Using cooking oil
- When cooking with oil the two things to be kept in mind are quantity and the smoke point.
- Deep frying or even shallow frying is not recommended as the food soaks up a lot of oil making it very greasy and less nutritious.
- When cooking with oil try and use seasoned heavy bottomed or non stick pan. This will help you cook tasty foods with less oil.
- Choose oils with a high smoke point that won’t burn at a high heat. When oil is over heated all the natural antioxidants and beneficial fatty acids present in it are lost.
- Rice bran, avocado, soy and safflower oils have high smoke points and are the best choices for any high heat cooking like searing, browning or frying. A healthy and economic option would be rice bran oil.
- Sesame peanut and canola oils also have smoke point over 200 degree celsius.
- Oil sprays or pumps are convenient alternative that could cut down on the amount of oil used in your cooking.
- Olive, avocado or flax seed oils are best choices for salad dressing as they are flavoursome and also rich in antioxidants.
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