Let's talk about oils.
It's a new year–and just like me–you're committing to a healthier version of yourself. You scrub Pinterest looking for meal-planning ideas. Just then, you remember a variety of oils tucked away in your cupboard, thinking—This year, I will use these beauties. You discover that some are light for dressing salads while others, because of their high smoking point, are best for quick frying. The variety is endless.
There are four oils: seeds, fruits, grains, and nuts. You will learn how producers expel them, how to use them in the kitchen, and how to store them properly. When it comes to using different grades of the same type of oil, you will discover the difference in depth of consistency and quality of taste.
Read on and explore with me.