Hi friends! When buying vegetable oil, you've probably looked at the huge selection of bottles on the shelves and wondered the question of which one is best for your dish and what are the actual differences between them. And when something is labeled as vegetable oil, what exactly does that mean?
Vegetable oil
Vegetable oil is probably the most commonly used and frequently requested oil in recipes that require frying because it has a relatively high smoke point. Vegetable oil is actually a mixture of several oils such as corn, soybean, palm, and sunflower.
Rapeseed oil
Canola oil widely considered to be more beneficial to health due to its low saturated fat and high monounsaturated fat content. It is usually used for frying at medium to high temperatures, up to around 230 ° C degrees. I am extremely careful about the advertising utility, because I do not know the production processes for obtaining this oil from rapeseed pods.
Corn oil
Corn oil is relatively low in both saturated and monounsaturated fats. It is a popular ingredient in margarine and is used for both frying and baking. Like canola oil Corn oil should only be used when frying at medium to high temperatures, up to about 230 ° C degrees.
Sunflower oil
In sunflower oil low in saturated fat and high in vitamin E. Many food manufacturers recognize the health benefits of sunflower oil. It can be used at home for frying, cooking. As oil in salad dressings it is tastier and healthier to use unrefined sunflower oil.
Olive oil
There are different varieties of olive oil: Extra Virgin, virgin, extra light. Extra Virgin Olive Oil is the most common one used. It is also often used in salad oil. It is the healthiest of all oils as it is high in monounsaturated fats, which have been shown to help reduce the risk of heart disease. As cooking oil, it has a lower smoke point, and it should be used when frying at low to medium temperatures.
Peanut butter
Peanut butter - excellent oil for frying at very high temperatures. For this reason, people use it in their goose or turkey deep fryers. But it's also great for frying something, e.g. fried chicken or French fries.
Oil flavors
Before doing anything, consider whether it will fit oil flavor for your recipe. Most refined oils, such as vegetable oil, rapeseed oil, are relatively neutral and will not affect the taste of food. However, olive oil has a much more pronounced flavor, especially when it is cold pressed (Extra Virgin). If you like the taste of olives and cook savory recipe, use it. But when making pies and donuts, it's probably best to choose an unflavored butter.
Oil storage
It is best to store the oil in a dark, dry place, such as a pantry. Oils high in monounsaturated fats can be stored for up to a year, while refined olive oil, which contains the highest amount of monounsaturated fat, can be stored some years.
Most other oils usually have a shelf life of 6-8 months after opening. Before using old oil, just smell it. You can easily tell if it is rancid, and if so, it should be thrown away. Otherwise, it will give the food a rancid taste and aroma.
Another important fact to pay attention to is how to properly dispose of used vegetable oil. Never drain it down the sink, as the oil can congeal and block the pipes. The best way to throw it away is to put it in a used bottle and throw it away with the rest of the trash.
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