COOKING OILS DECLASSIFIED Are You Using Extra-Virgin Olive Oil Wrong? Not all cooking oils are created equal. Some
PEANUT OIL Great for high-heat cooking, frying, and deep-frying, peanut oil has a neutral flavor, so you can easily use it in just about any dish that needs a cooking oil. It’s also a more heart-healthy option than canola and vegetable oils. AVOCADO OIL When you need an oil to withstand high temps, this is your oil. It has a smoke point of 510 degrees, making it perfect for grilling and stir-frying. What makes avocado oil particularly unique is it can also be used as a finishing oil, like EVOO. It’s light yet resilient.
degrees. In many cases, you can use it in place of other cooking oils — just be sure you’re using plain olive oil and not EVOO. COCONUT OIL Better for baking than cooking, coconut oil is generally solid at room temperature. It can be used for some cooking, but like EVOO it doesn’t play well with high temperatures. Keep it at 350 degrees or below and use it as a butter substitute.
cooking oils have distinct flavors, while others are suited for high temperatures. Every oil is unique. Here are six common oils and their best uses. EXTRA-VIRGIN OLIVE OIL An often misused oil, extra-virgin olive oil (EVOO) should not be used for cooking or frying. It’s simply too delicate and cannot withstand high temperatures, which can damage the flavor, ruining dishes. Instead, use it as a finishing oil — drizzle it over pasta, salad, or bread.
CANOLA OIL/VEGETABLE OIL A good option for high-heat cooking,
baking, and frying, these utilitarian oils are completely neutral in flavor, but they’re not heart-healthy. Vegetable oil is a generic mix of oils, including soybean, canola (rapeseed), and palm oils, making it the most inexpensive cooking oil.
OLIVE OIL
Unlike EVOO, standard olive oil can be used for cooking and frying. It can withstand temps up to about 460
As we enter the height of s’mores season, consider upgrading those store-bought marshmallows to homemade ones. For a colorful treat, you can easily add food coloring to this recipe. Homemade MARSHMALLOWS
INGREDIENTS DIRECTIONS
1. In a mixing bowl, combine gelatin and 1/2 cup cold water. Let sit while you make the syrup. 2. In a small saucepan over medium heat, combine sugar, syrup, salt, and 1/2 cup water until the sugar dissolves. 3. Raise heat to high and bring syrup up to 240 F, using a candy thermometer to check for temperature. 4. With an electric whisk on low speed, slowly whisk syrup into gelatin mixture. Switch speed to high and whip for 15 minutes, until very thick. Fold in vanilla after whipping. 5. Dust a nonmetal baking dish with powdered sugar and spoon mixture into dish. Smooth mixture, top with more powdered sugar, and let stand uncovered overnight. 6. Cut into squares, decorate, and serve.
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3 packages unflavored gelatin 1 1/2 cups granulated sugar
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1 cup light corn syrup
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1/4 teaspoon kosher salt
FOR LEADERSHIP IS INTEGRITY.” “The supreme quality
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1 tablespoon pure vanilla extract Powdered sugar, to coat
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Dwight D. Eisenhower
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