On my...sorry to expound, but it depends on what I'm cooking. Some oils have a fairly low smoke point, so they're excellent for cooking slowly, at a low temperature. Some can get very hot, so they're great for searing or stir fry. Some are better for cold preparations like salad dressings. Some are better for frying or poaching (confit). Some have a very strong flavor; some are mild.
What is your favorite type of culinary oil?
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On my...sorry to expound, but it depends on what I'm cooking. Some oils have a fairly low smoke point, so they're excellent for cooking slowly, at a low temperature. Some can get very hot, so they're great for searing or stir fry. Some are better for cold preparations like salad dressings. Some are better for frying or poaching (confit). Some have a very strong flavor; some are mild.
It depends...