Tip of the week…
Choosing the right cooking oil
Olive oil offers grassy, peppery flavor notes that make it a go-to for salads, but extra virgin has a fairly low smoke point. “Pure” olive oil is filtered, though, elevating the smoke point to 465 degrees.
Canola oil is a great all-purpose option because of its “barely there” flavor and 400-degree smoke point. Use it for everything except salad dressing and deep-frying.
Corn oil, another neutral oil, is better than canola for deep-frying because it has a smoke point of 450.
Peanut oil also works well for frying, especially stir-frying. Essential to many Asian dishes, it imparts a nutty flavor.
Coconut oil is viscous and slightly sweet in its unrefined form, making it a good butter substitute in baking. Refined, it has a mild coconut flavor and a smoke point of 400.
Grapeseed oil has a “light, clean” flavor that makes it a popular substitute for olive oil. Source: Better Homes and Gardens
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Source: Men’s Journal