I would not recommend frying or sautéing with these oil as they really aren't suitable for high-temperature cooking. Additionally, they would lose their beautiful aromas and flavor. Instead, use them to finish dishes and indeed, as you mention, in salad dressings.
I'm glad you're enjoying the art pieces! Working on more as we speak!
You can definitely use it in dressings and as a finishing touch. I think it would add depth and complexity to anything with citrus fruits or lightly cooked green vegetables such as haricot verts or courgette. If you use it in a dressing, try mixing it with raspberry vinegar. Pistachio oil is also great with avocado, and I would even drizzle a little over vanilla or chocolate ice cream!
Bonjour,
I’ve always been curious about walnut oil / hazelnut oil for cooking .
Almond oil for cooking too ?
Am I use these oils for salads, pasta and fish dishes?
*
I’m so happy ( beaming) taking these Art History classes..
Thank you!
- Kate
Hi Kate,
I would not recommend frying or sautéing with these oil as they really aren't suitable for high-temperature cooking. Additionally, they would lose their beautiful aromas and flavor. Instead, use them to finish dishes and indeed, as you mention, in salad dressings.
I'm glad you're enjoying the art pieces! Working on more as we speak!
Hello Paola ,
What are your thoughts on Pistachio oil ~ salads , add to finish dishes?
Hi Kate,
You can definitely use it in dressings and as a finishing touch. I think it would add depth and complexity to anything with citrus fruits or lightly cooked green vegetables such as haricot verts or courgette. If you use it in a dressing, try mixing it with raspberry vinegar. Pistachio oil is also great with avocado, and I would even drizzle a little over vanilla or chocolate ice cream!