Everyone uses cooking oils in our daily lives Nutritionists; recommend consuming 30% of oil in our diets, and others tell us no more than 10% of intake from fat. Who is right? In extremely Cold environments, Researchers tell us to keep our intake levels up to two thirds of fat, which can be critical to our survival.
Cooking Oil is just purified fat of plant origin, which is liquid at room temperature. How simple is that! I was flabbergasted to discover all the different kinds of oil that we use every day. Oils for deep-frying, cooking, sauting, stir frying, salad dressings, condiments, sauces, flavoring, baking, whipping toppings, commercial baked goods, and sweets, non-dairy creamers, shortening, margarines, and candy.
Editable oils are pumpkin seed oil, grape seed oil, argon oil, vegetable, peanut oil, rice bran oil, sesame oil, sunflower oil, soybean oil, safflower oil, palm oil, olive oil, corn oil, canola oil, coconut oil, cottonseed oil, Mustard seed oil, almond oil, Diacylglycerol oil, and walnut oil.
Picking the right oil is not hard; it has to do with the temperatures of the oils, high smoke points. Some oils would not be good for frying, because it could start a fire, others would be fine. Each kind of oil has Sauting with oil temperatures, ranges from, 438F.-468F.
Unrefined oil is only good from Simmering.
When using hot Oil, please be careful, and keep all cords away, that may dangle on the edge of the counter, pets or children can pull and knock the hot oil over.
The foods will not stick if you warm the pan first, and then add oil, and then the food. However, not too hot at first or they will fix onto the pan.
Having some amount Saturated fats in your diet is essential; however, a large amount has correlated with coronary heart disease.
Oils lower in saturated fats, or higher unsaturated fats preferable Monounsaturated fats are the healthiest of all. You can find them in your Olive oil family, Corn oil, Safflower oil, and Sunflower oil. Olive oil also raises your HDL Cholesterol, which is better yet!
Avoid oils that are evil to your health like, Palm oil, Coconut Oil, Palm Kernel oil. Trans-fats are not beneficial for your health anyway.
Vegetable oil consists of a blend of a variety of oils, Palm, Corn, Soybean, and Sunflower
You can make up flavored oil by adding fresh Herbs, Peppers, Garlic, etc. However the shelve life is only four months.
You can store oil either in the refrigerator, or in a dry cool place. Olive oil has a shelve life of a few years, Refined oils only one year. Oils high in polyunsaturated fats, keep six months. Extra Virgin Olive oil can be stored nine months after opening. Cooking oils with, monounsaturated fats, can last eight months. Unrefined polysaturated fats four months.
Immediately at the time of produced of oils, a blanket of inert gas, usually nitrogen is added to the vapor space in the storage container.
From the amount of Heat, Light and Oxygen that can cause oil to become rancid. Clostridium is a bacteria that grows in the oil to become Botulism. The Nutrients value has dropped, and with a bad odor, and the taste of acid. Botulism is a deadly poisons usually found in uncooked foods.
Many people are allergic to Peanuts, and other nut based foods. Severe allergic reactions can happen, or worse, an Anaphylactic shock, which, can result in death.
Cooking Oil can be recyclable products like Soap, and Biodiesel.
When you need to get rid of used oil, you must seal the oil in a non-recyclable container, and then place it in your regular garbage.
I love to saut onion’s garlic, mushrooms, celery, and bell peppers in a frying pan, with a couple little squirts of olive oil, and then cooked them over medium heat, the add cooked sliced meat and stir them around, add some Teriyaki sauce, then toss them about until done. Cook some white or brown rice, and pour meat mixture over the rice when done. Bon apptit!
its own heating range.
If you want to deep-fry meat, or something that takes longer the best oil to use is Rice bran oil, Olive oil, Sesame unrefined, and semi-refined oils.
For frying foods, that don’t need a long cooking time, these oils are a good choice, Olive refined, Olive extra light, peanut oil, and Diacylglycerol oil.
Regular cooking oils to use is, Extra Virgin Olive oil, Virgin Olive oil, Extra Light Olive oil, Olive refined, Sesame Semi-refined, Sesame unrefined, Palm oil, Rice Bran oil, Soybean oil, and Sunflower oil.
For Sauting dishes, Refined Olive oil, and Extra light Olive oil.
Making homemade Salad Dressings, Diacylglycerol oil, Extra Virgin Olive oil, Virgin Olive oil, Refined Olive oil, Extra Light Olive oil, Peanut oil, Safflower oil, Soybean oil, Sunflower oil.
Deep frying temperatures ranges from, 350F. – 490F.
Frying or stir frying temperatures ranges from, 438F.-468F.
Cooking with oil temperatures, ranges from, 375F.-466F.