cooking question...

[snacky cake]

I like cooking with oils because, lets face it, they lend flavor and work better. However, in the interest of being more healthy and not such a fatty Mcfatpants I've been using PAM. My problem is that it browns and is nasty as such a ridiculously low heat. You can't get a nice crust/sear on food with pam. Even just scrambling egg whites over medium low heat, the stuff turns brown before I can even get the eggs whipped up and in the pan.

????

 

[shrimp poboy]

Sounds like you just need to learn how to cook rookie mc farlen

 

[PICK3]

I like cooking with oils because, lets face it, they lend flavor and work better. However, in the interest of being more healthy and not such a fatty Mcfatpants I've been using PAM. My problem is that it browns and is nasty as such a ridiculously low heat. You can't get a nice crust/sear on food with pam. Even just scrambling egg whites over medium low heat, the stuff turns brown before I can even get the eggs whipped up and in the pan.

????

Good point and all of the healthy fats/oils are susceptible to heat which greatly lessens their health benefits.

Another option would be to cook as usually then cool and skim the unhealthy fats off the top of that particular dish if it lends itself to this technique.

 

[snacky cake]

Good point and all of the healthy fats/oils are susceptible to heat which greatly lessens their health benefits.

Another option would be to cook as usually then cool and skim the unhealthy fats off the top of that particular dish if it lends itself to this technique.

That would pretty much work for stews and soups, but I'm talking about eggs, chicken and such. ??? Maybe I'll say screw it and go back to olive oil. PAM sucks..lol.

 

[snacky cake]

wonder if they will eventually find out that it is unhealthy for us to be ingesting all that silicone in PAM? I would think that it can't be good!

 

[cindylou]

whats good for me is that I started using PAM right when i learned how to cook

So I dont know what I'm missing as far as how much better it could taste with oil. lol

Only certain pans give me problems with PAM, i.e browning

others dont?

 

[housemusik83]

i use pam on everything, where i need oil i use little olive oil

 

[snacky cake]

Hmmmm...reacting with the metals in certain pans maybe. I hadn't thought of that. I will ahve to experiment a little.

 

[billfred]

Use olive oil for everything. You get a few extra calories but the health benefits are worth it.

 

[PICK3]

Use olive oil for everything. You get a few extra calories but the health benefits are worth it.

See post #3. Olive oil is sensitive to light, heat, and oxygen all which degrades its health benefits.

Cook with Olive Oil for Flavor and Health | Food and Drink Articles

Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to saute with olive oil if you are careful and do not use high heat.

One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra virgin or virgin varieties.

 

[Cardinal Slin]

whats good for me is that I started using PAM right when i learned how to cook

So I dont know what I'm missing as far as how much better it could taste with oil. lol

Only certain pans give me problems with PAM, i.e browning

others dont?

I wouldn't mind getting to know this PAM.

wtf

 

[cindylou]

I wouldn't mind getting to know this PAM.

wtf

lol wow

your ava is.....troubling

 

[Cardinal Slin]

lol wow

your ava is.....troubling

and your's is just stunning.



whatcha say to that wtf

 

[juiceddreadlocks]

See post #3. Olive oil is sensitive to light, heat, and oxygen all which degrades its health benefits.

Cook with Olive Oil for Flavor and Health | Food and Drink Articles

Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to saute with olive oil if you are careful and do not use high heat.

One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra virgin or virgin varieties.

saturated animal fats are the best to cook with high temps... Lemme find the Berardi article about this.

 

[goin on 4T]

See post #3. Olive oil is sensitive to light, heat, and oxygen all which degrades its health benefits.

Cook with Olive Oil for Flavor and Health | Food and Drink Articles

Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to saute with olive oil if you are careful and do not use high heat.

One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra virgin or virgin varieties.

My friend is a fancy smancy chef at a high end resturant in Silicon Valley he told me to always combine butter with olive oil when cooking the best of both worlds and never use pam!!!

 

[snacky cake]

saturated animal fats are the best to cook with high temps... Lemme find the Berardi article about this.

I grew up cooking with lard. I have to say that you have no idea how much better pie crusts and biscuits come out when you cook with lard. Oh, and fried chicken too. The best and flakiest biscuits and pie crusts are made with lard.

 

[snacky cake]

My friend is a fancy smancy chef at a high end resturant in Silicon Valley he told me to always combine butter with olive oil when cooking the best of both worlds and never use pam!!!

I have to agree. PAM is just not good at all.

 

[goin on 4T]

I grew up cooking with lard. I have to say that you have no idea how much better pie crusts and biscuits come out when you cook with lard. Oh, and fried chicken too. The best and flakiest biscuits and pie crusts are made with lard.

Lard is good for the pole too..
Just saying

 

[lartinos]

macadamia nut oil if no one else has mentioned it yet. Highest amount of mega-3's and great for cooking!

 

[snacky cake]

macadamia nut oil if no one else has mentioned it yet. Highest amount of mega-3's and great for cooking!

Really? I will have to look into that. It has a high smoking point?

 

[juiceddreadlocks]

I grew up cooking with lard. I have to say that you have no idea how much better pie crusts and biscuits come out when you cook with lard. Oh, and fried chicken too. The best and flakiest biscuits and pie crusts are made with lard.

I agree. Saturated fats are a lot more heat stable. Burnt fat is carcinogenic.

 

[Bikini Mod]

PAM is only good for one thing: we used to use it for sheen before we stepped out onto stage when competing. Was better than other products as it was cheap and didn't break down the tanning agents.

For cooking: butter and various oils.

 

[princesa]

i use pam on everything, where i need oil i use little olive oil

+1

actually Extra virgin olive oil is best

 

[chris302001]

+1

actually Extra virgin olive oil is best

I find that the extra virgins arent all that good for getting hot and spicy!

 

[princesa]

I find that the extra virgins arent all that good for getting hot and spicy!

ahaha

You have to get it really HOT first

 

[chris302001]

ahaha

You have to get it really HOT first

My apologies, I just got back from Between the Sheets and was a little worked up....

 

[Grumpy Old Man]

If ya have to worry about using oil or butter to cook with maybe the double extra thick shakes and snacky cakes are getting too frequent.

We love ya anyway! Oilve oil is good I put fresh basils in it and other spices great for over a salad or cooking. Do you cook your eggs and steak well done? If so, stop they get icky.

Pam is good for spraying on BM!! Oh, that reminds me, gotagocyabye.

 

[princesa]

My apologies, I just got back from Between the Sheets and was a little worked up....

lmao

They might as well give you a mod title...

 

[velvett]

Olive Oil Sprays

 

[digimon7068]

i use pam on everything, where i need oil i use little olive oil

agreed. . .i use olive oil for everything. . .even wipe down the pan with it before i make pancakes. . .the lighter versions have little or no olive oil taste. . .these are great for stuff like pancakes, that you don't wanna muddy up with the distinct flavor of extra virgin. . .i usually keep three bottles on hand at all times. . .extra virgin, something middle-of-the-road, and extra light. . .

 

[fortunatesun]

Coconut oil also works.

Wikipedia:

Physical properties
Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides,[1] with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.[2]

Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 177°C (350°F),[3] while refined coconut oil has a higher smoke point of 232°C (450°F).

Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity, lasting up to two years due to its high saturated fat content.[citation needed] In order to extend shelf life, it is best stored in solid form (i.e. below 24.5°C [76°F]).

 

[Creepusmaximus]

wonder if they will eventually find out that it is unhealthy for us to be ingesting all that silicone in PAM? I would think that it can't be good!

I use straight up butter. Pam, scares me as do teflon pans (don't use those) and artifical sweetners or fake butters of all kinds.

Your body needs fat you just can't over do it. One cookie has so much more fat in it then you would every use cooking an egg that it's a non-issue.

Actually the eggs themelves have a large amount of fat. I just eat scambled eggs using one yoke and the rest are egg whites.

 

[chris302001]

I use straight up butter. Pam, scares me as do teflon pans (don't use those) and artifical sweetners or fake butters of all kinds.

 

[Smurfy]

rofl!!!

 

[canadianhitman]

Pam actually makes a high temp product that won't burn as easily as regular Pam...it comes in a silver can. I use it in a pinch on the grill when I don't have any pork fat to drag across it.

 

[canadianhitman]

Clarified butter works well too...has a much higher smoke point than regular butter (485 degrees)

 

[ceo]

for cooking use grapeseed oil and buy one of those "mister" oil sprayers (several makers, Misto is a popular one). Grapeseed oil is as good or better for you than olive oil and has a much higher smoke point.


Fuggin n00bs.