Source: http://food52.com | Story Posted: June 17, 2016 | Category: Canola Oil in the News

Canola Wins with Chefs & Dietitians

Chef Spike Gjerde shared with Food52 why he uses canola oil exclusively in his Baltimore-based restaurants. “We use it for sautéing, in salad dressings and to make herb oils of various intensities,” Gjerde explains. “That’s where I feel like we’ve been able to bridge the gap between traditional uses of olive oil in cooking and canola oil; we can make thyme or tarragon or chive oil and it really tastes like the herb.”
Jessica Cox, RD, recommends using canola oil as a healthy baking tip in this article posted by the Academy of Nutrition and Dietetics. When modifying a favorite recipe, Cox suggests using heart-healthy canola oil in place of a portion of the butter called for in the original recipe to reduce the saturated fat content.