I only use Pam myself.
I would only ever cook with coconut oil or ghee if I was to pick something else but never saw the reason to add those oils into my foods.
Definitely though, I would never use an actual oil like EVOO etc.
 
I only use Pam myself.
I would only ever cook with coconut oil or ghee if I was to pick something else but never saw the reason to add those oils into my foods.
Definitely though, I would never use an actual oil like EVOO etc.
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						When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity just like when you joint up.
This is the best oil to cook with.Its also high in vitamin b17,meaning no cancer (prevents cancer)
http://www.macadamiaoil.co.uk/#/nutr...nfo/4533264861
Last edited by goose; 08-01-2009 at 07:01 PM.
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						Im having problems finding it.They use to sell it at co op.my three super markets,Aldi,iceland and co op.God iceland save my life, them 8 piece fresh chicken breast for 6 quid,15 large eggs for 1.50 and 4 pieces of haddock for 4 quid.I live on that shit.Dont forget I live in the south...
How and why would you get the temperature up that high anyway?
EVOO is perfect for frying and cooking..TEMPERATURE TYPE OF FOOD
Medium (130–145º C) High water content: vegetables, potatoes, fruit…
Hot (155– 170º C) Coated in batter,flour or breadcrumbs, forming a crust
Very hot (175–190º C) Small, quickly fried: small fish, croquettes
Read up: http://www.oliveoilsource.com/cooking_olive_oil.htm
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