| OILS The Oil section of a grocery store is a lot bigger than it used to be. Here is my quick guide to deciphering the varieties and their uses. Different oils are meant for different things. First Cold Press Extra Virgin Oils are the most flavorful and are best used as a finishing garnish. These oils are pressed while the machine is cold and the first oils to be crushed from the fruit are the purest and have the most flavor. They can elevate a dish from good to outstanding. First Cold Press Extra Virgin oils are great drizzled over fish dishes, salads and simply cooked or raw vegetables. Extra Virgin oils are the next step on the flavor chart. These oils are excellent for garnish and may be used in the final stages of cooking. These are great for whisking together a finishing sauce when taking a dish from stovetop to oven, as well as the final few seconds to a dry pan sauté. Extra Virgin oils should never be cooked at high heat for any amount time as they will begin to smoke and their flavors become bitter. They are usually harvested in late fall and the first bottles begin to arrive in late November through late December. True Extra Virgin Olive Oils last one year and should come from only one variety of olive. While most Extra Virgin Olive Oils are filtered (clear oils) the unfiltered varieties are my favorite. The unfiltered oils are thick and cloudy looking. They are bursting with fresh olive flavors and their colors range in depth depending on the kind of olive used. I love unfiltered Extra virgin olive oil, especially those from Umbria and Sicily. The best time to buy these oils is late November through January. Blended Olive oils (usually with Canola or Corn) are also available and will impart some olive oil flavor but hold up to higher temperatures. These olive oils also have a longer shelf life. Canola oil (aka low acidic Rapeseed Oil - mostly from US), Sesame oil (from Southeast Asia - 2 varieties), Coconut oil (from Philippines - clear to creamy & flavorful), Peanut oil (aka Groundnut Oil - mostly from US), Safflower oil (mostly from Southwestern US - flavorless), Grapeseed oil (mostly from Italy - clear & almost tasteless), Sunflower oil (clear, tasteless - mostly from Italy and the Southwestern US) and Corn Oil (mostly from US & Mexico - clear & almost flavorless) may all be used for high heat cooking. They resist high heat temperatures without separating, smoking or changing flavor. Canola, Peanut, and Corn oils are the mildest in flavor and often used in place of butter while baking. Sesame (both cold pressed - clear & toasted - brown) and Coconut oils have distinct flavors and are often used in Asian cuisine for very high heat sautés. Avocado oils (most are from California - creamy taste), Walnut oil (most are from France - mild nutty taste), and Pumpkin Seed oil (most from Germany & Austria - strong nutty flavor), and Almond oil (pale yellow color and sweet to nutty flavor - from California, Austria, Germany) should be treated like the First Cold Press oils and used for either cold or very low heat cooking. Each oil is distinct and you can experiment with the subtle flavor differences by trying them out in salad dressing or sampling them on small pieces of plain bread. Flax Seed Oil, also called unprocessed linseed oil, is reputed to have many health benefits. It must be kept in the refrigerator because it can become rancid quickly. It is best used as a condiment for cold dishes. I find that Flax Seed oil is best used for a client who needs digestive soothing and can drizzle onto dishes immediately as served. . |
