Hiki iā ʻoe ke paʻi moa i ka ʻaila niu?

He kiʻekiʻe ka nui o ka lauric acid a me ka momona maikaʻi o ka ʻaila niu, e lilo ia i koho olakino no ka palai hohonu ma mua o nā aila ʻē aʻe. ʻAʻole ʻono a ʻono ʻole ka ʻaila, e pale ana i ka ʻono o kāu moa a pale i ka hoʻololi ʻana i ka ʻono.

He maikaʻi anei ka ʻaila niu ke pā?

He kiʻekiʻe ka ʻaila niu i nā momona momona, ʻo ia hoʻi, paʻa a ʻike ʻole ʻia e hoʻololi i ka maikaʻi i ka wā palai hohonu. He koho maikaʻi paha kēia no ka palai ʻana i ka ʻaila niu.

Hiki iā ʻoe ke paʻi i ka umauma moa i ka ʻaila niu?

E hoʻā i ka ʻaila ʻoliva a i ʻole ka ʻaila niu i loko o ka skillet nui ma luna o ka wela wela a hiki i ka puka ʻana o ka uahi. E waiho mālie i kēlā me kēia umauma moa i loko o ka skillet, e makaʻala i ʻole e hoʻonui ʻia. E kau i ka ʻaoʻao ʻē aʻe o kēlā me kēia umauma moa i ka wā e kuke ai. E ʻae i ka moa e ʻala no 4 mau minuke ma kēlā me kēia ʻaoʻao.

He aha ka mahana āu e palai ai i ka moa i ka ʻaila niu?

E hana ana i loko o 2 mau pūʻulu, ka moa moa, huli pinepine me nā ʻōpiʻi a hoʻololi i ka wela e mālama i ka mahana ma waena o 325°–350°, a hiki i ka ʻili ʻeleʻele gula hohonu a hoʻokomo ʻia kahi thermometer heluhelu koke i loko o ka ʻāpana mānoanoa o nā papa inoa moa 165°, 10–12 mau minuke no nā ʻēheu a me 12-15 mau minuke no nā ʻūhā, nā wāwae, a me nā umauma.

He aha ka aila maikaʻi loa no ka hoʻomoʻa ʻana i ka moa?

ʻO kaʻaila maikaʻi loa no ka hoʻomoʻa ʻana i ka moa kahi aila i loaʻa kahi wahi uahi kiʻekiʻe. Paipai mākou i ka avocado, ka mea kanu, a me ka aila peanut, akā hiki iā ʻoe ke hoʻohana i ka aila pua pua, kaʻaila safflower oleic kiʻekiʻe, a me nā hui aila.

Hiki iaʻu ke hoʻohana i ka ʻaila niu ma kahi o ka ʻaila meaʻai no ka palai?

ʻAe, maikaʻi ka ʻaila niu no ka palai. Eia nō naʻe, ke hoʻomoʻa ʻoe i nā meaʻai i nā wela kiʻekiʻe e hoʻohana mau i ka ʻaila niu i hoʻomaʻemaʻe ʻia, ʻoi aku ka nui o ka uahi ma mua o ka ʻaila niu puʻupaʻa.

ʻAi moa i ka ʻaila niu

No ke aha mai ʻole ai kaʻuʻi moa palai?

He kiʻekiʻe a haʻahaʻa paha ka wela. ʻAʻole ʻili ka ʻili, a ʻaʻole ia he mea ʻai poina ʻole. No ka mālama pono ʻana i ka mahana o kāu ʻaila ma kahi o 350 degere F, e mālama i kahi thermometer kīhini heluhelu koke ma kahi kokoke i hiki iā ʻoe ke nānā mau i ka wela o ka ʻaila.

Hiki iā ʻoe ke palai me ka ʻaila niu paʻa?

ʻAʻole like me nā ʻaila ʻē aʻe he nui, paʻa loa ka ʻaila niu a hiki ke kū i nā mahana kuke kiʻekiʻe (mahalo i kona kumukānāwai kiʻekiʻe o nā momona momona). He kūpono loa ia no ka sautéing, ka kuke ʻana, ka ʻala, a me ka palai.

Hiki iā ʻoe ke hoʻohana i ka ʻaila niu e palai i nā ʻoki moa?

He mea maikaʻi loa ka ʻaila niu no ka palai wikiwiki ʻana a loaʻa i kahi uhi ʻiliʻili maoli. Akā hiki iā ʻoe ke hoʻololi me ka canola a i ʻole ka aila ʻai inā pono.

ʻOi aku ka maikaʻi o ka ʻaila niu ma mua o ka ʻaila ʻoliva no ka palai?

ʻO ka hoʻokomo ʻana i ka aila ʻoliva i kāu meaʻai hiki ke kōkua iā ʻoe e hoʻomaikaʻi i ke kiʻekiʻe o ka cholesterol koko a me ke olakino puʻuwai, a e hōʻemi i kou pilikia o nā maʻi maʻi mau. ʻOi aku ka maikaʻi o ka ʻaila ʻoliva i ka palai a me ka ʻaila hohonu i hoʻohālikelike ʻia me ka ʻaila niu.

Hiki iā ʻoe ke hoʻohana hou i ka ʻaila niu ma hope o ka palai?

No ka nui o nā aila, hiki iā ʻoe ke hoʻohana hou iā lākou i nā manawa he nui, inā maikaʻi ʻoe me (a makemake paha) i nā ʻono o ka ʻaila mai ka meaʻai i kuke ʻia i loko. ʻO ka mea e nānā ai, ʻo ia ka lae uahi. ʻO ia ka manawa e hoʻomaka ai ka ʻaila e hoʻokuʻu i ka uahi. No ka ʻaila niu, ʻo ia ka 350F.

ʻO ka aila niu ka mea kūpono loa no ka palai ʻana?

ʻaila niu hoʻomaʻemaʻe ʻia. I ka kuke ʻana, ʻoi aku ka nui o ka uahi o ka ʻaila niu i hoʻomaʻemaʻe ʻia i mea lanakila. He mea kūpono ia no ka kuke ʻana me ka wela nui, e like me ka hoʻomoʻi ʻana a me ka ʻai ʻana. ʻAe kēia iā ʻoe e kuke i nā wela kiʻekiʻe, e loaʻa ana kahi huahana i ʻokiʻoki akā ʻaʻole i puhi ʻia.

ʻO ka moa palai o ka Hema me ka ʻaila niu

Hiki iā ʻoe ke palai i ka ʻiʻo i ka ʻaila niu?

E hoʻomanaʻo, he kiʻekiʻe ka uahi o ka ʻaila niu a hiki ke hoʻohana ʻia no ka pā ʻana i nā ʻiʻo, nā mea kanu, a me nā meaʻai. Ma muli o kona ʻono ʻono o ka niu, maikaʻi loa ia me nā kīʻaha kaila a me nā ʻano mokupuni like ʻole e like me ka moa hoʻomoʻi a me ka moa i hoʻomoʻa ʻia.

He ino anei ka aila niu ia oe ke wela?

Akā ʻo ka ʻaila niu ka mea kūʻokoʻa loa no kona ʻano kiʻekiʻe o ka lauric acid lauric, ʻo ia ka mea ma kahi o 40% o kāna mau momona momona. ʻO kēia ka mea e kūpaʻa loa ai ka ʻaila niu i ka oxidation i ka wela nui. No kēia kumu, kūpono loa ia no nā ʻano kuke wela wela e like me ka palai.

Ua ʻoi aku ka maikaʻi o ka ʻaila niu ma mua o ka aila ʻai?

Ma ka ʻaoʻao ʻē aʻe, ʻo ka hoʻohana ʻana i ka ʻaila niu e kuke ai i kāu meaʻai ʻo ia ke koho olakino. ʻO kēia no ka mea, ʻoi aku ka paʻa o ke kinona o ka momona momona. Eia kekahi, ʻaʻole maikaʻi nā momona unsaturated no ke kumu he mau triglycerides kaulahao waena, hiki ke maʻalahi ʻia e ke ake.

He momona maikaʻi anei ka ʻaila niu?

Manaʻo: ʻO ka ʻaila niu kahi mea ʻai meaʻai olakino olakino. ʻO ka ʻoiaʻiʻo: Ua hōʻike ʻia ka ʻaila niu e hoʻonui i nā pae cholesterol - nā ʻano maikaʻi a me nā ʻano maikaʻi ʻole - ʻoi aku ma mua o nā ʻaila mea kanu ʻē aʻe e like me ka ʻoliva a me ka canola. A ʻo ka ʻoiaʻiʻo, ʻo nā triglycerides kaulahao waena he liʻiliʻi wale nō o nā ʻakika momona i loko o ka ʻaila niu.