The liquid gold of the pantry. Save up all of your pennies to buy the best you can get your hands on. I've recently fallen in love with avocado oil. All of my oils are organic and unrefined. If it makes me an oil snob, then so be it.
Contains the highest levels of saturated fats with a savory yet sweet, slightly nutty flavor. Excellent in Indian and Southeast Asian recipes. Remains solid at room temperature.
There are two types of peanut oil. The most available is pretty much flavorless. Roasted peanut oil has a delicious roasty flavor. I prefer the latter but it can be difficult to find. Use for frying, Asian sauces, salad dressing, soups, and stews.
Safflower oil is pressed from the seeds of the safflower plant, a thistle-like member of the sunflower family. A light, all-purpose oil that is nearly tasteless. Excellent for frying.
A pale, bland-tasting oil very similar to safflower oil but harder to find. Use for salad dressings, cooking, and frying.
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