(August 21, 2018 at 1:58 pm)Catholic_Lady Wrote:(August 21, 2018 at 1:45 pm)LadyForCamus Wrote: Sorry that I’m being annoyingly nit-picky in this thread, but it’s my field of expertise. 😛
Heating EVOO does not significantly change the nutrient profile or damage the antioxidants, and the amount of trans fat produced by the heat is negligible, so long as it’s not heated past its smoke point, which is around 375F. And, believe me, you’ll know when you’ve done this because it smokes and stinks!
What type of fat/oil do you recommend for cooking that will get hotter than 375?
Here is a nice little resource that lists all the smoke points of various oils, and what methods of cooking they are good for. 🙂
https://whatscookingamerica.net/Informat...lTypes.htm
Nay_Sayer: “Nothing is impossible if you dream big enough, or in this case, nothing is impossible if you use a barrel of KY Jelly and a miniature horse.”
Wiser words were never spoken.
Wiser words were never spoken.