Tanya just recently went to work at "Food and Vine" here in Napa. They are major purveyors of grapeseed oil. Now, of course, our kitchen is chock full of samples. Straight grapeseed oil is a fine cooking oil. It has a high smoking point, and is lower in fat than other offerings like canola or vegetable oil. It has a much weaker flavor profile than olive oil or corn oil, so it works nicely with infusions.
I'm new to grapeseed. I do almost all of my cooking with olive oil or butter. What input and ideas do all of the other brilliant minds out there have to offer me for this new addition to my pantry?
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