Professional Cooks

Professional Cooks

any professional cooks out there?

any professional cooks out there, i used to use alot of olove oil in cooking but have heard that if it is heated it turns into trans fats and we all know how bad they are for you, can you please tell me if this is true or not.
serious answers only please.
thanx in advance xxx.

This is just a myth - see below:

"Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.

The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.

The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more see our olive oil chemistry page

Changing a cis-fat to a trans-fat does not occur on a home stove."

Professional Ranges For A Kitchen Remodel

Undertaking a kitchen remodel requires a great deal of planning and choosing the right appliance is key. If you desire a high end kitchen then a professional range can be the centerpiece, so much thought should go into it. You will want an appliance with features and styling desired by chefs and cooks in top restaurants. When looking for professional ranges, here are a few options to keep in mind.

Fuel Type

This seems obvious at first but you must consider whether you want a gas or electric range. This is dependent of course upon what utility services are available to you. Most professional ranges are gas fueled but electric ones are also available. If you like both versions a duel fuel professional range may be the best option.

Appearance

Standard ranges are 30 inches wide but a professional ranges can be up to 48 inches wide. Consider in your remodel what size range you will need, six burners rather than four or two ovens rather than one, and design your kitchen appropriately. To make things easier choose a manufacturer that makes a variety of sizes, giving you flexibility should you change your mind. As for color, while white and black are commonly available finishes the general consensus is that stainless steel gives appliances a professional look. Many manufacturers make ranges only in this finish.

Ease of Controls

This is difficult to judge without trying one out but professional ranges should have easy to use, highly visible burner knobs. Professional ranges will indicate, usually with a light, which burners are currently on. Having a dynamic range of flame settings allows one more heat control, from a gentle simmer to a rolling boil. A well placed oven display will help you make sure your oven is up to the proper cooking temperature. Make sure that such a display is angled properly so that you will not have to bend down each time you check the oven temperature.

Ease of Use

A professional range should have small extras that make cooking easier. Safety features such as illuminated burner knobs and automatically relighting flames are a bonus. Continuous burner grates allow for easy movement of pans off of and onto a burner as needed. Having the option to insert a griddle or a wok holder in place of a burner grate allows you to increase your cooking repertoire. Consider ease of cleanup when looking at ranges, and look for a range that has removable burners and an easy to clean catch pan beneath. As for the oven a large window and built in probe thermometer are bonus features that allow a cook to keep an eye on cooking without opening the oven. Finally, convection ovens are an important part of a professional range and allow for even cooking and more predictable cooking times.

Choosing the right professional range almost always comes down to the manufacturer. While many manufacturers create the look of a professional kitchen appliance that does not mean the appliance is up to professional standards. Make sure to choose a manufacturer with a history of and dedication to making appliances for the professional cook.

About the Author

Rachael Sluder is a full-time mom and a part-time caterer. For more information on professional ranges, visit Dacor.com.

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