Wednesday, March 9, 2011

Cooking With Oils

"Cooking with oils can be tricky. There are smoke points for
oils that let us know if a particular oil is safe to be heated.
Some oils should never be heated, such as fish oils and flaxseed
oil. Some oils should be heated on low heat, such as olive oil,
and some can be heated at high heat, such as macadamia nut oil.
Do not cook with vegetable shortening, margarine, butter, palm oil
or palm kernel oil.

High-heat cooking for searing, deep-frying, browning, making tempura,
and high-temperature baking = almond, avocado, coconut, macadamia
nut, palm, and rice bran oils.

Medium-heat cooking for sauteing, stir-frying, and wok cooking =
canola, cottonseed, and grapeseed oils.

Low-heat cooking for light sauteing and low-heat baking = corn, olive,
peanut, safflower, and sunflower oils.

NEVER HEAT = borage, evening primose, fish oil, flaxseed oils."

-Amazing Wellness Magazine Spring 2011