Healthy Cooking Oils Keene NH
By Lisa Turner
You know by now which oils are the healthiest choices. But did you know that each of these has a slightly different use? For example, while canola oil and olive oil are both healthy cooking oils, canola oil has a higher smoke point—the temperature at which heated oils begin to emit smoke and impart an acrid flavor and aroma to foods—than olive oil, so it’s best used for frying; olive oil has a lower smoke point, so it’s best used for dressings, or added after cooking. In general, refined oils have a higher smoke point. Unrefined oils retain all of their natural flavor, color, and aroma.
FLAVOR AND COLOR: Ranges from pale yellow with a mild flavor to deep greenish-gold with an intense olive fragrance and taste
USES: Use for sautéing at medium heat; don’t use for frying or high-heat cooking. Use “extra virgin” grades for sauces and salad dressings, and as finishing oils.
HEALTH BENEFITS: High in monounsaturated fats; can lower harmful LDL cholesterol levels while raising beneficial HDL levels.
FLAVOR AND COLOR: Mild, neutral flavor and pale color
USES: Use for sautéing and baking; for frying, use high-oleic varieties, which have the highest smoke point. Not ideal for salad dressings or sauces.
HEALTH BENEFITS: High in monounsaturated fats and rich in alpha-linolenic acid (ALA), a type of omega-3 fatty acid that may reduce the risk of heart disease.
FLAVOR AND COLOR: Full, slightly nutty flavor; white when refrigerated, clear at room temperature
USES: Use for sautéing, making sauces, and replacing butter in baking; don’t use for frying or high-heat cooking
HEALTH BENEFITS: Although it’s high in saturated fats, coconut oil may reduce total and harmful LDL cholesterol levels, while increasing beneficial HDL levels.
OIL: Red palm
FLAVOR AND COLOR:Orange-red in color with a rich, distinctive flavor
USES:Use for high-heat sautéing and frying, and as “shortening” in baking. Not the best oil for dressings or sauces.
HEALTH BENEFITS:High in antioxidant carotenoids and tocopherols, red palm oil may lower total cholesterol while increasing HDL levels.
FLAVOR AND COLOR:Nutty and rich with a slightly bittersweet finish
USES: Use in salad dressings, in baked goods and sauces, and as a finishing oil; not for high-heat cooking and frying
HEALTH BENEFITS: High in polyunsaturated fats and ALA, walnut oil has a heart-protective effect.
Author: Lisa Turner
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Dates: 5/21/2013 - 5/22/2013
Location: Berkshire, Massachusetts, United States
BERKSHIRE GROWN RAMPS IT UP WITH FARMED + FORAGED: A WEEKEND OF SPRING FLAVORS MAY 21-23In celebration of the spring season, Berkshire Grown will host Farmed + Foraged: A Weekend of Spring Flavors, a culinary celebration of farmed and foraged seasonal foods at area restaurants from Friday, May 21 through Sunday, May 23. This year, Berkshire Grown will feature 23 participants offering an array of prix fixe menus and a la carte selections to celebrate this farm-to-table dining event. Menus will feature wild edibles, locally grown produce, Berkshire artisan cheeses, heritage breed meats, locally made bread and chocolate, and Berkshire-crafted beer and spirits. The dates, prices and menus for Farmed + Foraged participants vary dramatically. Please contact participating restaurants for accurate information on when they will be offering Farmed + Foraged, their menu options and pricing.In support of the Berkshire Grown mission, Baba Louie’s, Castle Street Café, Guido’s Fresh Marketplace, Mezze Restaurant Group, The Red Lion Inn, Williams College Dining Services and the Zilkha Center for Environmental Initiatives at Williams College are official sponsors of the Farmed + Foraged event. Visit www.berkshiregrown.org for additional details. To receive Berkshire Grown’s newsletter for more farm-to-table events, email email@example.com.