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Apr 21, 2010 08:59 AM

Flavored oil uses What do you use flavored oils for?

Now that I am considering buying a wine chiller to store my oils. It has gotten me thinking about what I can do with the specialty oils out there. I have seen a myriad of nut flavored oils.

In particular, what do you use the nut, avocado and coconut infused oils for?

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  1. I'm not sure about infused oils, but I use sesame oil and hot chili oil in my stir fry quite often. Just be aware that too much sesame oil overpowers everything else.

    1. Hazelnut and walnut for salads dressings and some baking, especially the hazelnut in anything chocolate desserts; walnut oil for drizzling on soft cheeses, or with pasta and green beans or Brussels Sprouts (my favorite) or brushed on fruit before you grill, with honey. Both these oils are delicious.

      Avocado oil in a viniagrette with lemon, cilantro, fresh chilies and cumin for seafood salads, as a drizzle on cooked shellfish, or I put it on my face as a moisturizer. Avocado oil has a high smoke point and can be used for high heat sautéing. It's a very nice oil, imo.

      I have not used coconut oil for cooking applications. Here's a older link with a rather heated discussion on the pros/cons of consuming coconut oil, infused or otherwise:
      Seems to me that from some recent threads I've read here, posters are using it for popping corn.

      There's not much on the web about using coconut-infused oil for cooking, either; mostly just testimonials from individuals who've been cured of all kinds of diseases by ingesting coconut oil. I think the jury's still out on this one.

      Get some mustard oil; not a nut oil obviously, but worth experiencing. Used in Indian cooking, that stuff will knock your socks off.

      Roasted almond oil has a wonderful aroma, but I haven't used it in the kitchen. I hear the flavor doesn't translate well and gets lost in whatever you're cooking.

      Unrefined peanut oil is very nice also, but too overly peanutty to stir fry with; good for Asian style noodle salads, though.

      3 Replies
      1. re: bushwickgirl

        Hey bushwickgirl, I just used some mustard oil last night to make some quince mostardo. When I went to add the spoonful or so, I noticed it was made in China, but used it anyway as it's sort of hard to come by. Been tasting since last night and I'm not dead yet, but I seem to recall some controversy about this particular type oil being dangerous to use....not that it stopped me, of course. Any insights?

        My other most favorite infused oil is the Roland brand Ginger Oil, but I'm a nut for ginger.

        1. re: coll

          No, coll, sorry. The mustard oil I have is made in India and I haven't heard anything negative about the Chinese produced stuff or mustard oil in general although I have seen certain brands labeled " for external use only."

          Quince mostardo sounds lovely, btw.

          What I meant by "knock your socks off" was the very intense aroma; did yours have that?

          1. re: bushwickgirl

            Yes it added a nice kick, especially a moment after swallowing, although I was afraid to add too much so also used a spoonful of Colemans as a supplement. Also added some cinnamon and allspice, for that medieval feel. It's an experiment in progress, I had to wait all year to get the quince; I have four more so will be trying it again shortly, perhaps with dried fruits and figs. Only I have tasted it so far (in case I dropped dead!), but am looking forward to feedback from loved ones in the near future.

      2. sesame seed oil and hot chile oil - in quite a few Asian recipes and as a condiment for appetizers and many dishes and soups.
        Annatto oil- for my Mexican rice, sauces, & Chamorro red rice, and chicken.

        1. Rather than a salad dressing made up of many flavor components, I drizzled flavored oils. Coconut oil (virgin jarred) I use in baking and when I make coconut shrimp as a frying oil. The coconut flavor can come across over other flavors, so a light hand in baking especially. But my fav use for any flavored oil is to marinate fresh slices of goat cheese in a healthy drizzle of oil, before dredging slices in fresh herbs, bread crumbs and a quick warm in the toaster oven. Excellent use for it.

          1. I have a Wild Mushroom infused olive oil as well as a Spicy Chipotle infused one. I generally use them AFTER the cooking is already done or with something that is not going to be cooked very hard, so that the flavor stays prominent. my favorite use for the mushroom olive oil is as the fat in wild mushroom pasta dough. its delicious!

            2 Replies
            1. re: mattstolz

              I have a blood orange infused olive oil that I use for marinades and salad dressings. Gives a nice subtle citrus flavor.

              1. re: fooodie

                I bought some blood orange olive oil months ago (an impulse purchase at a home and garden show -- you know how that goes) and for some reason only used it once or twice. A few days ago I was making a pumpkin quick bread recipe that calls for quite a lot of vegetable oil. On (another) impulse I replaced half the vegetable oil with the blood orange olive oil and it made a huge difference in the flavor and texture of the bread. The Web site for the vendor has a recipe for Blood Orange Olive Oil Cake that I'm going to try.