Sentences with phrase «not cooked at high temperatures»

The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.

So, it's best to not cook it at high temperatures for long to avoid this natural occurrence.

Not exact matches

You could also experiment with cooking at a higher temperature for a shorter amount of time, just keep checking after 15 min to make sure it does not burn.

They will all be cooked at a high enough temperature so I don't worry about cross-contamination.

It is a better choice for dishes that are cooked or fried at higher temperatures or dishes that you don't want to infuse with the coconut taste.

My mixture wasn't too dry at all but rolled out perfectly, only thing I don't think I converted the temperature to Celsius correctly, I cooked at 175 which took a lot longer and made them hard, but a shorter time at a higher temp would have been perfect.

The batter was really thick and despite cooking the cauliflower at a slightly higher temperature and for longer than suggested, the crust wasn't super crispy and then tossing it with the sauce made it even soggier.

My oils of choice are Coconut and Olive, when choosing an oil to cook with you want an oil that will not be damaged by high cooking temperatures and Coconut oil can be used at higher temperatures without heat - induced damage to the oil.

I am not such a fan of cooking food at such high temperatures and the steaming would also make it a bit of a quicker prep time.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

Heat oil in a medium ovenproof nonstick skillet (yes, you'll be putting it in the oven, so make sure the handle won't melt at this temperature, even if that means a quick Google search to double - check) over high and cook radishes, undisturbed, 3 minutes.

Warm on low heat for a few minutes (be careful not to cook at a high temperature or for long - keep as raw as possible to maintain as many nutrients as you can!)

Olive oil oxidizes at fairly low temperatures, so it's not a good choice for cooking with higher heat.

Olive oil is completely fine to use for cooking as long as you use it over lower temperatures and you do not fry or broil at high temperatures.

Due to the burn factor, regular butter is great for baking but not so great when it comes to cooking, especially at high temperatures.

Since Naan is traditionally cooked in the Tandoor — a clay oven with extremely high temperature, Naan made at home usually do not have the authentic texture and look.

And our pouch packaging allows us to cook all of our baby food at a lower temperature than jarred baby food — giving them not only great flavor, but a significantly higher level of nutrition.

While that seems like a high number, studies have shown that not only is it easy to reach in conventional cooking, but that harmful compounds are released at lower temperatures.

In this report, the WHO didn't look at fish, but other research has shown that even white fish cooked at high temperatures may also be linked to cancer risk, especially when it's cooked for a longer length of time.

Interestingly enough aspartate is unstable at high temperatures, so it shouldn't be used for baking or cooking.

Ceramic cookware does not leach during cooking, even at extremely high temperatures.

Wouldn't Organic Extra Virgin Coconut Oil (important distinction) in moderation be superior to unsaturated vegetable oils when cooking at high temperatures given the free radical production of those «healthier» oils in such settings?

Well, obviously flour is made from crushed whole grains so i ts processed, not a whole food anymore even if its better than white flour, bread is also cooked at high temperature (acrylamide) and is high in salt ~

Most other food - based products, including green powders and supplements, incorporate juice and other plant materials cooked at high temperatures, not to mention sugar and difficult - to - pronounce additives in the ingredients list.

Coconut Oil is more heat stable than other plant based oils, and so does not create trans fatty acids when cooked at higher temperatures.

Light saute cooking with olive oil at temperatures no higher than 200 - 250F seem to be safe and minimally damaging, but oven baking or higher heat cooking on the stovetop with olive oil is not wise given that there are much hardier and less expensive fats to choose from like expeller pressed coconut oil or palm oil!

Saturated fats are stable and do not oxidize even at high heat cooking temperatures including deep frying.

It has a higher smoke point (meaning you can cook with it at higher temperatures) than its unrefined counterpart (450 degrees vs. 350 degrees) and doesn't impart a coconut flavor or aroma.

«Chicken meal» is technically a muscle meat but the term «meal» denotes that it has been rendered (cooked for a long time at very high temperatures) and is lower in quality than meat that has not been as heavily processed.

Generally the food should be brought to room temperature before it is grilled, since it will not be cooking at a high temperature.