The New Way I Have Been Cooking

I have always thought I was a pretty good home chef and made good choices for cooking and feeding my family.  I explore new recipes and cuisines, I make some pretty delicious staples, and can bake a delicious brownie.  I did however just recently learn about cooking oil and I have been using the wrong one.  Like many of you, I am assuming, but am pretty spot on, I have several bottles of different oils- olive oil, coconut oil, canola oil, etc. for various needs.


I thought I had a better than average understanding of the uses, but I was wrong.  As I learned many of the oils I have been using become bitter or break down in higher heat.  Some, and the most popular oils can be made with genetically modified oil seeds.  I discovered a new oil and a new way: Malaysian palm oil.  I have learned a ton and will list some of the things below but you can also learn more at

Here is why I switched:

  • Palm oil has a higher smoke point than other oils at 450 degrees Fahrenheit, compared to olive oil at 380 degrees.
  • Palm oil is non-GMO.  More than 90 percent of the corn, soy, and canola fields in the U.S. are planted with genetically modified seeds.  Shocked?  I was.
  • Palm oil is a substitute for trans fats, important for us as we try to eat clean.
  • Palm oil is rich in nutrients, loaded with vitamin E tocotrienols, as well as has more carotene than tomatoes or carrots!
  • Malaysia is a responsible palm oil producer.

Are you ready to make the switch?  Here are a few other links for Malaysian Palm Oil:


empty cooking pans on table top
Photo by Tookapic on

Use it to make popcorn, it is super easy all you need is:

  • A large pot
  • 3 tablespoons of Malaysian palm oil
  • 1/2 cup of popcorn kernels
  • your favorite seasoning
  1. Put two tablespoons of palm oil in a pot. Turn burner up to medium/medium-high heat.
  2. Add three kernels of popcorn to the pot. Wait for them to pop (keep lid off).
  3. Remove the three popped kernels, add 1/4 cup of popcorn. Cover the pan, give it a shake and let it sit off the heat for 30 seconds to 3 minutes. This will allow the kernels to pop faster resulting in crispier and more evenly cooked popcorn.
  4. Put the pot back on the stove on medium-high heat with the lid slightly askew so steam can escape. When the popcorn starts to pop, shake the pot around a bit. As soon as the popping tapers off, even slightly, take the pot off the burner.
  5. Place popped popcorn in a bowl.
  6. Toss with your favorite seasoning
  7. Enjoy!

Fun facts:

  • 3 cups of popcorn contain as much fiber as a half a cup of sliced carrots or one medium peach.
  • each year, we eat about 13 billion quarts of popcorn, or about 41 quarts per person.
  • air-popped popcorn contains 30 calories per cup.  Oil popped popcorn contains 35 calories per cup.
healthy snack movie popcorn
Photo by Keegan Evans on

**I learned about Malaysian palm oil when I received a box, sponsored by the Malaysian Palm Oil Council.





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