<<

live jars left behind by the ancient Greeks are testament to our centuries- old use of oil. Along with , oil Oremains one of the most important and versatile tools in your kitchen. It keeps from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of into a glorious french fry. Like and other , also acts as a powerful , unleashing -soluble and flavor compounds in everything from tomatoes and to and . It’s why so many strike recipes begin with heating in oil rather than, say, it in . The ancient Greeks didn’t tap many cooking . (Let’s see: oil, , or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to to grapeseed to , each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking.

OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about this gold. BY VIRGINIAWILLIS What’s this? Pumpkin oil suspended in —it looks like a homemade Lava Lamp!

84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO

store GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base or seed. Though it’s tempting to store It’s made from—you guessed it!—the crushed (Unrefined oil is sold as well. When you cooking oils in clear bottles of . Nearly clear or pale green in open the bottle, it smells like peanut butter!) above or near your stove, that’s color, grapeseed oil is a favorite in professional These unrefined oils can be expensive and are really not the best plan. Heat kitchens because it has both a high not ideal for heated preparations, as they and light can damage oils, so point and a light, neutral flavor. Research also generally have low smoke points and lose their you want to keep them in the suggests that grapeseed oil, like the grapes it distinctive flavors fairly quickly when cooked. cupboard in the coolest part comes from, contains powerful But they’re delicious as finishing drizzles, in of your kitchen or even in your that help protect against molecules called free dressings, and in . They also can be refrigerator to avoid spoilage. radicals that are implicated in heart disease, high-heat sautéing or . Extra virgin olive added to more all-purpose cooking oils to add Now, if you cook a lot and cancer, and other ailments. Grapeseed oil, oil vary considerably, so it’s smart to nutty flavor. what kinds you’ve just got to have a bottle especially the expeller-pressed kind, can be a sample a little before you buy a lot of any of fats are you near the stove, make it a dark bit more costly than other oils. It takes a lot of one kind. Pure olive oil—slightly more refined, SAFFLOWER & container (think green glass or Canola oil comes from the seeds of the canola those little seeds, after all, to make it! slightly less expensive, and with a higher SUNFLOWER-SEED OILS COOKING WITH? stainless steel) and a small one —a genetic variation of , a —is better for sautéing and Fat makes food good, and that you will empty quickly. And member of the same plant family that includes medium-heat cooking. our bodies are hard-wired to like store it to the side of the stove , , and broccoli. (Rapeseed oil it. But most of us eat too much rather than above it because, has long been used as an industrial oil; canola PEANUT & OTHER NUTTY OILS fat—and too much of the least of course, heat rises. was developed in using traditional healthy types. It helps to know Unrefined oils—especially plant-breeding methods to make the rapeseed If you’ve had a deep-fried at which is which. those made from nuts—can go less acidic and more edible. The word “canola” Thanksgiving, it was probably fried in refined Unsaturated fats—found rancid in a hurry, so buy them in is an amalgamation of “Canadian oil, low .”) . A favorite in Southern cooking, it mainly in fish, nuts, and seeds, small quantities and keep them Almost clear in color, neutral in taste, and has a high smoke point and is perfect for and in oils made from , in the fridge. When oil goes bad, with a high smoke point, canola oil is a good deep-frying—one reason you’ll often find it in nuts, and seeds—may help lower you’ll know it: It smells sour, all-purpose oil—excellent for sautéing, 1- to 5-gallon jugs at big-box stores or near the your level when you bitter, and, unfortunately, deep-frying, and as well as using raw in outdoor deep-fryers in hardware stores. Smaller use them in place of saturated can’t be saved. Toss it out. dressings and . Most canola bottles are available as well and are great for and trans fats. They’re the ones you want to eat most. in the is genetically engineered sautés and stir-fries. The vast majority of and chemically extracted, so if that’s a concern peanut oil used by U.S. cooks is heavily Saturated fats are found Some oils become for you, you may want to spend a little more on processed and highly refined. That’s why, mainly in ingredients that come cloudy or even organic, expeller-pressed canola oil, which is surprisingly, most peanut oil is actually from animals but also in tropical mechanically extracted from non-GMO seeds. OLIVE OIL allergen-free. The purification, deodorization, Safflower oil and its cousin, sunflower-, ingredients such as , solidify when and bleaching of the refining process remove are used in all over the world. Derived , , oil, and . Too much CORN OIL A cornerstone of Mediterranean cooking long components in the oil that can trigger reactions from related , they contain high refrigerated. That is believed to raise recognized as heart-healthy, olive oil is in people with peanut allergies. Other nutty amounts of E and are very versatile. doesn’t affect cholesterol, so it’s best eaten in Corn oil is extracted from the germ of corn available in seemingly endless varieties. The oils, such as , , pistachio, Safflower oil is especially good for cold salads moderation. their quality at all. kernels. Refined corn oil, widely available in flavor and aroma of each depends largely upon , and , are more because it doesn’t solidify when refrigerated Give them a few grocery stores, is pale gold in color and works the from which it was pressed. Just as commonly sold in their unrefined states and so and chilled. Both can be used in cold dressings Trans fats or trans fatty well as an all-purpose cooking oil. It has a high there are different kinds of grapes for , and mayonnaise as well as in high-heat are found mainly in minutes at room solid-at-room-temperature, smoke point and is inexpensive. It can be used there are different kinds of olives grown all over cooking and sautéing. Nearly clear in color, hydrogenated oils such as temperature, for frying, baking, and —and, since it is the world. An oil pressed from Spanish they’re also neutral enough for baking. These and , and fairly flavorless, it’s also good for making dishes olives will taste different than one oils are low in saturated fat and are generally and things will be processed . Many experts back to normal. in which you want the flavor of the food, rather from Italian Coratina olives. Which kind you more expensive than generic “” oil but consider these the worst fats than the oil, to shine. Unrefined corn oil, which prefer is a matter of personal taste and what less expensive than extra virgin olive oil. because they not only elevate is much rarer in stores, is dark gold in color you’re cooking: Bold ingredients like meats, the “bad” kind of cholesterol and has a rich corn taste. It’s best in no-heat tomatoes, and hearty can handle more (LDL) but also lower the “good” applications such as salad dressings and recipes intense flavors; delicate foods like seafood and kind (HDL). Some meats and that benefit from a strong corn flavor. vegetables are often better served with a more products also contain trans subtle, fruity oil. It’s smart to have at least two fats, but some science indicates types on hand: one “extra virgin” for salads and that such naturally occurring trans fats aren’t as harmful as finishing touches, and one “pure” or regular for those in processed foods. cooking. Extra virgin olive oil, which is typically more expensive, has a low smoke

point and a robust flavor that’s lost with SHUTTERSTOCK PHOTOS: AND CANOLA-SEED OIL-DROP PARISIAN. KATE STYLING: PROP GRIMES; PAUL STYLING: FOOD

86 allrecipes.com allrecipes.com 87 a few words about Why Smoke Points Matter SMOKE POINT A cooking oil’s smoke point is just what it sounds OIL TYPE (approximate) CULINARY USES GOOD FOR SOLID FATS like: the temperature at which the oil will start CANOLA 460°F Frying, High heat Cooking oils are fats that are liquid Butter can be used in medium- to smoke—just before it completely degrades and roasting, / 450°F , at room temperature. But there are temperature sautéing, making, catches ! When oil gets too hot, bad things happen. VEGETABLE, sautéing, also many solid fats that liquefy when and, perhaps most famously, in baking. It loses its nutritive value. It turns dark in color, starts REFINED PEANUT, all-purpose heated. In general, solid fats contain , also known as , REFINED CORN, OIL to smell like bug spray, and tastes pretty bad, too. cooking more saturated fat and trans fat than is butter that has been heated and had If you see wisps of smoke coming from the oil in AND SAFFLOWER oils do. Key types used in cooking are: the solids removed. That gives it a Dark or toasted , which varies from pale your skillet, it’s time to take it off the heat, toss it out, GRAPESEED AND 445°F Animal Fats higher smoke point, which means you REFINED SESAME can cook it at a higher temperature golden to rich brown in color, is made from and start with fresh oil. And it’s always wise to choose Fats that come from animals tend SUNFLOWER-SEED 410°F than regular butter without burning it. toasted sesame seeds and has a pronounced an oil with a smoke point high enough for the heat level to be rich, savory, and...meaty! roasted, nutty flavor. It is unrefined, and toasting you’re using. Smoke points vary by oil type and often and are fat rendered Coconut Oil PURE OLIVE AND 320°F to 410°F General Medium the seeds lowers the smoke point. That means it’s from . is rendered fat It’s super high in saturated fat and was by manufacturer, but they’re not always listed on UNREFINED CORN cooking, light heat best used for rather than for cooking, from chicken. Duck fat is, well, duck once considered a big health no-no, the bottle. The chart at right offers a rough guide. sautéing and a little goes a long way. Light sesame oil fat. is fat from or mutton, but now it’s making a comeback. Bottom line: The higher the smoke point, the better (“light” refers to the color, not the or fat EXTRA VIRGIN OLIVE; Ranges widely Drizzles, Low or and once it is rendered it’s called Proponents of coconut oil praise it as a the oil is for frying and high-heat cooking. The lower UNREFINED PEANUT, (200°F to dressings, no heat . (Rendering is a process of skin , a dietary supplement, content) is made with untoasted seeds and may the smoke point, the less refined the oil is, the more PUMPKIN SEED, 365°F or more) , cooking that melts the fat and makes and a cooking oil. Since coconut oil be refined or unrefined. It is sold in health food or delicate its flavors are, and the better suited it is for SESAME, combining it fairly shelf-stable.) Lard was the is a solid fat at room temperature, it Middle Eastern stores. It’s more suitable for low- and no-heat uses—as a drizzle on , AND WALNUT with other premier fat of days gone by, and can be substituted for butter in more cooking than dark sesame oil. oils and crusts made with lard durable and dense baked goods like say, or the base of a . are old-fashioned Southern classics. muffins, , and . SOYBEAN/ Potatoes fried in duck fat are simply ( can be tricky.) It retains a light otherworldly. And the secret to many coconut taste, so it should be either a Jewish grandmother’s light-as-air used in savory recipes that benefit balls is schmaltz. Key uses from that unique flavor or cut with include frying and sautéing. less-strongly flavored fats. Margarine and Shortening Old-timey recipes will call for oleo (short for oleomargarine, as margarine was once Oil Terms Demystified called). Margarine is a butter substitute made from vegetable oils or animal fats o understand the COLD-PRESSED means along with the oil in the further, not to be lower in Chemically extracted oils (such as beef tallow) mixed labels you see on the oil was extracted from initial pressing. Those , but to be lighter usually are not labeled as with water, emulsifiers, Tcooking oils, it helps its base ingredient (olives, particles carry intense in color, aroma, and flavor, such, and they tend to be flavoring, coloring, and other to know how the oil gets out usually) without externally flavor, but they also can and better for high-heat less expensive. ingredients to make it more of olives, seeds, nuts, and supplied heat. Almost all burn, one reason extra cooking. Oils on store shelves solid and butter-like with vegetables and into those early pressings are cold- virgin olive oils (EVOOs) My grandmother used to have a small bottle of EXPELLER-PRESSED refers run the gamut from less saturated fat (and a bottles. Common extraction pressed. FIRST-PRESSED and other minimally “salad oil” in her cupboard. You don’t see that to oil that’s been extracted UNREFINED to REFINED. lower cost) than - methods include pressing suggests the oil comes processed oils often have a term thrown around much these days. Instead, we (usually from seeds) by Cold-pressed and expeller- based butter. Shortening is the oil-rich ingredient from the initial squeeze. low smoke point. have “vegetable oil,” which is similarly vague and the extreme pressure, pressed are the least a lard substitute. Originally, between two hard surfaces; EXTRA VIRGIN, a phrase PURE refers to olive oil friction, and heat created refined of all oils; they’re the term was used to refer equally as prevalent on recipe ingredient lists. It’s heating a previously applied most often to olive that’s made after the when they are passed loaded with tiny particles to the lard, butter, or other a bit tricky because it’s a catchall term meaning pressed ingredient and oil, means both cold- and first pressing. Olives are through a spiral press that result in a lower smoke solid fat you’d use in a any of the vegetable-derived oils (from corn and squeezing it some more; first-pressed. Though the expensive, after all, so the known as an expeller. This point as well as intense Butter or mixture to make the mixture canola to soybean)—but oil that’s actually labeled passing the ingredient term undoubtedly has been mash left over from the method is a mechanical flavor. Such unrefined oils Classic French cooking treats “short”—with a high proportion of fat through a spiral press “vegetable oil” typically is inexpensive, highly applied to some less-than- cold pressing is heated and alternative and often a usually are best for low- or butter—the good stuff that separates to , as in shortbread. Shortening that forces the oil out; or refined , sometimes with a few other virgin oils, it’s supposed to then pressed some more precursor to CHEMICAL no-heat cooking. Refining from the liquid and solidifies when has now come to mean a shelf-stable, grinding the ingredient and plant-based oils blended in. Major advantages: It’s mean that the oil comes to more oil. It’s EXTRACTION with oil is the process of filtering you churn cream—as a food group. It solid-at-room-temperature product applying a chemical solvent widely available, fairly neutral in taste and in from virgin olives—pressed slightly more refined, so or other , the out those tiny particles. lends a smooth and creamy taste to made from vegetable and oils, to separate the oil from color, and less expensive than most other oils. You (without heat) for the very there are fewer particles in process that’s used for It results in a higher smoke foods and is silky on the tongue. And sometimes colored and flavored—and the ground-up bits. Oils can use it in baking and cake recipes and as a first time. Extra virgin olive the oil, and it has a slightly many less-expensive oils. point as well as some loss wonderful things happen when the ultimately not all that different from may be further refined by general cooking oil. oil may be cloudy or have a higher smoke point. LIGHT Expeller-pressed oils are of flavor. Refined oils keep milk solids in butter begin to brown. margarine. heating, filtering, bleaching, green hue due to tiny olive usually refers to pure olive typically labeled as such longer and are better for and deacidifying. particles that are released oil that has been refined and are more expensive. high-heat cooking.

88 allrecipes.com allrecipes.com 89