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 Wednesday, Pennywise Platter, Simple Lives Thursday, Fight Back Friday.
Posted by Katie Riddle at 11:29 AM Labels:

3 comments:

  1. GuestJuly 13, 2012 at 1:01 PM

    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.

    ReplyDelete
  2. Katie RiddleJuly 13, 2012 at 1:09 PM

    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.

    ReplyDelete
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