Specialty oils are a slick new idea for chefs

11/16/2011 | Wall Street Journal, The

Chefs are adding interest to dishes by using specialty oils including ones made from pumpkin seeds, avocado, pistachios or roasted argon tree kernels. Chef Brad Barnes, senior director of culinary education at the CIA in Hyde Park, says he drizzles turnip seed oil on warm vegetables. "It tastes just like cooked turnips -- a little spicy, a little nutty," he says.

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