Using the right cooking oil
Is using the right cooking oil confusing to you at times? It is to me. Then I found this handy little chart so decided to pass the information on.
Oils for high heat and all purpose cooking:
Avacado, almond, Aricot kernel, Canola super high heat, Safflower super high heat, sunflower, palm kernel, safflower high olec, sesame.
Oils for baking and sauteing medium heat:
Canola, grapeseed, walnut, safflower high olec, coconut, soy.
Oils for light sauteing and sauces:
Sesame, peanut, toasted sesame, olive, corn, coconut.
oils for adding to salad dressing and not using with heat:
Evening primrose, flax oil, enriched flax oil, ultra enriched flax oil, wheat germ oil.
For optimal flavor: Extra virgin olive oil.
I'm sure there may be others but that is what is on this little chart I have.
Hope this helps.
Oils for high heat and all purpose cooking:
Avacado, almond, Aricot kernel, Canola super high heat, Safflower super high heat, sunflower, palm kernel, safflower high olec, sesame.
Oils for baking and sauteing medium heat:
Canola, grapeseed, walnut, safflower high olec, coconut, soy.
Oils for light sauteing and sauces:
Sesame, peanut, toasted sesame, olive, corn, coconut.
oils for adding to salad dressing and not using with heat:
Evening primrose, flax oil, enriched flax oil, ultra enriched flax oil, wheat germ oil.
For optimal flavor: Extra virgin olive oil.
I'm sure there may be others but that is what is on this little chart I have.
Hope this helps.
