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Oil comes in all varieties. Which is up to the task?

By Lisa Zwirn
Globe Correspondent / October 13, 2004

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Oil used to saute chicken or stir-fry snow peas may not be the best one to drizzle over a plate of steamed green beans. Using oils correctly can make or break a dish. Some can withstand high heat and are good for browning. Others have the robust flavor and rich mouth feel to round out a dish. (Full Article: 912 Words)

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