Replay of The Wisconsin Vegetable Gardener Radio Show from 9-7-19
Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST
Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est
Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est
Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA
listen here during show hours for your station:
WNOV https://tinyurl.com/y8lwd922
WWDB: https://wwdbam.com/
WAAM https://tinyurl.com/p68cvft
KMET https://www.kmet1490am.com/
Check out https://thewisconsinvegetablegardener.com/
In segment 2 Joey and Holly talk about Getting the Most Out of Your Cooking Oil
Lots of cooking oil choices, some are for different heat levels, flavor, etc.
Think about smoke point - Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals.
Avocado oil: Smoke point: 520 degrees F. Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent).
Almond oil: Smoke point: 430 degrees F. Use for frying, grilling, roasting, baking and salad dressings. High in monounsaturated fat (70 per cent) and an excellent source of vitamin E (1 tablespoon provides 5.3 mg, one-third of a day’s worth), a potent antioxidant.
Butter: Smoke point: 350 degrees F. Use for sautéeing and baking.
Canola oil: Smoke point: 400 degrees F (refined). Use for sautéeing, pan-frying and baking. A good source of monounsaturated fat (61 per cent) and high in alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid. One tablespoon delivers 1.3 g; women require 1.1 g ALA per day; men need 1.6 g.
Coconut oil: Smoke point: 350 degrees F. Use for sautéeing and baking. It’s high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter. Coconut oil also seems to raise HDL (good) cholesterol.
Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. A good source of vitamin E and antioxidants called polyphenols.
Flax oil: Smoke point: 225 degrees F. Use for salad dressings, smoothies and drizzling over cooked foods. Excellent source of the omega-3 fatty acid ALA (one tablespoon provides 7.2 g, more than four days’ worth).
Grapeseed oil: Smoke point: 400 degrees F. Use for sautéeing, frying, baking and salad dressings. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per cent of an adult’s daily requirement.
Light olive oil: Smoke point: 468 degrees F. Use for all-purpose cooking and baking (due to its neutral taste).
Peanut oil: Smoke point: 450 degrees F (refined). Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). A good source of monounsaturated fat (46 per cent).
Safflower oil: Smoke point: 450 degrees F. Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). An excellent source of vitamin E (one tablespoon supplies 30 per cent of a day’s requirement).
Sunflower oil: Smoke point: 440 degrees F (refined). Use for deep-frying, pan-frying, sautéing, roasting, grilling, baking and salad dressings (mild flavour). High in vitamin E, delivering 5.6 mg per tablespoon.
Walnut oil: Smoke point: 320 degrees F (unrefined). Use for salad dressings and drizzling over foods after cooking. A good source of the omega-3 fatty acid ALA; one tablespoon delivers 1.4g.
Check out the following sponsors that make the radio show possible: Thank you
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