Fry as you like, new oils slip into kitchen regimen in the home
By Herald Reporter - 02 November 2015
From avocado to argan, it’s a new way of cooking , writes Sue Quin
CHOOSING oil for the kitchen these days is a slippery business – simply reaching for the olive oil is not on.
Supermarket shelves are now groaning with different types of oil, from pumpkin seed to hemp – and all have their merits.
Virgin coconut oil has a mid-smoke point, so is not suitable for high temperature cooking such as deep-frying. – The Telegraph
