Chef’s Corner: Cooking Oil

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Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

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Escoffier Online’s chefs help answer real cooking questions. Whether if has to do with cooking techniques, recipes or technology questions about our fully online program our chefs are here to help our students! For this Chef’s Corner our chefs help answer your cooking oil questions.

1. I am getting ready to start the Apple Pecan Muffins and I am not familiar with Rice Bran Oil…is this essential to the recipe or can it be substituted?

Escoffier Student: Vegetable oil can be substituted.

2. Does anyone know where I can find rice bran oil?

Escoffier Chef: Go to any health food store and they carry it.

Escoffier Student: I got mine from amazon.com. Hope that helps.

Escoffier Student: If you can’t find the rice bran oil, you can sub vegetable oil for it.

3. What band of olive oil do you (and the other Chefs) recommend for a finishing oil? 

Escoffier Chef: Something cold pressed of course. Ex Virgin. Spanish if available, for true oil aficionados not from Italy. 2nd Choice California.  Try doing an olive oil tasting to ensure quality.

If you have a question for our chefs or are interested in learning more about our programs, contact us at (877) 452-5489 or [email protected]