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using the right oil is important for flavor
nutrition and cooking. What oils do you use for cooking
what oils the use for the final touches and dressings?
Its all about the smoke point. The smoke point of an oil or fat
refers to the temperature at which that oil starts to break down and burn
If your oil starts to smoke during cooking, the flavor will become harsh
nutrients will be lost, and it is no longer safe for eating.
For cooking that requires higher heat like sauteeing,
pan frying or searing, it is important to choose an oil that has a high smoke
point
To the start off, here are some oils with a higher smoking point.
We have an avocado oil which is a nice dark rich green color,
and really nice flavor to it. We have a light olive oil
a little more refined and it's great for high heat cooking
like sauteeing. Then you have grapeseed oil very neutral flavor
but again great for for cooking for higher heat.
and some of the oils with a low smoke point. So we'll start off
with an unrefined sesame oil which has a really nice nuttiness to it
But it's better suited for dressing or to just finish dishes
Then you have an extra *** olive oil, again great flavor
but not meant for high heat cooking. And then you have
flaxseed oil which has a very low smoke point
and really meant for dressing.
Try a nutty sesame oil or extra *** olive oil in a dressing for your next salad.
you can try our pumpkin panzanella salad on the ellicsrkitchen.ca
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