After several years of secondary research on fats, their molecular structure, their molecular transformation when heated, how they are manufactured and how they digest, these fats reflect my personal findings and preferences. Fats and oils are a complex topic and everyone should read up on the matter from trusted sources. But generally, my beliefs go toward minimal processing and heating of oils during production and in cooking.
There are several varieties of most oils and you, as the cook, have the choice of what aligns with your budget and beliefs. This is paramount to a well-curated pantry. A few guiding points:
•Oils can be rancid and hence toxic to consume. Oil should be bought in smaller quantities, used entirely and replaced frequently.
•Oils should be stored away from light.
•Corn or vegetable oils are not used in SimplyCooking® recipes but are substitutes for grapeseed oil if they are your preference.
SimplyCooking® recipes use organic grassfed butter, grapeseed oil and coconut oil for light sauteeing. Grapeseed oil has almost no taste and is popular in vegan and gluten free baking and cooking. It is made from a by product of wine grapes already being used to make wine. Unrefined organic coconut oil with a mild coconut flavor is excellent for sautéing and baking. I love it for skin; smooth some on for deep moisturizing or massage. High quality, first and cold pressed olive oil is never heated in the SimplyCooking® kitchen but saved for drizzling over vegetables and making salad dressing, marinades or pesto. Sesame oil is a secondary oil, not used everyday but often enough. Cashew and peanut butters give a creamy texture to shakes, desserts, sauces and dressings. Finally, avocados, a healthy fat by every account I have read, is a versatile ingredient beyond guacamole.
First and Cold Pressed Olive Oil
Natural Creamy Peanut Butter
Organic Grassfed Butter, I like Kerrygold
Unrefined Organic Coconut Oil
Find sources for SimplyCooking®ingredients in the SHOP .