Goodbye Lausanne

哈啰! 很久没在这儿发表帖子因为我们搬家啰!!

离开瑞士已经超过半年了. 这些日子里, 我们搬离了洛桑, 在曼谷和马来西亚放了一个月长假, 过后再搬到墨尔本亲戚家暂住. 然后终于在三月时搬到自己租的房子去住了. 从开始时对瑞士的不舍到现在已经喜欢上墨尔本的生活.... 时间也过得真是快.

今天写这篇帖子除了是想跟大家道别, 也想顺便告诉大家我的部落格又搬家了. 新家就在这里, 欢迎大家继续登门造访.

美丽如画的瑞士风景, 超美味的瑞士芝士, 最让人想念的洛桑朋友... 咱们后会有期.


After more than half a year of leaving Switzerland, it is finally time for me state my official farewell here and welcome you to my new blog. Goodbye Lausanne, goodbye Suisse.See you again in the future.

2010年@冬天 ~ Winter 2010

回看2008年我在洛桑过的第一个下雪天, 今年的雪似乎下得比较早, 而且也下得很凶. 上个星期还太阳高挂, 这个星期却已经是一片白茫茫. 这是振希的第一个冬天, 记录在此让他改天回味回味.

冬天了, 最让我爱死的便是部分瑞士公寓所采用的地板采暖系统(Underfloor heating). 无论室外多冷, 室内总是暖暖的. 我老是骂我老公, 冬天还在家里穿短裤. 哪一天要真是离开这里, 我最怀念的肯定是它的温暖屋, 再来是它的天气,气候, 接着才是它那如画的风景...还有还有... 我的姐妹们.

下雪天吃些什么好呢?? 华人嘛... 就是爱火锅, 不然学瑞士人... 冬天吃芝士火锅(Cheese fondue)或奶酪板烧(Raclette)也行.

振希的第一件冬季外套

第一个下雪夜 - 11月25日2010年, 晚上

跟爸妈出外买菜 - 11月27日2010年(星期六), 早上

在家后阳台, 被雪打到时的无辜表情 - 11月27日2010年(星期六), 下午

被爸爸欺负(1) - 11月27日2010年(星期六), 下午

被爸爸欺负(2) - 11月27日2010年(星期六), 下午

被爸爸欺负(3) - 11月27日2010年(星期六), 下午

全家福 - 11月27日2010年(星期六), 下午

家里前阳台 - 12月01日2010年(星期三), 下午

家里后阳台 - 12月01日2010年(星期三), 下午

家里后阳台的积雪 - 12月01日2010年(星期三), 下午

Colour of Fall

About Breastfeeding

The journey of breastfeeding is a tough one for me. From the lacking of milk at the beginning followed by bottle preference from baby and the use of syringe to supplement. Lately, I am finally having enough milk for my baby.

Ok, I make the assumption firstly because the baby is spending less time on breasts while he needed 50 minutes to squeeze out the very last drop of milk from both breasts previously. Secondly, he is able to sleep for longer hours (occasionally more than 4 hours) without a feed now. Thirdly, we no longer need to supplement him with formula unless we are going out and know that we might miss the feeding time. Fourthly, he is more happy nowadays, spending his time watching "Baby Einstein" and self talking.

I certainly hope to maintain the current condition as long as possible because it allows me to have more rest time and baking is becoming possible again. I am glad that I did not give up breastfeeding when problem occurred. What could be more intimate than breastfeeding your own baby??





Sharing here are a few methods used by me so far to boost milk production.


From the photo (left to right):

1. Rivella Bleu - A soft drink from Switzerland containing dairy milk extracts. I only drink it occasionally as I am worried about the calories intake.

2. Galactogil - A French supplement that supposedly increases milk production in nursing mothers. Personally, I did not see a significant increment in milk production plus I think it is pricey. You can get it in local pharmacies with the price of CHF 19.80 per can of 210 g. White granules to be diluted in some liquid, 1-2 tablespoons, 3 times per day. You might finish a can within 2 weeks time.

3. Fennel Tea - Can easily be found in all local supermarket and pharmacies. I bought the one in granules form which can be diluted directly in any liquid instead of boiling hot water for the tea bag type fennel tea. CHF 3.20 for a can of 200 g.

4. Silacten - Another stimulant but in drops form. 15 drops per intake in some liquid, 5 times a day. CHF 11.20 per 50 ml. I prefer this over Galactogil as it is light, almost tasteless and a bottle can last you about 3-4 weeks.

5. Beer without alchohol


Additional ways to stimulate milk supply:

1. Papaya fish soup - I cook the soup once per week as another source of protein and liquid intake.

2. Barley drink - Boil pearled barley in water and and add sugar if desire.

3. Oatmeal - I noticed a significant increase in milk supply after taking oatmeal as breakfast daily. I either cook the oat in milk with a bit of sugar or boil it in water and mix with Marmite when I prefer something savoury.


Extra readings:

http://blogs.babiesonline.com/baby/5-ways-to-increase-breast-milk-supply/
http://en.wikipedia.org/wiki/Rivella
http://www.mothering.com/discussions/archive/index.php/t-939424.html
http://www.mobimotherhood.org/MM/article-diet.aspx

Happy Mid Autumn Festival ~ 中秋节快乐

Happy Mid Autumn Festival!!!

10.30pm now... and the baby is making so much noise. Yea... Ian started to make strange sound since this evening ... as if talking in his own language. He is 2-month-old today and it is really a great mid autumn present to us.

We had a home-cooked dinner... as usual. Broccoli, papaya fish soup (haha... to boost milk supply), sweet vinegar spare ribs and steamed fish with soy sauce. After the dinner, hubby spent quite long time searching high and low for the paper lanterns that we brought over. We gave up after 2 hours of searching. Think we misplaced them somewhere. Sorry sis, it was a waste of effort sending me the candles.

A very quiet celebration indeed. Moon being blocked by another higher apartment, no lanterns, TV is on, baby is resting on hubby's tummy and me... drinking beer without alcohol (also to boost milk supply). Luckily I still have a green tea red bean moon cake to call it a Mid Autumn Festival. I really missed playing lanterns in grandma's house or going to TC with family.

Ooohh... the video upload took ages.

九月十七夜之忙里偷闲

结婚生子真是件不可思议的人生转捩点. 由不会做饭到煮三餐, 再从自由自在到吃饭冲凉都成为奢侈享受. 过程真是即惊又喜. 难得今晚他们父子都睡倒床上, 我才有时间忙里偷闲, 发发牢骚.

孩子快两个月了. 可是还是在为他喝奶的事情忙得团团转. 没办法, 谁叫他老妈子我产奶量有限, 唯有在人奶和奶粉这场拉锯战里, 几经辛苦让他长大. 还好孩子长得很可爱, 这才让我那疲累的身心找到一个平衡点. 我想所谓的母爱便是由此而生的吧... 因为我本人之前并不会对别人家的小孩特别关注.

这是小老虎的近照, 到底有没有像我啊???

Full Moon Celebration

Hair cutting ceremony

Bathing ceremony

Wa la.... Baby in new bodysuit. 帅吧!! 这可是妈妈不眠不休努力照顾的成果.

Peanut Boy in His Playground @ Week 39

我还没生哟!! 还有几天而已!!

其实最近, 除了买菜, 带家公家婆到处看看之外, 我还是有在不停的煮.

试了菜粿, 咸水粿, 黑糯米糖水和柠檬牛油蛋糕. 由于对成果都不是太满意, 所以连照片也没拍.

肚子里的那个小家伙也实在是太顽皮了. 不出外走走, 不呆在厨房里麻醉自己, 肯定受不了他.

最可怜的是.....自己越来越像一只手脚不灵活及走不动的大笨象了.

03.07.2010 & 10.07.2010 - Day trip with parents-in-law

Here are some photos from my previous weekends.

03.07.2010 - Cully, Basel, Montreux by train
10.07.2010 - Yvoire, Montreux by boat

Parents-in-law (Yvoire)

03.07.2010 - Friend's wedding party

03.07.2010 - Basel short trip

10.07.2010 - Sitting uncomfortably with a big tummy

10.07.2010 - My swollen feet

10.07.2010 - Yvoire short visit

10.07.2010 - Yvoire

Pregnancy@Week 36

We are entering the last stage of preparation for baby's arrival. Basically we are quite prepared physically as we have been constantly doing all the washing, cleaning and building up kitchen supply for the past few weeks. We have packed the bag, confirmed a pediatrician for the baby and my in-laws are arriving this Saturday. So, everything is on track. While I am not sure if I am ready for the birthing part, I will just follow the flow and pray for the best.

Sharing with you a photo of the 120 pcs meatball which I kept as emergency supply in freezer. You may find the recipe here. Hopefully I can still try out few more recipes before losing my freedom soon. :)

端午节快乐

其实我根本就不记得今天是端午节. 不过不要紧, 反正现在瑞士才9.30pm, 还来得及祝大家端午节快乐!!!

今天这一篇其实更重要的是要提醒自己, 下次回国一定要找老妈子上一上粽子课.

回想起来, 我们人类的很多童年回忆都是和感觉, 味道离不开关系. 外婆以前煮的亚参鱼, 梅菜等等, 至今都还印烙在我的脑海里.

有些回忆是金钱换不来的. 希望我以后也会为孩子们留下一些属于他们老妈子的味道. 真的不想他们以后只记得某某餐馆, 某某大排挡的食物. 如果是这样, 很多传统文化和节日的庆祝也会跟着慢慢消失.

The Benefits of Brown Sugar

Sweet Corn

I am a big fan of steamed sweet corn. Hot steaming corn with some margarine/ butter and salt..... mmmmmm...... simply delicious. That's why it really surprised me when I saw Nelson's corn in cup selling at the car park entrance of Leman Centre Crissier (one of the so called bigger shopping malls in Lausanne). My husband saw the banner first with the picture of our Twin Towers. Further reading confirmed that this is the same Nelson's as in Malaysia. I was then curious if they sell 'ice cream potong' as well. I explained to my husband that I grew up eating their 'potong cempedak and durian' when I was young. I don't think he understands as he is allergic to durian.

Ok, maybe I should try to snap a photo of the Nelson's booth next time and check out on the 'ice cream potong'.

烘培与我

(靠燕菜丝来凝固的芝士蛋糕)

真正开始自己学做蛋糕是在来了洛桑之后. 之前因为自己爱吃芝士蛋糕, 还有老公喜欢蛋塔, 所以也找了人现场教我. 后来, 又因为买了面包机, 便利用它的蛋糕功能做了一些简单的食谱.

第一次自己动手找食谱做, 是在庆祝老公2008年的生日. 选了一个最简单的鱼胶粉水果芝士蛋糕. 没想到因为这里超市里卖的鱼胶粉和大马的不一样, 所以份量不准, 搞到最后还要用燕菜丝来凝固蛋糕. 很搞笑...还好老公没嫌弃, 蛋糕也放得下口.

再后来, 因为想打发时间, 还有因为在外国, 大家上门做客时都会带点小礼物小糕点, 所以便认定了烘培是一门必修课. 加上OHBIN的BLOG, 所介绍的食谱都是即精准又简单, 慢慢的, 我便对烘培越感兴趣.

个人觉得烘培比一般烹饪有趣. 除了没有烹饪里的血腥场面, 更重要的是甜点让大家觉得开心. 当然, 甜点吃多了也会腻而且对牙齿和健康都不好.

无论如何, 我还是希望在未来能够多学一些烘培的技巧. 那样, 以后做起生日蛋糕也不会那么糗了.

24.05.2010

This yummy cup of self-made ice-cream was purchased at Andre Tea Room. It only costs Fr 3.50.

André Boulangerie et Pâtisserie
Avenue de Cour 73, 1007 Lausanne, CH.
Tel: 021 617 88 92

笔者@留言

大家好,

其实我的BLOG也没什么东西看. 只是记录了一些食谱, 都是和吃的有关.
希望'小老虎'出世后可以多写一些他的故事.

愿安好.

菜单

Dinner:
1. 卤味
2. 卤鸡
3. 春卷
4. 南乳肉
5. Pandan chicken
6. Lobster
7. 烧鸭
8. 药材蒸鸡
9. 冬粉虾
9. 泰式蒸鱼
10.牛腩面
11.皮蛋廋肉粥
12.海南鸡饭/叉烧饭
13.火锅
14.炸肉丸


Snack:
1. 箩卜糕
2. 糯米鸡
3. 叉烧包
4. 叉烧酥
5. 蛋塔
6. 芋头糕

Lau Gong's links

Pumpkin Rice: http://eatingpleasure.blogspot.com/2009/08/savoury-pumpkin-rice.html

Yam Rice: http://eatingpleasure.blogspot.com/2009/08/yam-rice.html

Yee-Fu Noodle: http://eatingpleasure.blogspot.com/2009/09/braised-yee-fu-noodles.html

選煲用煲竅門

◎ 要長時間使用的話，應選較耐熱耐燒的日本砂煲。
◎ 砂煲買回家之後，使用前需浸水兩天，以使煲身吸水，燒熱時不易乾裂。
◎ 首次使用的砂煲，經浸水後，需在煤氣爐上用慢火燒5至10分鐘，讓砂煲暖一暖，以延長它的使用壽命。
◎ 要闢除砂煲泥味，可在燒煲的同時，以薑片和蔥在煲內翻炒。

李明勝同時授招，若要吃出原味和美味，有些食材非要用砂煲料理不可。
◎ 燉炆鮑魚的最佳器具是砂煲。把火腿老母雞湯和鮑魚在砂煲內用慢火燉，鮑魚上桌時特別好吃。
◎ 盆菜用砂煲來盛裝不但可保溫，同時可鎖住食材原味。
◎ 肉骨茶和咖哩魚頭在煮熟上桌前，若盛裝在砂煲加熱並加蓋，可有效鎖住香味和原味，增加食物的色香味。

多種砂煲美食當中，李明勝最喜歡砂煲雞飯。“北海拉惹烏達有一檔全程用砂煲烹煮的砂煲雞飯，我特別愛吃。因為那雞飯全程用砂
煲煮熟，這種檔子已買少見少。大部分砂煲雞飯是以煤氣爐煮熟飯，再用砂煲焗香。但，這怎麼也不比全程用砂煲煮更味美。”

砂煲學問

為什麼用砂煲煮食和盛裝的菜餚， 吃起來味道就真的不同？ 砂煲出處， 質地和厚度， 都是主宰食物味道元素。來辨識本地常見的3種砂煲。

砂煲（又稱瓦煲）

指粗陶（缸瓦）製成的鍋；煲身較厚、粗糙和有氣孔，傳熱不快不慢，火力均勻；用來煮食，煲內氣溫慢慢上升，不會一下子過熱，故食物汁水能夠保持，適合煲有味飯和炆燉菜式。

砂煲保溫效能特強，即使離火幾分鐘，打開蓋湯汁仍冒出氣泡，滾熱辣。由於砂煲氣孔多，用來煮煲仔飯，米粒半受火，能做出香脆飯焦。不過，本地制的砂煲因煲身較薄，所以若煮食時全程使用它，則很快就爆破。

中國砂煲

外表看起來和本地砂煲雷同，價格亦相差不遠。要辨認中國砂煲並不難，認煲身上圍繞的鐵線就對了。這環形鐵線作用是讓煲身更堅固，同時也方便夾子扣著煲身夾起。這種砂煲的耐熱度亦不太理想。

日本砂煲

以陶土製造，較厚身，砂眼較少，內外層也塗上釉或保護層，傳熱不及瓦煲快，保溫能力則相若。由於物料堅固加上保護層，不易爆破，美觀耐用，很多酒家和食檔都選用。

What oil to choose...

Source from:

http://www.fatfreekitchen.com/cholesterol/cookingoil.html

http://whatscookingamerica.net/Information/CookingOilTypes.htm

Cooking Oil, Healthy Cooking Oils

Which is the best cooking oil for reducing cholesterol, weight loss and health? Healthy Cooking Oils?

1. Fat is a high calorie food. There are 9 calories in each gram of fat.
2. Fat contains more than twice the number of calories in protein or carbohydrates.
3. From a weight loss viewpoint, all fats are equally 'bad' (same calorie-content). All vegetable oils contain 100% fat. Each tablespoon of vegetable oil contains 14 grams of fat and 125 calories.
4. Choose cold-pressed unrefined vegetable oils such as sesame, sunflower or safflower for salad dressing
5. Use extra-virgin olive oil for cooking.
6. Avoid heating oils to high temperatures, beyond their smoking point.
7. Minimize use of oils rich in saturated fats.
8. Avoid hydrogenated oils (trans-fatty acids). Use unhydrogenated margarines.
9. Avoid coconut and palm oil.
10. It is best to reduce your intake of high-fat, calorie-dense foods like butter (80 per cent fat), mayonnaise (75-80 per cent fat) and coconut oil (100 per cent fat)
11. For better health, choose oils/fats that are low in saturated fat.
12. Store oil in an airtight container at a dark place away from light.

Best Cooking Oil : Fat Content of Oils

For better health, choose oils/fats that are low in saturated fat & high in monounsaturated fat. The follwoiing table lists various oils in decreasing order of monounsaturated fat content.

Type of Oil/fat	Smoke Temp.	% Fat
		Saturated	Poly unsaturated	Mono unsaturated
Olive Oil	420F / 216C	14	12	74
Almond Oil	420F / 216C	8	19	73
Canola Oil	475F /246C	7	35	58
Margarine, whipped		20	30	50
Peanut Oil	450F / 232C	18	33	49
Rice Bran Oil	490F/254C	20	33	47
Margarine, stick		20	33	47
Margarine, tub		17	37	46
Sesame Oil	350F / 177°	15	43	42
Palm Oil		52	10	38
Cocoa Butter		62	3	35
Butter	350F / 177C	66	4	30
Wheatgerm Oil		20	50	30
Butter, whipped		69	3	28
Margarine, Flora Pro-activ		25	49	26
Corn Oil	320F /160C	13	59	24
Soybean oil	320° F / 160C	15	61	24
Sunflower Oil	450F / 232C	11	69	20
Walnut Oil (omega 3 fatty acids)	400F / 204C	14	67	19
Grape seed	420F / 216C	9	77	14
Safflower Oil	450F /232C	9	78	13
Coconut Oil	350F / 177C	92	2	6

Based on the above, the following may be recommended with regard to the best cooking oil:

For deep frying foods: The best oils are those with a high smoke point such as canola oil, corn oil, safflower oil, sunflower oil. The smoke point of unrefined oil is lower than the values mentioned in the above table.

For stir-frying and salad dressing: any oil low in saturated fat like canola oil, corn oil, or flax seed oil, olive oil, peanut oil, safflower oil, sunflower oil and walnut oil.

Oils to avoid: coconut oil, palm oil, butter, hard margarine.

There are conflicting reports about the health benefits or risks of coconut oil.

Olive Oil

Types of Olive Oil

There are generally three types of olive oil, but each having the same number of calories as in other oils.

1. Extra Virgin: This type of olive oil is the strongest in flavor and aroma. This oil is made from olives immediately after harvest and processed at room temperature. These oils are called cold pressed as they are produced by mechanically squeezing the oil under pressure.
   The flavour of extra virgin olive oil varies depending on the place where it has been grown and the type of olives.
2. Extra Light: This type of olive oil is a refined oil that is light in colour, odour and taste.
3. Olive Oil: This type of olive oil is mild in flavor and is a blend of refined oil and some virgin oil. This oil is mostly used around the world.

Health Benefits of Benefits

The olive oil may be beneficial in preventing conditions related to coronary disease, stroke and certain types of cancers.

Storing of Virgin Olive Oil

A study by researcher Antonella Baiano of the University of Foggia in Italy and published in the Journal of Food Science, (March 2009) has revealed that after 3 months of storage, the antioxidant activity in the oil remained unchanged, but antioxidants decreased by about 40% after six months.
The study recommends consumers to store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 20-250C (68-770F).

Misinformation on Canola Oil

Some of the information on the Internet states on canola oil is that it causes many diseases like joint pain, gum disease, constipation, heart disease, hearing loss, etc. Whereas the truth is that canola oil contains essential fatty acids that our body cannot make on its own. The long chain unsaturated fat in canola oil has been proven beneficial to our health.

Canola oil is Low Erucic Acid Rapeseed (LEAR) oil which contains less than 1 percent erucic acid. It was developed in Canada during the late 1960s - 1970s using hybrid propagation techniques involving black mustard, leaf mustard, and turnip rapeseed plants.

Types of Cooking Fats and Oils - Descriptions and Uses - Smoking Points

Not all fats are the same. Following are some basics on the various types of fats to help you make sense of what is best for your own body.

Saturated Fats: Saturated fats are mainly animal fats and are solid at room temperature. These fats include butter, cheese, whole milk, ice cream, egg yolks, lard and fatty meats. Some plants fats are also high in saturated fats such as coconut oil and palm oils. Saturated fats raise blood cholesterol more than any other food you eat. By using the right oils and fats for the right reasons, you can preserve the healthful benefits. Your foods will not only taste their best, but also be healthy.

Unsaturated Fats:

These fats can come from both animal and plant products. There are three (3) types:

1. Monounsaturated Fats - Usually come from seeds or nuts such as avocado, olive, peanut, and canola oils. These fats are liquid at room temperature.

2. Polyunsaturated Fats - Usually come from vegetables, seeds, or nuts such as corn, safflower, sunflower, soybean, cotton seed, and sesame seeds oils. These fats are liquid at room temperature.

3. Trans Fatty Acids - Trans fats are produced when liquid oil is made into a solid fat, such as shortening or margarine. This process is called hydrogenation. Trans fats act like saturated fats and can raise your cholesterol level.

---

Based on the above classification, the ideal cooking oil should contain higher amounts of monounsaturated and polyunsaturated fats, with a minimal or no saturated fats and trans fats.

Different fats and oils have different uses. Each performs best within a certain range of temperature. Some are made for high heat cooking, while others have intense flavors that are best enjoyed by drizzling directly on food.

The smoke point of an oil or fat is the temperature at which it gives off smoke. The smoke point of oil depends to a very large extent on its purity and age at the time of measurement.

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity),
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Lard	The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.	Baking and frying	Saturated	370°F	182 °C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199 °C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin - 320°F Virgin - 420°F Pomace - 460°F Extra Light - 468°F	160°C 216°C 238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182 °C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

1. Almond Oil

2. Canola/ Rapeseed Oil

3. Extra Light/ Refined Olive Oil

4. Grape Seed Oil

5. Safflower Oil