- Feb03
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Check out What’s Cooking (or Frying!) at StarTribune.com
Kim Ode of the Minneapolis Star Tribune shares her formula for a sweet Mardi Gras, the key step: beignets friend in cottonseed oil. Watch Minneapolis’ own chef Philip Dorwart demonstrate beignet talent in his YouTube video, then take the $5K beignet challenge and let the good times roll!
- Feb02
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The Perfect Potato Chip
Check out this step-by-step guide for a perfect potato chip from Chef Joe Moko of Hooked Healthy Seafood to Go in Australia, with tips on choosing the right potato and the right oil. Read why Joe prefers cottonseed oil, and his other chip tips.
- Feb01
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Not All Oils Created Equal
Natural elements are working against our bodies everyday (like stress and free radicals), but food doesn’t have to be one of them. A recent article in The Korea Times explains that choosing the right foods are important, even when it comes to cooking oil. Cottonseed oil, used in many international cuisines, is a good source of essential fatty acids and is naturally trans-free.
