Today we’re looking at the various cooking oils and how to use them. There are many options readily available when you go to the store, so it’s important to know which oil is best for the task at hand. Each has a distinct flavor and you’ll want to know the smoke point ahead of time too. Heating an oil higher than recommended will fill up your house with smoke, mess up dinner, and turn the oil into a health hazard as the fats in it start to break down.
There are lots more oil options than what’s listed below, but here are some of the most popular choices: • Olive Oil (refined/light) USES: all purpose, roasting, sautéing, use instead of cooking spray, grilling, broiling SMOKE POINT: 465°F • Extra Virgin Olive Oil USES: drizzling, dressings, strong flavor SMOKE POINT: 325-375°F • Sesame Oil USES: marinades, dressings, drizzle over finished dishes, stir fry, strong flavor SMOKE POINT: 410°F • Coconut Oil USES: butter substitute when baking, sautéing, low heat roasting SMOKE POINT: 350°F • Avocado Oil USES: stir fry, searing, expensive SMOKE POINT: 520°F • Peanut Oil USES: frying, deep frying, stir fry, dressings, strong peanut flavor SMOKE POINT: 450°F • Vegetable/Corn/Canola Oil USES: all purpose, frying, deep frying, dressings, doesn’t change flavor of food, least healthy SMOKE POINT: 450°F
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