nteresting that Canola oil isn't amongst your favorites. There's a reason for this. I was quite disappointed when Saveur decided to make it a an editorial policy to replace the traditional oil in most recipes with canola oil. While it does have some qualities that make it preferable in certain instances — like a peanut allergy — there are many downsides (i.e. canola oil allergies). It would be better to simply do an article on oils, discussing the details and downsides of each different oil — such as cooking and storing issues — and leave the ultimate decision to the cook.
Credit: Michael Kraus
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Rich, assertive malt vinegar is a classic ingredient in pickles as well as in Indian vindaloos. The English, who wouldn't eat fish-and- chips without it, swear by SARSON'S MALT VINEGAR (left), and so do we.
TRADITIONAL ACETO BALSAMICO OF MONTICELLO (center) is a rich, woody balsamic vinegar from New Mexico that is aged in oak for eight years. It's extremely pricey but worth the splurge. Unfiltered, unpasteurized, and fermented in French oak for more than two years, VERGER PIERRE GINGRAS NATURAL HANDCRAFTED CIDER VINEGAR (right), from Quebec, brings true apple flavor to dressings, glazes, and chutneys. It's the finest cider vinegar we've tried. |
Comments (2)
Please tell us where to find in the U.S. the cider vinegar from Quebec?
