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Hungering for a salad dressing served at a local Asian restaurant, we made our own this weekend. It was so easy and delicious, we made up an extra-large batch to keep on hand for regular use. For lunch we tossed it with a package of shredded cabbage, essentially creating Asian cole slaw to go…
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Some 50 years ago, the debut of the first spray cooking oil, PAM, was a game changer for many cooks. But over the years, the joy of convenience and calorie savings gave way to wariness of the chemical propellants—petroleum, propane and isobutene—said to be 11% of the contents in the aerosol spray can. Today’s tip…
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Instead butter on your bread, try olive oil. Photo courtesy FlavorYourLife.com. August is National Olive Oil Month, reminding us again that it’s easy to make heart-healthy switches in everyday eating. While the health benefits of olive oil are no secret (including no cholesterol and less saturated fat than butter), most people are unaware of…
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Rice vinegar: It’s not just for Asian dishes. Photo courtesy Marukan. Sometimes you buy an ingredient for a particular recipe and then it sits on the shelf, forlorn, waiting for you to make that one dish again. Such was the case with the rice vinegar we purchased. It took us a while to integrate…
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When grilling, trade the olive oil for a high smoke point oil. Photo courtesy DeMedici.com. Do you use olive oil when grilling? Perhaps you shouldn’t. Olive oil has a lower smoke point than other oils, so it will burn faster. Each fat (including butter, lard, oil and shortening) has a particular smoke point, which…
Continue reading “TIP OF THE DAY: Don’t Use Olive Oil When Grilling”
