Oils, difference

By Gazelle

Ingredients

• SESAME OIL: rich in flavor, low smoke point,best for low cooking and dressings.
• GRAPESEED OIL; full of anti-inflammatory antioxidants, neutral flavor mixes well with herbs and spices.
• WALNUT OIL; omega-3 fatty acids good for heart and brain, low smoke point,good for vinaigrettes or drizzled on veggies.
• Refrigerate nut oils so they'll last a full six months and won't turn rancid.
• AVOCADO OIL; high smoke point,nutty taste, it stays good longer then most about 1 year.
• PEANUT OIL; antioxidant also found in red wine, high smoke point good for stir frying, sauteeing, and roasting.

Details

Adapted from cookingoils.com

Preparation

Step 1

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