Bobby Flay Boosts His Pasta Sauce With A Simple Oil Swap
NEWS
By HILARY WHEELAN REMLEY
Celebrity chef and Iron Chef extraordinaire Bobby Flay revealed some secrets for crafting the perfect pasta sauce, and you might want to set your olive oil aside for this tip.
Flay uses avocado oil when sauteing the aromatic base of his sauce. While this might seem like an odd choice, the chef has some pretty good reasoning behind it.
For starters, avocado oil has a higher smoke point than olive oil and can be cooked at a heat as high as around 520 degrees Fahrenheit without burning.
Additionally, avocado oil has a more neutral flavor. This allows your sauce’s flavors to shine through without risking burnt oil or an overpowering taste.
Avocado oil is also healthier as it’s rich in monounsaturated fats and unsaturated fatty acids, which can be beneficial to heart health and could help reduce cholesterol.
