EVOO is overrated, even in the Mediterranean where it's considered a 2nd tier oil only to be used on salads. For cooking, use coconut/MCT oil or tallow (depending on flavour). Macadamia oil is good where EVOO would normally be used, for example I use it for making mayo. Seed oils should normally be avoided but macadamias are the one big exception.
Generally speaking though it's preferable to not take animal products to high temps since it oxidises the cholesterols in them and probably other stuff too. Slow cooking and smoking are preferable in terms of health.
Cheese is perfectly fine in moderation, as long as you can digest dairy. Be careful that you don't have a low level chronic intolerance to it though.
I'm still a beginner cook so can do basics and any meal by a recipe but I ain't going on a masterchief let's put it that way lol.
I'd have to be careful, got one friend allergic to coconut and is macadamia more a nut than a seed as that could cause issues. Not for me, I won the 'I can eat anything' lottery but I'd hate to lose a friend that I can get on with because I forgot which oil I used lol.
Not sure about macadamia allergies. But if you're a beginner you should try slow cooking, it's the easiest way of cooking! You literally just put whatever stuff in the crock pot, turn it on, and come back later that day to ready to eat food. There isn't even a dial.
Dude my slow cooker is my SAVIOUR, the amount of stews and meats I've done in that to be used for pies after can not be understated. I know now why smart parents give their kids a slow cooker if they go live in student accommodation!
The issue with many seed oils is that the way they're produced causes rapid oxidization. Combined with storing in clear plastic bottles that don't filter out sunlight, they tend to go rancid very quickly.
For high temp oil that's fairly neutral in flavor, I would use avacado oil. Specifically Chosen Foods since the vast majority of retail avacado oils cut their product with seed oils the same way coke deals cut their product with baking soda.
I would also recommend using ghee which is basically clarified butter.
Slow cooking and smoking are preferable in terms of health.
If you're concerned about such things, watch out for smoking foods. Smoke produces carcinogenic compounds. I'm not worried in moderation, but I would not at all say that smoking is "healthy."
Daily reminder that dietary cholesterol has never actually been shown to have a connection with heart disease, and if you have healthy kidneys there's no connection between sodium and hypertension. South Koreans eat on average twice as much sodium as Americans and have less hypertension. Nutritionists call this the "South Korean Paradox" because whenever they see something that doesn't fit their theory instead of investigating further than call it a "paradox."
It depends on the ghee. I've tried three brands and they're all so different I had to check to see if they were all even the same product. One was a liquid, the other was chunky, and the last was smooth. I'm guessing it has something to do with filtration and purification.
They all had very different tastes as well. The liquid stuff (which came from Target; I don't remember the brand name) had basically no taste.
Oh, or talk about how bannock is just bread made with a shit-ton of lard. But it's "traditional". But the natives/metis will knock themselves out over it.
I've been using ghee for a long time now to cook with. I'm not sure if it's more healthy or not. I just know that butter will burn pretty quick, but ghee, which is basically lobster butter will not burn until around 500 degrees.
there are ways to get rid of lactose through filtration and fermentation, if anything, one should be concerned about hormones they pumped into cows to produce milk on top of the naturally produced hormones meant for baby cows to grow big and fast
Thanks to a lot of cooking shorts I get, I'm getting more into cooking using butter even water to fry and moving more towards olive oil where I can.
Cheese isn't bad so long as like everything, you apply moderation. Something the left is incapable of doing.
EVOO is overrated, even in the Mediterranean where it's considered a 2nd tier oil only to be used on salads. For cooking, use coconut/MCT oil or tallow (depending on flavour). Macadamia oil is good where EVOO would normally be used, for example I use it for making mayo. Seed oils should normally be avoided but macadamias are the one big exception.
Generally speaking though it's preferable to not take animal products to high temps since it oxidises the cholesterols in them and probably other stuff too. Slow cooking and smoking are preferable in terms of health.
Cheese is perfectly fine in moderation, as long as you can digest dairy. Be careful that you don't have a low level chronic intolerance to it though.
I'm still a beginner cook so can do basics and any meal by a recipe but I ain't going on a masterchief let's put it that way lol.
I'd have to be careful, got one friend allergic to coconut and is macadamia more a nut than a seed as that could cause issues. Not for me, I won the 'I can eat anything' lottery but I'd hate to lose a friend that I can get on with because I forgot which oil I used lol.
Not sure about macadamia allergies. But if you're a beginner you should try slow cooking, it's the easiest way of cooking! You literally just put whatever stuff in the crock pot, turn it on, and come back later that day to ready to eat food. There isn't even a dial.
Dude my slow cooker is my SAVIOUR, the amount of stews and meats I've done in that to be used for pies after can not be understated. I know now why smart parents give their kids a slow cooker if they go live in student accommodation!
The issue with many seed oils is that the way they're produced causes rapid oxidization. Combined with storing in clear plastic bottles that don't filter out sunlight, they tend to go rancid very quickly.
For high temp oil that's fairly neutral in flavor, I would use avacado oil. Specifically Chosen Foods since the vast majority of retail avacado oils cut their product with seed oils the same way coke deals cut their product with baking soda.
I would also recommend using ghee which is basically clarified butter.
If you're concerned about such things, watch out for smoking foods. Smoke produces carcinogenic compounds. I'm not worried in moderation, but I would not at all say that smoking is "healthy."
Yeah but you're not breathing in the smoke, which is what's harmful.
Ethan Chlebowski is one of my favorite food youtubers right now. He's doing a really good job, and if you're into his approach, he's great.
Careful with olive oil. It has a lower burning point and will catch fire before veg oil.
I use bacon grease for everything I can get away with using it for. It's pretty great.
Daily reminder that dietary cholesterol has never actually been shown to have a connection with heart disease, and if you have healthy kidneys there's no connection between sodium and hypertension. South Koreans eat on average twice as much sodium as Americans and have less hypertension. Nutritionists call this the "South Korean Paradox" because whenever they see something that doesn't fit their theory instead of investigating further than call it a "paradox."
Cheese consumption
Heart disease deaths
Hah! I take it that the red would be the "Vodka belt."
I use olive oil. I don't like cooking with ghee since it makes everything taste like ghee.
It depends on the ghee. I've tried three brands and they're all so different I had to check to see if they were all even the same product. One was a liquid, the other was chunky, and the last was smooth. I'm guessing it has something to do with filtration and purification.
They all had very different tastes as well. The liquid stuff (which came from Target; I don't remember the brand name) had basically no taste.
Oh, or talk about how bannock is just bread made with a shit-ton of lard. But it's "traditional". But the natives/metis will knock themselves out over it.
I've been using ghee for a long time now to cook with. I'm not sure if it's more healthy or not. I just know that butter will burn pretty quick, but ghee, which is basically lobster butter will not burn until around 500 degrees.
basically all food science is both fake and gay
what if I tell you saturated fat isn't bad for you, the cholesterols you eat don't go into your blood stream
is milk good or bad?
Bad, human adults shouldn't be consuming it because we downregulate lactose production as we age.
Extraordinarily debatable, genetic wise if you’re European you generally won’t have issues with dairy processing until your late 60s.
Northern European ancestry can drink a lot of milk their whole life, although somewhat less as they get older.
Everybody else better take their lactase or only small amounts at a time.
there are ways to get rid of lactose through filtration and fermentation, if anything, one should be concerned about hormones they pumped into cows to produce milk on top of the naturally produced hormones meant for baby cows to grow big and fast