0

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best cooking oil?

Answered on August 19, 2014
Created May 25, 2011 at 2:03 AM

coconut oil vs palm oil vs other like lard tallow butter olive oil etc.

A8d95f3744a7a0885894ee0731c9744c

(3761)

on May 25, 2011
at 01:46 PM

Really?? I distinctly tast coconut when I cook with coconut oil. You can cook with olive oil...don't be fooled by the W9 people. It just doesn't have a very hight smoke point (400 degrees F); it goes rancid after hitting that temp

44348571d9bc70c02ac2975cc500f154

(5853)

on May 25, 2011
at 01:12 PM

I love duck fat too, the smell and everything! Goes very well with liver and blood flavors! Traditional french bistro fat.

Ed71ab1c75c6a9bd217a599db0a3e117

(25467)

on May 25, 2011
at 12:21 PM

If you're not totally healthy you should selective pick a better fat until your cadiac crp is optimal. It's a question of ok vs optimal

84666a86108dee8d11cbbc85b6382083

(2389)

on May 25, 2011
at 07:54 AM

I'm seriously considering downvoting all your new question. Curiosity is great but not using the search engine is not. Go to http://www.marksdailyapple.com/ and read all his guides so you'll have the basic framework. All these "best/worst" don't really work-

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 25, 2011
at 07:01 AM

The Quilt implied to use tallow, lard, bacon grease if you're healthy. What's the deal with them if you're not. (Personally I have no issue with them...)

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 25, 2011
at 03:19 AM

Well, they are cheap and not unhealthy as they feature lots of saturated fat - although tallow has a better n3/n6 ratio than lard/bacon grease. And bacon grease is just tasty as all get out.

B4ec9ce369e43ea83f06ee645169cee0

on May 25, 2011
at 03:00 AM

I noticed that most of the questions you asked today are duplicates... they've been asked and answered before. Have you searched the archives for answers to these questions? Just sayin...

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 25, 2011
at 02:37 AM

What's the deal with tallow, lard or bacon grease?

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 25, 2011
at 02:18 AM

Duck fat is absolutely delicious.

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7 Answers

3
Ed71ab1c75c6a9bd217a599db0a3e117

(25467)

on May 25, 2011
at 02:33 AM

if you have a leaky gut......unrefined virgin coconut oil. If you have cardiovascular disease palm oil........If you are young and healthy with few issues......beef tallow, lard, or bacon grease.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 25, 2011
at 02:37 AM

What's the deal with tallow, lard or bacon grease?

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 25, 2011
at 07:01 AM

The Quilt implied to use tallow, lard, bacon grease if you're healthy. What's the deal with them if you're not. (Personally I have no issue with them...)

Ed71ab1c75c6a9bd217a599db0a3e117

(25467)

on May 25, 2011
at 12:21 PM

If you're not totally healthy you should selective pick a better fat until your cadiac crp is optimal. It's a question of ok vs optimal

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 25, 2011
at 03:19 AM

Well, they are cheap and not unhealthy as they feature lots of saturated fat - although tallow has a better n3/n6 ratio than lard/bacon grease. And bacon grease is just tasty as all get out.

1
6481788df76f391ba2746d9f1ad1e8f1

on May 25, 2011
at 02:10 AM

I'm going to start looking at duck fat for higher temperatures and pastured butter or coconut oil for lower temps.

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 25, 2011
at 02:18 AM

Duck fat is absolutely delicious.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 25, 2011
at 01:12 PM

I love duck fat too, the smell and everything! Goes very well with liver and blood flavors! Traditional french bistro fat.

1
9f933fedd259b97a5369c3ee5dae3151

on May 25, 2011
at 02:07 AM

The unrefined oil that is most stable at high temperatures that I know of is coconut oil. I use it sometimes, but mostly butter on medium heat.

0
559aa134ff5e6c8bcd608ba8dc505628

(3631)

on May 25, 2011
at 05:39 AM

I like to cook with ghee! It has a really high smoke point. I make it myself.

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on May 25, 2011
at 05:30 AM

If you do cook with olive oil use the light olive oil. Goes to a higher heat..

0
60199d3a580a4e17969059609e48e678

on May 25, 2011
at 03:49 AM

I prefer coconut oil, I like that it has little to no flavor; unlike olive oil. I also hear that its a no no to cook with olive oil.

A8d95f3744a7a0885894ee0731c9744c

(3761)

on May 25, 2011
at 01:46 PM

Really?? I distinctly tast coconut when I cook with coconut oil. You can cook with olive oil...don't be fooled by the W9 people. It just doesn't have a very hight smoke point (400 degrees F); it goes rancid after hitting that temp

0
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 25, 2011
at 02:44 AM

I cook with coconut oil and palm oil almost all the time. Occasionally I will get good rendered beef fat and use that too. I like the coconut and palm more, though. I stopped cooking with chicken fat and pork fat about one year ago due to their somewhat high levels omega six fatty acids that I didn't think I needed more of.

I only use olive oil in non-heating applications like dressing a salad.

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