[Sca-cooks] PAM stuff stripping off the seasoning on iron ware?
dragon at crimson-dragon.com
Wed Mar 19 08:44:54 PDT 2008
Johnna Holloway wrote:
>Then there is the push to eliminate trans fats and cholesterol.
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You do know that trans fats are not a naturally occurring type of fat?
They are manufactured by chemically adding hydrogen to vegetable
oils. The current medical thought is that they are worse than
saturated fats from animal sources or palm oil.
I generally stick to the mono-unsaturated fats these days, primarily
olive and grape seed oil though as I stated yesterday, I will once in
a while use animal fats as well if I think the flavor of the dish
will suffer without it. I just don't make those sorts of dishes as
often as I used to.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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