If you frequently cook in the kitchen then you are probably familiar with using oil. Oil is used as an ingredient and is also used for frying. One of the most common cooking oils is vegetable oil, but do you really know what that is? Do you know what oils are best used for frying or the proper way to store it? Here you will find different types of common cooking oils and the proper use of each of them.
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| Different types of oils used for cooking Image source : Google |
SMOKE POINT OF COOKING OIL
'The temperature at which a given oil will start to smoke is called its smoke point. To say that an oil has a high smoke point means that it can be heated to a relatively high temperature before it starts to smoke.'
If you are cooking with oil and it begins to smoke, you have reached its smoke point. At the smoke point, the oil begins to emit unpleasant odors and impart unsavory flavors to your meal. Watch out for the smoke point signs as it means you are getting close to the flash point, which is when the oil can erupt into flames. Knowing the smoke point warn you about the flash point and fire points. At the flash point, there are tiny wisps of flame; at the fire point a fire is blazing. The best oils for cooking and frying are those that have a high smoking point – that is, they can be heated to high temperatures before burning.
Vegetable Oil
Vegetable Oil is probably the most commonly used of all the oils. It can be found frequently for use in recipes and can also be used for frying. Vegetable oil is actually a blend of several oils, such as corn, soybean, palm and sunflower. Designed to have a mild flavor and a high smoke point.
Canola Oil
Canola oil has been said to be one of the most healthy of the cooking oils because of its low saturated fat content and high mono unsaturated fat. It is commonly used in frying, but only with medium frying temperatures, about 450 degrees F.
A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. It is most commonly available in a refined form. Its mild flavor and relatively high smoke point make refined canola oil a good all-purpose oil. Of all the oils, it has the least amount of saturated fat and is one of the least expensive.
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| Canola oil Image Source : Google |
Neutral flavor and a high smoke point—the point at which an oil literally begins to smoke—make canola an excellent choice for baking and sautéing. Smoke point is an important consideration if you’re planning to cook at high heat—as you do when you’re frying or grilling. At an oil’s smoke point, nutrients are destroyed and potentially health-harming compounds are formed. Canola oil generally doesn’t have many antioxidants, as olive oil does, but it does have a relatively long shelf life. In addition, canola is the richest cooking-oil source of alpha-linolenic acid, an omega-3 fat that has been linked to heart health.
Corn Oil
Corn oil is relatively low on both saturated and mono unsaturated fats. It is popular in margarine and used in both frying and baking. It should only be used when frying on medium temperatures. A mild, medium-yellow color refined oil. Made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is high in polyunsaturated fat and is used to make margarine, salad dressings and mayonnaise.
Sunflower Oil
Sunflower Oil is low in saturated fat and high in Vitamin E. Many food manufacturers are recognizing the health benefits of sunflower oil and are using it as the preferred oil in such snack foods as potato chips. It can be used in the home to fry, cook, and for use in salad dressings. A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.
Olive Oil
There are different varieties of olive oil: extra virgin, virgin, extra light, and refined. Extra virgin olive oil is the most common of those used. There are many uses for all varieties, such as stir-frying, cooking, sauteing and as an ingredient in recipes.Olive Oil is also frequently used in salad oils. It is the most healthy of all the oils as it is high in mono unsaturated fat which has been shown to help reduce the risk of heart disease. Many people use it daily in their meals, drizzling it over a wide variety of foods.
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| Olive oil Image source : Google |
It can be used very well for salads and appetisers. Monounsaturated fatty acids like Omega-3 give olive oil its anti-inflammatory properties. Vitamins, minerals and proteins present in this oil suggest that it can be used for application on hair and skin treatments. Olive oil also aids in calcium absorption along with lowering the LDL or "bad" cholesterol.
Mustard oil
Its characteristic flavour brings a unique taste to dishes. A high smoke point makes it ideal for frying. It can be also be used as a stimulant to help digestion and circulation. Due to its antibacterial properties, this oil can help protect the skin.
This oil has about 60% monounsaturated fatty acids (MUFA), 21% polyunsaturated fats (PUFA) and about 12% saturated fats. A higher amount of MUFA and PUFA distinguishes it from other types of fats. These fatty acids are also called “good fats” as they do not get deposited on arterial walls. Mustard oil contains Glucosinolate, which basically works against microbes and adds on to the oil’s health benefits.
Peanut Oil
Peanut oil is a great oil to use when frying in high temperatures. It is a common oil during the Thanksgiving holiday as many people are using turkey fryers to fry their turkeys, but can be used anytime when frying.
Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil.
To Be Continued...
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