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Description
Walnut Oil Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-coloured and delicate in flavour and scent, with a nutty quality. Although sometimes used for pan frying, most chefs do not use walnut oil for high temperature cooking, as heating can remove some of the oil's flavour & nutrition and produce a slight bitterness; instead it is used primarily as an ingredient in cold dishes such as salad dressings, where its flavour more easily comes through. In addition, the antioxidants present in the oil are easily destroyed in cooking.Walnut oil was one of the most important oils used byRenaissancepainters. Its short drying time and lack of yellow tint make it a goodoil paintbasethinnerand brush cleaner. However, the paint film it produces is considered by some to be inferior to that oflinseed oil. Commercially, walnut oil has become harder to find; demand is often low, and stock can become rancid if stored in bright, warm or ventilated containers.
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