Oils

Oils
 

You will find different oils suit different uses.
 On the whole, mildly flavoured oils with a high smoking point are suitable for frying and cooking, but more strongly flavoured oils such as extra virgin olive oil are better used for flavouring or in dressings.

Vegetable oil may comprise of several different oils in varying proportions. Its inexpensive and a good all-purpose blend of oils which is made from plant sources such as vegetables, nuts and seeds. It has a high smoking point so widely used for deep-frying.

Regular Sunflower oil is light, odourless and a nearly flavourless oil pressed from sunflower seeds. Its designed to have a mild flavour and a high smoke point.

There are generally three types of Olive oil. Extra Virgin -This type of olive oil is the strongest in flavour and aroma. This oil is made from olives immediately after harvest and processed at room temperature. These oils are called cold pressed as they are produced by mechanically squeezing the oil under pressure. Extra Light - This type of olive oil is a refined oil that is light in colour, odour and taste. Olive Oil - This type of olive oil is mild in flavour and is a blend of refined oil and some virgin oil. Olive oils are great used in salads or any Italian or Mediterranean dishes. Really gives a distinctive flavour to foods.

The oil 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 aren’t good for frying but work for light sauteing. The best oils for deep-frying and high temperatures are refined sunflower, safflower, soy, vegetable and canola oil.

Unrefined cooking oils - These oils are typically called salad oils and are used for salad dressings, marinades, and sauces. As a general rule, they should not be cooked at high temperatures. Use for them for light sautéing, low-heat baking, sauces and salads.