Cooking Oil – How It Should Be Best Used

cooking oil,  how far do we know what is the right way in using all these many types of cooking oil?  do you have trouble in selecting cooking oils when you do your marketing in the supermarket.  i do and will always spent 20 mins walking front and back, back to front, thinking which is the best to buy, not costly but can be used effectively for all my cooking style.  usually i have 2 types of oil at home, peanut oil and olive oil.

when we were small, our mother usually used coconut oil for cooking, for baking, for roasting, etc.  then we were introduced to corn oil, olive oil, now sunflower oil, etc.  ok, i know that for olive oil we should use it for salad and not for cooking, but, have we ever asked our mother if the oil that she used is good for our health?  whether that particular oil can be used for frying only or just for sautéing only or maybe for both cooking style?  no, right? why? because there is no article informing them that if any particular oil is overheat it will be bad for our health.  do you know that we cannot re-used the oil after frying?

thank you to all our researchers now for reminding us to be careful with our oil intake and how it should be best used.  now i know, that oil that we bought from the store are refined oil which means it can be used for extremely high heat cooking.  perhaps below could help us to be more careful in selecting our oil for cooking next time.  choose your oil wisely.

Heat

During Cooking

Oil

Best Use

No-Heat

Flaxseed

Salads

Low to Moderate

Coconut

Baking (low heat)

Light Sautéing

Pressure Cooking

Salads

Corn

Olive

Peanut

Sesame

Walnut

Medium Heat

Macadamia Nut

Baking (medium heat)

Sautéing

Stir-Fry

Safflower

Canola

High Heat

Avocado

Deep Browning

Deep-Frying

Searing

Grapeseed

Sunflower

Soybean / Soy

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