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Cutting dairy - cooking oil question

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  • Cutting dairy - cooking oil question

    So I am planning on taking part in the Whole30, but I am wondering what to do as an alternative for butter when cooking. I have coconut and olive oils but both have strong enough flavors as to ruin the flavor balance of certain meals. Are there any other good oils with less flavor that I could use to keep up whole30 without everything I eat tasting like coconut?

  • #2
    Lard works for me.
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    • #3
      +1 on lard. I use beef talllow too, but it does give food that "beefy" favor, but I just love my eggs fried in beef tallow!

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      • #4
        If you use the non-virgin coconut oil, it has a MUCH milder coconut flavor. Even scrambled with something fairly bland like an egg, I can't taste coconut.
        Liz.

        Zone diet on and off for several years....worked, but too much focus on exact meal composition
        Primal since July 2010...skinniest I've ever been and the least stressed about food

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        • #5
          lard..tastes the best of all. This thread is an oldie but goodie - what to do....and what *not* to do:
          http://www.marksdailyapple.com/forum...rendering+lard



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          • #6
            I've got a variety of cooking fats in the house, depending on what's to be cooked. Lard, tallow, butter, coconut oil and olive oil. Then there are the various saved drippings of bacon, wild game, etc.

            Tallow has the most neutral flavor.

            Lard adds a nice savory aspect to dishes.

            I use expeller pressed CO (from Tropical Traditions) and it works great on veggies and eggs.

            The olive oil I reserve for salads and instances where I need a liquid fat.

            Butter tends to be more of a condiment for veggies than a cooking fat.

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            • #7
              Where the HECK do I get lard or tallow or pork fat for rending in Chicago?

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              • #8
                No animal fats are listed in the Whole30 guide. You might want to ask this question in the comments over there.

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                • #9
                  Dual- look up some local butchers. Many will sell beef suet (kidney fat) or pork fat for cheap. Rendering is super easy.

                  Jenni- Why would animal fats not be listed? They're in meat, so using them to cook meat and veg shouldn't be out of line.

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                  • #10
                    I don't know really, but they are all plant based of some sort. I mean if you are giving up dairy, grains, legumes, alcohol, etc that's one thing, but the actual Whole30 guide has very specific fats to eat with each meal and has them organized in different categories by type and then from best to worst. I don't feel comfortable sharing the list since it was in the pdf. On one hand they never specifically tell you not to cook with animal fats that I've seen, but they are absolutely not listed in the meal planner.

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                    • #11
                      If you want a plant-based alternative, I second refined olive and coconut oils. The refining process removes a lot of the flavor compounds and makes the fats more stable as well so that they can be heated higher without breaking down.

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                      • #12
                        I am super fine with animal fats - I will let you guys know how my adventures in rending fat go.

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                        • #13
                          Originally posted by Dualhammers View Post
                          Where the HECK do I get lard or tallow or pork fat for rending in Chicago?
                          1870

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                          • #14
                            Bacon drippings!

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