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Here are some things about trans fat most people don't know:
1) sub 0.5 gram quantities must now be listed as ingredients... The FDA has lowered the threshold value.
2) the fast food companies, bakeries, snack food companies, etc. have nothing to do with the trans fat production.
the vegetable oils are produced by agricultural processing facilities that take the nuts, seeds, beans, grains, etc. and produce the oils.
they also hydrogenate them in the same facility, then sell them in varying packaged form/quantity.
trans fat only ever became ubiquitious because the companies that process the oils used cheap catalysts that require high temps and hydrogen pressures. AND because certain products benefit from longer shelf life with trans fat (which takes much longer to oxidize, or go rancid, due to atmospheric oxygen)
3) the processing companies have solved the problem to the maximum extent possible.... More active catalysts, requiring lower temperatures and shorter reaction times.
4) ALL THAT SAID: Trans fat is produced any time you heat an unsaturated fatty acid. It is even produced at room temperature, but its very very slow (half life on the order of decades)..... However, the reaction rate is strongly temperature dependent.
Even well below the smoke point, hot olive oil is undergoing cis-trans isomerization...... No, not grams, but miligrams..... (half a gram is 500 miligrams, so don't think that miligrams is a small amount).
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Never really lurked on this board (long time /k/ommando though) , but I have a question. What is the best General Tso's recipe for a beginner? I'm not totally cook-tarded, I experiment with cooking from time to time, but not much else. I'd like something to cook this Saturday, and it's by far my favorite Chinese dish. So, are the YouTube tutorials at all reliable, or do you guys have something much different? Thanks in advance.