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Cottonseed oil can be used in all kinds of applications: salad
dressings, stirfrying, deep frying and baking. Cottonseed oil enhances,
rather than masks, the fresh, natural flavors of foods. It's also an
excellent flavor carrier -- combined with fresh herbs or dried spices,
flavored cottonseed oil comes into its own as a light sauce to serve
over vegetables, fish, poultry or meats.
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"I don't care for oily
dressings that coat the mouth and leave a greasy feeling.
Cottonseed oil has a light, clear quality that allows the flavor
characteristics of spices, herbs and vinegars to predominate on
the palate."
Corporate Executive Chef Jeff Frederick
Regal Hotels International
Cincinnati, OH
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 Recipe
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Pacific Rim Grouper |
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Unlike some other oils, cottonseed oil does not contaminate
the kitchen with objectionable flavors and fishy or greasy
odors. The difference is especially noticeable to chefs who
switch to cottonseed after using other cooking oils.
Cottonseed oil is ideal for high heat cooking applications
because of its high smoke point -- in pan frying fish, meat or
vegetables, sealing in juices, wok-frying Oriental dishes and
deep-fat frying. It has a high level of natural antioxidants,
including vitamin E, that contributes to its excellent
stability. Its flavor does not deteriorate or "revert"
to the extent some oils do when heated to high temperatures for
deep-fat frying. Toward the end of its useful fry life,
cottonseed oil won't produce the kind of objectionable flavors
that risk ruining chefs' reputations.
For light and delicate baking and longer shelf life of baked
goods, cottonseed oil excels. As an ingredient in shortenings it
enhances creaming of doughs, batters and icings.
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"Our biggest
concern is always flavor. Sometimes even the best olive oil has a
tendency to overpower a dish. Cottonseed oil has a cleaner neutral
taste that allows other flavors to emerge."
Executive Chefs Michael Smith & Debbie Gold
The American Restaurant
Kansas City, MO
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 Recipe
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Vegetable Napoleon
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Cottonseed oil is cholesterol free...as are all oils extracted
from plants. Linoleic is the major polyunsaturated fatty acid
found in cottonseed as well as corn, soy, safflower and
sunflower oils. It cannot be produced by the human body, but is
an essential nutrient in membrane building. With three times
more unsaturated than saturated fatty acids, cottonseed oil is
considered by health proffessionals to be a healthful vegetable
oil acceptable for modern diets and it is a source of vitamin E.
Refined and deoderized, cottonseed oil is one of the
purest food products available. Few foods can be as highly
purified and refined, and still maintain their nutritional
quality.
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appreciate cottonseed as a cooking oil. Whether frying or quick
sautéing, I've noticed very little flavor alteration, grease
absorption or texture deterioration. I also particularly like how
it helps mellow the oils in a balsamic vinaigrette."
Vice President of Food & Beverage Michael
Watz
Lincoln Restaurant Group
Dallas, TX
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 Recipe
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Pretzel-Crusted Chicken With Mustard Ale Sauce
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