4 ms·
I don't know if you cook, so apologies if you do. In my experience, oil and fats are critical to a lot of cooking both as a facilitator - transferring heat, adh
by terribleperson 4y ago
I don't know if you cook, so apologies if you do. In my experience, oil and fats are critical to a lot of cooking both as a facilitator - transferring heat, adhering seasonings to surfaces, carrying flavors of other ingredients, and as an ingredient - many of them taste delicious and improve the texture of food. Notably this is a study from China, and the use of oil is integral to cooking with a wok.
- steve_adams_86 4y agoI love to cook. I also cook in a giant wok on a large gas burner sometimes. I guess I look at it like that’s a treat, because in no way, shape, or form is extremely high heat cooking with fats and proteins ever going to be particularly healthy. At the same time, it’s extremely tasty. Once in a while I think it’s great. I make a point of avoiding refined fats in general though. They’re essential to some cooking methods for sure, but normalizing them in my diet seems riskier than it’s worth and there are so many amazing foods that don’t require them. I also tend to avoid cooking with them, but I think something like a chilli oil on a soup isn’t as bad. You know how much you’re using, it doesn’t have to be exposed to high heat, and it’s affordable to use healthier (and even tastier) oils.