CanadianCarpenter Posted October 9, 2012 Share Posted October 9, 2012 its in the shopping list. but im not sure if it is an approved item Link to comment Share on other sites More sharing options...
Susan W Posted October 9, 2012 Share Posted October 9, 2012 Yes, it's definitely a healthy fat. However, it's best you don't cook with it. Something bad happens if you fire it up to a very high degree. I don't know the science of it, but it explains it in the book. Link to comment Share on other sites More sharing options...
CanadianCarpenter Posted October 9, 2012 Author Share Posted October 9, 2012 oh ok i understand! thanks for your help. i was confused becuase my brother told me he has been cooking with coconut oil. so thats why i was wondering if it was nixed or not. Thanks Link to comment Share on other sites More sharing options...
Susan W Posted October 9, 2012 Share Posted October 9, 2012 Coconut oil has a higher flash point (just means you can make it hotter) than olive oil so it's best (in a perfect world) to use olive oil for raw stuff and coconut oil, ghee, mac oil, and avocado oil for hot sautee stuff. I don't think it's a deal breaker with the moderators, but I could be wrong. I am so used to cooking with ghee and using olive oil for raw (as in salad dressing) that I am not sure. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 9, 2012 Share Posted October 9, 2012 Not a deal breaker at all. But definitely better used at low temps. Link to comment Share on other sites More sharing options...
jeffpaolone Posted October 9, 2012 Share Posted October 9, 2012 A question about olive oil for everyone. Are you using extra-virgin olive oil? I see it listed on the food shopping list but some of the recipes in the book say to not use it...just wondering what everyone has been doing? thanks Link to comment Share on other sites More sharing options...
Nancy H. Posted October 9, 2012 Share Posted October 9, 2012 Extra virgin Olive Oil (EVOO) is fine for cooking. but be SURE not to use it wen making home made Mayo. For that you need Light or Extra Light. The extra Virgin gives the Mayo a funny taste. Link to comment Share on other sites More sharing options...
Susan W Posted October 9, 2012 Share Posted October 9, 2012 i am thinking that when the recipe says to not use EVOO, it must be a home made mayo recipe. It would help if you could be more specific. Link to comment Share on other sites More sharing options...
Susan W Posted October 9, 2012 Share Posted October 9, 2012 Extra virgin Olive Oil (EVOO) is fine for cooking. but be SURE not to use it wen making home made Mayo. For that you need Light or Extra Light. The extra Virgin gives the Mayo a funny taste. It sure does. I used EVOO the first time I made mayo and I just hated it. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.