2 - 3 tablespoons
stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
Butter is
another stable cooking fat for roasting, if you can't find coconut oil.
This means your ghee - cooked foods, like roasted veggies, will not have oxidative damage that other, less
stable cooking fats might.
Not exact matches
Coconut oil «s high smoke point and concentration of
stable saturated
fats makes it a good choice for stir frys and
cooking.
one of the best
fats to use for high heat
cooking because it has a high smoke point and remains chemically
stable without generating free radicals
I prefer using coconut oil when
cooking at high heats like this; the
fats are more
stable.
Coconut oil «s high smoke point and concentration of
stable saturated
fats makes it a good choice for stir frys and
cooking.
Tallow, or pure beef
fat, is a
stable and natural saturated
fat that is perfect for soap making and for
cooking.
It is still less
stable than saturated
fats like tallow or coconut oil, but Mediterranean cultures have been
cooking with it for centuries.
The ideal
cooking oil is high in monounsaturated
fat (omega - 9), the good
fat that is more heat
stable, and low in polyunsaturated
fat (omega - 3 and omega - 6), which breaks down into toxins at low to medium temperatures.
Thrive ® Algae Oil is high in monounsaturated
fat, the good
fat that is more
stable at high heat, and contains no EPA or DHA, which makes it ideal for high - heat
cooking and enables an extremely high smoke point.
Both avocado oil and olive oil are suitable for light
cooking, as they are mostly MUFA which are relatively
stable but not as much as saturated
fat.
The reason it's better used for light
cooking or cold use is that most of the
fats are MUFA which are not as
stable as SFA.
Enig says because of decisions made by the FDA to lump saturated
fats and trans
fats together, «we have a population that is terrified of healthy, natural
fats found it dairy, meat, coconut and palm oils which are healthful and
stable to
cook with, [while] at the same time we have widespread obesity, runaway diabetes, increasing cancer, immune dysfunction and heart disease rates.»
The problem of trans
fats and cyclic aldehydes can largely be addressed by reverting to using saturated
fats like butter, coconut oil and lard — the latter two of which are very
stable and excellent for high temperature
cooking.
Also, saturated
fats being highly
stable, are resistant to heat damage during
cooking.
Monounsaturated
fat is also very
stable to heat, virtually immune to oxidation through
cooking or exposure to air and light.
For this delicious recipe I used Thrive Culinary Algae Oil, a new everyday
cooking oil that contains the highest level of monounsaturated
fats (good for you, heat -
stable fats) and the lowest level of saturated
fats — only 0.5 g — compared to other oils.
You want to
cook them in a generous amount of heart healthy, heat
stable fat (I used coconut oil) over medium heat, for about 2 - 3 minutes per side or until nice and golden.
Place a large skillet over high heat, add some heat
stable healthy
cooking fat to it and wait until the pan becomes really hot.
Coconut oil is a very
stable fat for
cooking that even reduces belly
fat.
In addition, saturated
fats are more heat
stable for
cooking, which is what makes virgin coconut oil probably the best
cooking oil available today, as it is both saturated and high in antioxidants.
MONOUNSATURATED
FATS (high in omega 6 & 9): are slightly less
stable at high temps but still healthful properties and can be used for medium - temp
cooking and to dress salads, veggies, etc..
The benefits - of - dietary -
fat article does not say it can be used for
cooking but states it's very
stable to heat and immune to oxidation through
cooking or expose to air and light.
Saturated
fats are
stable and do not oxidize even at high heat
cooking temperatures including deep frying.
Note that this is why we suggest
cooking with Coconut Oil (Saturated
Fat = more
stable).
These animal
fats are some of the safest for high temperature
cooking as they are highly heat
stable.
Use
stable fats like coconut oil for high heat
cooking.