For those wondering why its called "rapeseed" the term "rape" derives from the Latin word for turnip, _rapa_ or _rapum_ . Which is different from *rape* whose latin origin is _rapere_ meaning to snatch, to grab, to carry off.
But also, not so different - the name of the produce was likely derived from the action in proto-latin, as in the farmers would "rape" the 'rape' at harvest time.
Fun fact: olive oil is the cooking fat of choice only in the central and southern parts of Italy, while in the north they use butter just like the French. Similarly, the main cereal of the south is wheat (→ pasta) while in the north it's rice (→ risotto) and corn (→ polenta). One of the beauties of Italian cuisine is actually its diversity.
Literally the same line of reasoning that led my yoga teacher to conclude that all msg is bad even though it’s a naturally occurring chemical in MANY foods... just don’t inject it into your veins lady and you’ll be fine.
@@adog3129 control group is usually just rats that aren't fed 70%of their caloric intake as oil. Basic rat food, whatever mix the lab used at the time.
@@cr4zyj4ck that would be a good way to prove that eating 70% oil is bad for you. not a good way to prove that certain types of oil are bad for you. the control group would need to be fed an FDA approved oil for the experiment to make sense.
This one was... a lot of work haha. We'll definitely do more of this kind of thing in the future, but probably more akin to the Lao Gan Ma video where it's like ~3-4 minutes of history/video essay and the rest of it a recipe. I'm got a new found respect for people that make video essays. No wonder there's so much time between Lindsey Ellis videos...
@@ChineseCookingDemystified oooh fellow Lindsay Ellis fan, how exciting! My wife thinks I'm crazy for watching videos about the way things could possibly be interpreted.
I love your channel so much! One thing to note is that you need to buy the Indian mustard seed oil that is called "kachi ghani" which means cold pressed. It will be dark in color just like you showed in your video with cold pressed rapeseed oil. Most oils in India were traditionally cold pressed, such as mustard oil (north and east India), coconut oil, sesame oil (both coastal and South India), etc. The oil grains would be stone ground in a large stone mill using cattle to turn the stones. This has become a rarity but is still readily available in India. And I agree 100% with you. Cold pressed oils have so much natural flavor! I even rate them higher to virgin olive oil in terms of flavor, aroma etc. Yet another oil worth mentioning is "dende" or African cold pressed palm oil. This is nothing like the industrial palm oil that is used worldwide. Instead it is a deep red and orange colored cloudy oil that is absolutely delicious. You should actually try experimenting with it in Chinese cooking too! It has a ridiculous amount of aroma and flavor, and is very fruity, vibrant, and rich in flavor. A typical West African gumbo recipe (sometimes called kingombo or gumbo) for example will use dende as a finishing oil. Meaning, the oil is not even used for frying or sauteeing, but just used for flavoring and for adding fat and viscosity. It is added directly in the stew after the water, veggies, and meats have been added. It gives it a depth of flavor that is truly remarkable. However, I agree with you, good quality "kachi ghani" or cold pressed mustard oil is also a thing of beauty. I now need to try and source good quality cold pressed rapeseed oil based on your recommendations! Also to note, the Western sensibilities got put off by the word "rape" so they tried to change/mask it. Which is why rapeseed oil is almost never called by that name anymore. And interestingly enough, the traditional way to cook with cold pressed mustard oil in India, especially Eastern India, is exactly as how you describe. Which is to get the oil to smoking point first, then turn down the heat, and then start the cooking process.
There's nothing on a chilly day like a Sarson Ka Saag cooked with mustard oil, topped with a chunk of butter and served with corn roti, overlooking a mustard field in the Punjab.
Indian Bengali here- in northern India they often use ghee for lamps instead of mustard oil, it’s usually used in a similar way to coconut oil, ie for hair and skin moisturisation. As you said, we always heat it to smoke point before cooking with it, but you have to be careful as if you heat it too much it’ll just keep smoking. Don’t know of any low acid varieties, but as you again said, there’s really no issue in eating it, provided you smoke it first. Makes the best mach’er jhol there is! Oh and I love your channel
Yeah that was more or less what I could gather, but to be honest I was just straining to find a picture that could express "it's used for religious purposes in Northern India" that was free and labelled for re-use. Thanks for the clarification though :) It's interesting that both mustard seed oil and caiziyou go through the same smoking process. Sometimes I am curious how much cultural exchange there was, if any, between India and the Chinese Southwest.
I used to go with my father to a Chinese restaurant specialized in Sichuan dishes (the Netherlands). It was a classy restaurant, with many Chinese visitors, both families and business people. We loved the food, and we supposed that "authentic Chinese food" was served here, considering the many Chinese clients. That was over a decade ago. I made some of your recipes Chris and it brought me back to that quality time. The dishes I made this far from your channel taste exactly like in that Chinese Sichuan restaurant in Eindhoven. I've never been in a Chinese restaurant since my father passed away, a decade ago. I have stopped eating pork a decade ago, because, well... bio industry and so. Last year I discovered breaders of "happy pigs", and your You Tube channel. I eat pork again, because of your channel and the taste you bring. I love the meticulousness of your recipes, like many others. It has become a sport to source the "difficult" ingredients of your dishes. Which - luckily -in my country are not that difficult to source. Thank you both for you efforts to explain and to teach. Your channel has opened a world of new flavours in my kitchen and at the same time it has given me dear memories of my father.
As a Canadian I feel blessed to have seen that moose drawing. Great educational video, I'd really enjoy more of these if possible (the one on cooking wine was great too!)
@@TEMUJINARTS Moose tourtière is fine, but I find boar and hare is a better mix. Or maybe it's just specific to my parent's northern Québec town and I associate it with nostalgia?
Originally we wanted them to be bison (for the University of Manitoba), but they were kind of hard for Steph to draw in lab coats. So as a hockey fan, "Manitoba Moose" was the first thing that popped in my head besides that haha
I hope you both are doing okay given everything going on right now. I’m sure things have been challenging and difficult being stuck in your apartment for so long. Thanks for video and keep safe!
I'm glad both of you are doing okay during the "special period" and hope things will ease and return to normal. For now, these informational videos are really good and worth the watch!
Fantastic video! It's great to get some insight into an ingredient you guys have been talking about for quite a while. I tend to over-obsess about using the correct "authentic" ingredients in a recipe, so I'm really looking forward to finally being able to get a hold of this stuff.
Absolutely love this style of video. The history, science, cultural differences, and recommended western subs? All phenominal. Take your time and I'd love to see more videos like this!
Just a short hello from Germany - I´m a long time fan of your channel and was very delighted your recent collaboration with Andong. Keep up your good work and thank you!
Indian here. We use Mustard Oil, Mustard Seeds and even make dishes out of young Mustard leaves(Sarson Ka Saag) and all of it is delicious. I never had a clue that Chinese cooking can be done on mustard oil. I thought Chinese cooking is based around neutral oils, peanut, and sesame oil.
@@MrNoipe so good lol. Also these articles on cha bu duo are pretty interesting medium.com/@ItsPhilipChang/cha-bu-duo-is-not-what-you-think-it-means-32084cb3cde2 or www.sourcingallies.com/blog/cha-bu-duo
Smells a bit like sesame oil, tastes kind of like it too but with an unexpected cabbagey flavor. It's good stuff but when it starts sizzling you get hit with the scent of a wet stable. It's worth it, but maybe have a window open. :)
I've used cold-pressed rapeseed oil for making chilli oil. I can't comment on how good a substitute it is taste-wise as I've never tried caiziyou. The smoke point of the stuff I have however is significantly higher than this video says is typical - about 200 degrees C or so.
Same here, used a very expensive ($8 for 500ml) Swedish cold-pressed rapeseed oil for my Sichuan chili oil and it turned out beautiful, just the right color. The color of the rapeseed oil itself is quite dark and has a nutty taste and scent. I can't really compare them though, we don't have the real oil here.
Kerala (India) wins by being smart enough to use coconut oil, which is far healthier than any other kind of oil. It's made up primarily of medium-chain triglycerides, which the body burns as a carb rather than storing as fat. I can never understand why in Thailand, which has massive coconut production, every cook uses horrible cheap vegetable oils instead of coconut oil. It makes no sense, as coconut oil has to be extremely cheap for any Thai to get-probably even cheaper than the toxic corn oils.
I’m Bengali, and I use it both for moisturizing/massage oil, as well as following your recipe to make a crispy chili oil! (it was delicious, thank you!)
All I could find in my local market is a product called “prickly ash oil” the ingredients says it’s rapeseed oil with Sichuan peppercorn flavoring. Is that an ok substitute?
These in depth about ingredients are awesome. I'd love to see more of it. Even about other food related topics, like understanding the differences between the Eight cuisines, certain specific dishes, and the like
so yes i made the mistake of using 'unrefined cold press' rapeseed oil. should've watched this earlier. not only was the smoke point really low, it also tasted waaaay too strong. Could i not just dilute this with a neutral oil for the future? like a 1 to 9 ratio peanut/EV rapeseed?
I've been meaning to ask, isn't cooking oil past its smoke point unhealthy (not to mention generally not tasty)? You're effectively making the oil go rancid, which creates free radicals and what not.
Yes. This is accurate, which is also why it's a good idea to change out oil used for frying regularly. The longer you use it the more it breaks down into free fatty acids/radicals.
I actually recently cooked with a “extra virgin organic” rapeseed oil, thinking it would be the same as tasteless canola. I was taken a back by the pungent smell and golden color, and surprised by the nutty taste. Wasn’t what I wanted for popcorn, but glad to find out it was caiziyou!
I’ve had unrefined canola oil from the local food co-op and hated that taste - I imagine it must be close to caizi you. Not sure about the smoke point. I’ve recently bought some Lao Gan Ma and it seems to me that it might have been made with caiziyou, because it has that distinctive unrefined oil taste. What do you think? Could it be possible that you just use a bit of that oil together with peanut if there’s not enough?
Yep, Lao Gan Ma is made with caiziyou! I would totally understand not liking the taste at first - to be honest, it's not the most versatile thing out there. Like, you wouldn't want to make French food with it... it's got a super distinctive pungency. That said, it really really works with Sichuan food
Chinese Cooking Demystified I’m totally down with getting used to initially weird flavours. My list of things which were a challenge when first tried and which are now staples is extensive. I still struggle with shrimp paste as a predominant flavour, though will use it in dishes where it is necessary. Most of the time it is about finding the right recipe and combination for a new ingredient to make sense. There’s nothing I won’t shy away from in the search for delicious authenticity.
We were mulling over that! I still think smoke point could be an issue, so maybe (1) use peanut for frying then (2) finish with a touch of the rapeseed oil, ala toasted sesame oil/kuanyou? Never tried it ourselves, but it might be something to play around with :)
@@ChineseCookingDemystified I have cold pressed unrefined rapeseed oil as well and was wondering if I could make chilli oil with it? Does it not work if I just use a lower temperature if the smoke point is to low for the oil? Sadly that store you talked about doesn't ship to the EU, does anyone know if another one does?
You can find warm press European Rapeseed oil, it has higher temperature point, but it has less taste. It is less refined than the American counterpart. But mixinng it wih coldpressed oil, might be perfect.
@@flo1921 according to some british manufacturer, smoking point of cold pressed unrefined rapeseed oil is 150-180C which is enough(extraction temerature of 101-121 C for chili oil, according to Fuchsia Dunlop). But, generally speaking it's not advisable to heat cold pressed unrefined oils for various reasons, they are more suitable for cold dishes. Also mixing with oils with higher smoking poing, as previous poster suggested, will not help - it would be as low as lowest in the mix. Peanut oil would be a better choice.
@@yanikkunitsin1466 Interesting. We always seems to use cold pressed virgin olive oil even to low fry stuff 150-170° which i think isnt a good idea. I subbed it recently with avocado oil which have less taste and seems better overall for frying. I think i will try to extract the flavor/oil of the chilis with a high smoking point oil and then use both peanut oil and cold pressed rapeseed oil in a 3/1/1 part
I'm from Switzerland. We make and use a lot of rapeseed oil, cold pressed as you explained. We do NOT use canola oil. Never. I wouldn't even know where to find some. We have olive, sunflower, rapeseed, grape seed, peanut oil, and different animal fats, but no canola oil.
In some ways, but I think it's a bit different than the MSG phenomenon. With Erucic acid, there were genuine concerns with how the stuff seemed to cause myocardial lipidosis in animals. It doesn't seem to have the same effect in humans, so it caused a cascade of research into the question of why/how Erucic acid is absorbed and what makes us different from pigs and (especially) rats on that front. And that's all a good thing, that's the scientific process! And I mean, in light of that history I wouldn't even bat an eye if regulators decided to slab a warning on the label. The thing is that the only people that would even know about or *care* about this blanket ban in the USA/Canada are... immigrants. I.e. people without much political power in those countries. So... even though there's any number of things that're decidedly worse for our health than high erucic acid oils (e.g. hydrogenated vegetable oils, HFCS, or shit even alcohol), institutional momentum continues to drive us forward. With MSG, as soon as it hits your tongue it splits into its component parts - glutamic acid (a neurotransmitter) and sodium (which every living thing ever needs to survive). The strongest case you can make against MSG is that, like salt and sugar, that it makes stuff taste really good.
I don't think that's necessarily quite fair, the FDA for example states that MSG is generally safe and that any sort of sensitivity towards it, while potentially real, is not something they are seeing in studies as far as general population concerns. And I can definitely agree that GENERAL public attitudes towards MSG could be racially biased.
Lynden trees in USA are depressingly lame compared to what I have in Ro so your vid makes me curious on what taste I'm missing out with the Chinese rapeseed oil. I'll try and see if I can buy it online :D Thank you for informing us.
Woot! Thanks for clarifying that bit about the “for external use only” label on the Indian mustard oil ... I’d been looking at several brands in my local Indian store, including the Dabur one you showed in the video and wondering what’s up with that! Went home without buying any. Now that I know it’s just regular Indian mustard oil trying to pacify the FDA, I’ll buy some next time.
@RISHABH SINHA What’s your recommendation? I was going to go with Dabur simply because it’s a name I know from their other products from when I was growing up
Maya Kurup I had the same thing. Heard about the magical taste of mustard oil, in our local asian supermarket it stands next to the incense and massage oil. One of the men of the supermarket told me (three times!!) "not for eating, remember! Not for eating!" (as if I would instantly drop dead if I ate it). xx bottles later and see, I'm still alive! :-).
indian mustard oil if it is labelled as Kachigani(kachi(~raw)+ gani(oil press)) is similar to your raw caiziyou. but if it is refined , then it is much more subtle. South India uses peanut oil and sesame oil (exception being Kerala and coconut producing parts) traditionally. Now we use all sorts (palmolein, sunflower, ricebran, peanut , sesame(costs twice as much as peanut oil) and coconut) except Mustard oil. We use raw seeds and their paste/powder as seasoning .
I ordered the oil from Mala Market. Wow. What a difference. Even my wok performs better. I'm sold. And I've tried mustard seed oil....it's not a good switch in my opinion. I'm obsessive lol.
I got a question regarding Rapeseed Oil. So, where I am based there seems to be available a kind of rapeseed oil (unrefined, cold pressed) which allegedly can withstand being warmed up to 240 degrees Celsius, due to being made of a "High Oleic rapeseed" that can endure high heats. Now, I know this still isn't Caiziyou, however, I was wondering whether such kind of rapeseed oil would be closer to the real thing than peanut oil, in terms of flavour.
Why does the US seem to have such a problem with foreign ingredients, be it rapeseed or mustard oil or MSG? Why is food so weird in the US? I'm really curious about that. I didn't know that mustard oil, for example, had a similar thing going against it like MSG. It's also interesting, as described in your Shaoxing wine episode that it seems to fall in some weird legal area in the US. China can't seem to catch a break there.
Mustard oil is supposedly better for your body when used properly, which is heated very high until nearly smoking. Sesame, meanwhile, can barely handle reheating for 30 seconds yet spreads a bit better if kept cold. Believe it. I spread a couple dabs on every turkey sandwich and feel like a friggin doctor, jack!
Hello, I do have a request if you can help! My Husband and I used to live in Albany New York and there was a Chinese restaurant there named "Shining Rainbow" that had a very different kind of Chinese food then any place that we have ever eaten in! And very close friend (Chinese) and said it was Beijing style. I couldn't tell the difference either way, he is from China. But this restaurant made a dish called beef and snow cabbage boiled. I think that might be a menu translation issue, not sure. It wasn't too spicy, it was a reddish brown type of sauce, it wasn't a thin sauce and not a very thick one either. And wasn't a hot pot, it was served in a fairly good side bowl with rice on the side. The flavor of this stuff was to die for! I never had anything like it in my life. I was hoping that you may know this dish? I've made your steamed ribs recipe a few times and it is almost identical to what they produce. The restaurant made a lot of dishes with XO sauce if that is any help. Thanks in advance!
I don't know if it's correct to say that canola oil tastes like nothing. I remember the only time I was exposed to canola oil and that was when I was a little boy and living with my grandma. One of my many aunts living in the US sent my grandma a gallon of canola oil. The first time she used that oil made the house reek of oil and the food had an unpleasant taste, and my grandma being very frugal wasn't going to throw out the oil or let it go rancid. Needless to say, I was very happy when that oil was used up.
In my family we eat hot rice with mustard oil over it with some black salt mix. That's the tastest anytime , fulling meal ever. The taste of raw mustard oil is so unique and tasty, we can't substitute it with any oil. 😋👍
Thank you so much for making these videos and cutting so much BS out of Chinese cooking! Also, I can’t stop saying “longyau” out loud when I cook! haha
In a video about extra virgin olive oil by Adam Ragusea (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l_aFHrzSBrM.html) they say that the smoke point does not necessarily correlate with the oil degrading and extra virgin olive oil is better to fry in than refined oil. I could imagine the same is true for canola oil and the cold-presses stuff might actually be more stable than the refined canola oil.
I love this... feed 70% diet in oil and say it's evil. I live in the Prairies, home of canola, and it is far more unhealthy. The health issues stem mostly from an imbalance of Omega 6 and Omega 3. Triggers chronic inflammation, which is the source of most disease. It's the ratio consumed, and amount, with no counterbalancing Omega 3 intake. Asians likely are happier with a unmodified version and staples of fish in the diet. Thanks for sharing!!!
Some new diet researchers are calling canola oil 'refined toxic rancid empty calories' and tbh there's some truth to it. Need more insight into the processing of traditional rapeseed oil for me to decide if I am going to continue eating that oily Chinese food :(
"Bland flavorless" could also be interpreted as "light and pure." lol All joking aside, it should be available to more people. I hope everyone is safe during this lock-down period.
Haha I know I sounded like I was judging Canola oil there. Maybe I shouldn't have used the word "bland". Neutral oils *absolutely* have their place - I usually reach for corn when I want a RBD oil, but canola? Sure. I guess one frustrating thing is that in the USA at least with the exception of olive oil, it feels like basically *all* mass produced oils are either neutral or neutral-ish. Like, Chinese peanut oil is so much better than what you can get at the supermarket in the US :)
@@ChineseCookingDemystified I can't argue with you there. I didn't know about all the processing involved with canola. I thought it was a GMO thing, but odiously that's not the case.
Eh there's a lot of processing but there's nothing weird or crazy, really. The only slightly controversial bit would be chemically pressing - hexane is uh... very much not good for you. That said, the FDA does set a really strict standard for residual hexane, so IMO it's mostly a non-factor. That said, screw ups can and have happened, so if you're paranoid you can always reach for something that's explicitly an expeller pressed oil... though those predictably run at a premium in the West.
I tried using mustard oil one time to make chili oil -- I cooked it, but not to smoke point. Bleh, super mustardy. I had to toss the whole batch. I'm a little once-burned twice shy now, so haven't given mustard oil another try, but if anyone does -- getting the oil to smoke point is no joke and can't be skipped.
Fantastic video. Right up my street. It's the little details like which cooking oil is used that makes the difference. And this video cleared up some confusion I had between the cold pressed rape oil we have in the UK and Canola. I thought it might be the same thing. Really appreciate you specifying which varieties of brassicas were crossed.
thank you, thank you, thank you! my order with The Mala Market for the oil just went through, so everything seems to be functioning. so excited! it's time to make chili oil here, and I already have good er jing tiao and facing heaven chilis from the same source, plus all my spices.
Hey, love the channel. I'm from Austria, we have local rapeseed oil that definitely has that nutty taste and it is used in cooking quite a bit. The label on the one I have at home says the smoke point is 175°C, so a lot better than the 107° that I saw in your video. I'm going to use that for my first Mapo Tofu this weekend.
"Traditional Bengali massage" made me laugh and cringe. It's true, we use that stuff for all our cooking, massage, and shove it up our noses when there's a cold... I'd say it's as foundational to Bangladeshi cuisine as olive oil is to Italians.
So excited to watch this! Saving it for when I have time to fully concentrate on it. Thanks for you hardwork guys I get to learn more about the cuisine and food history/culture of my home province. Appreciate it alot this must have taken so much time
If you live in Houston, go buy a few jugs from Great Wall. They’ve lost a lot of business due to the coronavirus scare. In fact, all of Bellaire needs our business desperately. So grab a meal from one of the excellent restaurants there that have seen a sharp drop in business. And, no, not one case of the virus has been reported in Houston.
Finally!!!!! I live in the UK and can tell you that caiziyou is equally hard to find there. The $35 shipping costs are worth it, I am buying some right now. Thank you! Also I hope you're doing okay with everything going on right now, stay safe!
Science is a weird thing. Sometimes people put too much confidence in its objectivity. But if you actually read the method sections of papers, the experiment design is never perfect. Sometimes outrageously bad.
Living in Japan, I was going to go with mustard oil. But then I found several brands of rapeseed oil on amazon.co.jp that were advertised as made from domestically-produced organic rapeseeds which are then roasted and expeller pressed. I found it sometimes referred to as "akamizu/赤水." I'm hopeful it hits the mark.
How's everything over there? Here in Guangdong we still don't have restaurants back, but the food supply chain is at least mostly back to normal. Inching back into normal reality :)
@@ChineseCookingDemystified Not bad at all I'd say, the lock down measures seem to be quite effective nationwide, so far no serious outbreaks taking place in more populated areas in CQ though areas bordering Hubei inevitably taking impact. We are all past the panic period and into this "limbo" stage for quite a while... Bottom line: Online grocery shopping (via Yonghui channel) around where I live is very convenient and plentiful ! Catering business will have to wait unfortunately though I assume other restrictions in GD and elsewhere should be lifted gradually next month. But right now developments outside China in the next few days and weeks are more and more likely to get out of control >
Fun Canadiana fact: the small town of Tisdale, Saskatchewan's civic motto (at least until they changed it in 2016) was "the land of rape and honey" as a nod to both its significant local canola and honey industries. I'm not sure whether they changed it for the obvious reason or because they got sick of people stealing the signs outside town that bore the motto, but a little piece of our weird prairie culture died with it. And for metalheads out there, yes, Ministry took the name of one of their albums from a Tisdale souvenir mug that bore the slogan.
Yeah like, I also think the jokes based around the word "rape" are a bit stupid, but I mean... 'land of rape and honey' is probably a bit too good to pass up :)
All plant seed oils cause hypoinsulanimia & inflammation. My inflammation & auto-immune conditions were cleared after removing plant seed oils from my diet. Lard, beef tallow, olive oil, avocado oil, & coconut oil are still good to eat.
thank you so much for introducing me to this oil I got it today through mala market and my god does it taste/smell amazing. I just made some heretical abomination of yunnan grandma's mashed potatoes, and I have never been happier eating food. Now I truly have something that goes with my sichuan peppercorns! Why the HECK isn't caizi you in every grocery store?
Thanks for these. I've been buying chinese products lately. Like cooking wine, sichuan pepper. I wanna expand my knowledge more in cooking. So I research a lot now. Thanks for this knowledge with science behind it. From Philippines.
I personally always deep fry something after buying a new bottle of canola oil so that it gets some flavour. Not really a good substitute for this but where I live even peanut oil is hard to find and usually fairly expensive when compared to other oils (the only ones that are commonly used are canola, sesame, and olive, priced in that order from lowest to highest). Doesn't help that I have to commute about 20 minutes to get to a large-ish supermarket (over 30 if I want to try to explore the two closest Asian stores to where I live)
If you live near Chicago, the "Park To Shop" in Chinatown carry the big bottles of Caiziyou (the same brand as shown in this video). It's a chain in the Chicagoland area, so worth checking out the other locations. There's a couple in the city as well as in the suburbs.
What a fabulous video! I've looked everywhere in the Denver area and no luck despite some excellent asian markets. Will definitely try the Ma La market! It's quite scarey that Schenzen is on lockdown, despite being so far from Wuhan. Stay healthy!
I was able to find this (or at least something that seems to be this) at a local market in the Seattle area. It has a distinctive, slightly mustardy scent and had the same color as the oil shown here. It worked really well in the mapo tofu I made. I will use it again and again.
"Italy = Olive Oil" is quite incorrect. It is more accurately expressed as "Southern Italy = Olive Oil, Northern Italy = Butter," but even that has exceptions.
@Ercole Parios That is exactly correct. The regional exceptions (enclaves of butter use within olive oil regions, and vice-verse) I have not looked into in detail as of yet, but I will soon.
Living in the UK I've always used Farrington's 'Mellow Yellow' cold pressed rapeseed oil to cook Sichuanese food. The manufacturers claim it has a smoking point of 250 degrees celcius and certainly I've heated it to 180 degrees with no problems.
At 1:50 im pretty much sure it's two lettuce cultivars, which is from different family, more Dandelions than Cabbages. Reddish one looks like Lolla Rossa subtype, probably 'Revolution'. Also, "taxologist"? Thanks for the video.
Yeah totally. I was just using stock footage there (being on RU-vid you're uh really limited by the choice of stock footage)... I was mulling over a little note "I know this's lettuce, totally not a brassica..." but decided to just roll the dice and hope no one would notice haha
Fascinating video! I was under the impression that mustard seed oil was straight-up banned in the EU, US, and Canada, so I definitely did not know about the "external use only" warning. It seems like sourcing real Caiziyou from Mala Market would definitely be easier and less sketchy.
