- Aug03
-
QSR Mag: “2010: Year of the Cottonseed”
U.S. cotton growers and members of the cottonseed crushing industry have a little added bounce in their step this year. As we blog, crushers are receiving the first loads of new crop cottonseed, expected to be part of the largest crop in at least three years! With continued favorable weather, growers could harvest an additional 3 million cotton acres, resulting in more than 6 million tons of cottonseed, compared to last year’s 4.1 million tons. More cottonseed is delish news for the food industry, which relies on cottonseed oil as a quality ingredient in preparing everything from potato chips and French fries to fried catfish and tempura. In fact, QSR Magazine proclaimed 2010 the “Year of Cottonseed!”
- Jun15
-
Flap your wings – it’s National Turkey Lovers Month
June is National Turkey Lover’s Month! In celebration of your favorite bird, why not make a special feast sure to be enjoyed by all! Try a longtime tradition of deep frying turkey in cottonseed oil – it’s perfect for enhancing the natural turkey flavor while maintaining the moisture that makes turkey gobble-worthy! Plus, cottonseed oil is one of the healthiest choices for preparing your lovely bird. For more information about cottonseed oil and for great deep-fried recipes and tips, click here.
- Jun04
-
Happy National Doughnut Day
National Doughnut Day ranks right up there with Thanksgiving and Mardi Gras. Besides serving as delicious excuses for indulging, these food holidays have another thing in common: they wouldn’t be quite as delicious without cottonseed oil. There’s no better oil for frying a turkey or whipping up batches of hot beignets. Don’t just take our word for it – ranking high on the list of America’s Top 10 Doughnuts is Café du Monde, who has fried their beignets (aka “official state doughnut of Louisiana”) in nothing but cottonseed oil for more than 100 years. If you feel like whipping up some Café du Monde-style doughnuts in celebration of National Doughnut Day today, check out this recipe.
