ecl@ahutb.UUCP (ecl) (03/05/85)
(I know this was all discussed a couple of months ago, but I foolishly didn't
save the items.)
Does anyone have a summary of the discussion of various cooking oils? In
particular, which are saturated and which are un-saturated (and which are
poly-unsaturated, if that's different). Right now, I have:
sunflower oil for general cooking purposes
Nyafat (hydrogenated cottonseed oil) for cooking that calls for
chicken fat
olive oil for salad dressing
sesame oil for flavoring Chinese/Japanese dishes
unsalted butter for eating
I'm looking for a good all-purpose healthy cooking oil, if possible one that I
can use year-round (i.e., during Passover, i.e., not corn oil or any other
grain-based oil) and parve (neither animal--like chicken fat--nor dairy--like
butter). Does sunflower oil qualify? How bad is olive oil? (Anything that
tastes that good must be bad!)
Evelyn C. Leeper
Note temporary kluge for new address => ...{ihnp4, houxm, hocsj}!ahuta!ahutb!ecl