Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 Hello, Bee. Since I am now avoiding coconut oil, I have been using butter to cook with, but I've noticed that even at very low temperatures the butter burns and browns very easily. Should I stop this and use coconut oil simply for frying in my cast iron skillet? I think my exposure to the oil would be minimal? I do not have easy access to lard or bacon fat -- I do not eat bacon b/c I cannot find a good one that has no sugar and other additives. Thank-you, --- " Bee " <beeisbuzzing2003@> wrote: > > > ==>Jecca, butter burns very easily at low temperatures so it isn't > > great to use. It is also hard to get a good palm oil for cooking that > > tastes okay. The best cooking fats are: coconut oil, lard, and bacon > > grease. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2007 Report Share Posted December 18, 2007 > > > > > > > ==>Jecca, butter burns very easily at low temperatures so it isn't > > > > great to use. It is also hard to get a good palm oil for cooking > >that > > > > tastes okay. The best cooking fats are: coconut oil, lard, and bacon > > > > grease. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2007 Report Share Posted December 18, 2007 Hi Irene, Ghee is made by slowly heating the butter and then removing the skum (which is the protein and causes burning) to leave a clear liquid which is used for cooking. It is regularly used in Indian cooking and is the fat which is also used to cook Sole Menuiere i.e. pan fried sole. Here is what to do: Melt the the butter over very low heat. When all melted leave to rest for 10/15 minutes after which the skum will rise to the top. Remove thisthe white skum. Place in a jar in the fridge and use as needed. It will not go rancid easily lasting up to a month or so. I always have some in the fridge. regards, Perihan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2007 Report Share Posted December 19, 2007 My response was poorly worded. I was suggesting ghee. It has all the proteins removed and is only fat and does not burn as easily as butter. They use it a lot for cooking in India. Irene At 08:45 AM 12/18/2007, you wrote: > > > > > > > > > > ==>Jecca, butter burns very easily at low temperatures so it >isn't > > > > > great to use. It is also hard to get a good palm oil for >cooking > > >that > > > > > tastes okay. The best cooking fats are: coconut oil, lard, >and bacon > > > > > grease. > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.