how should i cook up my food

[USPFWARRIOR]

so i was wondering the best way of cooking up my food (chicken beef fish) or should i say healthiest way.

[Phate]

so i was wondering the best way of cooking up my food (chicken beef fish) or should i say healthiest way.

doesn't really matter as long as you don't add a bunch of extra stuff(like butter, oil, sugar, etc...) baking, broiling, grilling, whatever you like

[jamyjamjr]

i like to use olive oil... be weary though, you cook olive oil for too long and it turns into a trans fat...

this isn't common knowledge by the community.. i havn't seen anyone mention it... use meats that cook quicker if your gonna stir fry etc...

[IM708]

i like to use olive oil... be weary though, you cook olive oil for too long and it turns into a trans fat...

this isn't common knowledge by the community.. i havn't seen anyone mention it... use meats that cook quicker if your gonna stir fry etc...

olive oil---> trans fat? Taking a basic Nutrition* 101 class will teach you that. Olive oil in comparison to other oils is relatively stable just keep the temp under control.

[Rugger02]

Nut 101... LOL where's DSM?

[bmit]

grilling by far and away is the best way to cook lean meats and keep them from tasting like ass. Stir fry is good too.

[jamyjamjr]

olive oil---> trans fat? Taking a basic Nutrition* 101 class will teach you that. Olive oil in comparison to other oils is relatively stable just keep the temp under control.

and how many people take nutrition 101 classes at this forum??

we are their nutrition class

[jimmyinkedup]

From a previous post :

Olive Oil Myth: Olive oil loses its benefits when heated

The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.

Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.

The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.

The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more see our olive oil chemistry page

Changing a cis-fat to a trans-fat does not occur on a home stove.

Olive Oil Myth: Cooking in olive oil diminishes the nutritional value of the food.

Olive Oil Fact: Heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying. I am not aware of any edible cooking oil which of itself diminishes the nutritional value of the food cooked in it. Most nutritionists recommend lightly steaming vegetables or eating them raw. A touch of a flavorsome olive oil added at the table will add taste and healthful anti-oxidants. Such is the "Mediterranean diet" which has been shown to help prevent coronary disease and have other health benefits.

[jamyjamjr]

^^^ nice post.... thx for the clear up

[jimmyinkedup]

^^^ no prob bro - so much for some peoples basic nutrition 101 classes huh ? *LOL*

[jamyjamjr]

haha... common knowledge isn't always right... we thought the world was square at one time...

[countrybhoy]

im a chef by trade . so butter oils salts are all the stuff i know that add flavours to foods . lol . but instead of using them ive started to wrap all the meet fish in foil and bake . the foil catches the natural juices and i use them for doing my rice with . or even just a light sauce even used it as part of a salad dressing . just stuff the foil with load of herbs few spices (if you like) . prefect every time . and because you can cange the herbs you never get the same flavour .

[IM708]

From a previous post :

Olive Oil Myth: Olive oil loses its benefits when heated

The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.

Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.

The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.

The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more see our olive oil chemistry page

Changing a cis-fat to a trans-fat does not occur on a home stove.

Olive Oil Myth: Cooking in olive oil diminishes the nutritional value of the food.

Olive Oil Fact: Heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying. I am not aware of any edible cooking oil which of itself diminishes the nutritional value of the food cooked in it. Most nutritionists recommend lightly steaming vegetables or eating them raw. A touch of a flavorsome olive oil added at the table will add taste and healthful anti-oxidants. Such is the "Mediterranean diet" which has been shown to help prevent coronary disease and have other health benefits.

And in what way was I wrong....?

[jamyjamjr]

im a chef by trade . so butter oils salts are all the stuff i know that add flavours to foods . lol . but instead of using them ive started to wrap all the meet fish in foil and bake . the foil catches the natural juices and i use them for doing my rice with . or even just a light sauce even used it as part of a salad dressing . just stuff the foil with load of herbs few spices (if you like) . prefect every time . and because you can cange the herbs you never get the same flavour .

freakin yummie.. soooooo whens dinner???? haha

[Fat Guy]

so i was wondering the best way of cooking up my food (chicken beef fish) or should i say healthiest way.

Not to be off topic but do you lift in the USPF? BTW I would say grill them.

[UncleTim]

I'm going to go with grilling, too. Plus you don't have to hear your wife bitch about messing up the stove a couple of times each day.

[kalspic]

i dont think you were wrong at all iron but the point i seem to get is that it is such a small amount that it doesnt even make a difference

[J-Roc]

Grilling is out for me as I have no BBQ.

As of now I'm baking my salmon and stir frying my chicken.

Baked salmon in foil is incredible... keeps all the juice and you throw it in the oven and that's it.

I'm getting sick of stir frying my chicken though as it makes a mess and you have to physically be present (can't leave it in the oven and do something else).

I'm gonna try baking some chicken this week but everything I've read online says it often dries out when baking which would suck.

[countrybhoy]

only dries out if you cook it to long m8 . make sure its wraped losely wee bit of what in the foil keeps the chicken moist .