Although I never “deep fat fry,” I often pan fry using very little oil. Because my cast-iron skillets are well-seasoned, I sometimes don’t need any. There are many oils available. I use extra virgin olive oil, which I prefer for its taste and body. I also have canola oil when I don’t want the possibility of an oil flavor.
I once read a letter to the editor from someone who questioned why most didn’t know what canola oil was. He felt the name meant Canadian oil but didn’t know what it came from. It comes from rape seeds and initially was called rapeseed oil. For obvious reasons, that was changed to canola. It’s Canada’s most popular and has caught on in the U.S. It’s as good for you as any oil.
Many foods taste good sauteed, including asparagus. I snap off the hard ends, rinse the spears in cold water, and dry thoroughly. I put about a tablespoon of olive oil in a skillet. When it’s hot, I add the asparagus, keeping the pan moving so the spears are turning in the hot oil. In five minutes, they’re hot. Serve them right out of the skillet. This is a dish you do last and quickly to serve with the rest of the meal.
We don’t eat a lot of bacon. However, I always have some cooked in the freezer. When I prepare it, I use my large skillet, which I warm over moderate heat with no oil. As the bacon cooks, it creates its own oil as the fat melts. I remove the cooked bacon and pour the fat into a metal bowl. After it’s congealed, I put it in a lidded glass jar to keep in the fridge. When I have fried eggs or certain fish, I use bacon fat. It takes little to do the job and adds a great flavor!
Enjoy and stay safe!
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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