Cooking oils????
- Thread starter mcc1961
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Fat is fat...it always has 14 grams of fat per serving and the same number of calories.
Depending on if I want olive oil flavor or no flavor, I use olive oil or canola. They are the good fats and help your HDL cholesterol levels. LDL, saturated fats, come from fats like butter and lard.
buckytom
Chef Extraordinaire
i use olive, grape seed, and canola oils, pretty much in that order of frequency.
grape seed is widely overlooked in the u.s., favoring olive and canola, but it is the second most widely used oil in italy and boasts an array of benefits including increasing hdl's and lowering ldl's.
also, it has a very light flavour, so it won't affect the outcome of many dishes as olive oil would, and it has a higher flashpoint so it's better for frying as are olive oils.
hth.
grape seed is widely overlooked in the u.s., favoring olive and canola, but it is the second most widely used oil in italy and boasts an array of benefits including increasing hdl's and lowering ldl's.
also, it has a very light flavour, so it won't affect the outcome of many dishes as olive oil would, and it has a higher flashpoint so it's better for frying as are olive oils.
hth.
i use olive, grape seed, and canola oils, pretty much in that order of frequency.
grape seed is widely overlooked in the u.s., favoring olive and canola, but it is the second most widely used oil in italy and boasts an array of benefits including increasing hdl's and lowering ldl's.
also, it has a very light flavour, so it won't affect the outcome of many dishes as olive oil would, and it has a higher flashpoint so it's better for frying as are olive oils.
hth.
I always forget grapeseed oil, I'm going to have to remember to buy some and give it a try.
Mmmmm... butter... mmmmm... lard....
Yes...I know, my doctor is threatening to put me on a statin.
spork
Head Chef
My rule of thumb is any fat ingested which retains a solid state at 98.6 degrees fahrenheit should be liquefied in your blood stream with the elevated temperature resulting from exercise. Cook with light oils; flavor with heavy oils.
SweetTeboho
Senior Cook
I was just reading this article this morning, you might find it interesting:
Fats 101: How to tell Good Fats and Bad Fats
Fats 101: How to tell Good Fats and Bad Fats
Margaux
Cook
I use canola, grapeseed, and olive oils. And European butter
