Comments on: Cooking with Fats and Oils

By: Tôn Quyền

Tôn Quyền — Sat, 14 Mar 2015 16:35:00 +0000

Something I found really interesting while researching this blog post was some data from the US Department of Agriculture and the Commerce Department. Không gian đẹp , Tho tan gai , Nhung cau noi hay ve tinh yeu , Nhung vu an hiep dam , Chuyện tình yêu , Nha hang , Gia vang , Clip Aoe hay , Game dua xe , Du lịch Việt Nam

By: Gustav Nyby Lise

Gustav Nyby Lise — Mon, 09 Feb 2015 11:34:00 +0000

“Saturated fatty acids are more stable than unsaturated fatty acids” – not true. Due to the double bond(s) in the unsaturated fatty acids, the unsaturated fatty acids can’t be as tightly “packed” in their structure, and the inter-molecular forces are thus weaker, giving it a lower melting point. Just wanted to make that clear.

By: jason miller

jason miller — Fri, 02 Nov 2012 06:29:52 +0000

I found a place that sells grass fed beef tallow, rendered it out, poured it into ice cube trays and froze it. now when I make my meals I get my meat and veg, pop out a cube or two and sprinkle them with Himilayan salt and pepper. very paleo.

By: Cj Martin

Cj Martin — Mon, 02 Jan 2012 05:36:00 +0000

Thanks Diane!

By: Diane @ Balanced Bites

Diane @ Balanced Bites — Mon, 02 Jan 2012 05:31:39 +0000

You may be interested in this post as well which compliments yours and also has a downloadable/printable PDF chart for choosing cooking fats- http://balancedbites.com/2011/09/faqs-what-are-safe-cooking-fats-oils.html

Enjoy!
Diane @ Balanced Bites