by Jeanine Gilbert

Created on: May 02, 2009   Last Updated: May 11, 2009

All About Cooking Oil: Types, Techniques, and Tips

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

• 1
• 2
• Next Page >>