The Art of Turning 70 Years Old!

Turning seventy is a pretty big marker in your life, kind of like a “land-mine”.  You are there, it is the climax, as unfortunately, it is mostly downhill after 70, with health issues, brain issues and with what personally worries me the most: stamina!

As we go through life we make wonderful friends, have wonderful adventures and experiences, enjoy our family time and spend a lot of time working at some job to support our lifestyle and our hobbies, adventures, and family.  We live hectic busy lives racing from event to event, sport to sport, meeting to meeting and don’t realize we love it, till it is done and our children are grown and live elsewhere. But the memories and the joy of them remain.

I am lucky enough to have one beautiful granddaughter that spends time with me throughout the year, but does not live closeby; so I do miss the everyday experiences with her and regret she does not live closer.  Still, at eight we have a wonderful and loving relationship.

This year I decided to have a party for my Birthday, which I have not done since I was sixty and will not do again unless I turn 100. (But I will be too senile by then to know if I had one or not) . Ha Ha

My youngest son and granddaughter and I made seven types of sausage one summer day and ate the “go-betweens” for dinner.  That is called “not changing and cleaning the sausage stuffer between recipes”.  They were so good, my husband and I made two more kinds one night after he got home from work.  It was a lot of fun and over 100 sausages of all different kinds were made.

I had decided to have a 70th Birthday party, so sent out Evites and Emails to about 150 friends and family.  I used to have parties with my women friends when I was in my late forties and early fifties and single, and more than one hundred people would show up.  I would make the entree, and everyone would bring food and wine.  It was easy and great fun!  One year everyone had to wear red, so my whole house was a sea of red.  One year it was a “silly slipper” party and the best slippers won a price.  Invitations were mailed and each person could meet a friend.  We all made lots of new friends this way and had fun and lots of laughs.  I had expectations of this being the same for my 70th!

My dear friends of forty years came up from Del Mar for the celebration, and friends of fifty years came, even after recent back surgery.  Most of my book club, my Table Five Women’s group, and a variety of neighbors, ex-students and local friends came and we had a lovely evening.  But it was not the hundred or more that used to arrive.

Glam shortened 3

The Evite card had a photo of me at 30 saying the “Glamour is Gone”, but the party has just begun.   In many ways that is just not true.  I believe the quiet time of life has just begun.  Since I am no longer working, I awake when I desire. (not too late with new puppy) and enjoy my days painting, cooking and reading  (Seventy-five books last year and fifty-one so far this year). I no longer participate in Rotary or the local Chamber and interestingly enough only one person attended from those years of service.

This Birthday is the last of the big parties I will attempt to have.  We may be eating sausage for the next ten years anyway.  I so very much appreciate my friends that took the time to stop by and love the cards and several gifts.  I have come to the realization, that as our friends grow older, they travel more, spend time with newly extended families and do not respond to invitations.  In life, we are always learning. I love all the Birthday Greetings that I receive via Social Media and accept that Social Media is beginning to replace or attempting to replace meaningful relationships.

I remember when, before cell phones with contact lists, I had over a hundred telephones memorized and now I cannot even tell you those of my spouse or my sons without referring to my cell phone.  Email and text and messages via Facebook have replaced many happy phone calls and coffee dates with friends.  Thinking about this I wonder what it will be by the time I turn eighty?

70th Birthday girl .jpg

None of this is a complaint!  It is a realization that life changes as we age.  Our families live all over the world.  Our friends are busy with their families traveling all over the world to stay close to them. My summer birthday date sends people to weddings and the births of grandchildren; the last hurrah of good weather for those traveling in this area and people so much on the go there is not enough time for everything.

I had really wanted to just go to Ireland, but that was not in the cards.  From now on I am going to be traveling on my birthday and enjoying it.  No more weeks of prep for a party or a day or two of clean up afterward.  I am accepting that I am too old and too dang tired.

I have always been lucky in life that I have wonderful friends and I intend to keep them close and love them more than ever, but I am going to put “me first” for once and save my money and travel and paint.

So Happy Birthday to Me and thank you to all my family and friends for making it wonderful!!!

 

 

 

The Art of Turning 70 Years Old!

Art Classes

This summer I took quite a few Art Workshops with different painters. From some, I discovered new ways of seeing art. From others, I had a good review of the basics of art, something all artists should think about from time to time.   As would be expected, I enjoyed a couple of my classes better than others.

I am not a floral artist, but I took a studio with Stanley Bielen where we painted small florals, vegies or anything we selected from a table full of fun objects.  My first was a copy of the demo he did for the class. Stanley 1.jpg

Being happy with that, I found a small white teapot and put together a rather whimsical painting with the teapot.  All of these pieces are 6″ x 8″ or 8″ x 10″, a size I had not done much work in before, so small was a little challenging to me.

Tea Pot.jpg

The class lasted three days and each day I discovered something new or different. Stanley is a funny and intelligent instructor that kept the class laughing with stories and kept our interest by sharing facts and information about other current artists that he has met.  The class had students from all over the United States and Canada. It was fun being in a class with such dedicated artists.

Turnip  & Pepper Waiting.jpg

Going searching the table for the next object or objects to paint I spotted this beautiful turnip and loved the contrast of the bright orange peppers next to it.  Purple and orange are two of my favorite colors, so this was fun to paint and I was pleased with the composition.

Day three and a lot of the flowers on the table were starting to look a little limp, and having had such fun painting the turnip, I decided to do another vegetable – a Bok Choy. Bok Choy.jpg

I loved the floppy character of the Bok Choy and felt I “captured” the essence in this little painting.  By the last day in the afternoon, I was getting tired.  I was enjoying the class, but my energy level was down a bit.  I often think I am better in a two-day class. The last painting of the class was my worst of the series. yellow.jpg

I started too high on the canvas so I was not happy with the composition and composition, even of small paintings make or break the work.  I think I finally just cut off the bottom and repainted shortening the stems.

Being inspired by painting small, I took the concept to a slightly larger canvas and painted plants with pots from our local nursery.  I am pleased with the result and hope to do a few more of these in the future.  Pink flowers.jpg

Orange flowers.jpg

Stanely Bielen’s class at The Winslow Art Center was informative, fun and made me look at smaller objects in a new way.  This was not the first of my Summer Classes, but one I truly tried something I had not attempted before and was quite happy with the result.

One other lesson from taking many classes in too short a period of time is that every successful artist believes their paint color choices, canvas finish, and style is the best way to paint. What you should take away is that there is no one style of painting and that you can incorporate, some but not all that you gather from each professional.  Take too many classes and it becomes confusing.  Take classes from too few instructors and will realize that your paintings start to look like theirs.

I took art class once a week from the same instructor for twelve years.  One day after they opened a small local gallery and I was taking a hiatus from painting I walked by the gallery and my youngest son (in his thirties) said to me: Why do all the paintings shown here look the same, even though there were four or five artists represented?”  It was at that moment I decided to take classes from a variety of different professional artists.

Art Classes

Adding a Puppy to your home

puppy.jpg

I used to love my nice quiet mornings.  Wake up at will, make coffee, feed the cat and then check email or write on my blog.  Head out to my art studio to paint.

How would I know that getting a puppy would change my entire life?  My serene home now has a kennel by the front door, a 17-foot fence to block off the living room, a crate in the laundry room and a jillion dog toys and bones and a bed floating throughout the rest of the downstairs spaces. The doors to any other rooms are closed and there is a gate to close off the upstairs.  In the back yard is another kennel for potty training.

The guilt of leaving the dog in the crate makes me jump out of bed the minute I wake up.  Goodbye, leisurely mornings.

The cat constantly teases the dog, so the dog is always chasing the cat.  Keep in mind the cat weighs more than the dog.  This is most likely the first time I have ever regretted that our cat was declawed.

cat.jpg

Our puppy came from “Farmland” and she, as you can see, is adorable, but buying from a store has some additional challenges.  She has Giardia which is not fun. She started getting diarrhea about day three, so we have been to the vet several times.  I don’t think I need to describe in more detail, but we did move the in-house kennel from the nice light gray wood floors to the tile by the entry.  The liquid medicine is not her favorite, so this morning, I am not sure if more went down her throat or all over the floor.  I am wondering how you could mix it with peanut butter so she likes it.  No, I think I will just let my husband have this joy (job) for the next few days.

I read that giving her rice and boiled chicken might help diarrhea, so I made up several batches.  The first two batches went well, but the third was a little more stuck together.  Well, it became a toy, and as she played with it, batting it throughout the dining room, kitchen and hall as it deteriorated in small clumps.  It only took a half-hour to sweep and vacuum it all up, while both the cat and dog chased me trying to eat it.

So my quiet and serene morning began, by running the dog outside to pee, coming in, noticing more pee on the wood floor, that she must have snuck that in earlier when my husband let her out at 5 AM; feeding the cat, chasing the ball of rice-chicken around the house, cleaning up poop in the entry, cleaning the chicken/rice more and then I finally got to make a cup of coffee.

As I am making the coffee, the dog makes a run at the 17-foot fence, knocking it over and scaring itself.  Uprighting a 17-foot fence is not the easiest thing to do, but I did and it is now held in position by two of my dining room chairs.

It’s an hour later and I finally get my first cup of coffee.

I turn seventy this week, and though I am generally high energy, I wonder if I have enough to deal with a cat and a new puppy at this age.

I have actually had a couple painting classes and done a little Urban Sketching, just no time to post.

Adding a Puppy to your home

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops

1.jpg

Servings 4

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

Calories 192

Carbohydrate 22g

Protein 3g

Fat 13g

Ingredients

  • 3 tablespoon(s) lime juice
  • 4 teaspoon(s) honey raw
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) sea salt coarse
  • 1 medium cantaloupe(s) quartered and seeded
  • 1 medium avocado(s)
  • 1 cup(s) tomato(es) cherry or grape, halved

Instructions

  1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
  2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon, discard skin. Slice each wedge lengthwise into 1/2 inch pieces.
  3. Cut each avocado in quarters lengthwise and then into 1/2 inch thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

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Garlic Butter Baked Pork Chops (Super easy to make!!!)

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

INGREDIENTS

2 medium-sized heritage breed pork chops

kosher salt and freshly ground black pepper

4 tablespoons grass-fed butter — melted (use ghee if you’re doing whole30)

1 tablespoon fresh thyme — chopped

2 cloves garlic — minced

1 tablespoon extra virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 375°F.

2. Season the pork chops with salt and pepper, and set aside.

3. In a small bowl, mix together the butter, thyme, and garlic. Set aside.

4. In a cast-iron skillet, heat the olive oil over medium heat.

5. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

6. Pour the garlic butter mixture over the pork chops.

7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.

8. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

IMG_1442.jpg

In just 30 minutes you can have restaurant-worthy seared scallops ready for a delicious weeknight dinner. This summertime recipe makes great use of your garden tomatoes and basil. Sea scallops called large or jumbo scallops, are up to three times larger in size than bay scallops. They have a sweet, delicate flavor and slightly chewy texture. The jumbo scallops make great main dishes, and the smaller bay scallops are ideal stirred into pasta dishes or tossed onto salads. Look for dry-packed scallops, which are packed without extra water or preservatives. This helps them brown nicely when cooked. Dry-packed scallops have a shorter shelf life than wet-packed scallops, so cook them the day you buy them.

How to Make It

Step 1

Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium-high. Add onion; cook, stirring occasionally until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, 2 tablespoons of the basil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, stirring occasionally, until tomatoes burst and release their juices, 6 to 7 minutes. Continue to cook, stirring occasionally, until sauce thickens slightly, 1 to 2 minutes. Transfer to a bowl; cover and keep warm.

 

Step 2

Wipe skillet clean. Pat scallops dry with paper towels, and season with remaining 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a skillet over high. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side. (Do not overcook.)

 

Step 3

Cook orzo according to package directions; drain. Stir in butter and parsley.

Step 4

Divide orzo among serving plates; top each with about 2/3 cup tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 tablespoons basil.

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

Easy Chicken Dinner

chicken.jpgIt is warm outside and the sun is shining and I really don’t want to be in the kitchen, so an easy quick dinner it is!  I recently picked up the new America’s Test Kitchen’s “Simple” and adapted one of the recipes to my liking.  The recipe was Chicken with Tomato Salsa.

For the salsa:

Cut a cup or so of cherry tomatoes into quarters

Add 3-4 cloves of garlic, finely chopped

1 teaspoon of good olive oil

Sliced basil to taste

Salt & Pepper and maybe a little red pepper if you want more of a kick to it

I added half an avocado (cut into 1/4″ pieces)

Mix together and put aside.

For the chicken:

I used two chicken breasts and cut them in half, so they would be thinner and cook faster. Dipped them in two stirred eggs (but one might work), dipped them in a mixture of gluten-free panko and parmesan and quickly sauteed (about 2 minutes per side) in olive oil.

*Here is a tip: 

When using olive oil, always heat the pan before you add the olive oil.  But with butter melt it in a pan that heats as the butter melts.  

Serve on a nice platter with the extra basil for decoration!  And of course, put the tomato salsa on top.  Delicious, moist and very pretty.

BEETS

This is the easiest way I know to cook beets.  Wash the beets, cut off the greens and a bit of the other end.  Peel, but on a cooking tray (I line with aluminum foil – so I don’t have to scrub it), put a little olive oil (EVOO), salt and pepper and bake for 30 minutes at 425°.

Enjoy this easy and fast (other than the time the beets take to cook) dinner.

 

 

 

Easy Chicken Dinner

Pommes Duchesse

French Pipped Potatoes

Pommes Duchess.jpg

They were to be piped with a 3/4 star tip, but I did not have one so used a 1/2 round tip.  I will be buying a 3/4 star tip today.  Ha Ha

Yield: Serves 4

Ingredients

  • 12 lb. russet potatoes (about 4)
  • 4 tbsp. unsalted butter softened
  • 2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
  • 18 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 12 hours; let cool, then peel and pass through a food mill or ricer.
  2. Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 34” star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 12” cones about 2″ high. Brush with egg mixture; bake until golden brown, 40–45 minutes.
Pommes Duchesse

Three Cheese Gourgeres

Cheese Gourgers.jpgYield: Makes About 4 Dozen

Ingredients

  • 34 cup whole milk
  • 8 tbsp. unsalted butter, cubed
  • 12 tsp. kosher salt
  • 12 cups flour
  • 5 eggs, at room temperature
  • 4 oz. Comté cheese, grated
  • 4 oz. Emmentaler cheese, grated
  • 4 oz. Gruyère cheese, grated

Instructions

  1. Heat oven to 425°. Bring milk, butter, salt, and 13 cup water to a boil in a 4-qt. saucepan over high. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon until slightly dried, about 2 minutes. If the dough is not dry enough, the gourgeres will not rise when cooked.  Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating well after each addition, until dough is smooth; stir in half each of the cheeses.
  2. Transfer dough to a piping bag fitted with a plain 12” tip. Using a swirling motion, pipe 1 12“-tall mounds of dough, about 1” in diameter, onto parchment paper-lined baking sheets; sprinkle tops with remaining cheeses. Place in oven and reduce temperature to 375°. Bake gougères until golden brown, about 30 minutes.
Three Cheese Gourgeres

Peanut Butter Truffles

PB 2.jpgAKA Buckeyes and known for Ohio’s state tree. I discovered when making them, that the more frozen they were when dipping, the easier it was to dip.  As they thaw, they start to fall off the toothpick.

Ingredients

2 1/2 cups sifted confectioners’ sugar

1 cup creamy peanut butter

8 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

12 ounces semisweet or bittersweet chocolate, chopped fine

Directions

  1. Line a baking sheet with parchment. Using a stand mixer with the paddle, blend the peanut butter, butter, vanilla, and salt until well-combined. Slowly add the confectioner sugar. Mix until combined then refrigerate for 15 minutes.
  2. Scoop Divide into about 32 pieces ( about 1 tablespoon) mounds, roll into balls; arrange them on the prepared baking sheet. Insert a toothpick into each one and freeze until firm, about one hour.
  3. Microwave the 10 oz of the chocolate at 50 percent power, stirring every 30 seconds till nearly melted. It will be a little lumpy) Remove from the microwave and stir in the remaining 2 ounces of chocolate until it is melted and smooth.
  4. Tilt the bowl of chocolate so the chocolate pools on one side. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. If you have two baking sheets, keep the second in the freezer while you dip the first.
  5. Chill the Buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled.
  6. Refrigerate in an airtight container for up to 5 days.

I doubled the recipe and it worked quite well.  I did not have bittersweet, so used only semisweet and I liked the flavor, but then I love milk chocolate more than dark chocolate.

 

Peanut Butter Truffles

What’s the Difference?

Yellow, White, and Red Onions

onions.jpg

Today, I decided to make Gyros for dinner and was looking up recipes for the sauce and what to add in the Gyro itself. Most recipes called for onions, not specifying which to use.  I got curious about why you use certain onions for certain things and can they be interchangeable.  I found the following information useful.

Wonder why some recipes call for a particular kind of onion and whether another can be substituted in its place?

 

All these onions vary slightly in flavor, texture, and color, but can usually be substituted for one another. In terms of cooking, they will all behave the same in the pan.

When buying onions, go for ones that feel heavy in your hand and firm. Avoid soft onions or ones that have a sharp oniony odor before peeling. These are indications that the onion is old. Except for sweet onions, all these onions can be stored for several weeks in a cool, dark pantry or cupboard.

 

Yellow Onions  This is the all-purpose onion, and it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized and have a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor.

 

White Onions – These onions tend to have a sharper and more pungent flavor than yellow onions. They tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we like them minced and added to raw salsas and chutneys.

 

Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions lack the sharp, astringent taste of other onions and really do taste sweet. They are fantastic thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance. Sweet onions tend to be more perishable and should be stored in the refrigerator.

 

Red Onions – With their deep purple outer skin and reddish flesh, these are really the odd guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.

Onions are a garden favorite and can be eaten raw, in salsas and salads, and cooked into your favorite recipes. Home gardeners can choose from onion varieties that are mildly sweet to pungent. Because onions are affected by the amount of light they receive, some grow better in the North, while others perform better in the South. Short-day onions begin forming bulbs when daylight lasts 10-12 hours and are often the sweetest and best for eating raw. They’re most often grown in the South. Long-day onions begin forming bulbs when daylight lasts 14-16 hours. They are usually pungent, often store well for many months, and are usually grown in the North. Day-neutral onions are a cross of the two types. Onions can be started from seeds, sets, and plants.

Shallots

Shallots have a subtle flavor that is much milder than onions or garlic and are a favorite of gourmet cooks. Their flavor really shines when sautéed in butter or olive oil. Like green onions, their green shoots and bulbs are edible and the green shoots can be used as a green onion or scallion substitute. While shallots can be grown from seed, growing them from sets is often easiest. After harvest, cured bulbs can be stored for up to six months.

Leeks

Leeks look like overgrown green onions but have a milder, more delicate flavor than onions. The white base and green stalk are used for cooking in creamy soups, fresh, stocks and more. Leeks can be direct seeded outdoors or started indoors and transplanted into the garden. Thinning during the growing allows the plant to grow much larger. After harvest, leeks can keep in the refrigerator for up to 2 weeks—or they can be dried for storage.

Remember…

Onions, shallots, and leeks are not considered interchangeable when it comes to cooking, even though some blogs and websites might say they are interchangable. Make sure you use whichever your recipe calls for, as the distinct flavor of each may alter the taste of your dish.

 

Do you have a favorite kind of onion?

 

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Definitely, regular use of the range hood fan and cleaning of the filters is a good way to remove the odors and nasty fumes created by cooking.One thing I’d like to point out about reducing the oily residue that adheres to the exhaust fan is that certain cooking techniques create more sticky, aerosolized nastiness than others, and some grease and oil films are more resistant to cleanup than others, too, esp if allowed to sit and harden.Stir frying is the worst for creating aerosolized oily fumes that cling to surfaces around the stove and kitchen, with or without a range hood fan. The heat, the open pan, the constant motion continually kicks up oily fumes that settle on surfaces much farther than most cooks realize.Cooking low and slow takes more time, but also reduces the amount of oil and grease splattering into the air and around the stove, often producing better food in the process. Simmering, braising, and slow cooking generally create less oily mess to clean up overall. Cooking in a pressure cooker saves time and keeps open pot cooking time to a minimum, therefore reduces splatter and aerosolized fumes.Furthermore, oil sprays, such as PAM and knockoffs, create a LOT of sticky, persistent aerosolized oil drift that is VERY difficult to wash away once it hardens and dries – newer formulas claim to create less residue on cookware, but less isn’t none. Spray cookware over the sink for easier cleanup of overspray, or spray outside the house (or better yet, don’t spray at all and avoid filling lungs with oily spray, too).Cooking in open pans with polyunsaturated oils from seeds (vegetable oil, canola, corn oil, soybean oil, safflower oil sunflower oil, etc., tends to promote oily fume creation. Fumes from polyunsaturated oils settle on surfaces and then become rancid, hardened, and quite plasticized. These films are very resistant to scrubbing and cleansers.I have found that cooking with traditional and more stable fats like butter, ghee, tallow, bacon drippings, duck fat, and coconut or palm oil tends creates less oily fumes (esp if food is cooked low and slow instead of stir-frying and high heat sautéing). Splatters will still occur round the pan perhaps, but they tend not to aerosolize and form thin sticky fumes that create resistant films to the same extent as polyunsaturated oils when they settle on kitchen surfaces.I became aware of the the change in the rate of oily film buildup in my range hood and surfaces adjacent to my stove when my cooking changed over the past few years – I had stopped using and buying seed oils and making quick sauté recipes. Instead I made more traditional braising and simmering recipes using traditional fats instead of oils. The lack of oily film buildup after several years of cooking differently was particularly noticeable when we were away for four months last year and had house sitters in our house during our absence; they stir fried most of their meals on high heat with a liquid oil. While the stove and kitchen was generally clean at first glance when we returned home, an oily residue had settled inside and outside the range hood and on the cabinets around the stove , and was far worse than I’d ever experienced with my own cooking, even when the range fan hadn’t been working.
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What’s the Difference?