Last week my mother came home very excited about frying fish. Naturally I was confused. She kept saying, “wait until you taste this fish.” I assumed it was some special exotic fish she’d picked up a a fishmongers. But it turns out she wasn’t as excited about the bass. She was excited about this flavorless, healthy cooking oil. I shook my head and went back to researching restaurants for Father’s Day.
Shortly thereafter, she brought over a small piece of lightly breaded, fried fish. It was delicious. “It’s safflower oil. See how it doesn’t smell or taste fishy? And the color is perfect too. My friend says its what the stars use. I knew you’d like that!” Again, I shook my head and went back to enjoying the fish.
It got me thinking though. Safflower Oil? What does safflower look like? Where does it grow? And if it’s so awesome, why haven’t we heard more about it? So I started doing a bit of research. LiveStrong.com had MANY postings about the benefits. It turns out that safflower oil has a higher smoke point than olive oil and less saturated fat. Not to mention that it’s virtually flavorless.
I try to limited fried foods in my diet (at least in home cooked meals). But upon greater detail, I may switch completely from canola oil and olive oil to this fabulous safflower oil. Let me know what you find. Which oil do you prefer?