Tag: Chef secrets

Professional kitchens often have a diverse collection of oils on hand, as a single oil cannot meet all culinary needs. The choice of what oil do chefs cook with depends heavily on the desired flavor profile, the cooking method's required heat level, and the dish's specific needs. Mastering oil selection is a fundamental skill for any professional chef, influencing everything from texture to taste.

According to the a2 Milk Company, milk originally contained only the A2 protein before a genetic mutation occurred in some cows. This natural composition is a key reason why chefs like A2 milk, turning to it for its perceived digestive advantages and premium characteristics that elevate culinary applications.

In an interview with *Bon Appétit*, celebrity chef Bobby Flay revealed that he cooks with canola oil “ninety-eight percent of the time”. His choice, which might surprise many who favor olive oil, is rooted in the oil's practical culinary properties, from its neutral flavor to its ability to withstand high temperatures.

According to research published in the journal *Antioxidants*, extra virgin olive oil retains high levels of beneficial compounds even when heated, showcasing remarkable oxidative stability. This scientific fact is one of the key reasons **why chefs use olive oil instead of vegetable oil**, prioritizing flavor, nutritional value, and overall cooking performance in their kitchens.