28 Day Real Food Challenge: Day 8 - Fats for High Heat
Posted Feb 09 2010 12:00am
Any fat lovers out there? You don't need to be afraid of fats, even the fats that your doctors asked you not to consume. I definitely cannot cook without butter and I'm loving unrefined coconut oil more and more. These are two cooking fats that I have at home aside from extra-virgin olive oil. I just used coconut oil for my Gluten-Free Korean Pancakes and they are superb. I only discovered coconut oil almost 7 years ago when The Farm at Batangas, a medical and wellness resort is producing their own virgin coconut oil. Coconut oil has a bad reputation because most of them are overly refined. When I was still in high school, I could sense the aroma of that particular oil from another building and it wasn't a pleasant at all.
I was also afraid to eat eggs when I was in college and even tried on low-fat and low-calorie food that you buy at the supermarket. I have my share of being insulted because of I was flabby and chubby during my teen years. I avoided all kinds of fat most especially butter, eggs and lard. But right now, we have a full supply of organic eggs every single day. I even have some nitrate/nitrite-free bacon in the fridge that I use occasionally.
I was also afraid to eat eggs when I was in college and even tried on low-fat and low-calorie food that you buy at the supermarket. I have my share of being insulted because of I was flabby and chubby during my teen years. I avoided all kinds of fat most especially butter, eggs and lard. But right now, we have a full supply of organic eggs every single day. I even have some nitrate/nitrite-free bacon in the fridge that I use occasionally.
So, what kind of fats do you use for high-heat cooking? Check out Day 8: Fats for High Heat at Nourished Kitchen and be enlightened.
Real fat rules!
Love and light,