Grapeseed Oil

Grapeseed Oil

Move over olive oil, there's a new kid in town. If you haven't heard of grapeseed oil, chances are you will soon. It's healthy and filled with antioxidants, and it's superior than many other oils for cooking. My number one reason for using it is the high smoking point. I absolutely hate how the kitchen smells after I deep fry. Grapeseed oil can heat up to over 425 degrees without emitting smoke, which means a fresher, cleaner smelling kitchen. Don't deep fry? Well, perhaps you roast. And if you roast at high heat with olive oil, then maybe you too have set off your smoke alarm at one time or another roasting something fatty at high heat. With grapeseed oil, that's unlikely. So while I do appreciate grapeseed oil for its healthy qualities, I'd say not having to have the vent fan going while I roast is reason enough to keep buying it. Grapeseed oil has a very, very light nutty flavor. I use it interchangeably with olive oil in cooking. You can also use grapeseed oil in dressings and the like. It has a very soft texture and blends extremely well with other foods. In fact, because it disperses itself so nicely in pans and on food, you can usually get away with using a bit less of it than you would a different oil. The picture you see here is of my favorite brand --Le Tourangelle. I like it because it tastes good, works well and is a bit cheaper than some of the others. I hope you give it a try.