The secret to getting better at cooking with oils (or any other fat) is knowing exactly which one to use for the result you want.
Depending on the oil you choose, you can alter the flavor, appearance and texture of your food in a number of ways.
But picking the right oil also matters for a much bigger reason. Your health. Using the wrong oil can cause it to break down while cooking, and what’s left are chemicals that can lead to cancer.
There are also chemicals in broken oil that cause foods to stick to your cookware, and impart a bitter, unpleasant taste to your food.
Watch the video below to learn the two things that will help you pick the perfect oil to cook with every time.
And then join me in the Travel & Feast Facebook group for more tips on how to cook food that's versatile and delicious:
See you there!
I'm Natasha Ho, a trained chef and avid traveler. I've studied culinary traditions from cuisines around the world, and I help food lovers learn how to cook a wide variety of meals that are consistently delicious so they can have more fun, ease and joy in their kitchen.