big-Health-Disadvantage-Outweighs-All-Its-Advantages.shtml

makes cooking with lard and bacon fat look healthy

NPHuskerFL · August 2015

Avocado oil is a nice alternative as well as ghee. And good old fashion lard or animal fat are still high on the go-to list.

Rice bran oil

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