What Food Is In The Cupboard? Part 2 Of 5

What I have in my cupboard will be different from what is within you. But there are some elements that most of us here to stay. Discover new ingredients to the store. Brush this article on the basis of two ingredients that oil interests me - and vinegar. The use of oils of a good quality oil is essential for the kitchen. The oil can be used as an ingredient in pies, pastries, marinades and salad dressings, besides being important for the Federal Republic of Yugoslavia, to touch the food before cooking and spicy foods just taste and decoration. Oil stored in a cool, dark place will keep for 10-12 months. Special oils bought in small amounts, since once opened, will deteriorate more rapidly .. olive oil, if, like salads, it is worthwhile to buy a basic seasoning of olive oil because it is much higher due to taste wonderful. You can also cook with olives. Extra virgin olive oil This is the most used in our family. E 'varies in color from pale yellow to deep green, often depending on their country of origin. Use it to dress salads and pasta, grilled vegetables and dressing. This sunflower oil, among other an oil for all uses that can be used for all cooking methods. This is a light oil with very little flavor to also be used to make bandages. Corn oil less oil, with a very strong flavor that some people find objectionable. E 'suitable for deep fat frying, so if you often cook fried foods is a good buy. The soybean oil of this oil is cheap and has a high smoke point (smoker, to a very high temperature), and is therefore suitable for frying. However, it has a very strong flavor that some people do not like. A light peanut oil, olive oil, suitable for all types of cooking. It has a delicate flavor and is good for mayonnaise and sauces. Sesame oil go very easy on this - use only a very small amount. This is a dark brown oil which is often used in Chinese and Thai cuisine. It has a strong flavor and aroma, sweet and very spicy. It burns easily. Makes a delicious oriental salad dressing, mixed with a little 'of lemon juice and soy sauce. Of walnut oil, hazelnut oil, macadamia nut oil - are all delicious flavors of medicines. They work well on raw vegetables and pasta and are especially good when served with a salad of nuts, which contains a similar pair. VINEGAR There are many different types of vinegars and there are many uses for them. Vinegar to keep in a cool dark place for up to 6-12 months. Buy small bottles so that you can use to your best. A native of balsamic vinegar of Modena in Italy, this vinegar has become very popular recently. It is the richest of all vinegars, with a dark brown and a fruity dessert. It's worth ruining himself and buy a bottle of balsamic vinegar that has been aged in oak barrels for 25 years. Note that it can be expensive, but worth the cost. Use in salad dressings and sprinkle fish dishes simple, pasta and grilled vegetables. A light cider vinegar vinegar with a slightly fruity flavor. They are often used in recipes with apples. He also called for pickling and making fruit salad dressing. This is malt vinegar in a variety of color and is used for pickling onions. The other is a brown color and good for the fish and chips. Do not use malt vinegar for other purposes is strictly pickling or fish and chips. Sherry Vinegar I admit that this is not what I used. It has a mild flavor and is often used in Spanish recipes and salad dressings. A good red wine vinegar, vinegar with a strong taste at all. It is often used in salad dressings. White wine vinegar a good, all the vinegar with a delicate flavor. It is often used in salad dressings. There are many flavored vinegars flavored vinegars available - raspberry vinegar - vinegar walnut. However, it has been my experience that these are bought on a whim and then left in the closet. Happy Cooking Francis Chang