Nub here but I’ve been reading articles and browsing the forums for years. Anyhow, was rolling through a local farmers market one day and happened upon a vendor giving complimentary shots of this stuff, he had a few bits of sourdough as well for dipping for the less adventurous.
Long story short, I took a shot and loved it. Bought a bottle on the spot and even though the stuff tends to be pricey, I haven’t been this giddy about a food type in a hell of a long time. So far I’ve mixed it with shakes, subbed it for olive oil in salads, I’ve hit some of my favorite meats with it after cooking (tri-tip) and the stuff just seems to liven up everything I put it on from bloody steak to protein shakes.
Yep, not ideal for cooking. Haven’t fried with it yet but I have used it as part of a marinade for smoked meats, it works but it doesn’t impart the same flavor when it’s cooked (even smoked), I didn’t notice a difference in flavor between any oils when it comes to smoking meats. But having it uncooked and finding ways to use it cold, its outstanding.
Severiano - are you aware of the burn rate on walnut oil for cooking?? I’ve always been a huge advocate of the coconut oil (unreal for cooking; natural laxative; and recently saw it’s great for brain health - medium chain fatty acid that can bypass insulin resistance cells), and the avocado oil because of their supposed high burn rates. Obviously, as you all know, fats have the potential to become rancid under high heats and cause free radicals. This is definitely not a problem with coconut oil (saturated fats are most stable), and I’ve heard avocado (and olive) have high thresholds under heat.
Any research or literature you’re aware of on walnut oil?
If so, I’d like to give it a go based on your recommendations.
