I thought for a long time how to write an introduction to make it more interesting. And then I decided - well, it doesn’t work, and to hell with him, I’ll immediately start listing.
Perhaps you already have such oils in your cabinets and refrigerator, or perhaps you are just looking at them. If you just look closely, take it, since you like to eat deliciously.
Sesame
Without it, I can hardly imagine Asian dishes, or even more so. Korean food. Taste, aroma, all this perfectly emphasizes the taste of other products.
The only thing to remember is that there is light sesame oil, it is from unprocessed seeds, and there is dark sesame oil - from fried, as I understand it.
So, light - it is more neutral, and you can fry on it.
And dark - it is only in salads and sauces, it has a brighter, more intense taste and aroma.
The simplest sauce with dark sesame oil is as easy as shelling pears: a spoonful of dry mustard, sesame oil itself, sugar and good tomato sauce and 250-300 milliliters of chili sauce. We mix everything, put it in a jar and send it to the refrigerator.
Where to buy: now there is no shortage, the approximate range of prices on the widget
Coconut oil
It is not necessary to add it to cold dishes, because the coconut oil freezes, and from hot, dessert or slightly sweet, or with a hint of sweetness, such as milk (and even dairy-free breakfast cereals) - the most then.
Even oatmeal in water with a spoonful of coconut oil in it tastes better. And if you fry pancakes or pancakes on it, or even oatmeal, then um, overeat.
Where to buy: I don't mind as often as I would like, I recently stumbled across Magnet (surprised). Approximate range of prices - on the widget
Camelina oil
I’m more than sure, we passed by him more than once, and each time we thought - how did you learn how to squeeze butter from mushrooms? They are clearly cheating!
In fact, camelina oil is not made from camelina mushrooms, but from oilseeds - camelina. By the way, the mushroom belongs to the genus (or I'm going, forgive me, I'm not a biologist) cabbage.
Camelina oil sounds very good in salad dressings and sauces, especially if it is unrefined. I did not try to fry on it - after all, the oil has a pronounced herbaceous (as in my nose) aroma, and the taste of mustard oil. But homemade mayonnaise based on it is just a wonderful thing!
The spread of prices is on the widget.