I was so sad when Lowes stopped carrying Riceland Turkey Fry Oil. After thanksgiving it would go on sale and I would stock up on boxes like this for US$10 each.
Thanks o much for sharing! They don't ship to Canada (or at least they didn't when I asked a year or so ago). Maybe I will check in again.
It's rich in vitamin E and antioxidants and I really like using it in soap. I like to balance it out with other liquid oils including olive oil.
I wonder if this has anything to do with the water in your location? I would love to try rice bran oil but only if I can buy it locally (here in México) Navigating the mexican web sites, not so easy. So, I would be lost without OO that I get at Costco.
No, it is not the water I just dislike OO, but that is my opinion and it certainly is not the opinion of the majority so if I were you I would stick with OO since I know you have Costco's in Mexico. Some of our Business Costco's carry High Oleic Canola but I do not know if you have Business Costco's where you live or if it is available where you live. For many years I used regular Canola and Regular Sunflower up to 15% with a combination of lard and tallow with no problems. I also mixed in OO if I wanted a higher percent of liquid oil, this cut the OO for me. Tallow I use in the 40% range and lard approx 23%. for a very creamy bar. Lard has always given me DOS issues in higher percentages.
I used OO at low percentage (30% or less, exception with Castile of course) so I never experienced the slimy factor noted with OO soap. I did recently make Royalty Soap recipe which is 40% OO and that soap I really noticed a sliminess. It's nice soap and rinses well in my water, but using the bar feels more slippery. I switched to RBO about 2 years ago and can't tell the difference. Only change was cost.
thanks for this, I am just starting with tallow and no clue how much to use, I have been trying it at 25-30%. In all my years with OO, Coconut & palm +, I have never experienced DOS and It would be great not to start now! Will use that as a guideline for the upper limit. Since I am rendering my own from fat I get locally for free, more tallow means less olive or coconut so less cost.
I’m still adding the ROE batch by batch, but it would be easier to add it to the larger container. I have enough room to store my oils in a frig so I haven’t had to worry much about them degrading before I use them.
If you wouldn’t mind posting the link to the specific RBO you buy, I would be most appreciative. I‘ve been buying the 3 gal. Turkey Fry Oil. It’s quite cloudy at room temp (70-72F) and I also think it has a tendency to separate a bit into heavier and lighter fractions. I posted this pic recently on another thread. I had shaken the oil, but there are still wisps of something swirled through the oil if you look closely:
