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Hey fellow Health Nuts, what do you use to grease your pot, pan, or cooking container?
I have three in my pantry: Extra Virgin Olive Oil, Safflower Oil, and the low or no oil sprays. My olive oil is used in cooking most meats on stove top as well as in meat marinades and in salad vinagerettes. Safflower oil is used to fry fish and in all baking recipes. The sprays are used in frying eggs or to prepare the frying pan for those recipes calling for a minimal of cooking or frying.
But I must confess my favorite food cooked in an oil is a forbidden one by today's standards. As a child and teenager in her household, my mother prepared a breakfast meal of eggs, sunny side up, cooked lovingly and slowly in butter. Oh, what a treat!
I invite all of you to acknowledge past indulgences or mistakes of excessive or incorrect cooking oils. Let all know what is best in your opinion for "Health Nuts" and your current application.
Also, I provide one site's opinion or standards on the topic in the following link:
Oils are essential to ourcooking and diet, but let us be fully informed and make wise decisions. I, in my advanced age, am still exploring and learning just as you are.
I guess I'm pretty average, with the "basic 3" staples in the house .. non-stick spray, canola oil, and EVOO (I can't believe I've taken a Rachel Ray-ism into my vocabulary!). I also have a small bottle of toasted sesame oil, that I'll periodically give a few shakes into a stir-fry.
I too can smell the unique & delicious smell of butter, frying an egg .. but I don't have butter or even a substitute spread in the house anymore! Butter was too tempting (who hasn't made a meal out of really good bread slathered with butter?!), and the last time my healthy spread sat long enough to get fuzzy, I didn't replace it!