Let’s chat about cooking oil.
I am almost embarrassed to admit it, but I love to fry things. I don’t know why. Perhaps it is the delicious food that it creates or the fact that it reminds me of my childhood. My mom made chicken cutlets all the time, and it is still the ultimate comfort food for me. No worries, I like to counter my fried food obsession with lots of salads. Recently, I have been making dressings from scratch.
Also, our CSA has been giving us some beautiful eggplants this year, and since my little guy loves eggplant parmesan, I have been making it quite often. As I stood over the stove, I looked at all of the oils I had. Vegetable, olive, canola, sunflower, and avocado oils were all in my cupboard. As I stared at them, I realized that I had no idea which one to use when. Recipes must have included them, which was why I bought them at some point.
If I knew which oils worked in similar ways and had identical flavors, I could use up what I own and have more confidence in any swaps.
Want to learn the best substitutes for oil and what the differences are between the varieties?
Let’s go to The Chalkboard.…