Tuesday, February 9, 2010

oil temps

How did other generations of mothers know things without Yahoo?


The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.

Heat
During Cooking
Oil Best Use
No-Heat Flaxseed Salads
Low to Moderate Coconut Baking (low heat)
Light Sautéing
Pressure Cooking
Salads
Corn
Olive
Peanut
Sesame
Walnut
Medium Heat Macadamia Nut Baking (medium heat)
Sautéing
Stir-Fry
Safflower
Canola
High Heat Avocado Deep Browning
Deep-Frying
Searing
Grapeseed
Sunflower
Soybean / Soy

Note that the above table represents oils that are refined. Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste.

When it comes to extremely high heat cooking, always choose oils which are refined. If, however, you are anxious to have a salad with a rich taste, splurge on the unrefined variety if your palate so desires!

2 comments:

TAMI said...

We use Grapeseed oil for pretty much everything! And I agree, how did we live without yahoo, google, etc.??

Sandy said...

Good info, GF! :)