OIL & VINEGAR

[Duchess]

Do you have a variety of oils & vinegars? What do you use the vinegars for? Are there different oils for different foods? I have a reason for asking.

[sally]

I have a few different olive oils, but they are all extra virgin. I don't use the light olive oil that they claim is better for sautéing. I use it for everything from dressings to sautéing to greasing up a roasted chicken. You wouldn't want to use it for frying chicken for example, it burns to fast.

I use different vinegars for different things. Rice wine vinegar for Asian marinades and sauces, malt vinegar for fish and chips, red wine, balsamic or apple cider vinegar for salad dressings and marinades, white vinegar to mop my floors... there are a million things you can do with vinegar. If a recipe calls for one type of vinegar and you only have another it should be fine to substitute.

[username]

I occasionally cook recipes that call for peanut or sesame seed oils (usually Asian foods) and then I don't cook it again for 6 months (or more) so they sometimes seem like a waste of space. Or worse, they've expired (or I think they've been sitting around too long) so I throw them out to buy a new bottle. Repeat.

I dislike having to buy fresh herbs for the same reason. ALL I NEED IS A TBLS. OF BASIL but I'm forced to buy a bunch. One day, I'm going to start a little herb garden.

[sally]

Sesame oil has a good shelf life, but it's really strong. You'll screw up a whole dish if you use too much.

I hate buying fresh herbs too, even though they do make a difference from dried. I made Tuscan bean soup the other night and now I have a package of fresh thyme and oregano rotting in my fridge.

[ramseycat]

What?

[sally]

What?

Yes folks, the most fascinating woman in the world strikes again.

[SIXFOOTERsez]

I have several versions of Olive Oil, Walnut Oil, Grapeseed Oil, Coconut etc... They all have different uses.
Same with Vinagers, we probably have 6 of them..

[Duchess]

Are there oils & vinegars that you all consider to be a staple, something no kitchen should be without?

[SIXFOOTERsez]

Yes, a Good All round extra virgin oil for cooking and another for dipping.
White, Balsamic and Apple Cider vinagers all have Lots of uses

[Duchess]

This is what I've got - red/white vinegar, olive oil and canola oil. I bought the canola oil because my boss told me that's it's lighter and I might like that for use in oil/vinegar salad dressing.

I've been looking at them in the market and because I don't really know anything about them I am drawn to the packaging, some of it is really nice but I know enough to know I can't go by that.

[sally]

I don't use canola oil for salad dressing, to me that would be sacrilegious.

If you want a nice light dressing get one of those Good Seasoning vinaigrette jars that measure the water, vinegar, and olive oil ratio. You can usually find them in the grocery aisle with the rest of the dressings. To that add some minced garlic, a tsp. of Dijon mustard, a pinch of dried oregano, tsp. of honey and salt and pepper. Shake well and pour over fresh greens.

[blueberryhill]

I don't use canola oil for salad dressing, to me that would be sacrilegious.

If you want a nice light dressing get one of those Good Seasoning vinaigrette jars that measure the water, vinegar, and olive oil ratio. You can usually find them in the grocery aisle with the rest of the dressings. To that add some minced garlic, a tsp. of Dijon mustard, a pinch of dried oregano, tsp. of honey and salt and pepper. Shake well and pour over fresh greens.

this sounds a little different with the honey...I have had it mixed with premade dressings in grocery store, but this sounds better with fresh ingredients....going to try this.

[sally]

The measurements were just a guess. It's kind of a pinch of this and that thing. The honey isn't really to make it sweet (unless you prefer it sweet and want to use more) it's just to balance the acidity from the vinegar.

[Donovan]

My favorite all purpose oil is olive oil, there aren't too many things I can't do with it. But you gotta have a basic vegetable oil as well. I used to play around with peanut oil a bit. And coconut oil is interesting but overpriced now that it's the "hot" oil. As for vinegar, I use all three types, the processed white and apple, plus raw ACV that I drink for the health benefits. A lot of people laugh at that, but I sure as hell don't get sick like I used to.

[Clang McFly]

Do you have a variety of oils & vinegars? What do you use the vinegars for? Are there different oils for different foods? I have a reason for asking.

Have some tarragon vinegar, red wine vinegar, and apple cider vinegar. Don't use them much except when I make porkchops.

As for oil, I just use vegetable oil mostly. Olive oil when I run out of vegetable oil and when I make scrambled eggs.