info taken from various websites.. (credit given )
http://missvickie.com/howto/spices/oils.html
Types of Fats -
taken from http://www.webmd.com/food-recipes/tc/types-of-fats-topic-overview
Fats are nutrients that give you energy. Fats have 9 calories in each gram. Fats help in the absorption of fat-soluble vitamins A, D, E, and K. Fats are either saturated or unsaturated, and most foods with fat have both types. But usually there is more of one kind of fat than the other.
Saturated fat
Saturated fat is solid at room temperature, which is why it is also known as "solid fat." It is mostly in animal foods, such as milk, cheese, and meat. Poultry and fish have less saturated fat than red meat. Saturated fat is also in tropical oils, such as coconut oil, palm oil, and cocoa butter. You'll find tropical oils in many snacks and in nondairy foods, such as coffee creamers and whipped toppings. Foods made with butter, margarine, or shortening (cakes, cookies, and other desserts) have a lot of saturated fat. Saturated fat can raise your cholesterol. A healthy diet has less than 10% of daily calories from saturated fat.[SUP]1[/SUP]
Trans fat
This is a fat that has been changed by a process called hydrogenation. This process increases the shelf life of fat and makes the fat harder at room temperature. Harder fat makes crispier crackers and flakier pie crusts. Trans fat can raise your cholesterol, so eat as little trans fat as possible. You'll find it in:
Unsaturated fat is liquid at room temperature. It is mostly in oils from plants. If you eat unsaturated fat instead of saturated fat, it may help improve your cholesterol levels. Try to eat mostly unsaturated fats. Monounsaturated fat and polyunsaturated fat are types of unsaturated fat.
http://missvickie.com/howto/spices/oils.html
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[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Oils for Frying[/TD]
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[TD="width: 628, bgcolor: white, colspan: 3"] The oil or fat you use for deep-frying should have a high smoke point the temperature to which it can be heated without smoking. Butter and margarine have low smoke points, so they arent good for frying but work for light sauteing. The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut, safflower and soy oils. Refined almond, avocado and cottonseed oil are also great if you can find and afford them, and canola oil is usually not a problem either.
Remove food particles from used deep-frying oil by straining it through a coffee filter, or a sieve or funnel lined with a double layer of cheesecloth. Cover, tightly seal and refrigerate strained oil; it can then be used one more time.
The temperature of the fat is all-important if the fat isnt hot enough, food will absorb fat and be greasy, oils that can't take the heat will get too hot, and burn. The normal temperature range for frying is 325°F to 375°F, however, it'd quite likely that higher temperatures of 375°F to 400°F also are used. Most foods cook rapidly in the 325°F to 375°F range and develop a golden color, crisp texture and good flavor. High-temperature frying leads to thinner crusts and less oil absorption. Foods fried in this normal temperature range absorb 8 to 25 percent oil. Frying time is longer at lower temperatures. Frying at lower temperatures results in lighter color, less flavor development and increased oil absorption.[/TD]
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[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Refined Cooking Oils[/TD]
[/TR]
[TR]
[TD="width: 628, bgcolor: white, colspan: 3"] Refined Oils are extracted from clean oilseed / oil cakes by solvent extraction for further refining to produce clear oil, free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F - 350°F), high cooking oils (350°F - 450°F), and deep-frying oils (greater than 450°F).
If the oil you buy is bland and pale, you can be certain that it has been fully refined, bleached, and deodorized. In essence, refined oils have negligible flavor and aroma which can be useful in delicately flavored dishes. Use for baking and sautéing, stir-fry and wok-fry, and oven cooking; to sear, brown, deep fry, fry and for tempura.
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[TD="width: 68, bgcolor: #9999FF"] Name[/TD]
[TH="width: 425, bgcolor: #9999FF"] Description/Uses for Refined Oils[/TH]
[TH="width: 50, bgcolor: #9999FF"] Type of Fat 2[/TH]
[TH="width: 63, bgcolor: #9999FF"] Smoke
Point 1[/TH]
[/TR]
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[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 68"] Butter, whole or clarified[/TD]
[TD="width: 425"] This the preferred fat for baking as it adds the most flavour. It's not idea for frying since it will burn at a lower temperature than most oils, but can be used for sauteing. Try adding butter to oil for the flavor benefit of butter and the higher temperature range of oil.[/TD]
[TD="width: 50"][/TD]
[TD="width: 63"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 68"] Lard[/TD]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
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[TD="width: 624, colspan: 4"]
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[TD="width: 68"] Olive[/TD]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
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[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 68"] Shortening, vegetable[/TD]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 624, colspan: 4"]
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[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
[/TR]
[TR]
[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
[/TR]
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[TD="width: 68"]
[TD="width: 425, align: center"]
[TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"][/TD]
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[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Unrefined Cooking Oils[/TD]
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[TD="width: 628, colspan: 3"] Unrefined cooking oils: These oils are typically called salad oils and are used for salad dressings, marinades, and sauces or light cooking oils (light sautes and low heat baking). As a general rule, they should not be cooked at high temperatures. Use for light sautéing, low-heat baking, pressure cooking, sauces and salads. However, safflower oil is the one unrefined oil that can become hot enough to reach the temperature necessary for deep-frying. Unrefined oil contains a full range of bioactive components that not only have healthful benefits and provide full-bodied flavor, but also make the oil more prone to oxidation. Using unrefined oils at temperatures above 320°F accelerates the oxidation of these oils.
Unrefined oils are processed by cold-pressed and expeller-pressed methods. Unrefined oils carry with them the true bouquet of olives, corn, sesame seeds, peanuts, soybeans, safflower, or whatever plant was the oil's original home. The strong flavors of unrefined oils can dominate whatever dish or baked good is made with them. Of course, strong flavor is not always a drawback; in some cases unrefined oils are used as flavoring agents. And, typically, where there is strong natural flavor and aroma, there is a higher amount of nutritional value. Best for medium heat temperature range: 212°F 320°F.[/TD]
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[TD="width: 67, bgcolor: #9999FF"] Name[/TD]
[TD="width: 395, bgcolor: #9999FF"] Description/Uses Unrefined Oils[/TD]
[TD="width: 38, bgcolor: #9999FF"] Type of Fat[/TD]
[TD="width: 90, bgcolor: #9999FF"] Smoke Point 3[/TD]
[/TR]
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[TD="width: 67"] Corn[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"] poly[/TD]
[TD="width: 90"] [TABLE="width: 100%"]
[TR]
[TD="align: center"]
[/TR]
[/TABLE]
[/TD]
[/TR]
[TR]
[TD="width: 67"] Coconut Oil[/TD]
[TD="width: 395"] A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods.[/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Grape Seed[/TD]
[TD="width: 395"] This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.[/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Nut (walnut, hazelnut)[/TD]
[TD="width: 395"] This fragrant full-flavored oil is pressed from hazelnuts and takes on the flavor of roasted nuts. The nuts are often toasted for a browner color and better flavor. The nuts are never blanched. Used in salad dressings, sauces, baked goods, and for sautéing.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
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[TD="width: 67"] Olive 4[/TD]
[TD="width: 395"] sauteing, stir-frying. A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed, a process using no heat or chemicals and contains low levels of acidity. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Oil varies in weight and may be pale-yellow to deep-green depending on fruit used and processing. Cold-pressed olive oil, is superior in flavor to refined. Oil from the first pressing, called "virgin" olive oil is the most flavorful. Also classified according to acidity: extra virgin, superfine, fine, virgin, and pure, in ascending degree of acidity. "Pure" olive oil, and that labeled just "olive oil" may be a combination of cold-pressed and refined oil; suitable for cooking.[/TD]
[TD="width: 38"] mon[/TD]
[/TR]
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[TD="width: 67"] Peanut[/TD]
[TD="width: 395"] Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil.[/TD]
[TD="width: 38"] mono[/TD]
[/TR]
[TR]
[TD="width: 67"] Pumpkin Seed[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"][/TD]
[/TR]
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[TD="width: 520, colspan: 3"]
[/TR]
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[TD="width: 67"] Safflower, High Oleic[/TD]
[TD="width: 395"] Sunflower oil is an excellent all-purpose oil; however, some people find its flavor too strong for baked goods and salads. It stores well and may be used instead of sesame or corn oil. This oil has a high resistance to rancidity.[/TD]
[TD="width: 38"] mono[/TD]
[/TR]
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[TD="width: 67"] Safflower, Regular[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"] poly[/TD]
[/TR]
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[TD="width: 67"] Sesame[/TD]
[TD="width: 395"] There are two types of sesame oil. The oil that is made from roasted sesame seeds has a strong, distinctive flavor. It is called dark sesame or toasted sesame oil and has a intensely rich, smoky, sesame aroma; nutty taste; dark, brown color; thick consistency; and cloudy appearance. It is used a great deal in Chinese and Indian cooking. Just a few drops of this oil can add an outrageously delicious flavor that enhances many foods. Dark sesame oil is ideal for stir-fries, baking, sauces, and spreads.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Soybean[/TD]
[TD="width: 395"] Soybeans contain oil that is inefficient to extract in a natural manner; therefore, unrefined expeller-pressed soy oil is rather expensive. Unrefined soy oil has a strong, distinctive flavor and aroma -- some like it, some don't. It has a dark yellow color with a faint green tint. Unrefined soy oil is more susceptible to oxidation and rancidity than sesame, olive, or corn oil.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Sunflower, High Oleic[/TD]
[TD="width: 395"] Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Sunflower, Regular[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Vegetable (soybean)[/TD]
[TD="width: 395"] An inexpensive and all-purpose blend of oils made from plant sources such as vegetables, nuts and seeds. Most vegetable oils are made from soybeans.[/TD]
[TD="width: 38"] pol[/TD]
[/TR]
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what is the oil best used for...
(taken from http://pilatesrichmond.com/fitness/nutrition-the-difference-between-cooking-oils )
Canola Oil: Plant seeds/mustard Family, Monounsaturated pan-frying, baking, sauteing
Corn Oil: The germ of the corn kernel, Polyunsaturated (62%), Salad dressings, pan-frying
Olive Oil: Tree-ripened olives, Monounsaturated baking, sauteing, stir-frying, and wok cooking
Peanut Oil: Pressed, steam-cooked peanuts, Saturated fats (18%), Stir-frying, wok cooking
Safflower Oil: Safflower Seeds Polyunsaturated (78%), Good, all-purpose cooking oil, salad dressings
Sesame Oil: Pressed sesame seeds, Polyunsaturated/monounsaturated, Stir-frying, wok cooking
Soybean Oil: Soy Beans, Good, all-purpose oil; frying, baking, stir-frying
Sunflower Oil: Sunflower seeds Polyunsaturated fat, Excellent for Sauteing
Vegetable Oil: Blend of Veggies, nuts, and seeds Polyunsaturated/monounsaturated, Baking Sauteing, pan-frying
common oil questions...
taken from http://recipes.howstuffworks.com/tools-and-techniques/cooking-oil-questions.htm
There are several types of olive oil. Most can be used interchangeably, but once you've learned to appreciate the flavor differences, you will be hard-pressed to use just any ol' olive oil. Almost all of the domestic varieties of olive oil are grown and harvested in California; imported varieties come from Italy, Greece, France, and Spain. The color and flavor can vary, depending on the type of olive, where it's grown, and under what conditions.
Olive oils are graded according to their acid content. The best olive oils are "cold-pressed," meaning that the oil is extracted by exerting pressure on the olives. This results in a naturally low acid content. Oils that have not been obtained through cold-pressing have been extracted through a chemical or steam process.
Extra virgin olive oil is the oil from the first pressing, with an acid content of 1 percent. All domestic extra virgin olive oil is cold-pressed; only about half of the imported extra virgins are cold-pressed. Extra virgin is considered the best olive oil because it's the most flavorful; it is also the most expensive. Virgin olive oil is also from the first pressing, but has a higher level of acidity, about 2 percent.
The flavor of extra virgin and virgin olive oils tends to break down at high heat, so use them when you want maximum olive flavor, such as in salad dressings, in soups and stews, and for dipping. Use other, less expensive olive oils for frying.
Fino olive oil is a blend of extra virgin and virgin. Oil that's labeled simply "olive oil" or "pure olive oil" is a blend of refined olive oil and virgin or extra virgin olive oil; it's higher in acid, making it better for frying due to its higher smoke point.
Olive oil should be stored in a cool, dark place, where it will keep for about six months. It also can be stored in the refrigerator; chilled olive oil turns cloudy, but that condition is easily reversed by returning the oil to room temperature.
Q. I'm trying to count calories and have been wondering: What is "light" olive oil?
A. Light olive oil is a relatively new variety of olive oil. Its light color and flavor result from a special filtration process. Light olive oil contains just as many calories and total fats, including the beneficial monounsaturated fats, as regular olive oil; "light" refers to its lighter color and flavor. Because of its light flavor, it is useful in baking and cooking dishes where regular olive oil would be too heavy or flavorful.
Light olive oil also has a higher smoke point than regular olive oil, meaning it can be used in frying over high heat.
Q. How do I store oil and for how long?
A. Oils will keep from three to six months when stored in a cool, dark place. If a cool spot is not available they should be refrigerated. Buy small quantities of oils that you use infrequently. Heat, light and time will turn oils rancid. A rancid oil will ruin any dish it is used in.
Q. What is the difference between extra virgin, virgin and just plain olive oils?
A. Olive oil is produced when tree-ripened olives are pressed. The best olive oils are extracted using a chemical-free process. They can be classified as extra-virgin or virgin. Both are cold-pressed oils from the first pressing of the olives.
Extra-virgin has a lower acidity and a full-bodied fruity flavor. It is the most expensive of olive oils. Use it when the fruity flavor will lend a pleasing note to foods, such as in salad dressings, for dipping bread and in vegetable dishes.
Products labeled olive oil are an all-purpose blend of olive oils. They are less expensive and blander in flavor, making them an economical choice for most uses. Light olive oil is olive oil that has been filtered to make it lighter in flavor. Filtering also increases its smoke point making it a good choice for sautéing and pan-frying.
Q. Can I substitute applesauce for oil in baking recipes? What is the correct ratio?
A. The recipes best suited for substituting applesauce in place of oil are recipes for quick breads, muffins, and other moist, cake-like baked goods. These products -- unlike cookies, which require the addition of butter for flavor and texture -- can effectively be made using applesauce without much sacrifice in taste.
If this is your first time making a low-fat version of a baking recipe, you may want to substitute only half the amount of oil with applesauce. Otherwise, substituting all of the oil with applesauce using a 1-to-1 ratio is perfectly acceptable.
When adding the liquid ingredients to the dry ingredients, do not overmix, as reduced-fat recipes have more of a tendency to become tough when baked. Baked goods made with applesauce may be slightly moister and denser than original oil-based recipes, but remember to bake until just done (when a toothpick inserted near the center of the product comes out clean). Dry, over-baked goods are never appetizing.
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[TD="bgcolor: #FFFF99"]The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If you dont have one, use the age-old method of dropping a square of bread into the hot oil; if it rises to the surface crackling and frying, the oil's hot enough. If it browns uniformly in:
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[TD="bgcolor: #FFFF99"]The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If you dont have one, use the age-old method of dropping a square of bread into the hot oil; if it rises to the surface crackling and frying, the oil's hot enough. If it browns uniformly in:
- 60 seconds, the temperature is 350 to 365°F
- 40 seconds, the temperature is about 365 to 382°F
- 20 seconds, the temperature is about 382 to 390°F
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[/TD][/TR]
[TR]
[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Oils for Frying[/TD]
[/TR]
[TR]
[TD="width: 628, bgcolor: white, colspan: 3"] The oil or fat you use for deep-frying should have a high smoke point the temperature to which it can be heated without smoking. Butter and margarine have low smoke points, so they arent good for frying but work for light sauteing. The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut, safflower and soy oils. Refined almond, avocado and cottonseed oil are also great if you can find and afford them, and canola oil is usually not a problem either.
Remove food particles from used deep-frying oil by straining it through a coffee filter, or a sieve or funnel lined with a double layer of cheesecloth. Cover, tightly seal and refrigerate strained oil; it can then be used one more time.
The temperature of the fat is all-important if the fat isnt hot enough, food will absorb fat and be greasy, oils that can't take the heat will get too hot, and burn. The normal temperature range for frying is 325°F to 375°F, however, it'd quite likely that higher temperatures of 375°F to 400°F also are used. Most foods cook rapidly in the 325°F to 375°F range and develop a golden color, crisp texture and good flavor. High-temperature frying leads to thinner crusts and less oil absorption. Foods fried in this normal temperature range absorb 8 to 25 percent oil. Frying time is longer at lower temperatures. Frying at lower temperatures results in lighter color, less flavor development and increased oil absorption.[/TD]
[/TR]
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[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Refined Cooking Oils[/TD]
[/TR]
[TR]
[TD="width: 628, bgcolor: white, colspan: 3"] Refined Oils are extracted from clean oilseed / oil cakes by solvent extraction for further refining to produce clear oil, free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F - 350°F), high cooking oils (350°F - 450°F), and deep-frying oils (greater than 450°F).
If the oil you buy is bland and pale, you can be certain that it has been fully refined, bleached, and deodorized. In essence, refined oils have negligible flavor and aroma which can be useful in delicately flavored dishes. Use for baking and sautéing, stir-fry and wok-fry, and oven cooking; to sear, brown, deep fry, fry and for tempura.
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[TD="width: 68, bgcolor: #9999FF"] Name[/TD]
[TH="width: 425, bgcolor: #9999FF"] Description/Uses for Refined Oils[/TH]
[TH="width: 50, bgcolor: #9999FF"] Type of Fat 2[/TH]
[TH="width: 63, bgcolor: #9999FF"] Smoke
Point 1[/TH]
[/TR]
[TR]
[TD="width: 68"]
Almond
[/TD][TD="width: 425, align: center"]
Nut oils are best used in cold dishes; heat destroys their delicate flavor.
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
495°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Avocado
[/TD][TD="width: 425, align: center"]
This rather unusual light, slightly nutty tasting oil is considered primarily to be a novelty. To add a different twist to salad dressings, try using avocado oil in place of the oil you would normally use. This oil is often made from damaged and cosmetically inferior avocados. It is low in saturated fatty acids and high in polyunsaturates.
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
520°F
[/TD][/TR]
[TR]
[TD="width: 68"] Butter, whole or clarified[/TD]
[TD="width: 425"] This the preferred fat for baking as it adds the most flavour. It's not idea for frying since it will burn at a lower temperature than most oils, but can be used for sauteing. Try adding butter to oil for the flavor benefit of butter and the higher temperature range of oil.[/TD]
[TD="width: 50"][/TD]
[TD="width: 63"]
350°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Canola (A US marketing name for rapeseed oil)
[/TD][TD="width: 425, align: center"]
A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. It is most commonly available in a refined form. Its mild flavor and relatively high smoke point make refined canola oil a good all-purpose oil. Of all the oils, it has the least amount of saturated fat and is one of the least expensive.
[/TD][TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
400°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Corn oil
[/TD][TD="width: 425, align: center"]
Made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is high in polyunsaturated fat and is used to make margarine, salad dressings and mayonnaise.
[/TD][TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
450° F
[/TD][/TR]
[TR]
[TD="width: 68"]
Grape Seed
[/TD][TD="width: 425, align: center"]
This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
400°F
[/TD][/TR]
[TR]
[TD="width: 68"] Lard[/TD]
[TD="width: 425, align: center"]
Baking,
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
361-401°F
[/TD][/TR]
[TR]
[TD="width: 624, colspan: 4"]
top
[/TD][/TR]
[TR]
[TD="width: 68"] Olive[/TD]
[TD="width: 425, align: center"]
A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil.
[/TD][TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
Unrefined 320°F;
Extra Virgin 406°F; Virgin** 420°F; Extra Light* 468°F
[/TD]Extra Virgin 406°F; Virgin** 420°F; Extra Light* 468°F
[/TR]
[TR]
[TD="width: 68"]
Peanut
[/TD][TD="width: 425, align: center"]
Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil
[/TD][TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Safflower, High Oleic
[/TD][TD="width: 425, align: center"]
A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil low in saturated fat and high in polyunsaturated fat.
[/TD][TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Safflower, Regular
[/TD][TD="width: 425, align: center"]
A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil.
[/TD][TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Sesame
[/TD][TD="width: 425, align: center"]
Made from pressed sesame seeds. Sesame oil comes in two varieties: light (made with untoasted sesames) and dark (made with toasted sesames). Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking. Both varieties are high in polyunsaturated fat.
[/TD][TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
410°F
[/TD][/TR]
[TR]
[TD="width: 68"] Shortening, vegetable[/TD]
[TD="width: 425, align: center"]
Baking, frying,
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
356-370°F
[/TD][/TR]
[TR]
[TD="width: 624, colspan: 4"]
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[TR]
[TD="width: 68"]
Soybean
[/TD][TD="width: 425, align: center"]
Highly refined soy oil is reasonably priced, very mild and versatile, accounting for over 80% of all oil used in commercial food production in the U.S. Almost any product that lists vegetable oil as an ingredient probably contains refined soy oil. This is a good all-purpose oil that is also used in cakes and pastries
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Sunflower, High Oleic
[/TD][TD="width: 425, align: center"]
Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil
[/TD][TD="width: 50, align: center"] mono[/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Sunflower, Regular
[/TD][TD="width: 425, align: center"]
A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.
[/TD][TD="width: 50, align: center"] poly[/TD]
[TD="width: 63, align: center"]
450°F
[/TD][/TR]
[TR]
[TD="width: 68"]
Vegetable Oil
[/TD][TD="width: 425, align: center"]
Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.
[/TD][TD="width: 50, align: center"][/TD]
[TD="width: 63, align: center"][/TD]
[/TR]
[/TABLE]
[/TD]
[/TR]
[TR]
[TD="width: 628, bgcolor: #9999FF, colspan: 3"] Unrefined Cooking Oils[/TD]
[/TR]
[TR]
[TD="width: 628, colspan: 3"] Unrefined cooking oils: These oils are typically called salad oils and are used for salad dressings, marinades, and sauces or light cooking oils (light sautes and low heat baking). As a general rule, they should not be cooked at high temperatures. Use for light sautéing, low-heat baking, pressure cooking, sauces and salads. However, safflower oil is the one unrefined oil that can become hot enough to reach the temperature necessary for deep-frying. Unrefined oil contains a full range of bioactive components that not only have healthful benefits and provide full-bodied flavor, but also make the oil more prone to oxidation. Using unrefined oils at temperatures above 320°F accelerates the oxidation of these oils.
Unrefined oils are processed by cold-pressed and expeller-pressed methods. Unrefined oils carry with them the true bouquet of olives, corn, sesame seeds, peanuts, soybeans, safflower, or whatever plant was the oil's original home. The strong flavors of unrefined oils can dominate whatever dish or baked good is made with them. Of course, strong flavor is not always a drawback; in some cases unrefined oils are used as flavoring agents. And, typically, where there is strong natural flavor and aroma, there is a higher amount of nutritional value. Best for medium heat temperature range: 212°F 320°F.[/TD]
[/TR]
[TR]
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[TD="width: 628, colspan: 3"] [TABLE="width: 100%"]
[TR]
[TD="width: 67, bgcolor: #9999FF"] Name[/TD]
[TD="width: 395, bgcolor: #9999FF"] Description/Uses Unrefined Oils[/TD]
[TD="width: 38, bgcolor: #9999FF"] Type of Fat[/TD]
[TD="width: 90, bgcolor: #9999FF"] Smoke Point 3[/TD]
[/TR]
[TR]
[TD="width: 67"] Corn[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"] poly[/TD]
[TD="width: 90"] [TABLE="width: 100%"]
[TR]
[TD="align: center"]
320°F or less
for all
[/TD]for all
[/TR]
[/TABLE]
[/TD]
[/TR]
[TR]
[TD="width: 67"] Coconut Oil[/TD]
[TD="width: 395"] A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods.[/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Grape Seed[/TD]
[TD="width: 395"] This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.[/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Nut (walnut, hazelnut)[/TD]
[TD="width: 395"] This fragrant full-flavored oil is pressed from hazelnuts and takes on the flavor of roasted nuts. The nuts are often toasted for a browner color and better flavor. The nuts are never blanched. Used in salad dressings, sauces, baked goods, and for sautéing.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Olive 4[/TD]
[TD="width: 395"] sauteing, stir-frying. A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed, a process using no heat or chemicals and contains low levels of acidity. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Oil varies in weight and may be pale-yellow to deep-green depending on fruit used and processing. Cold-pressed olive oil, is superior in flavor to refined. Oil from the first pressing, called "virgin" olive oil is the most flavorful. Also classified according to acidity: extra virgin, superfine, fine, virgin, and pure, in ascending degree of acidity. "Pure" olive oil, and that labeled just "olive oil" may be a combination of cold-pressed and refined oil; suitable for cooking.[/TD]
[TD="width: 38"] mon[/TD]
[/TR]
[TR]
[TD="width: 67"] Peanut[/TD]
[TD="width: 395"] Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil.[/TD]
[TD="width: 38"] mono[/TD]
[/TR]
[TR]
[TD="width: 67"] Pumpkin Seed[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 520, colspan: 3"]
top
[/TD][/TR]
[TR]
[TD="width: 67"] Safflower, High Oleic[/TD]
[TD="width: 395"] Sunflower oil is an excellent all-purpose oil; however, some people find its flavor too strong for baked goods and salads. It stores well and may be used instead of sesame or corn oil. This oil has a high resistance to rancidity.[/TD]
[TD="width: 38"] mono[/TD]
[/TR]
[TR]
[TD="width: 67"] Safflower, Regular[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Sesame[/TD]
[TD="width: 395"] There are two types of sesame oil. The oil that is made from roasted sesame seeds has a strong, distinctive flavor. It is called dark sesame or toasted sesame oil and has a intensely rich, smoky, sesame aroma; nutty taste; dark, brown color; thick consistency; and cloudy appearance. It is used a great deal in Chinese and Indian cooking. Just a few drops of this oil can add an outrageously delicious flavor that enhances many foods. Dark sesame oil is ideal for stir-fries, baking, sauces, and spreads.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Soybean[/TD]
[TD="width: 395"] Soybeans contain oil that is inefficient to extract in a natural manner; therefore, unrefined expeller-pressed soy oil is rather expensive. Unrefined soy oil has a strong, distinctive flavor and aroma -- some like it, some don't. It has a dark yellow color with a faint green tint. Unrefined soy oil is more susceptible to oxidation and rancidity than sesame, olive, or corn oil.[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Sunflower, High Oleic[/TD]
[TD="width: 395"] Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil[/TD]
[TD="width: 38"] poly[/TD]
[/TR]
[TR]
[TD="width: 67"] Sunflower, Regular[/TD]
[TD="width: 395"][/TD]
[TD="width: 38"][/TD]
[/TR]
[TR]
[TD="width: 67"] Vegetable (soybean)[/TD]
[TD="width: 395"] An inexpensive and all-purpose blend of oils made from plant sources such as vegetables, nuts and seeds. Most vegetable oils are made from soybeans.[/TD]
[TD="width: 38"] pol[/TD]
[/TR]
[/TABLE]
[/TD]
[/TR]
[/TABLE]
what is the oil best used for...
(taken from http://pilatesrichmond.com/fitness/nutrition-the-difference-between-cooking-oils )
Canola Oil: Plant seeds/mustard Family, Monounsaturated pan-frying, baking, sauteing
Corn Oil: The germ of the corn kernel, Polyunsaturated (62%), Salad dressings, pan-frying
Olive Oil: Tree-ripened olives, Monounsaturated baking, sauteing, stir-frying, and wok cooking
Peanut Oil: Pressed, steam-cooked peanuts, Saturated fats (18%), Stir-frying, wok cooking
Safflower Oil: Safflower Seeds Polyunsaturated (78%), Good, all-purpose cooking oil, salad dressings
Sesame Oil: Pressed sesame seeds, Polyunsaturated/monounsaturated, Stir-frying, wok cooking
Soybean Oil: Soy Beans, Good, all-purpose oil; frying, baking, stir-frying
Sunflower Oil: Sunflower seeds Polyunsaturated fat, Excellent for Sauteing
Vegetable Oil: Blend of Veggies, nuts, and seeds Polyunsaturated/monounsaturated, Baking Sauteing, pan-frying
common oil questions...
taken from http://recipes.howstuffworks.com/tools-and-techniques/cooking-oil-questions.htm
Olive oils are graded according to their acid content. The best olive oils are "cold-pressed," meaning that the oil is extracted by exerting pressure on the olives. This results in a naturally low acid content. Oils that have not been obtained through cold-pressing have been extracted through a chemical or steam process.
Extra virgin olive oil is the oil from the first pressing, with an acid content of 1 percent. All domestic extra virgin olive oil is cold-pressed; only about half of the imported extra virgins are cold-pressed. Extra virgin is considered the best olive oil because it's the most flavorful; it is also the most expensive. Virgin olive oil is also from the first pressing, but has a higher level of acidity, about 2 percent.
The flavor of extra virgin and virgin olive oils tends to break down at high heat, so use them when you want maximum olive flavor, such as in salad dressings, in soups and stews, and for dipping. Use other, less expensive olive oils for frying.
Fino olive oil is a blend of extra virgin and virgin. Oil that's labeled simply "olive oil" or "pure olive oil" is a blend of refined olive oil and virgin or extra virgin olive oil; it's higher in acid, making it better for frying due to its higher smoke point.
Olive oil should be stored in a cool, dark place, where it will keep for about six months. It also can be stored in the refrigerator; chilled olive oil turns cloudy, but that condition is easily reversed by returning the oil to room temperature.
Q. I'm trying to count calories and have been wondering: What is "light" olive oil?
A. Light olive oil is a relatively new variety of olive oil. Its light color and flavor result from a special filtration process. Light olive oil contains just as many calories and total fats, including the beneficial monounsaturated fats, as regular olive oil; "light" refers to its lighter color and flavor. Because of its light flavor, it is useful in baking and cooking dishes where regular olive oil would be too heavy or flavorful.
Light olive oil also has a higher smoke point than regular olive oil, meaning it can be used in frying over high heat.
Q. How do I store oil and for how long?
A. Oils will keep from three to six months when stored in a cool, dark place. If a cool spot is not available they should be refrigerated. Buy small quantities of oils that you use infrequently. Heat, light and time will turn oils rancid. A rancid oil will ruin any dish it is used in.
Q. What is the difference between extra virgin, virgin and just plain olive oils?
A. Olive oil is produced when tree-ripened olives are pressed. The best olive oils are extracted using a chemical-free process. They can be classified as extra-virgin or virgin. Both are cold-pressed oils from the first pressing of the olives.
Extra-virgin has a lower acidity and a full-bodied fruity flavor. It is the most expensive of olive oils. Use it when the fruity flavor will lend a pleasing note to foods, such as in salad dressings, for dipping bread and in vegetable dishes.
Products labeled olive oil are an all-purpose blend of olive oils. They are less expensive and blander in flavor, making them an economical choice for most uses. Light olive oil is olive oil that has been filtered to make it lighter in flavor. Filtering also increases its smoke point making it a good choice for sautéing and pan-frying.
Q. Can I substitute applesauce for oil in baking recipes? What is the correct ratio?
A. The recipes best suited for substituting applesauce in place of oil are recipes for quick breads, muffins, and other moist, cake-like baked goods. These products -- unlike cookies, which require the addition of butter for flavor and texture -- can effectively be made using applesauce without much sacrifice in taste.
If this is your first time making a low-fat version of a baking recipe, you may want to substitute only half the amount of oil with applesauce. Otherwise, substituting all of the oil with applesauce using a 1-to-1 ratio is perfectly acceptable.
When adding the liquid ingredients to the dry ingredients, do not overmix, as reduced-fat recipes have more of a tendency to become tough when baked. Baked goods made with applesauce may be slightly moister and denser than original oil-based recipes, but remember to bake until just done (when a toothpick inserted near the center of the product comes out clean). Dry, over-baked goods are never appetizing.
Types of Fats -
taken from http://www.webmd.com/food-recipes/tc/types-of-fats-topic-overview
Fats are nutrients that give you energy. Fats have 9 calories in each gram. Fats help in the absorption of fat-soluble vitamins A, D, E, and K. Fats are either saturated or unsaturated, and most foods with fat have both types. But usually there is more of one kind of fat than the other.
Saturated fat
Saturated fat is solid at room temperature, which is why it is also known as "solid fat." It is mostly in animal foods, such as milk, cheese, and meat. Poultry and fish have less saturated fat than red meat. Saturated fat is also in tropical oils, such as coconut oil, palm oil, and cocoa butter. You'll find tropical oils in many snacks and in nondairy foods, such as coffee creamers and whipped toppings. Foods made with butter, margarine, or shortening (cakes, cookies, and other desserts) have a lot of saturated fat. Saturated fat can raise your cholesterol. A healthy diet has less than 10% of daily calories from saturated fat.[SUP]1[/SUP]
Trans fat
This is a fat that has been changed by a process called hydrogenation. This process increases the shelf life of fat and makes the fat harder at room temperature. Harder fat makes crispier crackers and flakier pie crusts. Trans fat can raise your cholesterol, so eat as little trans fat as possible. You'll find it in:
- Processed foods.
- Snack foods, such as chips and crackers.
- Cookies.
- Some margarine and salad dressings.
- Foods made with shortening and partially hydrogenated oils.
Unsaturated fat is liquid at room temperature. It is mostly in oils from plants. If you eat unsaturated fat instead of saturated fat, it may help improve your cholesterol levels. Try to eat mostly unsaturated fats. Monounsaturated fat and polyunsaturated fat are types of unsaturated fat.
- Monounsaturated fat: This fat is in vegetable oils, such as canola, olive, and peanut oils. Eating foods that are high in monounsaturated fats may help lower your "bad" LDL cholesterol. Monounsaturated fats may also keep "good" HDL cholesterol levels high. This may lower your risk of heart disease. But eating more unsaturated fat without cutting back on saturated fat may not lower your cholesterol.
- Polyunsaturated fat: This type of fat is mainly in vegetable oils such as safflower, sunflower, sesame, soybean, and corn oils. Polyunsaturated fat is also the main fat found in seafood. Eating polyunsaturated fat in place of saturated fat may lower LDL cholesterol. The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids.
- Omega-3 fatty acids are found in foods from plants like soybean oil, canola oil, walnuts, and flaxseed. They are also found in fatty fish and shellfish as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Salmon, anchovies, herring, sardines, Pacific oysters, trout, Atlantic mackerel, and Pacific mackerel are high in EPA and DHA and lower in mercury. A healthy diet includes 8 ounces or more of these types of fish a week, averaging 250 mg a day of these omega-3 fatty acids.[SUP]1[/SUP]
- Omega-6 fatty acids are found mostly in liquid vegetable oils like soybean oil, corn oil, and safflower oil.
