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#1
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| So much talk is heating up for great, flavorful oils in cooking. For all of you out there, share some of your favorite oils and your reasons for choosing them... Are you a "cool store" oil fan, or a room temp user? Nutritionpost want to know! |
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#2
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| My favs are Extra-Virgin Olive Oil preferably from Italy, and I started using grapeseed oil (instead of Canola) for its neutral taste and high temp smoking point. I also use quite a bit of nut oil. All room temp except for the latter. Almost forgot, peanut oil for frying. Kept at room temp as well. ![]() [ April 24, 2001: Message edited by: pooh ]
__________________ I cook'n bake with passion... |
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