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Jan 26, 2024 · Pairing olive oils and the foods you are making or serving them with is essential — if you don't, the intense taste of the oil may overpower the subtle nuances of a dish. Or, on the flip side, a mild oil might seem virtually flavorless in contrast to the rich foods around it.
- Olive Oil
- Vegetable Oil
- Canola Oil
- Sesame Oil
- Peanut Oil
- Avocado Oil
- Coconut Oil
- Grapeseed Oil
Olive oil is a mainstay for many home chefs since it can be used for cooking as well as in dressings and sauces. Olive oil has a medium smoke point, making it ideal for baking, roasting, and sautéing over low to medium heat – but you’ll want to keep it holstered if you’re doing a high-heat cooking technique like deep-frying. There are many varietie...
Vegetable oil is made from a blend of refined oils, which typically includes soybean oil. Its neutral taste and high smoke point make it perfect for cooking, frying, and baking at high temperatures, particularly when you want an oil that won’t impact the taste of your dish.
With its mild flavour, affordable price, and high smoke point, canola oil is a multitasker that works well for frying and sautéing. It’s particularly useful for bold dishes in which you want the oil to take a backseat to the other flavours happening in your bowl. Canola oil’s mellow taste also makes it a good choice for baked goods. Canola and vege...
Sesame oil comes in two varieties: regular and toasted. Regular sesame oil has a mild flavour and a high smoke point, so you can use it for sautéing, frying, roasting, and grilling. With its richer taste, toasted sesame oil is best saved for marinades or drizzling over finished dishes to add a boost of nutty flavour.
With a high smoke point and a subtly nutty flavour, peanut oil is well-suited to high-heat cooking, such as searing, roasting, sautéing, and stir-frying, as well as deep-frying dishes like fried chicken. It contains both good unsaturated and less healthy saturated fats, but it’s also high in vitamin E.
Avocado is a great all-arounder with a high smoke point and a neutral flavour that makes it ideal for roasting, frying, searing, and other high-heat cooking methods, as well as for use in dressings and marinades. It’s also a particularly healthy oil that’s high in good monounsaturated fat.
Coconut oil is solid at room temperature as a result of its high saturated fat content, which means it’s difficult to use in dressings or other cold dishes. It can, however, be used for roasting or sautéing at a medium temperature, as well as for making baked goods.
Grapeseed oil is another handy go-to that offers a high-smoke point and minimal flavour. You can use it for high-temperature cooking as well as both sweet and savoury baking. It also goes well in dressings, with many home chefs choosing it as an alternative to olive oil thanks to its more budget-friendly price point. Related: How to Properly Dispos...
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
- Kathleen Brennan
- Vegetable Oil. "Vegetable oil" is a generic term that encompasses any edible oil made from plant sources, including nuts, seeds, grains, beans, olives, or a blend of these.
- Extra-Virgin Olive Oil. Technically, olive oil is also a vegetable oil, as it’s made from olives. Extra-virgin olive oil, made from the first cold-pressing of olives, is the highest grade, and at its best it’s lively, bright, and full-bodied.
- Sesame Oil. Sesame oil is one of the oldest foods made by humans; archaeologists have found evidence of its production going back thousands of years. Today, it’s widely used throughout Asia, and the United States is one of its biggest importers.
- Avocado Oil. Extracted from the pulp of avocados, avocado oil is rich in healthy fats and antioxidants. Food-grade avocado oil comes in two forms: cold-pressed extra virgin (unrefined) and refined.
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- Avocado Oil. Made from the pulp and seed of avocado, this oil is a rich source of "good" monounsaturated fatty acids. These fats make avocado oil beneficial for the heart and have anti-inflammatory benefits.
- Extra-Virgin Olive Oil. A versatile and complex ingredient, extra-virgin olive oil is a pantry staple made from, you guessed it, olives. It's particularly high in antioxidants and monounsaturated fats.
- Grapeseed Oil. As the name suggests, grapeseed oil is extracted from the seeds of grapes. The oil is a byproduct of winemaking and is high in polyunsaturated fatty acids.
- Peanut Oil. Derived from one of America's favorite snack foods, peanut oil is suitable for everyday use. It's high in both monounsaturated and polyunsaturated fatty acids.
Sep 14, 2020 · Perhaps a recipe you want to try calls for a particular type of oil, but you're not sure it's a healthy choice, though it may enhance the taste. Vegetable oils, seed oils, nut oils––how do you know which ones are nutritious and which ones aren't and why?
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Sep 23, 2023 · Different oils are needed for different recipes and methods of cooking, and you’ll likely prefer one over another for the sake of flavor, cost, or nutrition. To help you out, I’m here to go over all the best cooking oils, what they’re good for, and when to use them.
