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koko

On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
wrote:

>For the last decade or so, we've bought exactly one oil to keep in our kitchen, a non-EV olive from Trader Joe's. We're now considering alternatives. I tried canola oil - seems fine. We mostly use it to sautée but also use it wherever and whenever we need, e.g., baking, on salads, frying. I'm considering keeping one oil for cooking and getting some EV olive oil for salads.
>
>Your thoughts appreciated, and thanks in advance.
>
>-S-

My go to oil is a blend of high oleic safflower oil, avocado and
coconut oil. I use it for most applications, salads, sauté, stir-fry
etc.. and sometimes when I'm cooking with butter, I add a splash of
that to the butter.

I also keep a jar of coconut oil next to the stove. I probably use
this as much as I do the oil blend for stove-top cooking.

I also have some avocado oil which has a distinct taste. I like it
when making vinaigrettes and salad dressings but one time I used it to
make mayonnaise and it was pretty yucky.

I don't deep-fry very often but I do keep some peanut oil on hand for
that.

Hope that helps.

koko

--

Food is our common ground, a universal experience
James Beard