$18 Oil Vs. $60 Oil

welcome back to another episode of worth it one that you probably were never expecting because we're doing oil first off oil is an essential part of almost all cooking two these are also all oils that you can buy online and have shipped to the us i have the oils in my possession i'm bringing them to you guys that sounds great so today on worth it we're going to be trying three different oils at three drastically different price points to find out which oil is the most worth it at its price on this show we usually like to start with a pretty low price point but today we're featuring three really delicious oils the first oil is actually 18 and it's a chili oil chili oils are my top one favorite oil yeah so to start off we're going to be talking with max and wendy the owners of boon sauce i run boon sauce with my fiancee wendy right now i'm in bangkok i'm the executive pastry chef for blue by alan du pass boone started as a hobby and kind of a passion project for max he grew up eating really spicy and he also grew up eating a lot of chili oil but he always kind of was missing the heat and the flavor from the chili oils i've cooked my whole entire life i went through this phase where i wanted to eat chili oil i'd go to cantonese restaurants eat chow fun just so like any chili oil with it i just decided like one day like hey why don't i just make my own like i would adjust it according to my dad's taste i was like oh it needs to be spicier he would give jars to his friends and family they would ration the jars that they had waiting for max to cook the next batch so i just started making bigger and bigger batches we have a co-packer we pretty much make our sauce out of their commissary kitchen i feel like every ingredient its flavor is peak at a certain temperature we start the shallots first just because i love the flavor of shallots and oil like caramelized then after we'll put the garlic in just because i don't want to caramelize as much it needs to be spicy enough like i don't taste enough chili oils that are like spicy and hot the spices prickly ash fennel seeds the last stuff is the chilis you don't want it to cook too much just enough to kind of get them crisped up and kind of help release the flavor and spiciness into it and also like i just wanted like a lot of umami in it without it being like funky and usually we let the sauce sit around two weeks because if you taste the sauce right when it's made you'll be confused like oh it's not really that flavorful and then you taste it like a week after you're like oh shoot now i get it like i don't really eat that much chinese food so like i want like the chili oil to be like placed on other foods that i usually eat my mouth is already watering anticipation of the spice cheers just putting oil in our mouths oh dear wow this is this is what's happening in my mouth right now wow that felt like a bite of real solid food it absolutely did wendy and max had some of their favorite ways that they enjoy boon sauce that they recommended to us when chick-fil-a had their chicken salad sandwich i'd always get that just so i can put chili oil on it so we made max's favorite chicken salad oh yeah oh yeah oh yeah magnificent work man oh my god it actually works really well with these salad type sandwiches because it just disintegrates into the meat the oil is almost more savory than the chicken salad you know what this reminds me of snoop dogg and martha stewart a hundred percent you got two people who on paper you would never sit together i also love to eat it with tuna fish sandwiches alright let's go tuna now sandwich number two [Applause] i gotta start with wendy here the boon sauce is already a little fishy right and then just adding the tuna on there this is just a cheat code like yeah i'm not a good chef and i'm just like enter boon sauce the flavor is really italian to me something about the fennel the onion thing of which also costco pizza it's kind of gross but i kind of like putting qb mayonnaise drizzle the lines and then you just top with chili oil it sounds gross but it's pretty good i'm ready let's go boom oh god oh my goodness cheers stephen okay it's the mayo plus the boon sauce together if you can get behind ranch on pizza this is effectively the same thing i am pleasantly surprised that this was max's favorite thing to do with boon sauce because he works at all these really prestigious restaurants is it insane yes it is delicious also yes i didn't think there could be that much range in a chili oil i like the word to use their range all right i think it's time for a wonderful oil fact during an economic depression in the 1870s procter and gamble had to find a way to reduce the cost of raw ingredients including animal fats in their bars of soap their solution to this is what eventually led to the greatest dietary shift in the history of the us switching from using animal fats to vegetable oil to cook really maybe we should be cooking with more animal fat i do think that there's a benefit to vegetable oil which is the fact that it's just healthier to begin with i think you think those things because of procter and gamble oh so andrew what oil are you bringing to my residence next our next oil is going to be an olive oil we're going to be speaking with giuseppe and skylar the founders of exile olive oil they're based in the us but they're currently over in calabria italy for their olive harvest okay so i'll see you in italy ciao [Music] we are the founders of exile olive oil calabrese famous for olive oil my grandfather planted a bunch of olive trees and from there my family kept this harvesting time they didn't do just for living they did just for remember the memory of my grandfather so we just started harvest the best time of the year we're out there in the trees and you have to put nets down so with extra virgin olive oil you don't want to take the olives that are on the ground you want as fresh olives as possible you then take a branch shaker and that is going to shake the olives off of that branch into the net we're harvesting in the morning and we're trying to get to the press as quickly as possible it's kind of like a race there are 650 cultivars which means a cultivated varietal each of them has a particular taste which removes all the leaves we don't talk about olive oil as much as we talk about wine so you want to look for a harvest date which is different than a bottle date if they have an acidity level on the back of the bottle that's bonus point brand should be pretty transparent about their acidity levels because that is one of the rules that you have to follow in making extra virgin olive oil and really it doesn't technically expire however it does go rancid for me 16 months is the shelf life if you have olive oil in your pantry right now that is over a year old like use it there's no time like the present i just realized and this is a really stupid observation but it's just olives there's nothing else in there it's wild right we're in a part of italy that is growing a bunch of cultivars that other people don't even know about but oftentimes it's used as like bulk olive oil so they're not honoring the olives that are grown here but we have to let calabrian oil be calabrian oil otherwise it's getting lost and that's what we're trying to do we're trying to bring it back i want it to be a nice product that people are really going to enjoy and love honor your family's heritage i'm very excited for this buying nice olive oil is something i've always thought about but never brought myself to do because sometimes it's hard to tell the difference between good and bad olive oil there's a very proper way to taste it's similar to tasting wine if you have a tall shot glass those are really good because there's enough space for you kind of like smell the olive oil i love how the go-to olive oil tasting for all of us has been sake last year we covered like this and we keep in the palm process to reach the temperature of our body so i'm warming up with my palm so once you are ready you just do a little twist like this in order to make the olive oil going to the side of the cup twisting it along the side like a scent and a record with your mind your library all the flavor that you can get putting that one in the mind library it is kind of perfumey it's a rather tame smell though it was it and after you do stripe so you're sucking through your teeth and the oil will spray onto the back of your throat can be very spicy for some people that spiciness on the back of your throat those are polyphenols and that's what you want polyphenols which are antioxidants which are so good for you hello anti-aging we all want to look like sophia loren right oh wow oh my gosh oh there goes the spice in my throat now it's almost like leathery it was like weathering like leathery definitely transformed in a way i did not expect over time it's crazy how often we cook with olive oil and we don't do this process when you have a dinner and you're going to pair a bottle of wine with what you're going to eat the same is the olive oil i really recommend for pasta with just simple tomato heat olive oil ash an entire garlic clove throw that into the oil add in diced tomatoes you want to let the tomatoes melt add the pasta in stir stir stir you can add your grated parmesan reggiano and add like a teaspoon and a half of olive oil on top all right cheers steven oh man magnificent mine tastes way better than yours just leave my virtual apartment i mean this feels stupid to say but you can really taste the olive taste on the pasta the healthy portion of olive oil on top so just add that like thing that you need it's that third element it's amazing how much you can get out of doing one thing the right way every lifetime needs a giuseppe and skylar like they need the person who is going to care about olive oil so much that everybody else in the world can enjoy it the word of this episode i think is drizzle adam oil fact oil paints don't actually dry they oxidize causing them to harden water dries out right and oil and water there couldn't be two things more different than each other so if water dries out oil doesn't dry out wait do you have any other information about oil paint before the 14th century oil colors were made with pigment ground into an emulsion with egg here's the real question though does egg dry i think it does or does it oxidize no well maybe both actually or does it congeal or did it come after the chicken so for our final oil we're visiting marco and michael at truffle brothers they are the truffle brothers we're gonna be checking out their truffle slices preserved in oil sometimes i see comments that say oh the expensive food is just a regular food that they threw truffles on top well this episode might be the purest form of that idea because it is quite literally truffles in oil when we arrived here 20 years ago we want to do eventually tasting place for chefs we do people love the food that we make we have this store in front of all spa salomeria by truffle brothers we have a lot of product we have a black truffle oil we have a truffle salt we have a lot of ingredients people love it and how did you two get started with truffles we start when we teenagers when we have a 10 12 years old we go together with the dogs who found the truffle in the forest we have a decent bullet raffle maybe work with two hundred dollars if the guys give our fifty dollars for fifty dollars to ten years all the kids we go to school they buy pizza for all his friends we feel rich you know before the coffee do we supply more to 300 wrestling in los angeles right now a little bit less about we supply from the fine dining restaurant providence espargo middle east the truffle seasoning the best time of the year we buy a lot we slice the truffle and we put in the oil from the fresh a lot of people frozen for this reason people love it our product we don't want to use to sell a truffle the the customer go home they can cook with the wrong ingredient for us you put you want to put in the steak or in the pasta when you mix pasta the truffle in the oil is very good everybody have different approach with the truffle but every time we try our product in different restaurant we've always be impressed [Music] here we are the final taste test all right let's take a little sniff of the truffle oh that is truffle yeah instead of not taking a shower for a year it's like it's been showering for a year in this oil so truffle brothers if you're getting these truffle slices in oil instead of for example a filet mignon with fresh truffle we're using a flank steak with our truffle slices and instead of a really nice pasta we have box mac and cheese with truffle slices in oil not to be confused by the way with truffle oil because you're getting actual chunks of truffle cheers cheers what else do i say that's really good it's surprisingly good the noodles they all taste like truffle i mean and we had truffle mac and cheese that came out of a lobster's carcass and i'm kind of like you know what the amy's bunny mac and cheese is kind of doing it for me let's move on to the steak cheers [Music] when you're biting the steak and the juices are coming out of the meat you're incorporating the truffle in your mouth which is interesting instead of like cooking it on the stove with it it's almost like a shortcut to making a mushroom sauce for a steak if you want to have a travel experience without going to a restaurant this is absolutely a way to do that especially if you live in a place that you know restaurants don't have truffle or in a city where it's not widely served i feel like this is a bad dream that i've had where somebody surprises me by coming over to my house and i'm just like out of stuff to make an impressive meal for them but if i had one of these suckers yeah suddenly you got a world-class dish adam came over i'd be like oh no i gotta make something good for him because i know he's gonna be judging me today we ate the maybe the weirdest collection of foods i've ever eaten on the show and i have zero regrets i learned a lot of useful information about cooking name one thing you learned today that you're gonna be applying to your cooking for the rest of your life mayonnaise on pizza oh andrew ilnicki adam bianchi and stephen lim what oil was the most worth it to you at a given price point my worth at winner i'm gonna give it to boon sauce like i think putting that on not meat can give you a similar satisfaction to eating meat and i think that's a really powerful thing truffle brothers was very interesting flavor wise i really enjoyed a boon the most am i worth a winner today and it's my own criteria so i get to choose it's exile giuseppe's family from many many years ago planted these olive trees and we get to experience the fruits of that love and labor adam who's your wife winner exo whoa well that's it for now worth it is out for the year feel free to enjoy these oils on your own at home you can buy them send them to your friends as holiday presents and andrew adam it's been good seeing you guys the fact that we got to hang out in person at that picnic oh that was nice it was delightful that's it for now thank you for watching and happy eating happy eating [Music] you

Channel: BuzzFeedVideo

Views: 1,662,766

Rating: 4.9333987 out of 5

Keywords: buzzfeed, buzzfeedvideo, buzzfeed video, Worth It, BuzzFeed Worth It, BuzzFeed Steven, BuzzFeed Adam, BuzzFeed Andrew, Steven Lim, Adam Bianchi, Cameraguy, andrew ilnyckyi, Food, Travel, Cheap vs. expensive, Lifestyle, BuzzFeed, BuzzFeedvideo, Experience, cheap oil vs expensive oil, cheap oil, expensive oil, oil, oil taste test, boon sauce

Id: RI2szJL0jY0

Length: 16min 41sec (1001 seconds)

Published: Sun Nov 15 2020