Yes, it is that time of year again when we make those New Years Resolutions that most will not follow through on or stick with. With that in mind here are 5 easy steps for you to stick with your…
At room temperature or refrigerated, saturated fats are solid or semi-solid (e.g., butter, lard, coconut oil). Saturated fats are chemically stable at high temperatures and are ideal for use in cooking.
At room temperature, monounsaturated fats are usually liquid (e.g., olive oil). Monounsaturated fats may become solid if refrigerated. They are useful for cooking at low to medium temperatures.
At cold temperatures, polyunsaturated fats are usually liquid (e.g. flax oil, cod liver oil). At room temperature, polyunsaturated fats are less chemically stable and are therefore usually best stored in the fridge to prevent rancidity. Polyunsaturated fats are not recommended for use in cooking but may be eaten cold, such as on salads.