Oil 101 - CulinArt Group

Eat Well Blog

Oil 101

Time for a quick Oil 101 lesson. If you ever peek down the cooking oil aisle and you’ll find oil varieties of many nuts, seeds, fruits and vegetables. But not all oils are created equal—each has a distinct flavor and ideal culinary application, whether you’re going to bake, sauté, fry or drizzle. How do you know which one to choose? Check out these descriptions to help make the right selection.

  • Olive oil- One of the oldest known and widely used oils, olive oil contains mostly heart-friendly monounsaturated fatty acids. Unrefined extra-virgin olive oil has a strong olive flavor and a golden-green color. It is produced by cold pressing olives once, which allows it to keep its vitamins and minerals. When olives are cold pressed a second time, virgin olive oil is produced. This oil has a lighter flavor and color than extra virgin. Olive oil has a low smoke point, so is best used in dips, cold dishes, and dressings.
  • Avocado oil-Pressed from avocadoes (more on those green beauties on the front), avocado oil also contains high amounts of monounsaturated fatty acids (MUFAs) and vitamin E, which can decrease risk of heart disease and reduce inflammation in the body. Unlike olive oil, avocado oil has a high smoking point making it ideal for sautéing and frying fish or chicken. It has a beautiful green hue and buttery flavor, so also makes a great addition to salad dressing and sauces.
  • Walnut oil- Made from dried, cold-pressed (you guessed it!) walnuts, walnut oil is an excellent source of omega-3 fatty acids and its antioxidant-rich. To maintain its nutty flavor, walnut oil is best used cold in salad dressings or to finish off fish, steaks and pasta dishes. Walnut oil can also be used to add unique flavor to baked goods and desserts.
  • Coconut oil– Extracted from the fruit of mature coconuts, coconut oil is high in lauric acid, a medium-chain saturated fatty acid. While saturated fats are typically considered less healthy, this plant-based source has been linked to improving good cholesterol levels and helping with weight control. Coconut oil has a high smoke point and is often used as a substitute for butter or shortening in baking. It also lends a unique tropical flavor to veggies and side dishes.
  • Flaxseed oil- While flaxseed oil has a high concentration of omega-3 fatty acids, it has a very low smoke point, so shouldn’t be heated or used in direct cooking. Instead, drizzle in smoothies, salad dressings or add it to already prepared veggies. Just one to two tablespoons a day can yield big health benefits, including reduced inflammation, lower total cholesterol levels and more. Flaxseed oil has been found to be beneficial to those with Irritable Bowel Disease, including Crohn’s Disease and Colitis.
  • Grapeseed oil– Extracted from grape seeds (a by-product of wine-making) grapeseed oil is rich in polyunsaturated fatty acids and may help to reduce cholesterol levels. It has a moderately high smoke point, making it a good choice for sautéing and frying. When choosing grapeseed oil, look for a cold or expeller-pressed version.

 

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  • November 26, 2018

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What our clients are saying

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

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