Food For Thought

The Good the bad and the Oil
There are so many oils to choose from, it is hard to know which is the right one for the job. I have put together this out line to give you a better understanding of what oil can and can't do.

Oils are produced by pressing a high – oil- content food such as olives, nuts, corn, avocados, or soybeans. The oil then may be filtered, clarified, or hydrogenated in order to produce an oil or shortening that has the appropriate characteristics for its intended useThe hydrogenation process causes the oil to remain solid at room temperature; in this state it is known as shortening. A product labeled “vegetable shortening” is made from vegetable oil, whereas one labeled just “shortening” may contain animal products.

Several different oils and shortenings are required in every kitchen. Oils for salads and other cold dishes should be of the best possible quality, with a perfectly fresh flavor. First pressing of olive oil or nut oils are often chosen for these purposes because of their special flavors.
Cooking oils may have a neutral flavor; those used for frying should have a higher smoking point as well. Shortenings used for baking should also be neutral in flavor. Oils and shortenings should be stored in a dry place away from extremes of heat and light. The following list describes several oils and fats.

BUTTER – FLAVORED OILS / SHORTENINGS: Vegetable oils (usually blended)flavored with real or artificial butter flavor.

CANOLA OIL (RAPEFSEED OIL): A light, golden – color oil, similar to safflower oil; low in saturated fat; extracted from the seeds of a variety of turnips (the same plant as the vegetable broccoli rabe).

COCONUT OIL: A heavy, nearly colorless oil extract from fresh coconuts. Used primarily in blend oils and shortenings and prepared, processed, and packaged foods.

CORN OIL: A mild-flavored refined oil. It is medium yellow in color, inexpensive, and versatile.

COTTONSEED OIL: A pale yellow oil extracted from the seed of the cotton plant.
FRYING FATS: Blended oils or shortenings (usually based on processed corn or peanuts oils) designed to have a high smoking point and long life. May be liquid or plastic at room temperature.

GRAPESEED OIL: This light, aromatic medium yellow oil is by-product of wine making.

LARD: Solid pork fat. May be treated to neutralize flavor.

OLIVE OIL: Oil varies in weight and may be pale yellow to deep green depending on the fruit used and processing. Cold-pressed olive oil is superior in flavor to themally refined oil. The finest olive oil available is extra-virgin olive oil. Virgin olive oil is the next best grade. Both types of virgin olive oils must be produced without the use of heat, which can lead to alterations in the oil’s character. They are therefore generally used for cold preparations. The most widely market grade of olive oil is known simple as “olive oil” the term for what was previously called “pure olive oil” or “100 percent pure olive oil.” Suitable for cooking, it is a blend of refined olive oil (from flawed virgin oil that has been thermally treated to remove its undesirable characteristics) virgin olive oil. Last, there is olive-pomace oil, which is extracted from pomace (the puply residue from which the virgin oil has been extracted) with the aid of solvent s and then blended with virgin olive oil.

OIL SPRAYS: Vegetable oils (usually blends) packaged in pump or aerosol spays. Used for lightly coating pans and griddles.

PEANUT OIL: A pale yellow refinded oil, with subtle scent and flavor. Some less-refined types are darker with a more pronounced peanut flavor.

SAFEFLOWER OIL: A golden-color oil with a light texture. Made from plant that resembles a thistle. Usually refined.

SALAD OIL: Mild-flavored vegetable oils blend for use in salad dressings, mayonnaise, and the like.
SESAME OIL: Two types: a light, very mild, Middle Eastern type and a darker Asian type pressed from tasted sesame seeds. Asian sesame oil may be light or dark brown. The darker oil has a more pronounced sesame flavor and aroma. Asian sesame oil has a low smoking point, so it is used primarily as a flavoring rather than in cooking.

SHORTENING, BAKING FAT: Blended oil solidified using various processed, including whipping in air and hydrogenation. Designed for plasticity and mild flavor. May have real or artificial butter flavor added. Usually emulsified to enable absorption of more sugar in baked goods. May contain animal fats unless labeled as vegetable oils and margarines.

SUNFLOWER OIL: A light, odorless, and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.

VEGETABLE OIL: Made by blending several different refined oils. Designed to have mild flavor and a high smoking point.

WALNUT OIL: A medium yellow oil with a nutty flavor and aroma. It is cold pressed and more perishable than most other oils, so it should be used soon after purchased. Used primarily in salads. (other nut oils include almond and hazelnut.)