My experience (so far) with avocado oil and a recipe for pan grilled balsamic chicken
The other day I got a question from my friend Heather on our What the heck's a bonbon? Facebook page.
"Any experience using Avocado oil instead of EVOO? Saw some today and was curious as to how it compares..."
I had never tried it before, so of COURSE I had to go buy some. So far, my experience with it has been wonderful! The main difference between avocado oil and EVOO (extra virgin olive oil) is the high smoke point. The one I bought (Chosen Foods brand) can be used at up to 500° while EVOO can only stand about 375°.
I used the avocado oil to pop some corn on the stovetop because of its very high tolerance for heat. I was able to put the burner on high without the oil burning. The popcorn turned out great! It might just be in my head, but I really think the kernels popped a bit fluffier using avocado oil than my usual canola. And it didn't give the popcorn any additional flavor.
I also used it to coat my pan for my breakfast eggs the next morning. Again, there was no additioanl taste and my eggs came out perfect.
That night I also used it to cook some delicious balsamic chicken which I served with some greens and pasta salad. The chicken was very flavorful and cooked to perfection. Here is the recipe:
Pan grilled balsamic chicken
- 6 thinly sliced pieces of boneless skinless chicken breast
- 1/4 cup balsamic vinegar
- 1 clove garlic crushed or 1/2 tsp garlic powder
- Salt & pepper to taste
- 2 Tbsp avocado oil
Place the chicken breasts in either shallow glass bowl or a plastic bag. Add the balsamic vinegar, garlic and salt & pepper. Cover the chicken and let it marinate for about 1/2 hour. Coat your indoor grill pan or regular frying pan with the avocado oil and place on a medium high burner. Place the chicken in the pan and cook on medium high for about 5-6 minutes each side or until the chicken is cooked through. Serve with greens and pasta salad or whatever you'd like. It's also great cold the next day in a sandwich with bitter greens, roasted peppers, fresh mozzarella and a drizzle of some more balsamic vinegar.
I hope you'll try avocado oil for yourself! I know I'm going to keep using it. And Heather, I hope this answers your question!