This is a topic that I’ve never really thought about in terms beyond the health advantages of one cooking oil over another. But recently I heard one tv chef discuss the reasoning behind his choice of canola oil for the dish he was creating. Did you know that all cooking oils will start to burn at different temperature (or reach its smoking point – yuck!)? And Extra Light Olive & Peanut oils are at the top end of that scale? (Yeah, that right… you shouldn’t use regular old cold pressed extra virgin olive oil to fry french fries. Who knew?).  Well now that I’ve discovered intricacies and characteristics of cooking oil, it is now time for The Hungry Terrapin to get a new post…

(hey!! I wonder if I can become a cooking oil sommelier now???  Nah! but here is an oil stability chart you can reference instead.)

Oh Yeah… You probably should ignore the author of this Huffington Posts article comment’s about “canola oil coming from the seed of the canola plant”. (Because there is no such plant!!!  – I know this because I Googled it!!!). That aside, I still think this article is a great primer for any aspiring (on weekends), amateur (I’ll say!), top chef (yeah, right! LOL!) like myself.

Click The Link Already: http://www.huffingtonpost.com/2014/04/03/cooking-oils_n_5076730.html

Enjoy..

Joe