{"id":252,"date":"2009-11-03T10:58:50","date_gmt":"2009-11-03T17:58:50","guid":{"rendered":"http:\/\/www.amobilechef.com\/whatscooking\/?p=9"},"modified":"2009-11-03T10:58:50","modified_gmt":"2009-11-03T17:58:50","slug":"different-types-of-cooking-oil-mking-the-best-choice","status":"publish","type":"post","link":"https:\/\/breckenridgeprivatechef.com\/?p=252","title":{"rendered":"Different Types of Cooking Oil &#8211; Making the Best Choice"},"content":{"rendered":"<p>From cooking to salads and dressings here is a guide by temperature:<\/p>\n<p><!--more--><\/p>\n<ul>\n<li>Canola Oil &#8211; withstands high temperatures; good for general purpose frying<\/li>\n<li>Peanut Oil &#8211; withstands high temperatures; lends a deeper flavor to Asian dishes<\/li>\n<li>Olive Oil &#8211; Handles medium high temperature; best for sauteeing vegetables or for making dips and dressings. For best quality look for the words &#8220;cold pressesd&#8221; on the label.<\/li>\n<li>Sesame Oil &#8211; Dark Sesame oil should not be heated over 100 degrees, and even then only briefly. Light colored Sesame oil can handle heat a little better. Add to Soups or Stir frys at the end of cooking.<\/li>\n<li>Flax Oil &#8211; An excellent source of Omega-3 fatty acids. Should never be heated at all. Use in salad dressings or on toast. Store in the refridgerator.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>From cooking to salads and dressings here is a guide by temperature:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[10],"tags":[15,16,17,18,19],"class_list":["post-252","post","type-post","status-publish","format-standard","hentry","category-tips-tricks","tag-cooking-oil","tag-oil","tag-oil-temperatures","tag-olive-oil","tag-types-of-oils","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=\/wp\/v2\/posts\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=252"}],"version-history":[{"count":0,"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=\/wp\/v2\/posts\/252\/revisions"}],"wp:attachment":[{"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckenridgeprivatechef.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}