Info for Chefs & Restaurants
COMPARE COMMON CULINARY OILS: One dietary message
for consumers has not changed in a decade: eat less fat. This advice
aims to help millions of North Americans reduce their risk of overweight,
obesity and diabetes. In recent years, a new message about fat has emerged
- the type of fat in the diet is also important. Canola oil is the best
blend of fats for good health.
WHAT TO CONSIDER WHEN PURCHASING AN OIL FOR YOUR
With dozens of different cooking oils on store shelves, choosing the
right one for each culinary application can be confusing and intimidating.
Here's what to keep in mind...
1. Functionality: For high heat applications
such as sauteing, grilling, wok cooking and deep fat frying,
choose oil with a high smoke point. Canola oil and peanut oil have smoke
points of 396-414Â°F. Extra virgin olive oil, on the other hand,
may burn if heated above 325Â°F, and flaxseed oil should not be exposed
to heat at all.
2. Flavor: If you want oil to contribute flavor
to the dish, you may want to try sesame, walnut, or extra virgin olive
oils. If you don't want the ingredients in your recipe to be overshadowed,
choose a mild tasting oil such as canola oil.
3. Versatility and Affordability: Canola oil will meet many needs in the
kitchen but two or three different oils are useful to have on hand.
Choose canola oil for high heat cooking, vinaigrettes and baking. Look
to extra virgin olive oil for oil dips and vinaigrettes, and sesame
oil for Asian dishes.
4. Nutritional Value: All oils contain the
same number of calories but they deliver very different levels of nutrition.
Check out the chart to compare the fatty acid profiles of popular culinary
oils. You'll see that canola oil is the most nutritionally balanced
oil - lowest in saturated fats, high in heart-healthy monounsaturated
fats, and second only to flaxseed oil in alpha-linolenic (ALA) omega-3
Store it Right!
It's important to store canola oil in a cool, dark cupboard for maximum freshness and use. It can last up to a year under these conditions. If in doubt, use your snout; sniff the oil. A rancid or "off" smell means that the oil has oxidized and should be discarded.
CanolaInfo Cooks! Videos
The CanolaInfo Cooks! video series follows fictional
culinary student Dean as he uncovers the secret to great, versatile
cooking - canola oil. Follow him through six adventures, each beginning
with a different culinary dilemma, as he travels to the farm to see
how canola is grown and returns to the kitchen to learn how canola oil
works in many cooking applications.
Learn along with Dean how to use canola oil in vinaigrettes,
sauteing, baking, deep drying, flavored oils, marinades and grilling.
Maybe canola oil could become your secret ingredient too.
Meet the Characters in the Video Series
Brian Hellegards: Brian is proud to be a
canola grower. He grew up on a mixed grain farm on the Canadian
prairies, and is dedicated to promoting agriculture and the importance
of safe, sustainable food production for all consumers. Brian lives with
his wife Dorrie and two children in Manitoba, Canada, where he manages a
500-acre farm. He regularly hosts guests from around the world and even
lets them ride in the combine from time to time.
Phyllis Reid-Jarvis: Phyllis is a
registered dietitian and president of PRJ Consulting and Health
Services. Her company has been training people to eat and live well
since 1992. She is also a professional speaker and author of the book Solutions for Health... How to do More of What Works! Phyllis
lives and works in Winnipeg, Manitoba, Canada. She is a member of the
College of Dietitians of Manitoba, Dietitians of Canada and Consulting
Dietitians Network. She is not above sneaking into culinary schools in
the pursuit of heart smart cooking.
Mary-Jane Feeke: Mary-Jane did her first
cooking demonstration at 8 years old and won an award in high school for
developing a nutritious cookie for the science fair. She went on to
study cooking in South Africa and Singapore, where she studied under
Chef Violet Oon. Today, she is a Red Seal Chef and Red Seal Baker.
Mary-Jane lives in Selkirk, Manitoba, Canada where she owns her own
catering business and is a devoted culinary arts instructor for high
school and college students. She never misses a chance to teach an
up-and-coming chef a lesson.
Dean: Dean is the fictional hero of our
culinary adventure. A hapless culinary student and a real urbanite, he
is constantly seeking advice from his friend Brian, a farmer. With the
help of Brian and two other real-life experts, Dean comes to appreciate
the versatility, functionality and flavor of canola oil, which becomes
his secret ingredient in the kitchen. And what do you know Dean really
Debbie: Debbie is the competition, and Dean
knows it. They are constantly jockeying for top position and outdoing
each other. But Debbie doesn't know what Dean has up his sleeve. While
she becomes distracted, he reaches for the secret ingredient and comes
up with some winning recipes. The interview she secured at a 5-star
restaurant may be in jeopardy...
Canola Oil: Canola oil is any great chef's
secret ingredient. Brian, Phyllis and Mary-Jane know it's the real deal
versatile, light and healthy. As they show Dean, canola oil is great for
vinaigrettes, sauteing, baking, deep frying, flavored oils, marinades
and grilling. Now Dean is a canola oil convert. Try canola oil yourself
and make it your secret ingredient!