Walnut oil

[InMediasRes]

I bought some for a recipe and now I have a lot left over and only one recipe to use it with!

So:

-Do I need to refrigerate it?
-What the heck can I do with it?

For instance, can I pop popcorn in it? Can I use it instead of olive oil for sauteing veggies or meats? What is the taste difference going to be like? Can I use it in place of canola oil in baking, but does this change anything about the baking times? I know that different oils have different burning points.

[InMediasRes]

Nevermind. Should have googled first:

http://www.theepicentre.com/tip/walnut_oil.html

[cristeen]

There are 2 kinds of walnut oil - the kind made from raw walnuts and the kind made from roasted. Both should be stored in the fridge because they will turn fairly quickly.

The roasted one is used as a flavoring. It goes beautifully in salad dressings - not as the main oil, but as an accent flavor. The unroasted one is very neutral in flavor, and is what I use in most salad dressings. I never heat either kind.

Use the roasted one anywhere you might otherwise use an extra virgin olive oil (for flavoring). Drizzle it over steamed broccoli, toss it with hot greens, dip your sourdough bread in it, etc.

[allnaturalmom]

I have some muffin recipes that call for walnut oil. The raw kind, not the toasted. Let me know if you would like them. One is Banana Walnut and the other is Country Applesauce. Both of the recipes say that you can sub other oils if walnut isn't available (which is what I do).

gl
hth

[InMediasRes]

Yes, I'd love those recipes!

The kind I have is a raw kind. I bought it to make apple cinnamon pecan bread. I have many other bread recipes that call for it, so it will get used, but I'd like to use it ALL before it goes bad since it cost almost $16 for the little bottle.

[cristeen]

You can use it in any baked or raw application. I wouldn't use it for pan-frying. No adjustments needed to your recipes.