1 / 12

Choosing Oil

Choosing Oil. When it comes to cooking and baking with oil, it's all about finding Mr. Right. Choosing Oil. There are two elements you should take into account when choosing oil: The flavor of the oil The temperature at which it will be cooked . Choosing oil.

genica
Télécharger la présentation

Choosing Oil

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Choosing Oil • When it comes to cooking and baking with oil, it's all about finding Mr. Right.

  2. Choosing Oil • There are two elements you should take into account when choosing oil: • The flavor of the oil • The temperature at which it will be cooked 

  3. Choosing oil • Smoke point range from 200 – 400 F • Most foods are fried between 350 – 400 F • Oil starts to smoke will catch on fire • Oil that smoke and even does not go up in flames will lost it flavor and it potential health benefit.

  4. Dressing and drizzling • Nut oil – like walnut, dark sesame, hazelnut, pumpkin seed and pecan oil are the best for cold dishes. Heat destroys their delicate, distinct flavor

  5. Low-heat or warming • Olive oil has a low smoke point, unsuitable for deep-frying. Use it for dressing, garnishes and low-heat cooking. • Sesame oil comes in 2 varieties, light and dark. • Light version has a mild nutty flavor and can be used for frying • Dark version for dressing, dipping sauces and seasonings

  6. Baking and low-heat cooking • Coconut oil can be substituted for butter and create vegan dishes • Vegetable, canola, safflower and sunflower oil are also often used in baking.

  7. High-heat applications Frying, sautéing, and searing • Vegetable oil – may contain soybean oil – may be made from cottonseed, sunflower or safflower is neutral tasting and great for baking and frying • Safflower oil (smoke point 520 F) can be substitute for vegetable oil. It does not solidify when chilled. It is great for salad.

  8. High-heat applications • Canola oil, made from a natural hybrid derived from the rapeseed plant, is cheap, popular and low in saturate fat. Smoke point 425 – 475, it is good for high heat applications • Avocado oil has many health benefit of olive oil but the smoke point is 520, make it more suitable for high-temperature applications

  9. Cooking with Healthier Fats and oils

  10. Making chicken oil • https://www.youtube.com/watch?v=riGLAvlTTOA

  11. Reference • Percent saturate fat https://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/downloads/tip-fats-and-oils.pdf • Choosing oil - http://food52.com/blog/8102-how-to-choose-the-right-oil?from_related=1&related_src_type=post

More Related