|
|
|
|
Welcome to: Culinary Oils...Once upon a time Britain cooked exclusively with butter, lard, margarine, suet or solid animal fats. Butter was used because it added a rich flavour. Lard was a good all-purpose fat for  cooking and baking, producing tender and flaky pastry crusts. Suet was used for dumplings and steamed puddings, both sweet and savoury. Margarine was a cheap alternative to butter. Saturated fats are fats which are solid at room temperature. They are normally animal fats although both coconut and palm oils are saturated fats. All culinary oils are 100% fat, with a tablespoon containing about 120 calories. It is the structure of the oil which determines weather or not it is healthy. Olive and rapeseed oils are considered especially healthy. All animal and some plant fats are extracted by refining or rendering, a process which normally involves heat along with a clarification and filtering process. Quality plant oils are usually produced by cold pressing, a process which involves the pressing and grinding of fruits, seeds or stones. Cold pressing does produce some heat through friction. To qualify as cold pressed the temperature of the oil must not exceed 49°C/120°F. Cold pressing helps retain flavour and aroma. Another method used is expeller pressing, this process uses extreme physical pressure to produce pure oil, but the procedure results in high temperatures. Expeller pressing is sometimes used for a second pressing, after the source has first been cold pressed. The smoke point refers to the temperature at which the components of an oil or fat begin to deteriorate, causing them to smoke or burn. Food cooked at this point will take on an unpleasant taste. After the smoke point the flash point is reached, at this stage the oil or fat will spontaneously combust.Fruit Oils
Apricot Kernel Oil This is a very healthy mild flavoured fruit oil, produced from the dried kernels of the apricot tree. It is high in monounsaturated fat and contains no trans-fatty acids. A stable oil well suited to high heat cooking such as sautéing, as well as a good base oil for dressings. A cold or expeller pressed oil that may also sometimes be refined.
Avocado Oil A uniquely flavoured refined fruit oil that works well in dressings or as a seasoning. Produced using damaged avocado fruits it is rich in both monounsaturated fat and vitamin E. This oil has the highest smoke point of any plant oil.
Coconut Oil An increasingly popular fruit oil due to the expanding recognition of Southeast Asian cuisine. Produced from the dried white flesh of coconuts. A highly flavoured, thick sweet-smelling oil which is solid at room temperature and has a buttery texture. Contains high levels of saturated fat, some 92%. Contains no cholesterol, has high levels of antioxidants and omega oils. Coconut oil is commonly used in processed foods including cakes, confectionary, whipped toppings and coffee whiteners. Frequently use as a cooking fat in Asian and Indian cookery.
Grape Seed Oil This fruit oil is a by-product of wine production and is commonly found in France, Italy and Switzerland. A refined oil with a subtle, almost neutral flavour and a high smoke point. Commonly used as a base oil for dressings. Frequently blended with more expensive, flavoured, oils so making these oils more economical when used for sautéing or frying.
Olive Oil A common and popular fruit oil extracted from the fruit of the Mediterranean Olive tree, Latin name olea europaea. Greece, Italy and Spain produce 90% of the worlds olive oil. Greek oils a fresh, green, grassy and peppery, ideal for salads. Italian oils are assertive, peppery and aromatic, ideal for cooking and drizzling. Spanish oils are golden coloured, smooth, fruity and slightly bitter, ideal for marinades and fish dishes. Olive oil may be either refined or cold pressed, depending upon the quality of the oil. A distinctively flavoured and healthy oil which is high in monounsaturated fats. It can range in colour from a pale green through to a golden yellow and onto a rich bottle green. Fruity or flowery, nutty or spicy, delicate or rich. Versatile, it is used to enhance the flavour of may foods as either a seasoning, in dressings or during preparation and cooking. Used as a spread it is an excellent alternative to butter or margarine. The oil is more usually extracted from the unripe green olives. There are three basic varieties of olive oil. Extra virgin olive oil is obtained from the first cold pressing and has an acidity level no greater than 1%. It is full flavoured and has a rich pouring texture. An expensive oil best used as a condiment, in dressings, dips or as a spread. It does not heat well so is unsuitable as a cooking oil. Virgin olive oil has a maximum acidity of 2% and is obtained from the second cold or expeller pressing. A versatile oil with enough flavour to be used as a condiment, in dressings and dips, but it may also be used generously as a cooking oil. The more common olive oil or pure olive oil as it is sometimes referred to, is usually a blend of refined (85%) and virgin oils (15%). These cheaper oils have less flavour, aroma and colour when compared to the higher grade olive oils, but have much the same health benefits. These oils have a much higher smoke point and are excellent for cooking. British cookery writer Elizabeth David published her book ‘Mediterranean Food’ in 1950, it listed olive oil as an ingredient in several recipes. However the oil was considered to be exotic and was both unknown and unavailable at the time. During the 1970s the British oil of choice was vegetable. Olive oil was only available from chemist shops, sold in small bottles as a dissolver of ear wax.
Nut & Seed Oils
Nut Oils
Almond Oil An expensive nut oil high in monounsaturated fats and rich in vitamins A and E. A clear and colourless oil, with the subtle flavour and aroma of toasted almonds. This oil has a high smoke point and is well suited to fast frying. Used in salad dressings and desserts.
Argan Oil This is obtained from the nut of the Argan tree, which is found only in Morocco. An extremely rare culinary oil. Similar to an almond in appearance the nuts are hand pressed, producing a thick paste with a rich yellowish brown colouring. The oil has a distinctively nutty flavour and aroma, similar to hazelnuts. Once commonly sold at local markets. Similar to tahini, this paste-like oil is known as ’amlou’ and is used either as a dip or spread.
Hazelnut Oil This is a strong flavoured oil with a distinctively roasted nut aroma and flavour. Used in baked goods and sauces, it works well brushed on fish prior to cooking or in marinades. It has a rich brown colouring and is frequently added to lighter oils to create rich dressings. An expensive oil, it is best kept refrigerated. Popular in French cuisine.
Macadamia Nut Oil Obtained from the macadamia nut, this is a cold pressed oil with a rich and buttery flavour. Excellent in dressings or as a seasoning. It has a high smoke point and works well for sautéing. A nutritious oil high in antioxidants, monounsaturated fat, omega-3 and omega-6 oils. This oil may be kept for several years unrefrigerated.
Peanut Oil This oil culinary oil has two distinct verities, American and Chinese. American version is a refined oil, almost clear with a mild flavour. It is ideal for sautéing. Chinese peanut oil is rich and aromatic with a strong peanut flavour. A good oil for marinades, dressings and dips.
Pecan Oil This is a cold pressed oil produced from dried pecan nuts. It has a sweet nutty flavour. Expensive, it is mainly used as a seasoning in dressings and dips.
Pistachio Oil A cold pressed oil with a distinctively rich and pronounced pistachio flavour. Works well with pastries and fruits. Considered a healthy oil high in unsaturated fats.
Pumpkin Seed Oil A pressed oil with a rich reddish-green colouring and a uniquely delicious flavour. A nutritious oil rich in omega-3 and omega-6 oils. Best suited as a seasoning drizzled over roasted vegetables and fish. May be combined with other oils and used in dressings.
Sesame Seed Oil An odourless oil expressed from sesame seeds, especially popular in Indian and Chinese cookery as a flavouring. It has a distinctive flavour similar to toasted almonds with a rich dark colouring. High in omega-3 and omega-6 oil. Popular in marinades and dressings.
Walnut Oil A cold pressed oil with a strong and distinctive flavour. Used in baked goods and dressings. An expensive oil popular in French cookery.
Plant And Vegetable Oils
Corn Oil A refined oil produced from the germ of the maize plant. It has a golden colour and is almost completely odourless with no taste. Contains over 60% polyunsaturated fat. It has a high smoke point and is ideal for frying. Used as a base oil in dressings and as a key ingredient in margarine.
Cottonseed Oil This oil is extracted from the seeds of the cotton plant. It is considered an unhealthy oil due to its uneven balance of 50% Omega-6 fatty acids with only a trace amount of Omega-3. Cottonseed oil is used mainly as a commercial oil in the production of margarine, salad dressings and processed foods.
Flaxseed Oil A cold pressed oil produced from flax seeds. Smooth textured with a rich buttery flavour. A healthy oil rich in omega-3 fatty acids, vitamins and minerals. Used in salad dressings and as a seasoning. Linseed oil is also produced from flax, however this non culinary oil is produced by hot pressing the seeds after they have first been cold pressed.
Hemp Seed Oil This oil has a reputation as it is obtained from cannabis sativa. A healthy oil, it has the highest levels of polyunsaturated fat of any culinary oil. Used in dressings and dips.
Mustard Seed Oil Obtained by pressing the seeds of the Indian mustard plant, this is an extremely hot and flavoursome oil. Used as a cooking medium it must be brought to its smoking point before food is added. Widely used in Indian cookery as a dressing or in marinades for fish. However, in Europe all mustard seed oils must be labelled ‘for external use only’ due to the presence of ‘eruic acid’ which constitutes 5% of the oil. Mustard seed oil is considered not suitable for human consumption in north America and Canada, and its use is banned as toxic.
Palm Oil One of few plant extracts which is high in saturated fat. A cold pressed oil obtained from the pulped fruit of the African oil palm tree. It is an aromatic, orangey-red coloured oil with a unique flavour. Popular in West African, Caribbean, South American and Mexican cookery. A refined version of palm oil is used in commercial food production, blended with other oils to produce vegetable fats and oils.
Palm Kernel Oil This oil is produced from the kernel of the African oil palm. It has a pale yellow colour and is milder than the more pure palm oil. Used in the production of margarine.
Pine Nut Oil This is an expensive oil used as a flavouring in salads and dressings. It has a light nutty flavour, pale yellow colouring and a good aroma of pines. Used as a preservative in some breads.
Poppy Seed Oil This oil has a smooth and subtle flavour. Used in salad dressings or as a condiment.
Rapeseed Oil A relatively new commercial oil produced from rapeseed. Low in saturated fats and high in omega-3 fatty acid, this is a mild flavoured oil with a pale yellow colouring. Widely used as a cooking oil for frying, in baked products and dressings. Marketed as ‘Canola’ in north America and Canada. Its use is especially popular in China, India and Japan.
This page is currently under development...
|
|
|