What oil should I
use when I’m cooking? Barbara B.
In a pinch just about any oil, except motor
oil, will work. Some oils--including
peanut oil and sesame oil—have very distinctive flavors. They can add to a dish or overpower it.
My favorite is extra-virgin olive oil,
partly because I cook a lot of Mediterranean-style dishes and partly because I
have become accustomed to the flavor. Extra-virgin olive oil costs more than plain
or light olive oil. Millions of words have been written about the various
properties of olive oil—much more than I want to know about. So here’s my take.
I use extra-virgin olive oil in most of
my cooking. However, if I'm seeking a
bland oil, I’ll choose canola oil or corn oil.
And I’ll add a teaspoon of sesame oil when an Asian recipe calls for
it. Other than that, I just want to get
on with the cooking.
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