With all the conflicting information out there about fats, it’s hard to know which fat is good for you? If you need help choosing good fats, read our last blog post here. When it comes to cooking with good fat, not all fats are created equal.
Olive oil is is a great choice when choosing a good fat. But what about cooking with olive oil? Olive oil is high in MUFA (monounsaturated fatty acid), also known as oleic acid, which becomes rancid and damaged when introduced to high heat (anything above 250 degrees). Olive oil is best used after cooking or in low-heat cooking (less than 250 degrees). Olive oil has, in fact, been shown to have an anti-cancer effect on the body but only at temperatures less than 250 degrees, which is why it is perceived as a “healthy” fat.
Coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body.
What about baking? Baking with coconut oil is easy. Coconut oil is a simple 1:1 ratio with other oils, so just use the same amount the recipe calls for. Use Coconut oil at room temperature for flaky baked products. Melt coconut oil and use it in its liquid state to replace vegetable oil. Keep in mind Coconut oil will mix well when the rest of your ingredients are at room temperature or it will solidify in clumps quickly.