minireview: Spectrum Naturals oils

I’ve been using Spectrum Naturals walnut and peanut oils lately and I am almost, quite nearly, smitten. Perhaps it is overkill to say that this is a review as I don’t have anything bad to say, but I wanted to let you know about my latest treasures.

The walnut oil has a light, delicate flavor that is at home on a salad and also performs quite well in the frying pan. It doesn’t smoke as easily as extra virgin olive oil and has a less assertive flavor that will compliment just about anything. I haven’t used olive oil to pan fry a steak since I’ve found this gem. And when I’m making roast beef that calls for a high finishing temperature, I go with the walnut oil to avoid having to disconnect the smoke alarms.

The peanut oil, on the other hand is not a subtle player, but that is what I love about it. It has a deep, rich, roasted peanut aroma and flavor that knocks my socks off. Use it to saute zucchini. Saute strips of beef with ginger and crushed red pepper for an Asian flair. Not to mention, it adds a fantastic dimension to my peanut sauce.


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