Cooking With Fats Flashcards
Which fats are preferable for high-temperature cooking and why?
Coconut oil, butter, and ghee contain saturated fats, which have a high smoke point and tolerate being heated without breaking down.
Why should frying in fat be ideally avoided?
Frying foods in fat promotes free radical formation, which can damage cells and cause health issues.
What oils can be used for low-temperature cooking and why?
Monounsaturated fats like extra virgin olive oil, avocado oil, and macadamia oil can be used for low-temperature cooking because they contain antioxidants that help prevent oxidation.
What is the smoke point of an oil?
The smoke point is the temperature at which an oil starts to smoke and burn, indicating the oil has broken down and is no longer safe for cooking.
How should polyunsaturated fats be used and stored?
Polyunsaturated fats (e.g., vegetable oils, flaxseed oil) should be used raw or cold-pressed for dressings or poured over foods. They should be stored in dark-colored bottles in the fridge or freezer to prevent oxidation and rancidity.
