Famous for its culinary expertise and the intense flavors, celebrity chef Bobby Flay shared this bomb surprise in his arsenal-a must in his cooking-canola oil. Though EVOO is mostly considered king for most kitchens, for canola oil, in contrast, Bobby Flay would say he uses it to its fullest potential 98 percent of the time, being superior to olive oil through higher smoke points and lacking distinct flavors.
According to Bobby Flay who explained his stand during an interview at Bon Appétit, canola oil proves the most appropriate for those grilling and searing operations, simply because its versatility does not change its flavor in food. While he does apply olive oil as a finish to recipes, simply for its flavor and nutritional qualities, the flexibility of using canola oil proves useful in overcoming many competitors to the rest.
Canola oil was the first product developed from rapeseed in Canada in the 1970s. It has a high smoke point of about 400°F and is less expensive, which makes it more desirable for chefs who cook in large quantities. On the other hand, production processes have been criticized as involving chemical extraction. Still, moderate consumption of canola oil has been shown to have benefits such as lower cholesterol and body weight.
While EVOO is celebrated for its antioxidants and robust flavor, Bobby Flay reminds us that each oil has its place in the kitchen. When cooking fried chicken for many people, he jokingly recommended using canola oil but noted the importance of matching the ingredients with the cooking method.
In a nutshell, Bobby Flay’s recommendation speaks to a very simple culinary principle: variety and balance are everything. It doesn’t matter whether one likes canola or extra virgin olive oil; when used judiciously and in moderation, it makes sure that the food tastes great and healthy at the same time.
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