Fat is sexy. That is when you cook with it. Fats and oils are integral to cooking because they not only transfer heat; they add an abundance of flavor. There are two main fats, solid fats (animal fats, butter) and liquids (olive oil, etc). Vegetable oil is the most common oil used in households. It has a neutral flavor.
If you just want to add flavor to your dish, add the oil at the end of cooking. Extra virgin olive oil is the healthiest choice for you. When cooked however, its nutritional value is lost. Be warned -- if you allow oil to begin to smoke, its flavoring will turn rancid.
Store oils at room temperature in a dark place. Direct sunlight will kill the oil.
See the below chart for the fat or oil that may best suite your culinary seduction needs.
Oil
Characteristics
Best Uses
|
Almond
|
Toasted almond flavor
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Dressings and cold deserts or on your date as an excellent
massage oil!
|
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Avocado
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Buttery rich, nutty flavor
It is free of trans fatty acids
and cholesterol-inducing fats. High smoking point.
|
Dressings and in sauces, Sautés, drizzle over steamed veggies, potatoes
|
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Butter
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Butter is fantastic.
Use in combination with olive oil.
|
Potatoes, bread, sauces, chips, dips, chains and whips
|
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Canola
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Neutral in flavor, high smoking point, Canola has a low ratio of saturated to unsaturated fat.
|
Sautéing, frying, dressings. Good to mix with other oils
such as olive oil.
|
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Corn
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Mild in flavor, low smoking point.
|
Light frying, sautéing, dressings. Good for running your
bio diesel engine.
|
|
Grape seed
|
Clean mild flavor, a little nutty, yet neutral. High
smoking point
|
Dressings, stir-fries, sautéing,
fondue, frying
|
|
Hazelnut
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Smells like hazelnuts, rich in flavor.
|
Dressings, cold desserts, baking
|
|
Non-Salted Butter
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Buttery�rich and creamy. Is often higher quality then
salted butter.
|
Light frying, great when combined with olive oil for a
sauté.
|
|
Olive
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Varies in flavor and color from mild to rich from pale
yellow to green. When in doubt get extra virgin olive oil. It�s better
quality .
|
I use this as my main cooking agent. Dressings, sautéing,
pan frying.
|
|
Peanut
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This is a neutral oil. High smoking point.
|
Deep frying, sautéing, stir-frying.
|
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Pumpkin
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Strong roasted seed flavor
|
Dressings and to finish off sauces.
|
|
Safflower
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Light color, mild flavor high smoking point
|
Sautéing and frying
|
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Sesame
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Very strong nutty flavor
|
Dressings and sauces. Used to finish foods.
|
|
Soybean
|
Mild flavor and light in color. High smoking point (common
vegetable oil)
|
Sautéing and frying.
|
|
Sunflower
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Light in taste and color
|
Dressings, sautéing .
|
|
Vegetable
|
It�s a blend of these other veggies oils. High smoking
point.
|
Good for frying.
|
|
Walnut
|
Amber color, rich in flavor
|
Dressings, sauces, baking
|
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