OIL CHANGE

Now that you’ve finally started cooking, move beyond our oil staples (sunflower, safflower, mustard, canola and coconut) and try one of these. They’re healthy, tasty and still cool enough to brag about.

by HARSIMRAN SHERGILL

Oils are essential for your body, not just because they help keep your skin and joints happy. They have the power to keep your heart and internals working at optimum and making sure your food tastes great. These oils have different qualities and tastes, so sample them before you think you’re ready to convert. For cooking oils, keep the smoke point—the temperature at which the oil breaks down and burns—in mind. Beyond this measure of heat, the oil is just like burnt fluid. (Read: not good!) AVOCADO Though difficult to find and pretty expensive, this is high in monounsaturated (good!) fats, and imparts a nutty flavour to veggies. It also has a high smoke point, which makes it perfect for stir-frying or even as a deep glaze for your salad.…

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Maxim India (Digital) - 1 Issue, August 2017

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