Roasted Walnut Oil
Walnut oil is a delicious and easy-to-use oil. In salads, walnut oil mixes very well with balsamic vinegar or red wine vinegar to create a simple but flavorful vinaigrette. Also try it with tarragon white vinegar. It is also delicious on grilled fish or meat: A dab of walnut oil is the perfect touch for enhancing flavors and easing digestion when added towards the end of your beef bourguignon or meat dishes. You can also try it in pasta with cheese. Don’t hesitate to use it in cakes and baked goods, particularly with apples or pears.
Roasted Hazelnut Oil
Roasted hazelnut oil is a well-kept secret of many top chefs. Great in salads, hazelnut oil combines very well with vinegar to produce a light but flavorful vinaigrette. However, some say it goes even better with lemon juice. With pasta, potatoes and beans, hazelnut oil serves as a wonderful substitute for butter. Finally, hazelnut oil works great with fish, and you won’t go wrong to give it a try with cheese or carpaccio. Once you “discover” hazelnut oil, you will return time and time again to rediscover this versatile treasure!
Roasted Almond Oil
Roasted almond oil is an outstanding product in the kitchen. With its fresh roasted almond flavor, the oil reveals subtle nuances when combined with other ingredients. Its delicate character makes it a good substitute for olive oil in cases where walnut oil and hazelnut oil are just too powerful. When combined with any salad, fish or vegetable dish, almond oil helps to fashion a gourmet meal. Almond oil is very popular in India with duck and curry, and in China it is also used with chicken and duck. Give almond oil a try – you are sure to love it!
The kitchen is where grapeseed oil comes into its prime. With a smoke point of 485°F, the oil is easy to use in cooking and will make burnt oil a thing of the past. The nutty flavor works well in vinaigrettes with any type of vinegar, never overwhelming the other ingredients. Grapeseed oil is also commonly blended with more intensely flavored oils. Another fact to keep in mind is that grapeseed oil is an excellent substitute for butter or canola oil.
Toasted Sesame Oil
Sesame Oil has long been the universal cooking medium in Asia, imparting the characteristic flavor to the foods of its regions. In Chinese and Korean cuisine it is added as a flavor highlight to cooked dishes. The Japanese often add about 10% toasted Sesame Oil to the oil used for tempura or deep-frying, creating a rich, background flavor. American cooks may want to use Sesame Oil to flavor an Asian stir-fry or noodle dish or as a marinade for meat or fish. Sesame Oil makes a delicious dressing for a Chinese Chicken Salad. Sesame Oil, rice vinegar, fresh grated ginger, and mustard is a delicious dressing for any combination of salad greens.
Avocado oil can be used the same way you use your extra virgin olive oil. But with a smoke point at 520ºF it is very practical to use in the kitchen for pretty much any application. On salads or in a dressing, it contributes a hint of avocado flavor, and it is wonderful drizzled over slices of fruits. Cook, bake, dress or simply dip, avocado oil will make it all.