If you're like me, you have a cupboard full of oils for
different uses. Here's your quick and easy guide to using the three most common
oils
Olive oil - Because
of its a low burning point, this is best used raw. I prefer it as a beautiful
finish to dishes such as grilled fish or vegetables. Regular or extra virgin?
Extra virgin is oil from the first press (a cold press is best). Because less
expensive olive oils are often mixed with other oils such as vegetable oils, I
like to spend a little more to get the best.
Canola - This is the
oil I use the most at Cuisine & Passion. It has a high burning point so
it's great for searing and grilling. I also like to use in our dressings and
salads because it does not set in the refrigerator or mask the flavor of our
food.
Grape-seed oil -
This also has a high burning point-and can cost more. Because this is one of
the most neutral of oils, it's a great choice for delicate jobs such as making
flavoured oils for the pantry.
Speaking of flavoured oil, here's a fun recipe that you can
try at home.
Put the leaves of one bunch of basil in three litres of
boiling water for 10 seconds. Drain and drop them into ice-cold water. Drain
and pat dry. Add the leaves to 250 ml (one cup) of grape-seed oil in a food
processor and blend well. Refrigerate for four days. Strain the oil though
cheese cloth and put back in the refrigerator for a few more days or until the
oil clarifies. Decant to an other bottle leaving the cloudy oil on the bottom
behind. It's now ready to use.
There are many other types of oil on the
market-at Cuisine & Passion we offer varieties such as walnut oil, truffle
oil, porcini oil and sesame-seed oil to help you create different dishes or
dressings. Drop by, let's chat!
Amitiée gourmande
Chef Marc
