Chef Bobby Flay shares essential cooking tips with his followers, recommending canola oil for high-heat cooking and extra-virgin olive oil for finishing dishes. Canola oil is deemed a healthy option due to its low saturated fat and high omega-6 content, but should be consumed in moderation. It has a higher smoke point suitable for cooking, while extra-virgin olive oil, prized for its flavor, is best used uncooked or at low heat. Understanding oil properties enhances culinary skills and outcomes.
Canola oil is generally considered a healthy oil, as it's not animal-based, is low in saturated fat while being relatively high in omega-6 fatty acid.
Extra-virgin olive oil should be used in its original state, as heating it diminishes its bright, nutty, and fruity flavors.
Collection
[
|
...
]