IngredientsDairy & fat
Rapsölrapeseed oil
Pressed from the seed of Brassica napus, oilseed rape. The yellow fields in spring are hard to miss across Germany.
Refined, it tastes of almost nothing. That is the job: it must not talk over the dish.
Bratenfrying
Its smoke point is high enough for the pan and for deep frying. It lasts longer than butter and far longer than olive oil.
Where a German recipe just says oil and prescribes no fat, this is the one it means.
In Mexikoin Mexico
Aceite de canola is in every supermarket. Canola is the trade name for rapeseed low in erucic acid, bred in Canada.
Sunflower oil, aceite de girasol, works too. Corn oil brings a note of its own, and olive oil more so.
Kaltgepresstcold pressed
Cold pressed rapeseed oil is deep yellow and tastes nutty, almost of hay. That one belongs in a salad, not in a hot pan.
For frying take the refined kind. The cold pressed loses its taste in the heat and turns bitter.