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Oils, vinegars and wine |
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#1 |
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Forum Member
Join Date: Sep 2012
Posts: 109
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Oils, vinegars and wine
Having gone completely OTT with the number of oils and vinegars I use I've now restricted my kitchen cupboards to the following
Oils Extra Virgin Olive Oil - for salad dressings etc. Pure Olive Oil - for cooking. Rapeseed Oil. Groundnut oil - mainly for thai cooking Palm oil Coconut oil - some recipes call for coconut oil and it does have other uses; hair and skin etc. Sesame oil.- a must have I've dumped a number of other exotic oils. They reached their use by date and I'd rarely used them. Vinegars Good old malt vinegar - white and brown. Balsamic -a must have Wine vinegars - red and white Rice vinegar Cider vinegar Wine I also have a ready supply of Rice wine available when needed. |
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#2 |
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Forum Member
Join Date: Mar 2007
Posts: 11,685
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I can do better than that.
Oils Greek Extra Virgin, cold-pressed olive oil for salads, etc Cold-pressed rapeseed oil for frying Hemp oil as a dietary supplement Vinegar None Wine None - buy when required |
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#3 |
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Forum Member
Join Date: Nov 2002
Posts: 76,808
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I've tried loads over the years but settled on 3 things......
Olive Oil for drizzling Sunflower Oil for frying Sarsons Malt Vinegar mainly for cleaning teacups |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Cooking Oils
Veg/Sunflower Olive Oil Coconut Dripping (mainly for the fryer) Oils Seasame Extra Virgin Olive Oil + some flavoured ones once in a while Vinegars Malt Balsamic (tried white but wasn't too fussed) Apple Balsamic Cider Sherry Red & White wine + some others once in a while Wine and others White, usually Chenin Blanc Ales, usually for batter Cider for sauces |
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#5 |
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Forum Member
Join Date: Oct 2009
Posts: 3,140
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Flora spray 😳
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#6 |
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Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,670
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Hmm.. I sense a lack of true Brits!
Does no one else keep that essential vinegar? Pickled onion! |
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#7 |
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Forum Member
Join Date: Apr 2004
Posts: 6,350
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I tend to just stick to 4 :
Extra virgin olive oil for drizzling and dipping (Sainsbury's Taste The Difference) "Standard" olive oil for cooking (usually the own brand of whichever supermarket I've shopped at) Balsamic vinegar (usually own brand) Malt vinegar (mostly Sarson's because it is easy to pour. Can't stand the stuff myself, but my husband likes it). Wine... oh lots - usually a Malbec, a Sauvignon Blanc, and a sparkling of some description. Not usually Prosecco as I find it too sweet. |
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