Oils for your every need

A list of oils and how to use them

Image supplied by: Via Flickr

We’ve all heard about the Internet’s obsession with coconut oil. It seems to do everything from cure acne to doubling as shaving cream.

Before you get a Costco-sized tub, it’s important to note that different oils have different purposes in the kitchen. Based on their smoke point, flavour and other characteristics, there’s a time and place for each one. Below is an easy guide for when to use which common oil.

 

 

Via Flickr

 

Peanut Oil

Peanut oil, common in Asian cuisine, has a mild but notable flavour. As well, it has a relatively high smoke point, so its good for high temperature cooking. It’s especially good for cooking savoury food via pan-frying, deep-frying and grilling. Peanut oil should generally be avoided for baking purposes or if you don’t want the oil to add flavour to your dish.

 

Via Flickr

 

Olive Oil

As far as oils go, olive oil is one of the most flavourful. It’s good for things you don’t cook, like salad dressing or for pan-frying veggies at a lower heat. Avoid olive oil if you’re deep-frying or pan-frying food — it has a low smoke point and there are better options.

 

Via Pixabay

 


Canola Oil

This oil is low in saturated fat when compared to other oils, like olive oil that has more than double. It has a very high smoke point and generally is tasteless. It is generally good for cooking at any heat, but shouldn’t be used when trying to add to the flavour profile of a dish. It is also rich in omega-3 fatty acids which are good for your brain, much needed during midterm season.

 

Via WikiCommons

 

Coconut Oil

This versatile product is currently the obsession of several health, beauty and food bloggers. In cooking, it’s being used instead of butter, oil and to add flavour. It has a very unique flavour that adds a little bit of sweetness to cooking and makes it great for baking or as a butter replacement in a sweet glaze or frosting.

However, it’s important not to overdo it. It’s very high in saturated fat and while it’s a healthy fat, it should be consumed in moderation. It should also be avoided for deep-frying food or if you’re trying to avoid sweetness in your dish.

 

Via Flickr

Sunflower Oil

I, personally, think that sunflower oil is underrated. Like coconut oil, it makes a good butter replacement but differs in that it’s much lower in saturated fat. It also has a higher smoke point, meaning that it’s good for pan-frying and deep frying. Its mild flavour makes it a welcome addition to dressings and baking. It also boasts high levels of vitamin E, which has antioxidant properties. 

Tags

Food, Health, how to, Lifestyle, oils

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to journal_editors@ams.queensu.ca.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to content