Since Hanukkah is coming up on Dec. 4, I thought it'd be a great idea to chat about oil. When you look on a shelf at the store, there are many kinds of oil to choose from, and I always thought that canola and corn oil were the same thing.
Whenever I curl up on the couch in front of a good movie, I have to have a bowl of freshly popped popcorn. So the same goes for the Oscars - a night celebrating all the movies we love. Now I'm not talking about microwave popcorn here, there's way too much garbage in it.
There's two ways I make it:
1.
We're all excited about
about how many cities, states and companies are banning trans fats, but how are they going to deliver the same beloved French Fries and fried chicken that so many of their customers crave?
This Chicago restaurant owner, Ina Pinkney, might have paved the way - she eliminated trans fat from her menu a few years ago, and made the switch to Canola oil. She says that going trans fat free was a recipe for success.
She feared that the
partially hydrogenated vegetable oils used in her foods were endangering her customers' health. Using Canola oil is not only healthier for her customers, but it's cheaper for her - she says it cooks so much better, so she uses less oil.
The oil's "fry life" and taste are virtually the same, but Canola oil is about 30% more expensive than partially hydrogenated vegetable oil.
Nuts. Fish!. Seeds?!.
