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  • saute'ng

    hey folks'
    I have been having a battle royale in my kitchen. I am still battleling switching from my margarine to saute' stuff. don't like olive oil, my coconut oils burns my stuff easily , same with butter, but the margarine seems to hold up better, is that small amount while sauteing really that bad? don't use it for anything else? don't eat in on anything?

  • #2
    Have you tried lard?
    Female, age 51, 5' 9"
    SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

    Met my 2012 goals by losing 24 pounds.
    2013 goals are to get fit and strong!

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    • #3
      no, I have not. I think bacon fat is heavy, but i do use that in the pan for my frittatas. I am not concerned for flavor, just find that margarine seems not to burn.

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      • #4
        I am very confused by this overall. I cook daily with ghee, coconut oil, and extra virgin olive oil and have not experienced any of them burning.

        What, in particular, are you cooking? You say sauteeing but what heat are you doing it at? Is it meat or vegetables?
        yay!

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        • #5
          I will say that margarine, comprised mostly of canola or whatever other nefarious oil, is going to have a much higher smoke point than, say, olive oil which has a very low smoke point. So if you were going to sear a steak for example, the best primal fat to use would not be olive oil.

          Prior to primal I used peanut oil to sear steak, now I use butter (ghee).
          yay!

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          • #6
            I use it to saute my vegetables. I have cast iron fry pans and a CRAP electric glass top stove. many hot spots! coconut oil burns the crap out of everything no matter how low I turn it down.
            the margarine does great. butter is too costly for me to waste on this chore I use a dab on the finished product!
            I was just curious as to what others are doing. canola is not good as well as olive oil. at this point I am not sure i will really damage my self with a little sauteing since i don't eat it otherwise.


            I will look into ghee and other stuff, but cost is a factor for me. margarine is th most cost effective.

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            • #7
              Refined avocado oil and Ghee both have higher smoking points than High Oleic Canola. And "extra light olive oil" is higher than "refined canola" oil.

              Check it out! You can even sort the list:
              Smoke point - Wikipedia, the free encyclopedia
              Female, age 51, 5' 9"
              SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

              Met my 2012 goals by losing 24 pounds.
              2013 goals are to get fit and strong!

              Comment


              • #8
                Originally posted by jojohaligo View Post
                Refined avocado oil and Ghee both have higher smoking points than High Oleic Canola. And "extra light olive oil" is higher than "refined canola" oil.

                Check it out! You can even sort the list:
                Smoke point - Wikipedia, the free encyclopedia
                that is a great list. looks like avocado and safflower win the race. have to look into these, thanks!

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                • #9
                  Have you also checked Mark's post on the best oils to use? Healthy Oils

                  Safflower isn't one of them.
                  Female, age 51, 5' 9"
                  SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

                  Met my 2012 goals by losing 24 pounds.
                  2013 goals are to get fit and strong!

                  Comment


                  • #10
                    Originally posted by jojohaligo View Post
                    Have you also checked Mark's post on the best oils to use? Healthy Oils

                    Safflower isn't one of them.
                    you are right, it is not all obout the smoking point ! safflower has nothing to offfer but a high smoke point! maybe will try lard, or not!

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                    • #11
                      coconut is still the champ. I will turn the heat down and live with it!

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                      • #12
                        Are you using refined coconut oil or virgin/extra virgin? Refined has a higher smoke point. Also, less delicious coconut taste, but that's the tradeoff you'd have to live with.

                        In our deep fryer, my first choice is tallow, second is lard, third is refined coconut or palm shortening. Palm shortening is the most cost-effective. I can buy it from Tropical Traditions (find a member with a referral code and you get some kind of discount, I think) or soaperschoice.com, which sells it to candle and soap makers, but offers a food-grade option.
                        The Champagne of Beards

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                        • #13
                          just virgin. i am not bothered by the smoking point, so much, i am troubled by how fast or how burned my food gets. seems like the mararine is easier on the veggies. when i use coconut oil in the same pan on the same heat , they burn easier. was never having a problem with over heating the oil , just the characteristics of the saute. butter is pretty good but fussier. I just have to control my heat, a just watch it closer. I have not deep fried anyhthing yet being paleo. hard to cook for one! will try cooking something one day!

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                          • #14
                            Sesame oil? I saute a lot. Still not sure why your veggies are burning. Anyway, sesame oil gives things a nice taste. I am new to all this so I am not sure it is an approved oil or not!

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                            • #15
                              Sesame oil is a seed oil, so no, not really. I do like it though, it's too bad.

                              OP, I am back to being confused. If your food is burning maybe you are simply cooking it too long at too high a heat.
                              yay!

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