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Date: | Thu, 24 Jan 2008 10:17:25 -0900 |
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I use macadamia nut oil when I need to use oil in the fry pan. It is
more heat-stable than olive oil, has more omega-3s, and is quite mild
tasting. I keep it in the fridge and just set it out to un-gel for a
bit before I use it. Mac oil is expensive, but I use it so infrequently
that the cost really isn't an issue. I also use cast iron skillets.
Keep them nicely seasoned, and you will hardly ever need oil for most
meats. A scrape with a metal turner, a wipe with a paper towel, and
it's ready to go again.
Lisa
Jamie Dolan wrote:
> I actually did put olive oil on my chicken tonight after I was done
>
>with it's cooking. :-) (ginger, pepper & garlic added - yum) I
>always feel the need to dump some kind of oil into the pan when frying
>anything. Tonight, I did use a few tablespoons of coconut oil when
>cooking.
>
>Maybe this is stupid and completely unnecessary to put oil in the pan,
>maybe I should just add water to keep it from sticking to the pan. Or
>maybe going back to using some butter even if it is pasturized is the
>better answer.
>
>Jamie
>
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