Yesterday I wrote about those unusual (yet) vegetable oils that would be nice to have in the kitchen if you like to eat deliciously. Readers (for which many thanks to them) reminded that they had forgotten about other species.
And they are not really worth attention
Cottonseed oil
I absolutely agree that this oil is undeservedly ignored in our country. I myself do not keep it in the kitchen either - but rumor and prejudices of ancient times are to blame.
Remember those years when groceries simply disappeared from the shelves? So, there was sunflower oil - familiar to everyone - in the district, but out of nowhere, cottonseed oil appeared. Grannies (and at the same time older citizens) said that it... that... harmful. It becomes toxic when heated.
I suspect that someone at the origin of these rumors initially confused the oils. Most likely, cottonseed oil was confused with rapeseed oil. But my prejudice stuck
Meanwhile, I have tasted food cooked with cottonseed oil - it doesn't really change the aroma and taste. Maybe someone will notice the change in taste, but here I am - no. Also, this oil does not burn as quickly as the usual sunflower oil, therefore it is highly praised by those who love to cook in deep fat.
I haven't tasted pilaf in cottonseed oil yet, and if I ate it, I just don't know that it was used.
The prices for this oil are different everywhere - the approximate spread is, as always, on the widget
Mustard oil
I like it, almost like camelina (I already wrote that camelina oil is not pressed from mushrooms, but from a plant called camelina). You can also fry on it, but I prefer unrefined mustard oil in salads.
If you think it will be sharp, you are wrong. The taste is rather difficult to describe, but the smell... The unrefined oil has an interesting one, seeds, but only mustard seeds.
It is better to store in a dark cabinet than in the refrigerator, the taste and aroma are better revealed when the oil is at room temperature.
Approximate range of prices - on the widget
Walnut oil
I will not praise rapeseed, because yes, I read it as a source of potential danger, and walnut oil - yes, I agree, it's worth having.
He has an interesting taste - kind of like a nut, but more... intense, or what? So tart. But the aroma is awesome nutty. In any salads it is practically an idea, but if salads with notes of Georgian cuisine - for example, eggplant, warm or cold - does not matter, then the walnut oil is there, well, just like a native one.
You can use a little sugar during caramelization, and in sweet pastries too, in general, almost everywhere. But I haven't tried to fry on it yet.
Approximate range of prices - on the widget