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The largest buyer of palm oil is India [1], and the largest use case for palm oil is as cooking oil. If we want to pursue a replacement for palm oil, we need to
by Mengkudulangsat 6y ago
The largest buyer of palm oil is India [1], and the largest use case for palm oil is as cooking oil. If we want to pursue a replacement for palm oil, we need to solve for that specific use case on a technical level.
Cooking oil (simplifying greatly) is just a heat transfer medium from the stove to all surfaces of the food being fried. Like a catalyst, ideally it should not be consumed in the process.
If we can develop a benign heat transfer medium that is infinitely recyclable in cooking, that should be a real replacement for palm oil.
[1] https://scroll.in/article/967186/as-worlds-largest-importer-of-palm-oil-india-has-a-duty-to-push-for-ethical-production-practices https://scroll.in/article/967186/as-worlds-largest-importer-...
- elric 6y agoSomewhat tengential, but one of the driving forces behind India's cooking style (simmering stuff for a long time over a relatively low heat) is due to their lack of combustible fuel. A lot of cooking was (is?) done using cow dung for fuel. This results in a slow, long burn but doesn't reach very high temperatures.
- CommieDetector 6y agoSo the solution is again MASSIVE investment in NUCLEAR power to give access to cheap and reliable energy.
- diydsp 6y agoIn frying, the oil is purposefully consumed. In "heat transfer" cases, water-frying can be done. I do it all the time. Keeps calories low though it's less tasty and satisfying. Also easier to clean!
- Mengkudulangsat 6y agoThe problem with water-frying (boiling?) is you can't get to the critical temperature (140C+) for Maillard reactions needed to brown the batter. I am by no means an expert in food science, but it's something I've wondered for a long time. It'll be great if we never have to throw away used cooking oil (when it isn't consumed of course, like when making fried chickens).