Five oils you need to know
There are various oils available, but which oil do you need for your kitchen? Orlando Mullin revealed some little-known oils and some of their health benefits. GROUNDNUT OIL is a generic name for peanut oil. It has a light taste and low price. It is produced all over the world. Its saturated fat content is relatively high,…
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There are various oils available, but which oil do you need for your kitchen?Orlando Murrin reveals some little-known oils and some of their health benefits
Commonly known as peanut oil, it has a light taste and low price. It is produced all over the world. Its saturated fat content is relatively high, and due to its high smoke point, it is the best choice for stir-frying and frying.
This specialty oil is rich in monounsaturates and antioxidants, including vitamin E, which helps protect the heart and control inflammation. First in Australia and New Zealand, it is made of avocado pulp instead of stone, with a charming green grass color and slightly nutty flavor. Although expensive, it can be used for cooking and has a high smoke point. The elegant touch is poured on mozzarella and tomato salad, or used as a base for salad dressings and marinades.
Walnut oil is mainly produced in France, Australia, New Zealand and the United States. It has a unique taste and mainly provides monounsaturated fat. The best version has a strong sweetness-a small amount is used for drenching and flavoring. Once opened, please use it within one month. Hazelnut oil is more delicate-it is paired with raspberry vinegar to make an exquisite salad dressing. Other nut oils, such as almonds and macadamia nuts, are also rich in monounsaturated fats that are good for the heart—but they are almost tasteless. Coconut oil—not strictly a nut—is solid at room temperature and has a very high saturated fat content. It adds a unique flavor to baking and adds a rich finishing touch to Asian dishes.
Known as rapeseed oil in the United States, canola oil has a light taste and is versatile. It is a good source of polyunsaturated fats and monounsaturated fats. The saturated fat content of all oils on this page is the lowest, less than half of olive oil. It is a good source of omegas 3, 6 and 9 and helps maintain healthy joints, brain and heart function (its omega-3 content is 10 times that of olive oil).
As the last minute of Asian dishes and salads, use this unique, spicy oil with caution. This oil provides a good balance of polyunsaturated and monounsaturated fats, and is usually made from roasted seeds, which concentrates the flavor and gives it a deep amber color. Once opened, please use it within a month or two, as it will deteriorate quickly.
Which is best for frying?
Each oil has its own smoke point (the temperature to which it can be heated before it smokes). Smoke point is also affected by the degree of refining-refined oil has a higher smoke point. Whether you are deep frying or shallow frying, you should choose an oil with a high smoke point, so you can cook faster and hotter, reduce nutrient loss and possibly absorb less oil. Peanut oil is the best (225C), followed by rapeseed oil (210C), corn and common olive (200C) and sunflower (190C). Oil loses its unique flavor when heated, so leave expensive oil on the table.
How long can the oil be stored?
Most oils can be stored in a cool, dark place for a year or more. Once opened, please use it within three months. There is no special benefit to keeping them in the refrigerator. Some will thicken and/or become cloudy, but they will return to normal when returned to room temperature.