"I wonder if canola oil is the oil of choice at Le Bernardin the restaurant?"
no idea.
I am a student of higher end cooking shows. GB , BBC , iTV has many
some time ago there was :
https://www.imdb.com/title/tt2295297/
Cookery School. Im not a big fan of ' competition ' shows but this one was
exceptional. A series of dishes were demonstrated by Richard Corrigan :
simple , medium , more complex. then the ' students ' made them
were critiqued and one left the series.
RC is one of my favorite chefs to learn from
some out-takes :
https://www.youtube.com/watch?v=c5GT56KSnpk
now , he used Canola Oil. but it was an oil much darker than canadian-oil
we get in the USA. Ive also seen this darker canola used on other higher end
GB cooking shows. I wonder if its a lot different than the pale stuff I can get here.
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/12/rise-of-rapeseed-oil
Im no fan of USA Canola.
any ideas
a few more RC's :
https://www.youtube.com/watch?v=iNNo1I3R3Js
https://www.youtube.com/watch?v=siPeTN0CeE4
https://www.youtube.com/watch?v=XOQYbuyauQ4
