Every now and then we keep coming across a new cooking oil and it becomes more than a statement. Like for instance soyabean oil when it got introduced in India, or let’s say Olive oil or even rice bran oil. And it’s equally confusing to pick up with these trends and to decide whether or not to switch your cooking medium.
Today I got to attend the lovely panel on Canola oil and when you get the right information from the brand people and the chef and the nutrition expert life becomes slightly simpler at least you can than make informed decision and that makes all the difference. So herein summing up my experience today from the panelist while I am yet to open this bottle of Conalo Oil and start cooking and will keep sharing the recipes as we go along.
Let’s look who is behind the Hudson canola…
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