flaxburger

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jml
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flaxburger

Post by jml » Tue Jun 29, 2010 2:31 am

If I mix in some ground flax into hamburger and fry it, will the flax still be fine?

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Ironman
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Post by Ironman » Tue Jun 29, 2010 4:15 am

I can't say I have ever cooked with flax. Cooking fish doesn't seem to affect the fish. I don't think olive oil is affected. So I would say most likely the flax will be fine.

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Post by frogbyte » Tue Jun 29, 2010 4:59 pm

There are lots of articles on food getting more inflammatory and losing antioxidants at high temperatures. Worth making sure not to overcook or cook too high...

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Post by Jungledoc » Tue Jun 29, 2010 10:26 pm

Peter knows something about cooking with olive oil, but I can't remember the details.

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Post by TimD » Wed Jun 30, 2010 10:46 am

Ground Flax should be no problem, as it's mixed into the meat (a great idea I hadn't even thought of, btw) and during cookling, even with a well done hamburger, the temp wont go above 160 or so, which should be fine. I don't advise cooking with any of the cold pressed oils though, unless it's just a low , slow sautee, as most of them have low smoking points, which does tend to break them down. A number of chefs around the beach area gave me this rule. Add the extra virgin, Udo's or other cold pressed right out of the bottle. If you need to sautee, like in vegetables, just use the straight regular, cheaper olive oil to retain the flavor, and keep the flame low.
Tim

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Post by pdellorto » Wed Jun 30, 2010 11:55 am

What TimD said, across the board. I've done flax in burgers, and it's fine, it doesn't get hot enough to go nasty on you. I don't really like it, but it'll work fine and you might love it!

Extra virgin olive oil - especially if you get the really good stuff - has a very low smoke point and the flavor gets badly affected. They aren't meant to cook with, generally. It's like getting high-quality rum and mixing it with generic cola. It's misusing the product.

Regular olive oil stands the heat a bit better, especially flavor-wise, but you still don't want to let it get too hot.

I find coconut oil and ghee work better if you have to get things hot.

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Post by frogbyte » Wed Jun 30, 2010 12:09 pm

Coconut oil stir fried broccoli tastes weird. :) Been meaning to try ghee though.

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Post by Ironman » Wed Jun 30, 2010 12:59 pm

Olive oil and minced garlic is good with broccoli.

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Post by frogbyte » Wed Jun 30, 2010 1:38 pm

Well, duh. So good.

Also, I like to add paprika and mustard powder and crushed red pepper flakes - no prep work.

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Post by jml » Wed Jun 30, 2010 3:22 pm

Thanks for the replies. I tried it and it tasted pretty much the same. It's the best thing I could think of to put flax in.

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Post by frogbyte » Wed Jun 30, 2010 3:47 pm

I've put it on the broccoli, green beans and peas, I believe. In all cases it was so mild as to barely be noticeable, other than texture.

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