Meet Your Cooking Oils
Chef Danielle Turner | Chef's Blade
Canola oil? Olive Oil? Vegetable oil? Extra Virgin? If you don’t know what to look for, the cooking oil aisle in your grocery store can be overwhelming. Choosing the right oil is an important step in cooking and armed with a little information you’ll make the best choice for the task at hand.
There are two key things to consider when selecting an oil – flavor and smoke point. Some cooking oils have more flavor than others so if you’re looking to use the oil to add flavor to your dish, choose a darker, more flavorful oil. Lighter and usually less expensive oils are best when you’re only using the oil to lubricate a pan or dish.
Smoke point is the temperature or point at which oil, when heated, literally starts to smoke. If you’re looking for an oil to sauté or deep-fry with, make sure it’s a refined or processed oil with a high smoke point. These oils are usually light in color and less expensive than their purer, more flavorful counterparts.
Types of Oils:
1. Vegetable Oil
2. Canola Oil
3. Olive Oil
4. Extra Virgin Olive Oil and Virgin Olive Oil
5. Pure Olive Oil
6. Peanut Oil
7. Specialty Oil
Next Page: Vegetable Oil>>