When choosing an oil, consider three things: its ability to withstand heat, its flavor and health concerns.
Vegetable oils, such as corn, canola, grapeseed, peanut, safflower and soybean, all work well for sauteing because they have high smoke points (the temperature at which they start to smoke and burn). Mild-tasting and light or clear in color, these oils impart little flavor to foods. Keep at least one of them on hand.
Also be sure to have a bottle of basic olive oil in your cupboard. This type has become a popular choice for sauteing because of its full-bodied flavor. Standard olive oil is the one to use because it has a lighter taste and is less expensive than extra-virgin olive oil.
The distinct flavors of extra-virgin – the finest grade of olive oil – will break down at high temperatures; it is better employed as a finisher, drizzled over cooked items or included in marinades or dressings.
Oils that are high in monounsaturated or polyunsaturated fats and low in artery-clogging saturated fats are the healthiest. Olive oil has one of the highest concentrations of monounsaturated fats, which may help reduce LDL, or “bad,” cholesterol. Canola and peanut oils are also good sources of these fats.
Polyunsaturated fats can help lower total cholesterol. These are found in substantial quantities in safflower, corn, canola and soybean oils.
Despite their health benefits, these oils still contain a large number of calories (about 120 per tablespoon), so use them in moderation, said Jennifer Duffy, a registered dietitian at Baylor University Medical Center in Dallas. She suggests using 1 tablespoon to 2 tablespoons for sauteing meat and 1 tablespoon or less for vegetables.
No matter which type of oil you decide to use, remember to check the expiration date and always smell and taste it beforehand. Rancid oil will have an unpleasant smell and a bitter taste. Store all oils in a cool, dark place.
A variety of circumstances can cause yellowing. Age is one of them. Over time, cloth oxidizes, causing discoloration. Storing items in an overly warm place, such as in an attic or near a radiator, overdrying them in the dryer, or exposing them to prolonged sunlight on a clothesline can exacerbate the problem.
So, too, can using too much detergent or chlorine bleach, as this leaves residues that don’t rinse out easily and affect color. Refer to labels to ensure you’re using proper amounts of these products. And always separate whites from colors and wash them in the hottest water appropriate for the fabric.
Hard water, which contains minerals that can produce yellow or brown spots or cause linens to take on a yellowish cast, could also be culpable. In this case, you may want to look into mechanical or packaged water softeners. Use a rust remover that’s safe for fabrics (find this at home-supply stores) to treat the stains.
To whiten your pillowcases, start by looking at the care label. Some make no mention of bleach; this implies all types are acceptable to use. Others specify only nonchlorine bleach may be used. (Treating these items with chlorine bleach can cause them to yellow permanently.) Still others indicate that no bleach is safe.
Though chlorine bleach is effective, it can also weaken fabric and should only be used when whitening is truly needed. Oxygen bleach, also known as all-fabric bleach, is gentler than chlorine and may be added to the wash every time you clean whites. If used regularly, this can help maintain whiteness but will not return it once it’s lost.
Whiteners and brighteners are an option for fabrics that cannot be bleached. These are not bleaches and do not remove color. Instead, they’re optical brighteners, or colorless dyes, that make fabrics appear whiter.
If you prefer a natural whitening remedy that’s safe for most fabrics, fill a pot with water and a few sliced lemons. Bring to a boil, then turn off the heat. Soak pillowcases for an hour and launder as usual. You can also add 1/2 cup of lemon juice during the rinse cycle of a medium load of whites.
Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com.
2007 Martha Stewart Living Omnimedia Inc.
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