What is the appropriate cooking oil for your dish? I am going to be honest and tell you I have two kinds of oil in my kitchen: extra-virgin olive oil and vegetable oil. Plus Pam Cooking Spray if you count it. After researching for this article, I am going to pick up a few more options at the grocery store! There are several big differences in cooking oils: smoke point, fat type and of course, flavor.
Smoke point is the temperature that an oil can be heated to, before it starts to smoke. The smoke means that it is going break down and start tasting yucky and impart that yuckiness into your food. So. Something to pay a bit of attention to. Also? If you reach the smoke point there is a chance your oil could catch on fire. So. That is pretty bad too. Luckily I have only caught one thing on fire and that was my oven mitt when I touched the heating element in my stove. After much squealing and flapping it was put out.
Flavor is a big deal to me. You want your cooking oil to impart a lovely flavor into your food, or you want it to not put flavor in so your food shines. Pretty simple.
And I will touch very briefly on fat content. The ideal cooking oils should contain larger amounts of monounsaturated and polyunsaturated fats and little or no saturated fats and trans fats. The point is, as long as you use them sparingly, cooking oils can add to your easy meals.
Canola Oil:
Canola oil is derived from rapeseed. (and known as Rapeseed oil around the world) This oil has a high smoke point and is suitable for deep frying and baking. It does not impart taste in to your food.
Peanut Oil:
This is an all-purpose oil because of its high smoke point. An excellent oil for frying, my husband uses this oil in our turkey fryer. It does have a slight taste that may impart into your foods.
(my fav) Olive Oil:
This is one of the more healthy oils, but a bit more expensive. "Virgin" means that the oil was pressed by physical means and therefore more flavorful. I prefer to use olive oil in my recipes. It imparts a depth of flavor that I love. However it is unsuitable for frying because of its low smoke point. You are able to lightly saute an item, and finish up in the oven. I commonly do this with my chicken and pork chops. This is also lovely in salad dressings or even on cold cut sandwiches.
Vegetable Oil:
Vegetable oil consists of soybean oil. It is relatively healthy and very popular because it is so inexpensive. It has a high smoke point which makes it suitable for frying, and has a light, unnoticeable taste. Vegetable oil is also a common ingredient in baking.
I realize there are more exotic cooking oils, but I wanted to touch on the more popular, easily obtained oils. Have you tried any interesting cooking oils? Successes or failures? Please let me know in the comments!
What's cooking in your neck of the woods? Recipes you would like to share? Foods that are new and interesting? Email me.
Try some of these recipes that use different types of cooking oils:
Chocolate zucchini bread recipe, using vegetable oil, Easy Meals Examiner
Perfect painless pasta, using olive oil, Easy Meals Examiner
Grilled Hawaiian tacos with pineapple salsa, using canola oil, Minneapolis Food Examiner
Summer rolls recipe, using peanut oil, LA Healthy Cooking Examiner
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