Comments on: Flavorful Fats

By: HabaneroSuz

HabaneroSuz — Thu, 02 Feb 2006 06:49:57 +0000

I use them not only by flavor, but by smoke point, so if I’m stir-frying it’s peanut or canola not just because it imparts almost no flavor in and of itself, but because I can get the pan much hotter without setting off the smoke alarm.

By: Zrblm

Zrblm — Thu, 02 Feb 2006 00:04:34 +0000

Hmm, I find the pretty standard sunflower oil I have in the cupboard smells fairly strongly of sunflower seeds.

Though, yeah, it doesn't taste like much.

By: Andrew Feldstein

Andrew Feldstein — Wed, 01 Feb 2006 16:00:19 +0000

I use light olive oil for this purpose. I probably started because it was monounsaturated.

For Jewish cooking, it has to be corn oil though. Mazola. Nothing else will make the house smell right!

By: mamster

mamster — Wed, 01 Feb 2006 15:04:44 +0000

Hey, veek. I'd love to get into playing around with more of the unrefined and semi-refined oils. The only one I keep on hand is cold-filtered peanut oil, which is fabulous. But I imagine a good corn or sunflower oil is just as good in its own way.

Karen, I'll check out the noodle roundup, although now I have an image of noodle lassoing in my head.

By: Wendy

Wendy — Wed, 01 Feb 2006 14:56:04 +0000

Yes, I have the same problem. I’ve been trying lately to use canola oil when it really doesn’t matter, just to save money, but ever since I dropped the vegan, I’m using butter most places I used to use canola.

The only time I can think of that I actually want canola is when I make mayonnaise—all-olive is a little too strong.

By: vika

vika — Wed, 01 Feb 2006 13:20:04 +0000

I grew up using sunflower oil. When it’s unrefined (no, really unrefined, not the sh..tuff them crazy kids sell around here these days) and fresh, it’s very flavorful indeed. I miss it. :)

By: Karen

Karen — Wed, 01 Feb 2006 09:56:44 +0000

How timely! We just finished with January's Is My Blog Burning? with a noodle theme. The round-up is now online.