Avacado oil for pan frying, pasta sauce

[Olir]

Avacado oil for frying? ?Yey or nay?

You know those pasta sauces you get in jars? Typically 58% tomato 38% tomato puree then the rest a third vegetable such as onion, with some salt, sugar. I like to put my beef or lamb mince in that to eat and have it on salad, good meal?

Goals: Fat loss, cardio gain. through cardio training 3x a week, 1x bjj.

[immovablestone]

Don't use jarred sauce. Make it yourself.

Fry your meat in the oil, add in chopped onion soon after, when the meat is 90% done add in a chopped tomato, some garlic, and a little basil and oregano. Simmer that for a bit, with salt and pepper to taste. There you go, great pasta sauce with no junk in it.

As for the avocado oil, I haven't ever used it, but I've been meaning to try, Alton Brown was pimping it one day but I keep forgetting to pick some up.

[superking]

Avocado oil is low in saturated fat, which makes it NOT good for cooking. Oils that are high in polyunsaturated fat and/or monounsaturated fat go rancid at even low temperatures. Likewise, if the oil you buy is not labeled cold-pressed than it is probably already rancid.

Vegetable oils that are mostly polyunsaturated and monounsaturated (like olive or avocado) are great for inclusion with foods after they've been cooked. But they turn rancid when used for cooking.

Saturated fat does not go rancid at even high temperatures. I only cook with coconut oil. Which is far superior to all other oils in general. But, if I've run out of coconut oil, I'll use butter or lard.

[joshetc]

Originally Posted by Olir

Avacado oil for frying? ?Yey or nay?

You know those pasta sauces you get in jars? Typically 58% tomato 38% tomato puree then the rest a third vegetable such as onion, with some salt, sugar. I like to put my beef or lamb mince in that to eat and have it on salad, good meal?

Goals: Fat loss, cardio gain. through cardio training 3x a week, 1x bjj.

That is 129% total content in the sauce?

Anyway, it is very easy to make a simple and good pasta sauce and doesn't take that much time. Even with fresh tomatoes it is only takes like an hour.

Get canned plain tomato sauce or fresh tomatoes and cut off the stems then blend them in a blender. Put it all in a pot and bring it up to a bubble then you can either use fresh ingredients or just all powder, it is very easy to make a good sauce either way, but powdered ingredients will cook much faster.

Usually when I'm in a hurry I do something like this:
- 30oz or so tomato sauce
- 8-16oz crushed or diced tomatoes
- tsp or so of salt
- garlic, and black pepper to taste
- quarter to half a tsp of onion powder
- half to 1 tsp chili powder (like mine kinda spicy)
- quarter or so teaspoon of cayenne pepper
- whatever italian spices you want, basil, oregano.. whatever.. usually I forgo this on account of it tasting very good either way.

Simmer everything in a pot with the lid on for 45 minutes or so on low heat. I usually add ground beef as well (brown in a pan then add to pot at the same time as everything else and simmer with the sauce)

It isn't the most sophisticated recipe, but most of the time I don't have time to spend 2-3 hours using fresh ingredients.

[10thpjj]

Originally Posted by joshetc

That is 129% total content in the sauce?.

lol