Thursday, July 12, 2012

Let's Talk Fat

Have you ever wondered what makes good fat good, and what can change a good fat to a bad fat?  The answer might surprise you.  Today, I had the privilege of writing about fat over at Modern Alternative Kitchen.  Go on over and take a look-see by clicking here!

I'm sharing this at Monday Mania, Real Food WednesdayPennywise Platter, Simple Lives Thursday, Fight Back Friday.


  1. So how do we know he smokepoint when we are cooking on the stovetop? I use all those fats but don't want to heat them too high on the stovetop.

  2. Our pans, when left on high for 3 minutes, can get up to 700 degrees. They key is to use high smoke point fats & oils when cooking stovetop or on a grill. It's also important to keep our pan temps about at medium, and to cook longer.

  3. Wow, this article is pleasant, my younger sister is analyzing these things, therefore I am going to inform

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