Whether baking, cooking (especially frying), or garnishing, there are a diverse number of different oils available. A question often arising is which one to select? Of course, the answer is totally dependent upon the exact purpose, which begs yet another question: Is the food to be baked, fried, sautéed, seared, stir-fried? Perhaps the oil is to be used in a marinade or even a salad dressing. There are occasions where an "anointing oil" is to be used as a garnish. In this case, it only takes a few drops of the best oil to go a log way. Whichever oil or oils you have on hand, get ready for an oily kind of day!
