My Foodie Call

You might have noticed that pretty much all of my cooked recipes use either grapeseed oil or coconut oil. Why??

So many oils, what to do…

Although there are some pretty great oils out there, I use these two oils in my kitchen specifically for cooking because they have a high smoke point.

What is a smoke point??

Basically its the point at which the oil starts to break down its fatty acid chains.

And starts to smoke…

and the nutritional benefits are null and void….Might as well go grab some fries. 🙂

and the taste goes kaput.

http://en.wikipedia.org/wiki/Smoke_point

FYI…A couple of smoke point temperatures.

Smoke point: 420 degrees

I use grapeseed oil quite a bit for stir frying, and baking. It rocks because it is always liquid and can blend seamlessly into recipes.

Smoke Point: 420 degrees

Coconut oil is great too. We all know that. Problem is that coconut oil is sometimes hard when it is at cooler temperatures. Or it might be too liquid-y when you want it semi-solid. You sometimes have to do a tiny bit of prep to work with it. Sometimes.

That said, coconut oil is still pretty dang good though…And you can slather your body in it too and feel like you are on tropical island instead if your nasty kitchen.

Smoke Point: 375 degrees

Olive oil, yes its great, but only for use in dressings or as a dipping oil for breads. If you must cook with it, use it at the tail end of your cooking.

Make sense???