Oils for all occasions

Cinzia Cuneo 28 giugno, 2010 ricette

Using only one type of oil is like eating only one type of fruit! Each kind of oil has its own flavour, nutritional qualities and uses.

To be on the safe side, I always stock the four following types in my pantry:

• Extra-virgin olive oil for vinaigrettes and for pouring cold over vegetables and grills.
• Either omega-3 rich and neutral tasting canola oil, or the more flavourful ordinary olive oil for cooking.
• Peanut oil for deep frying, as it is much more heat resistant than other oils.
• And finally for a special and distinct flavour in certain recipes, sesame oil or sunflower oil.

Well, whatever kind you buy, just make sure to keep it well bottled in a cool place, away from light.

Try our recipe for Classic Vinaigrette

Classic Vinaigrette

Originally published in the Journal de Montréal on July 29, 2006.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.