Clearly Healthy Oils

guido · Site Admin Joined: Oct 18, 2004 Posts: 381 Location: Italy

Oils are essential in cooking," says Mark Peel, chef and co-owner of Campanile Restaurant in Los Angeles. "They are an excellent medium for heat transfer and vital for flavoring." And some—like the following—are also good for you:

1: Peanut oil is excellent for high-temperature cooking. Loaded with vitamin E, it's tasty in stir fries as well as in salad dressings.

2: Rich in antioxidants like vitamins A and E, olive oil is perfect for accenting salads and dipping fresh-baked breads. Its low smoke point doesn't make for good sautèing, though.

3: Extravirgin olive oil can be pricey but is the purest and most flavorful olive oil—it's best used when you want its taste to shine.

4: Canola oil has a high smoke point, which makes it ideal for sauteeing and baking. Extracted from the rapeseed, it is a valuable source of omega-3 fatty acids.

5: Thick, fragrant sesame oil is a staple of Asian cuisine. The most common variety, which comes from toasted seeds, finishes stir fries with a nutty flavor. Refined, cold-pressed sesame oils are lighter in taste. Keep in mind that toasted sesame oils spoil easily and should be consumed within two months of purchase.

6: For an unexpected touch, walnut oil is aromatic, delicious, and high in unsaturated fats and omega-3s. "Since high heat can destroy its flavor, it is best used for last-minute finishing," Peel says.
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In vino veritas!