I use avocado oil when roasting or
cooking at high temperatures because it has a higher smoke point (about 520F), and coconut oil if it's under 350F.
Not exact matches
Because these fries need to
cook at a
high temperature, Golden Barrel Coconut Oil is the best oil in which to fry them.
For
high - heat
cooking, coconut and avocado oils are best
because they have a
higher smoke point, the
temperature at which the fat or oil begins to break down due to heat.
On the non-baking front,
because water boils
at a lower
temperature the
higher you go (212 °
at sea level, 203 °
at 5,000 feet, 198 °
at 7,500 feet), foods
cooked in water have to be
cooked substantially longer to get them done.
It's delicious and
because it's more stable
at higher temperatures, ghee is great for
cooking.
Pressure
cookers are designed to
cook food
at a
temperature that's
higher than the normal boiling point (
because of the pressure), and they
cook much faster.
Because canned foods are processed
at high temperatures and also
cooked, further
cooking, freezing and reheating may lead to a loss of precious nutrients.
That may be
because unprocessed meats are generally
cooked at higher temperatures than processed ones are, which may be particularly harmful to the gut microbiome.
Sucralose is good for baking and
cooking because it maintains its sweetness
at high temperatures.
While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise
at temperatures over 200 +; it's better to use saturated fats for
high heat
cooking because they're less prone to oxidation.