Mon, Dec-17-18, 08:48
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Senior Member
Posts: 19,232
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Plan: atkins, carnivore 2023
Stats: 200/211/163
BF:
Progress: -30%
Location: Massachusetts
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My cooking meethods in the kitchen have changed markedly. Meats are lightly sauted, or boiled. Or roasted. The latter 2 use no extra oils but the choice of fat fot the saute is usually CO. And butter added at the end of the prep.
Kids like the idea of fried foods, but given what is currently known, Im pushing to eliminate these prep methods from our meals. ( BBQ and smoking is also not encouraged but dang it tastes soooo good.)
Quote:
Fats that include higher levels of saturated fatty acids, like clarified butter and coconut oil, are the most heat-stable fats, and are much safer for cooking.
These mostly saturated fats are solid at room temperature, do not become rancid when stored, and resist oxidization when heated. Lard and extra virgin olive oil, both made up of predominately monounsaturated fatty acids, are also quite heat stable.8
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I wonder if the " lard" is from commercially fed hogs ( grain fed) or more traditional feeding like pasture and vegies and etc??
Only know of two commercial farms ( farms that produce for other tables beyond their own use) that pasture raise their hogs. Bet there are others.
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