AndyC Posted January 13, 2016 Share Posted January 13, 2016 Firstly, loving Whole30 so far. Perhaps I'm a little uncreative in the kitchen, but it feels like I'm sauteing vegetables or searing meat with olive oil for every meal. It feels like it's only a hair difference from just deep frying everything. Olive oil is allowed on Whole30, but it feels a little against the spirit of the program to use this much oil, especially with heat. Sometimes for breakfast I'll cook potatoes in olive oil and then salt it to make hash browns. Is there really a huge nutritional difference between that and a deep-fried hash brown? Link to comment Share on other sites More sharing options...
kirkor Posted January 13, 2016 Share Posted January 13, 2016 How much oil are you using? Link to comment Share on other sites More sharing options...
AndyC Posted January 13, 2016 Author Share Posted January 13, 2016 Only about a tablespoon per meal Link to comment Share on other sites More sharing options...
kirkor Posted January 13, 2016 Share Posted January 13, 2016 That's a lot different than deep-frying; you're okay. re: the heat question, watch your smoke point: http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html Link to comment Share on other sites More sharing options...
AndyC Posted January 13, 2016 Author Share Posted January 13, 2016 Well this is what concerns me. The potatoes I make for breakfast sometimes come out looking and tasting almost exactly like they would had I deep fried them. Maybe occasionally I'll use two tablespoons but never more than that. Link to comment Share on other sites More sharing options...
jmcbn Posted January 13, 2016 Share Posted January 13, 2016 Try mixing up your fat sources for frying - maybe invest in some ghee, or lard (cheap as chips!), duck fat (especially good for potatoes), tallow, schmaltz, rendered bacon fat.... lots of other tasty options! Link to comment Share on other sites More sharing options...
praxisproject Posted January 13, 2016 Share Posted January 13, 2016 Deep frying is actually chemically very different from a pan or shallow fry, even if the results "feel" the same. Deep frying absorbs a *lot* of oil, far more than is noticeable in the food and it destroys more nutrients in the food than shallow frying does. Deep frying oils are also usually re-used, causing ongoing damage to the quality of the oil and reducing nutrients in both oil and food. Don't worry about cooking with olive oil http://chriskresser.com/is-it-safe-to-cook-with-olive-oil/ Lighter olive oils also have different smoke points to EVOO. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.