i think so,i was picturing a scenario with eggplant or mushrooms,thank you
Many years ago the same thing happened to me, so when I started Primal, it took me ages to finally cave and try it again. I like it now. I use Vitacost brand, and tons of folks love Nutiva.
Originally Posted by Taralphiel
In addition, here are two reference pages for smoke points of various oils and fats:
Cooking Oil Smoke Points
Smoke point - Wikipedia, the free encyclopedia
Also, once you start working with various oils and fats, you can almost sense when they're going to start smoking.
Alton Brown once did a demo showing how much oil was left in a pan after frying up some chicken at the right temp and hardly any was gone. Some folks think it was disproved by the fact that some of the oil in the pan was chicken from the fat, but:
If you start with an amount of oil in the pan = x and the amount of fat in the chicken = y. The total of both fats is x+y.
If after cooking, your pan has x - 2 tablespoons of oil and your chicken has y + 2 tablespoons of fat, the total of both fats is:
x - 2 tablespoons + y + 2 tablespoons = x + y.
Anyway, smoke points are important which is why a lot of folks used to think you can't fry or saute in olive oil. But olive oil only has a low smoke point in comparison to the franken/industrial oils on supermarket shelves.
Though not chock full of MCTs, frying in lard or beef tallow will let you take the heat up quite a bit so that your food will cook without absorbing too much oil. Ideally, the oil should crisp the food on the outside, forming a bit of a crispy "wrapper," which then allows the food to also cook in its own juices.
Yes, I'm an old lady who watches too many cooking shows. LOL.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
Thanks very much for the input everyone! I may just have to get used to it, but I'll keep looking at brands.
Well,Coconut oil is the best for cooking because coconut oil so good for get energy and protein.
Coconut oil is made up of around 90% saturated fat, 6% monounsaturated fat so coconut oil is
mostly made up of medium chain fatty acids....