There are a few things to consider when choosing an oil for use in cooking:
1. Application (deep frying, sautéing, emulsifying, etc...)
2. The flavor profile of the product being cooked
3. Dietary Concerns
3. Health/Allergies
There are many oils out there, and choosing the correct one for the job can make all the difference in the world.
Characteristics of Cooking oils
The composition of the oil (Types of fat, of which the oil is comprised).
Saturated Fats:
Saturated fats are mainly animal fats and are solid at room temperature. These fats include butter, cheese, whole milk, ice cream, egg yolks, lard and fatty meats. Some plants fats are also high in saturated fats such as coconut oil and palm oils. Saturated fats raise blood cholesterol more than any other food you eat. By using the right oils and fats for the right reasons, you can preserve the healthful benefits. Your foods will not only taste their best, but also be healthy.
Unsaturated Fats:
These fats can come from both animal and plant products. There are three (3) types:
• Monounsaturated Fats - Usually come from seeds or nuts such as avocado, olive, peanut, and canola oils. These fats are liquid at room temperature.
• Polyunsaturated Fats - Usually come from vegetables, seeds, or nuts such as corn, safflower, sunflower, soybean, cotton seed, and sesame seeds oils. These fats are liquid at room temperature.
• Trans Fatty Acids - Trans fats are produced when liquid oil is made into a solid fat, such as shortening or margarine. This process is called hydrogenation. Trans fats act like saturated fats and can raise your cholesterol level.
Based on the above classifications, the ideal cooking oil should contain higher amounts of monounsaturated and polyunsaturated fats, with a minimal or no saturated fats and trans fats.
Different fats and oils have different uses. Each performs best within a certain range of temperature. Some are made for high heat cooking, while others have intense flavors that are best enjoyed by drizzling directly on food.
The burn temperature of an oil or fat (AKA Smoking Point) is the temperature at which it gives off smoke. The smoke point of oil depends to a very large extent on its purity and age at the time of measurement. Not all fats are the same. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point. In other words, the more refined an oil, the higher its smoke point. That's because refining removes the impurities that can cause the oil to smoke.
Note: When frying, it is important to choose an oil with a very high smoking point. Most foods are fried between the temperatures of 350-450 degrees Fahrenheit so it is best to choose an oil with a smoking point above 400 degrees.
Note: Fat is no longer fit for consumption after it has exceeded its smoke point and has begun to break down, as it contains creosote, which is highly carcinogenic and tastes awful.
Oils And Their Uses:
Almond Oil
• Has a subtle toasted almond aroma and flavor.
• Used in sauté and stir fry of Oriental foods.
• Monounsaturated
• 420°F
Avocado Oil
• Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.
• Stir frying, searing
• Monounsaturated
• 520°F
Butter
• Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.
• Baking, cooking
• Saturated
• 350°F
Butter (Ghee), clarified
• Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).
• Frying, sautéing
• Saturated
• 375-485°F (depending on purity)
Canola Oil (Rapeseed oil)
• A light, golden-colored oil.
• Good all-purpose oil. Used in salads and cooking.
• Monounsaturated
• 400°F
Coconut Oil
• A heavy nearly colorless oil extracted from fresh coconuts.
• coatings, confectionary, shortening
• Saturated
• 350°F
Corn Oil
• A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.
• Frying, salad dressings, shortening
• Polyunsaturated
• 450°F
Cottonseed Oil
• Pale-yellow oil that is extracted from the seed of the cotton plant.
• Margarine, salad dressings, shortening. Also used for frying.
• Polyunsaturated
• 420°F
Grapeseed Oil
• Light, medium-yellow oil that is a by-product of wine making.
• Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.
• Polyunsaturated
• 392°F
Hazelnut Oil
• The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.
• Salad dressings, marinades and baked goods.
• Monounsaturated
• 430°F
Lard
• The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.
• Baking and frying
• Saturated
• 370°F
Macadamia Nut Oil
• This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.
• Sauté, pan fry, sear, deep fry, stir fry, grill, broil, baking.
• Monounsaturated
• 390°F
Olive Oil
• Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.
• cooking, salad dressings, sauté, pan fry, sear, deep fry, stir fry, grill, broil, baking
• Monounsaturated
• Extra Virgin - 320°F
• Virgin - 420°F
• Pomace - 460°F
• Extra Light - 468°F
Palm Oil
• A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.
• Cooking, flavoring
• Saturated
• 446°F
Peanut Oil
• Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.
• Frying, cooking, salad dressings
• Monounsaturated
• 450°F
Rice Bran Oil
• Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.
• Frying, sauté, salad dressings, baking, dipping oils
• Monounsaturated
• 490°F
Safflower Oil
• A golden color with a light texture. Made from the seeds of safflowers.
• Margarine, mayonnaise, salad dressings
• Polyunsaturated
• 450°F
Sesame Oil
• Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.
• Cooking, salad dressings
• Polyunsaturated
• 410°F
Shortening, Vegetable
• Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.
• Baking, frying
• Saturated
• 360°F
Soybean Oil
• A fairly heavy oil with a pronounced flavor and aroma.
• Margarine, salad dressings, shortening
• Polyunsaturated
• 450°F
Sunflower Oil
• A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.
• Cooking, margarine, salad dressings, shortening
• Polyunsaturated
• 450°F
Tallow
• Made from beef fat or mutton, usually bright white when solid and clear when melted. Previous to 1990, it is what made McDonalds french fries so good.
• Deep frying, searing
• About 50/50 Polyunsaturated/Monounsaturated
• 400°F
Vegetable Oil
• Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.
• Cooking, salad dressings
• Polyunsaturated
* 400°F
Walnut Oil
* Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.
* Sauté, pan fry, sear, deep fry, stir fry, grill, broil
* Monounsaturated
* 400°F
Purchasing Specialty Oils
Golden Isles Olive Oil
306 Redfern Village
St Simons Island, Ga 31520
goldenislesoliveoil.com
No comments:
Post a Comment