Post by chief_cook2 on Jun 24, 2003 9:15:53 GMT -6
What are the different cooking oils (vegetable, canola, olive, etc) best used for? The application of the oil will determine the type of oil used. Fat is flavor, and that is especially true for oils. Most fruit oils are used primarily for vinaigrettes and sauces. It is very rare that these types of oil would be used to cook with. The reason being is that most of these oils (with few exceptions) have a very low smoke point.
Smoke point is the temperature at which heated oil will turn to smoke. Most cooking oils, i.e., corn, canola, and vegetable oils have a relatively high smoke point. Other oils such as extra-virgin olive oil, truffle oil, and pumpkin seed oil, are best used to drizzle over meats, grains, and vegetables after cooking.
When making a mayonnaise or mayonnaise-based dressing, it is best to use neutral flavored oil such as safflower or vegetable oil. If frying is your goal, then you should use oil with a high smoke point, such as lard or peanut oil.