Does the Type of Oil you Cook in Really Matter?
I’m not entirely sure what has prompted the question on what type of oil should I be cooking in? But many of my new clients are asking it.
My answer is to always point them in the direction of low-hanging fruit.
Yes, I think if you want to get nitty gritty about oils, I can spin off smoke points and discuss what foods and temperatures you are cooking. But at this moment my opinion is that, that discussion is perhaps for the health natzi, the orthorexic eater or the pseudo health advocate.
Personally, I eat approximately (at most) two meals per week, in total that would be cooked in oil. So I don’t get all wound up in exactly which oil of the two mentioned is the best. There are arguments on both sides. But the bigger concern is how often you are choosing to fry your meals, especially meats.
If you are frying more than three times weekly, I would be suggesting you look towards alternative cooking methods over the type of oil that your going to use.
Alternative cooking methods is the low hanging fruit. Try that out first and then get deeper on the choice of olive oil or coconut oil for you.
Consider;
Sauteing in broth or lemon juice, steaming, pressure cooking, braising, backing in pot, poaching, boiling, simmering or even eating raw!
When you next have a question in regard to health practices - retrace your steps back to what it is you are trying to achieve and go broader on the possible solutions and answers.
