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  • Cooking with fats - Temperatures

    hey guys, I am finding it hard to get info on the correct temperatures to cook certain fats. Here are my questions:

    Is it only PUFA fats that are of concern when cooking with fats?
    Can you cook with saturated fats eg: Butter,cream,animal fats at high heat?
    Can you bake with coconut flour without oxidising any of the fats?
    Does coconut have PUFA?

    It would be great if anybody could give me the basics on cooking with fats and which temperatures to cook them. Any info will be greatly appreciated.
    Last edited by Lukey; 09-14-2012, 05:31 AM.

  • #2
    Originally posted by Lukey View Post
    hey guys, I am finding it hard to get info on the correct temperatures to cook certain fats. Here are my questions:

    Is it only PUFA fats that are of concern when cooking with fats?
    Can you cook with saturated fats eg: Butter,cream,animal fats at high heat?
    Can you bake with coconut flour without oxidising any of the fats?
    Does coconut have PUFA?

    Any info will be greatly appreciated.
    Coconut oil is mostly saturated fat (minor amount of PUFA). What sets it apart from other saturated fats is that it is a medium chain fatty acid which is more easily digested/absorbed/utilized by the body and does not seem to have a negative effect on blood lipids. Refined coconut oil stands up to high heat better, but the UNrefined coconut oil is so much better for you because it has not been bleached/filtered/heated, etc.

    I cook with ghee (clarified butter) more than the pasture butter in my fridge. Ghee tolerates a much higher temperature because the milk solids (which burn) have been removed. You can make it yourself. If you are using olive oil for high heat (not a terrible thing) cooking, add a bit of ghee to it and that will help minimize burning of the oil.

    coconut flour will be less sensitive to the heat of baking (little PUFAs!), but my guess is there will be oxidation. It is so much more stable than almond flour, for instance. It is high fiber, so you will need to use more liquid (for each portion of flour I add an equal amount of liquid/egg). Bake at a lower heat...

    LARD is a great but not that easy to find, I think. I save my bacon grease for cooking. It also tastes SO good in a salad dressing.

    That is what I think I know. I am sure others will correct me! I don't fry foods, so I have no answer for what oil to use for deep frying if that is something you are interested in.
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    • #3
      Thanks for the info, is it unhealthy to cook with butter if the milk solids burn? Or is it just for taste purposes? If i were to make cocomeal (desicatted coconut cooked like oatmeal) would cooking the coconut be a bad idea?

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      • #4
        Originally posted by PHaselow View Post
        What sets it apart from other saturated fats is that it is a medium chain fatty acid which is more easily digested/absorbed/utilized by the body and does not seem to have a negative effect on blood lipids.
        Are you confident that MCT's don't negatively affect blood lipids? It seems like there are as many or more studies saying it is harmful as not.

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        • #5
          Originally posted by Artbuc View Post
          Are you confident that MCT's don't negatively affect blood lipids? It seems like there are as many or more studies saying it is harmful as not.
          which is why all tropical cultures dies out years ago ... oh wait... nevermind
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          • #6
            Originally posted by quelsen View Post
            which is why all tropical cultures dies out years ago ... oh wait... nevermind
            Thanks for the thoughtful response. Evolutionary adaptation is geared towards getting a species to survive long enough to procreate. The fact that tropical cultures did not die out years ago has nothing to do the role of MCT's in CVD which typically won't kill you until you are well past your prime time.

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            • #7
              Please don't take this off topic guys

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              • #8
                Originally posted by Artbuc View Post
                Are you confident that MCT's don't negatively affect blood lipids? It seems like there are as many or more studies saying it is harmful as not.
                The original studies out there were done on HYDROGENATED coconut oil. Very different oil. Only pay attention to studies done on pure unadulterated coconut oil. Many times, the compounding variables make research completely invalid. That goes *both* ways: the positive and the negative results.
                sigpic
                Age 48
                Start date: 7-5-12
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                GOAL: to live to be a healthy and active 100


                "In health there is freedom. Health is the first of all liberties."
                Henri Frederic Amiel

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                • #9
                  Originally posted by Lukey View Post
                  Please don't take this off topic guys
                  sorry i missed part of the conversation.

                  moved to a PM
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                  • #10
                    http://happinessgenes.com/wp/wp-cont...INGJOURNAL.pdf

                    Start on Page 3

                    And some info that can point you to research:

                    "Despite being rich in saturated fat, coconut oil does not appear to raise LDL cholesterol in humans. A study published in the June 2011 issue of "Asia Pacific Journal of Clinical Nutrition" found that coconut oil consumption is associated with higher HDL or "good" cholesterol, but neither raises nor lowers LDL cholesterol. Additional research published in "Clinical Biochemistry" in September 2004 suggests that coconut oil may protect LDL cholesterol from oxidation, reducing its tendency to accumulate on your artery walls.
                    Causes
                    Compared to other saturated fats, coconut oil may be less likely to raise your LDL cholesterol and contribute to heart disease because of its specific components. In addition to containing biologically active polyphenols, the fat in coconut oil consists largely of medium-chain triglycerides, which are metabolized differently than most fats and transported directly to your liver. As a result, coconut oil may have a beneficial effect on your blood lipid profile rather than raising LDL cholesterol."


                    Read more: What Are The Effects Of Coconut Oil On Ldl Cholesterol Levels? | LIVESTRONG.COM

                    Of course, it is so difficult to do quality human studies on Americans because our diets suck. Can coconut oil save your blood lipids if you continue to eat like a typical American? Probably not.

                    CRAP. I was trying to post the link to the July/Aug 2012 edition of Well Being Journal. You can view it on line. Starting on page 3, there is a great article talking about the history of coconut oil demonizing... or look up literature by Bruce Fife, ND
                    Last edited by PHaselow; 09-14-2012, 08:56 AM.
                    sigpic
                    Age 48
                    Start date: 7-5-12
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                    GOAL: to live to be a healthy and active 100


                    "In health there is freedom. Health is the first of all liberties."
                    Henri Frederic Amiel

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                    • #11
                      Originally posted by PHaselow View Post
                      The original studies out there were done on HYDROGENATED coconut oil. Very different oil. Only pay attention to studies done on pure unadulterated coconut oil. Many times, the compounding variables make research completely invalid. That goes *both* ways: the positive and the negative results.
                      assuming this is not off topic. Atherosclerosis is caused by low-density lipoproteins which are made up of Linoleic acid primarily. coconut only has 2% Linoleic acid while Safflower oil, Sunflower oil, Corn oil all have over 60%
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                      • #12
                        So I rendered a whole bunch of lard from some grocery store pork fat. It probably isn't the best quality, due to being from CAFO pigs, but I'm gonna sure enjoy some deep fried chicken wings tonight. And it took me hours, so I earned it.

                        Wet rendering is apparently a longer, but easier process if you use a slow cooker. That and some US Wellness Suet are my future plan for filling the deep fryer.
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                        • #13
                          Originally posted by RichMahogany View Post
                          So I rendered a whole bunch of lard from some grocery store pork fat. It probably isn't the best quality, due to being from CAFO pigs, but I'm gonna sure enjoy some deep fried chicken wings tonight. And it took me hours, so I earned it.

                          Wet rendering is apparently a longer, but easier process if you use a slow cooker. That and some US Wellness Suet are my future plan for filling the deep fryer.
                          i love rendering my own tallow. i got my beef man to snag me clean suet from my side of beef. i have enough to do anthing i want ah ha ha ha ha
                          Optimum Health powered by Actualized Self-Knowledge.

                          Predator not Prey
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                          CW 315 | SW 506
                          Current Jeans 46 | Starting Jeans 66


                          Contact me: quelsen@gmail.com

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                          • #14
                            Originally posted by Lukey View Post
                            Thanks for the info, is it unhealthy to cook with butter if the milk solids burn? Or is it just for taste purposes? If i were to make cocomeal (desicatted coconut cooked like oatmeal) would cooking the coconut be a bad idea?
                            If you are talking about just cooking the dry coconut for a few minutes in heated milk or boiled water, that sounds fine to me. Toasting it first at high heat (above 350) might be an issue.

                            If the milk solids burn, that is when the whole concern about unhealthy compounds comes into play. Plus, the bad taste! I would avoid that. Now that I think about it, I wanted to say that adding olive oil to butter isn't going to change its smoke point, so I'm not sure why it helps.
                            sigpic
                            Age 48
                            Start date: 7-5-12
                            5'3"
                            121lbs
                            GOAL: to live to be a healthy and active 100


                            "In health there is freedom. Health is the first of all liberties."
                            Henri Frederic Amiel

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                            • #15
                              Originally posted by quelsen View Post
                              i love rendering my own tallow. i got my beef man to snag me clean suet from my side of beef. i have enough to do anthing i want ah ha ha ha ha
                              Fine then. Gloat about it. Seriously though, nice score!
                              The Champagne of Beards

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