Cooking with Oils

With so many varieties of oils, it can be overwhelming in understanding which oils are better for frying, sauteing, stir-frying, or salad dressing. There are so many variables in bringing ingredients together for a healthy and tasty dish, not to mention oils have different tastes and smoke points.  You can enrich or denatured ingredients when using incorrect oils.  All oils are not equal or suitable for cooking, sauteing, deep-frying, or stir-frying. 

 The smoke points of oil are an important factor to pay attention to. The temperature at which the fat or oil begins to smoke is considered as the smoke point. Smoking is evidence of the fat's breakdown due to heat and can create a very off-putting smell and flavor. The smoke point for cooking oils varies greatly and depends upon the components, origin, and even level of refinement. When cooking for clients, the smoke point of an oil is something I have to be aware of.  For optimum flavor and nutrition, oils shouldn't be used above their smoke point. It is important to remember that oils are fat and are calorie-rich. Regardless of which oil you are using, it is important to pay attention to the smoke point and the cooking technique.
#letscook, #foodtransformation, #oilsmokepoint