I was just reading this article about healthy cooking oils:

http://www.livestrong.com/article/10...-cooking-oils/

I am familiar with all of these except Safflower Oil. What are the
best ways to cook with it? Can you recommend some great healthy dishes
that call for it? Thanks!

On Jul 23, 12:45*pm, Al > wrote:
> I was just reading this article about healthy cooking oils:
>[snip]
> I am familiar with all of these except Safflower Oil. What are the
> best ways to cook with it? Can you recommend some great healthy dishes
> that call for it? Thanks!

I cook with olive oil, peanut oil, and safflower oil. Safflower oil
has the least distinctive taste so I use it whenever I want that
neutrality. It has a relatively high smoke point so can be used for
deep frying and other high heat uses if that's what you're doing. All
the dishes I cook with safflower oil are healthy. So are all those I
cook with olive oil or peanut oil.

That is true for two main reasons, imho. For one, I cook a very wide
range of dishes, using a variety of ingredients. Most so-called
unhealthy foods are deemed so if you assume you eat it all the time.
In 'n Out burgers are quite unhealthy if you eat them every day like a
friend of mine did for 20 years before his first bypass operation. If
your wife subsequently allows you to eat one double-double per month
it's not unhealthy.

Secondly, except when the oil is actually an ingredient in the dish,
as the olive oil is in some fresh pasta sauces, I use very small
amounts of oil. To stirfry or to saute most things you need no more
than enough to just create a shimmer over the bottom of the pan or
wok, so a teaspoon to a tablespoon is adequate. -aem

Al wrote:
>
> I was just reading this article about healthy cooking oils:
>
> http://www.livestrong.com/article/10...-cooking-oils/
>
> I am familiar with all of these except Safflower Oil. What are the
> best ways to cook with it? Can you recommend some great healthy dishes
> that call for it? Thanks!

I used to use safflower oil as my main cooking oil,
but after noting how the spilled oil in the dish
I kept my bottle on turned into sort of a plastic,
I became concerned that perhaps it's a little too
unsaturated. I switched to canola oil, which is
a monounsaturated oil. It's completely bland,
and it isn't nearly so easily oxidized.

When I switched to a low carb diet, a side effect
was my oil consumption plunged to near zero.
I now keep a small bottle of olive oil around,
but it takes months to go through it.

Al wrote:
> I was just reading this article about healthy cooking oils:

And I clicked on this thread because I coulda sworn it said "Healthy
looking girls".

On Jul 23, 2:45*pm, Al > wrote:
> I was just reading this article about healthy cooking oils:
>
> http://www.livestrong.com/article/10...-cooking-oils/
>
> I am familiar with all of these except Safflower Oil. What are the
> best ways to cook with it? Can you recommend some great healthy dishes
> that call for it? Thanks!

You can use it in anything that calls for vegetable oil, but I find it
rather expensive when you can use canola oil in the same way, and it's
just as "healthy," and also doesn't have any real flavor to it.

N.

On Wed, 23 Jul 2008 12:45:09 -0700 (PDT), Al >
wrote:

>Can you recommend some great healthy dishes
>that call for it? Thanks!

"Healthy" is in the eyes of the beholder. Some consider lard as a
natural frying medium. Others, don't.

Canola probably has the most "neutral" flavor for cooking.

"Al" > wrote in message
...
>I was just reading this article about healthy cooking oils:
>
> http://www.livestrong.com/article/10...-cooking-oils/
>
> I am familiar with all of these except Safflower Oil. What are the
> best ways to cook with it? Can you recommend some great healthy dishes
> that call for it? Thanks!

The article is quite incomplete.

it talks about cooking oils but does not give the proper information.

Cooking with oils involves knowing the "smoke point"
Look he

http://www.cookingforengineers.com/a...f-Various-Fats

If you burn the oil (surpass the smoke point) the oil will give the food an
unpleasant taste - the exception of course being butter - where burning the
butter lightly will give a very nice nutty flavor.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:

>
> "Al" > wrote in message
> ...
>>I was just reading this article about healthy cooking oils:
>>
>> http://www.livestrong.com/article/10...-cooking-oils/
>>
>> I am familiar with all of these except Safflower Oil. What are the
>> best ways to cook with it? Can you recommend some great healthy dishes
>> that call for it? Thanks!
>
> The article is quite incomplete.
>
> it talks about cooking oils but does not give the proper information.
>
> Cooking with oils involves knowing the "smoke point"
> Look he
>
> http://www.cookingforengineers.com/a...f-Various-Fats
>
> If you burn the oil (surpass the smoke point) the oil will give the food an
> unpleasant taste - the exception of course being butter - where burning the
> butter lightly will give a very nice nutty flavor.

Is this the "nutty flavor" that I've seen referred to with various types
of cheeses that I've never encountered with those types? I'm not falling
for *that* again, when I'm in the cheese department.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Blinky the Shark" > wrote in message
news
>

>> If you burn the oil (surpass the smoke point) the oil will give the food
>> an
>> unpleasant taste - the exception of course being butter - where burning
>> the
>> butter lightly will give a very nice nutty flavor.
>
> Is this the "nutty flavor" that I've seen referred to with various types
> of cheeses that I've never encountered with those types? I'm not falling
> for *that* again, when I'm in the cheese department.
>
>
> --
> Blinky


Also called brown butter sauce>

http://www.cooks.com/rec/view/0,1750...231206,00.html

I use it all the time to reheat blanched and shocked asparagus.


--
Old Scoundrel

(AKA Dimitri)