Sorry for the lapse. I’m working on a big post about noodles. In the meantime…
We’re almost out of canola oil.
The better I get at cooking, the longer it takes me to go through a bottle of canola oil. It’s not because I’m cooking light: it’s because when I reach for an oil or fat, I’m more likely to choose something with flavor. I keep the canola in the fridge so it doesn’t go rancid before I’ve used all 32 ounces.
Sometimes a flavorless cooking oil is exactly what you want, although nothing besides brownie mix is coming to mind. Most often, though, I’ll reach for olive oil when I’m cooking Italian; peanut oil for Chinese and Thai; lard for frying potatoes and many other things; and butter for everything else.
Has anyone else noticed this? Also, sometimes I hear people talk about the flavor differences between supposedly flavorless oils like canola, corn, sunflower, and soybean. To me, however, the refined versions of these oils that you find in the supermarket really are indistinguishable. I buy canola not because it’s rich in monounsaturated fat, but because that’s what Ming Tsai used to use on East Meets West.