15
[DISCUSSION] perception of rancidity
(programming.dev)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 12 Feb 2024
15 points (94.1% liked)
Cooking
6566 readers
1 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 1 year ago
MODERATORS
I think it depends on the oil/fat. I think the word "rancid" conjures up the idea that it would taste like pure garbage, but that isn't really the case. What you are tasting is oxidation (and technically some other reactions, too), and not all flavors of oxidation are "bad" flavors. Sherry, for example, is partly defined by the oxidation.
Most "refined" oils (e.g., soybean, peanut, canola) are going to be fairly resistant to oxidation because they don't have many compounds that oxidize easily. Something like extra virgin olive oil or flaxseed oil, though, has a lot of compounds that can oxidize. That's why some oils come in opaque containers, and warn you to keep them away from heat. Some, you even need to refrigerate. If you did side by side testing, you'd probably pick it up. Oxidation is one of the reasons you get rid of old fry oil; the heat speeds up the reactions.
Whole wheat, I can definitely detect the difference, and I've definitely had rancid avocado oil before. Nuts, I'm not sure about, but I think the flavor of an oxidized nut wouldn't really be bad, just not as good.
The taste of oxidation is often described as "wet cardboard", which I agree with for a lot of things. "Fishy" is another word I've seen for oil that's gone rancid
Interesting that you’d mention fishy. I recently read where some described canola as always being fishy to them.
Is the oxidation bad for you after a certain point in general? I seem to recall, when trying to fry doughnuts and such years ago and things would talk about what was happening with the old fry oil that you mentioned, somehow it was supposed to be not great for you. I remember it would deepen in color, and maybe it could have been described as something like wet cardboard.
I agree about the fishy canola odor, especially around the threads of the bottle where spillover gets exposed to air. The oil inside is fine, but that first whiff is offputting. I'm learning to wipe the threads after pouring.