Mason-Dixon Recipes > Cooking Tips > Cooking Oils
Vegetable -- Has no flavor at all. Use when you don't want flavor from the oil, such as when sauteeing vegetables. It's the cheapest grade of cooking oil. Canola -- Used like vegetable oil, but it has less fat. It also has no flavor, and is a reasonably priced alternative for low-fat cooking. Peanut -- Has hardly any taste, but doesn't burn at high temperatures. Use it for stir-frying oriental foods at a higher temperature. However, it's more expensive. Olive (extra virgin) -- Definite taste difference. Use for Italian cooking (sauces with a tomato base), but it can also be used for fish, chicken, and salad dressing. It's reasonably priced as well. Sesame -- Has a very pungent taste. Use it in oriental cooking. More expensive.
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