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Nut Oils Nut oils deserve to be discovered. While good ones are relatively expensive and have a short shelf life, they add interest and flavor to your cooking and give a nice change from olive oil. Remember that nut oils are delicate and turn rancid quickly. Buy in small quantities that you can use up within 2 to 3 months. Store them tightly sealed in the refrigerator. Refrigerated nut oils congeal so bring them to room temperature before using. Ari Weinzweig, author of Zingerman's Guide to Good Eating, recommends these oils: Grapeseed Oil: Look for one from the German producer Vitis. Walnut and Hazelnut Oils: Ari says no other brand comes close to those from Huilerie Leblanc located in central France. Pecan Oil: California Press makes a good one.
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