Your mental mission for this week is to read the ingredients on your baking powder. What’s in there?
Remember, if you’re in a dollar store, pick up some empty spray bottles for under your kitchen sink. Your Monday Mission after Analyzing Aluminum in August is over will be to avoid bleach in your kitchen. Mine look like this:
You can also find them at regular department stores, but I find they’re usually about $2 there. Just try to find one that seems sturdy enough to last. You’re not saving a buck if they break every couple months!
The Ola Loa Drink your Vitamins giveaway ends tonight at midnight. I will announce the winner Monday.
Here is an update on the “Can You Saute with EVOO” question:
Yes, you can saute in EVOO as long as the olive oil used to cook with is not already rancid and the temperature of cooking doesn’t exceed the smoke point of 375. Which I don’t think should when you saute!
If you exceed this temp than the fatty acids begin to degrade and that is when oxidation occurs. If the oil is rancid then the fatty acids have already degraded, so it shouldn’t be used in any case.From Dr. Diana Schwarzbein, MD
The Schwarzbein Principle
so, i’m kind of new to all of this stuff… how do i tell if my evoo is already rancid?
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Katie Reply:
August 28th, 2009 at 11:57 pm
I would go by smell (pleasant or funky?) and how long you’ve already had it. If your EVOO has been in a clear glass bottle on the counter for a year, you should probably toss it and start over. See this post for more: http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/
Good luck! There’s always more to learn, but you can just take one step at a time. One tiny thing I did as I started looking into oils was move my olive oil from the cupboard over my stove to the one over my sink, to protect it from the heat. Little change, big difference.
Thanks for visiting! –Katie
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