When I shop for cooking oil in my local supermarket, I almost never think about the different types of oils that exist for the purpose of cooking. Without any thought, I just grab the oil off the shelf. Sometimes, it may be vegetable oil, corn oil, or canola oil. After all, they have one thing in common: makes the food good and greasy–for the most part!
Unfortunately, not all cooking oils are created equal. I found a few of them that are very different.
Canola oil: This is also known as rapeseed oil. It is the perfect oil to use when making a very spicy cuisine, as in many Indian and Chinese foods. Canola oil is also used for the purpose of our favorite dishes to be sautéed. In addition to spicing up that favorite dish, it is the ideal type of oil for stir frying, since the heating temperature is moderately between low and medium. If anyone wants to use this as a topping, as in salad dressing, it would not be a very tasty idea.
Corn oil: Corn oil is the ideal oil for baking purposes. Who can resist that pretty, golden color that exist in that tall container? Most people can resist the odorless scent, but it makes our cakes and muffins have that great taste.
I tried the “smell test” with no success. Corn oil is also used in the formation of margarine, as in Imperial or Parkway. Since this type of oil has high levels of polyunsaturated fats and menstruated fats, it is deemed to be healthier. I find that this is one of the least expensive cooking oils to purchase from the supermarket.
Macadamia nut oil: I absolutely love to eat macadamia nuts, but I have yet to try out the oil version of this special nut. This is the oil which include a proportioned amount of Omega 3 and Omega 6-fatty acids, which makes it very healthy for cooking our beloved meals. When it comes to storage, the macadamia nut oil can be out of the refrigerator for approximately twenty four months. In addition to having a high smoking point, which is great for frying, this is also a great topping for salads, or sandwiches, and of course, in cooking.
Margarine: Although this is a less expensive version of butter, I also noticed that many margarines that I have eaten turned out to be very salty. Anyway not all of them are loaded with a bag of salt. It is used for sautéing different foods, as many chefs used for their meats, and also for frying. The flip side to using margarine is that it contains hydrogenated oils. This is what makes it unhealthy, even though the fat content is lower than many oils.
Peanut oil: We all know that peanut oil comes from the extraction of peanuts, right? Correct. I have used peanut oil on several occasions and it has a very high smoke point, which allows me to fry a meat product, such as chicken. Like corn oil, it has a high level of menstruated and polyunsaturated fats. Peanut oil is excellent as a salad dressing. But unlike other types of cooking oils, peanut oil may impose severe sickness in individuals that may have an allergic reaction to peanuts.
With the exception of the macadamia nut oil, I have used all of these cooking oils that were mentioned. I realized that these oils are excellent for certain preparation of different foods–it depends on which type that is used.
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