Which Cooking Oils are Healthy - Good vs Bad Oils in Food | vegetable oil, olive oil, coconut oil, butter
truthaboutabs.com/unhealthy-vs-healthy-cookin...
truthaboutabs.comPosted Apr 11, 2012, 2:57 PM UTC
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truthaboutabs.comI think you just need to turn the stove down. I cook with all kinds of grease: coconut, olive, walnut, bacon grease, and butter. The only time I use the hottest temp is when I sear steaks. I heat the pan first, then pour the olive oil on, wait 30 seconds and then throw the steak on.
For all other cooking you don't need to have the heat on that high. I made a pork and cabbage stir fry this afternoon with sesame oil and coconut oil and it was fantastic.
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I'm realizing this. For some reason I associate the High setting with the temp you would find on a grill in a back of house kitchen. I sauteed some shrimp/bacon/zucchini and I realized that setting it to medium that I got a nice cook without the burn.
Mor cooking adventures await!
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I've been thinking about oil cooking since I've started this diet. I'm not sure if I am doing it right. Whenever I cook with coconut oil it just burns and everything is ruined. Maybe I'm using the wrong kind? Maybe my stove gets hotter than I realize?
Might be it. Coconut oil has a low burn temp, like olive oil but not as low.
Funny, that's how I feel about butter/olive oil...coconut oil seems to work best for me.
I burnt butter for a while, then I made some clarified butter to use. Then I just started using bacon grease.
Exactly. Cooking with Clarified Butter/Ghee removes the milk proteins just leaving the oil.
Smoke temperatures for various oils. Looks like the oils with the highest temps are monounsaturted like avocado oil, "light" olive oil (not extra virgin; this is used a lot in Europe for frying; light just refers to the fact that it doesn't have much in it besides oil, otherwise it's the same as extra virgin) and rice bran oil. Most saturated fats seem on the low end, but not all (palm oil), and polyunsaturateds seems to be in the middle.
Probably the healthiest option for frying is monounsatured, since in polyunsatureted, frying destroys omega 3 oils and you end up with an unhealthy imbalance.
Although I'm not trying to contradict the article. Really, it's best to get a blend of all three. Some of the "science" cited in the article seems fairly speculative and I note that there are no citations, but in general his point I think is valid. There is an unhealthy abundance of polyunsatured fats in most processed food and processing generally destroys a number of the healthy properties of even those oils.
I've been using grapeseed oil. Seems to work fairly well.
Are you using cold-pressed virgin coconut oil or refined coconut oil? You do not want to use refined.
Also, you should turn town your stove.
For cooking, use refined, it's a cleaner oil with a higher smoke point. For eating, use virgin.