Which oil for when?
Jenny Montlahuc
The discussion around oils and fats in general is complex and fraught with misconceptions.
Do you prefer butter or margarine?
Olive oil is good, but what about canola oil?
Which ones are better for a salad dressing, which are better suited to cooking?
It’s true that some oils are suitable for cooking at high temperatures; for example Isio4®, sunflower oil and peanut oil. Butter on the other hand isn’t suited to high temperatures at all and shouldn’t be used for cooking, but, can instead, be melted over your vegetables after cooking, if you like. The same applies to “crème fraîche”.
If you can, buy your oils in glass bottles rather than plastic bottles.
If, when heating your oil at the beginning of a recipe, you notice that the pan is smoking, discard the oil, wash the pan and start again at a lower temperature.
If you’d like to talk more about which oil for when, don’t hesitate to ask me during your appointment. We can choose together which fats are best suited to your eating habits.