When it comes to choosing the right oil for your cooking needs, there are a few key factors to take into account. Oils vary greatly in their chemical structure and production, which in turn will influence your choice. Here’s the lowdown.
EXTRACTION PROCESSES
Cold−pressed oil, the most expensive type, is made from the first pressing of the seed, nut or fruit. No heat or chemicals are used in the process. It is best used fresh, so buy in small quantities to avoid it going rancid.
Virgin or extra virgin are the terms used for oil produced by cold−pressing.
Refined oil is extracted using heat or chemicals, resulting in a relatively colourless and odourless oil with good keeping qualities.
USAGE
• Cold−pressed oils are used in salad dressings, as flavouring for cakes or breads, and for lightly frying vegetables or fish. They are also used as a condiment to drizzle over bread, cooked vegetables or hot dishes.
• Virgin oils are used for general light frying, cakes and roasting.
• Refined oils are used in general cooking, and for cakes, breads and sauces when a neutral flavour is needed.
SMOKE POINT & FLASH POINT
Every oil or fat has a smoke point (the temperature at which it begins to smoke, indicating that it is breaking down) and a flash point (the higher temperature at which it will ignite).
• Oils and fats with high smoke points are the most efficient for frying, though other considerations such as flavour or health implications also come into play when choosing a cooking oil.
• Note that every kitchen should have a fire blanket placed near to the stove. Placed over a fire, it will extinguish it immediately. They are available inexpensively at hardware shops.
Denne historien er fra Issue 68 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue 68 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
