Why We Cook - Episode 25 - Magical Oil

From the program: Why We Cook

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Why We Cook - Episode 25 - Magical Oil
First Aired - 12/01/2009 06:30PM

On this week's Why We Cook, Erica casts a lens on exotic oil varieties, explaining their origins, their extraction methods, and how to best use them in your dishes.

Whole Episode:
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Sponsored by Fairway
Hosted By Erica-correct

Segments:

Behold the Winter Squash (9:15)

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Tags:
unseasonably warm weather, hard shell squashes, kabocha, delicata, varieties, delicata easiest to cook no peeling, roast your squashes, high vitamin A content, vital part of winter cooking, Erica's old days as a line cook, butternut squash, pumpkin seed oil, pumpkins brought from Europe, pumpkin growing flourished in Austria, www.hayriver.net, orgnic American-grown pumpkin seed oil,

Seed and Nut Oils (12:18)

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Tags:
only recently has an American producer begun making pumpkin seed oil, color of pumpkin seed oil changes depending on how much of it you're looking at, dichroomatism, pumpkin oil expensive to produce, intensely nutty flavor and smell, health benefits of pumpkin seeds, loses its nutritional quality if heated, Argan Oil, Argan Oil eaten and sold in Morocco for thousands of years, Argan tree dissappearing, Argan seed oil very delicate and expensive, very high in vitamin E,

High Heat Cooking Oils (10:59)

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Tags:
high smoke points, good for cooking, olive oil suffers when you heat it, loses health benefits, if you're cooking something in high heat you want an oil with a high smoke point, commodity crops, grape seed oil, clean and neutral can be paired with other strong flavors, grape seed oil thin and light texture, grape seed oil great for making popcorn, grape seed oil great for damaged skin around the eyes, also good for shaving, also very good for itchy feet, avocado oils, pressed from the fruit of the avocado not the pit, smoke point of 500 degrees, macadamia nut oil,


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