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What's the best oil to cook with?




As you might already know, not all oils are good to cook at high temperatures. Every oil has a temperature at which it begins to break down. This is known as the smoke point (when your oil actually shows visible signs of smoke) after which it can become damaged and therefore not good for your health. Here the rule of thumb is; if you see your cooking oil starting to produce smoke, then it is not safe to use. Here are my two favourite cooking oils:


Rapeseed oil is one of the healthiest oils you can use. It is extracted from the seeds of the rapeseed plant and has a nice, mild, nutty flavour. This oil is light, and most importantly it will not change the taste of the other ingredients in your dishes. Less unhealthy saturated fats than any other cooking oil or fat are contained and also it is a rich source of vitamin E, omega 3,6, and 9. It cooks well at high temperatures without smoking or burning and tastes delicious. Try it as a dressing on salads, for drizzling over pasta, vegetables, or in dips. You can easily use it in cakes or dessert as well.


My second favourite one is Walnut oil. I love to use it in my salads and especially in my bakings or any other sweet treats I make. Its rich, nutty flavour blends perfectly in most recipes and basically gives your dishes a more sophisticated flavour. This oil is another fantastic coconut oil alternative with its great anti-inflammatory, antifungal, and antioxidant properties. Walnut oil is high in essential vitamins such as B-1, B-2, B-3, and E. Also in minerals, such as calcium, iron, magnesium, potassium, zinc, copper, manganese, and selenium.


THE TIP:

Always look out for the extra virgin, cold pressed, unrefined version of the oils to enjoy their flavour, aroma, and nutritional values to the fullest.


Love,

Paola.



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