Posted on: Wednesday, April 4, 2007
TASTE
It's new world of cooking oils
By Christopher Markuns
Associated Press
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Thanks in part to the popularity of cooking shows, plain old vegetable and olive oils are making room for oils once found only in restaurants.
LARRY CROWE | Associated Press
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Cooking oil used to be so simple. But today, it's all about options. Here's a list of some of the popular cooking oils and how to use them.
Avocado oil. Avocado oil is getting plenty of attention for its deep-fry friendliness and buttery flavor. While rugged enough to tolerate temperatures up to 520 degrees, it also offers flavors subtle enough to be appreciated in salad dressings, dips and in a variety of Southwestern dishes. No refrigeration needed. Because avocados are difficult to process, the oil can be expensive.
Canola oil. This refined, neutral-flavor oil can tolerate heat up to 435 degrees, making it good for sauteing, baking and salad dressings. It keeps well in the cabinet (for up to a year) and has shot up in popularity.
Grapeseed oil. With a high smoke point and a light, nutty flavor, grapeseed oil is good for any cooked or raw preparation where a strong oil flavor would be unwanted. It is best stored in the refrigerator and keeps for six months.
Extra-virgin olive oil. Extra-virgin olive oil is unrefined, meaning it was not altered chemically or mechanically after being pressed (usually cold pressed to protect it from heat damage). Because of this, extra-virgin oils are more flavorful (they usually have a peppery bite) than refined olive oil. It also makes them more susceptible to heat and light damage. They are best eaten raw (as in salad dressings or drizzling over pasta just before serving). Consume within a year of pressing.
Olive oil. Standard olive oil is the less expensive, less flavorful cousin of extra-virgin olive oil. Because it has been refined, it has a longer shelf life (as with most refined oils it's about a year unopened, half that after) and tolerates high heat (up to about 450 degrees). That makes it a good choice for foods where the taste of olive oil is unnecessary or unwanted, such as a simple saute or even some baked goods. While all oils should be stored in cool, dark places, refined oils such as this are less sensitive to heat and light.
Peanut oil. Though peanut oil can't tolerate temperatures over 450 degrees, it is popular for deep frying, bringing a clean flavor to the food. Testing by Cook's Illustrated magazine found it the best oil for fried chicken. Peanut oil can be pricey, so it's best kept (in the cupboard) for special deep-fry indulgences.
Sesame oil. Sesame oil, which comes in both raw and intensely flavored toasted varieties, is used most often in the dips, sauces and marinades of Asian cuisines. The intense flavor of toasted sesame oil makes it too strong for most salad dressings (unless cut with a neutral oil), and can turn bitter when heated. Sesame oils have a low smoke point; do not use for frying. Store in a cool, dark cabinet.
Walnut, hazelnut and almond oils. These unrefined oils offer rich, assertive flavors that, like toasted sesame oil, go a long way with just a little bit. They are best used raw, such as to dress steamed or roasted vegetables just before serving. Because of their nutty flavors, they also can do well in baked goods. Nut oils are particularly susceptible to rancidity, so are best bought in small amounts and kept refrigerated.
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