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Cooking Oil Part II - Types of Vegetable Oils

The last article about cooking oil introduced to its characteristic, with the goal that at the end of this cooking oil series the healthiest oils would be known. And the stressful worry of using the wrong type or unhealthy source of fat would be eradicated. This mental agony is due to how fat have been vilified as a cause of some debilitating diseases. Although most vital organs in human anatomy and its physiology are basically fats and needs fats as a precursor for most hormones. Hence, fat and consuming it are important part to properly function.   

There are a wide variety of edible fats from plants and animals. Plant sources of fat are mainly called vegetable oils, and oils are from either from the seeds, the flowers or the fruits of the plants.  The seeds are crushed, and the oil is squeezed out, heat maybe or not applied.

Uses of Vegetable Oils

Industrial Uses

Vegetable oils are used as an ingredient in many manufactured products like soaps, skin products, perfumes and cosmetics. It is also used to make candles, paints and other wood treatment products. It is also used to make biodiesel, as an alternative for conventional diesel fuel. It has limited industrial use as vegetable oils are chemically less stable and easily become rancid.

Culinary Uses

Many vegetable oils are used for cooking. It has directly use as an ingredients in baking for softer texture, solid structure, flavor and flavor base. Another direct use of vegetable oils is as a condiment and/or a finishing ingredient for flavor and to help carry flavor. It is also use indirectly as a medium to heat and cook food like stir frying, sautéing, roasting and grilling.

With so many application of vegetable oil in cooking choosing oil based on its characteristics to match the cooking activity and food  is a crucial step in cooking in itself. For example in sautéing, this cooking method requires relatively high heat or temperature, and minimal amount of fat or oil. The ideal oil to be used in sautéing is one with a high smoke point, which could stand heat and high temperature without disintegrating and burning, an oil with a low smoke point will start to break down  at high temperature and become bitter.

Here are different types of common vegetable oils for cooking and process of extraction, characteristics like flash point and smoke points, and proper use of each of them.

Types of Vegetable Oils

Vegetable Oil

The term, vegetable oil, is for all oils that are from plants, but in industrial and manufacturing labeling connotes to a blend of several vegetable oils with high smoke point, such as corn, soybean, palm and sunflower. Most of these “vegetable” oils are highly processed and refined extract.  It is the most common commercially used of all oils, especially in frying, as it is inexpensive and longer expiration.

Palm Oil

This highly use oil both in culinary and industry is currently in the hot seat following growing concerns raised by NGOs about its social and environmental impacts. The palm oil is edible oil derived from the traditional cold-pressed pulp of the fruit of the oil palm. The high yielding palm oil and its fruit encourage the wide cultivation to the point of intentionally denuding forest and infringing of lands and taking advantage of indigenous people as cheap source of labour.

Palm oil has a high smoke point of 450-489 degree Fahrenheit, flash point of 615 degree Fahrenheit and fire point of 666. It is ideal of high temperature cooking like frying, sautéing, grilling and roasting.

Soybean Oil

This vegetable oil is from cracked, heated, and solvent extracted seeds of the soybean. Further processing is applied to refine and hydrogenate as edible vegetable oil. It has a smoke point of 446-464 degrees Fahrenheit, flash point of 626 degrees Fahrenheit and fire point of 680. Its application in food is mostly used in frying and baking, but it is also use as a condiment for salads.

However, the application expands to other area as it is used as a drying oil for oil painting and printing inks. It is also use a fixative agent in insect repellants and essential oils.

…to be continued

This is just a partial list of the cooking oils, starting with the different types of vegetable oils.  Please watch out for the next part of this series in rediscover old and common kitchen items, it characteristics and its proper use.  With the goal to find the healthiest of edible fats that could be use without worry in cooking.

How do you find this article and series? Please share your thoughts, any comment, reaction, inquiry, suggestion and correction are all welcome. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9, 16, 23). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd.

Vinegar and Laundry

White Distilled Vinegar is an environmentally safe odour neutralizer.  

Garlic: Deter More than just Vampires

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Basic Gardening Tools

Even for a small garden there are 5 essential gardening tools

1. GLOVES

2. HAND TROWEL

3. WEEDER or HORI-HORI TROWEL

4. PRUNER and SCISSOR

5. WATER CAN and SPRAYER  

Simple Yummy Pancakes

This simple yummy pancake recipe begins with a homemade pancake mix. Such basic pancake mix is not only cheaper than the commercial pancake mixes but provides freedom to adjust preferred sweetness and creaminess of pancakes.

Homemade Pancake Mix

Ingredients:

6 cups                    all-purpose flour

1 ½ teaspoons       baking soda

3 teaspoons           baking powder

1 tablespoon          kosher salt

2 tablespoons        white sugar

Procedures:

1.  Place all ingredients in a container with an airtight lid.

2. Tighten the lid and shake to mix.

NTS:  

1. Shake the mixture before each use.

2. Mixture is good for 3 months.

  

Simple Yummy Pancake Recipe

This recipe yields 12 pieces of pancakes of 4 to5-inch diameter.

Preparation Time:             15 minutes

Cooking Time:                   30-40 minutes

Ingredients:

2 pieces                  egg, separated

2 cups                     buttermilk

4 tablespoons         butter, melted

2 cups                     homemade pancake mix

Procedures:

1.  Heat an electric griddle or frying pan to 350 degree Fahrenheit.

2.  Whisk together the egg whites and buttermilk in a small bowl. In another bowl, whisk the egg yolks and the melted butter.

3.  Combine the buttermilk and the butter mixture in one container and whisk together until thoroughly combined.

4.  Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring together. Do not try to work all the lumps out. Mix the batter within 10-12 stirs. If you want extra fluffiness, this is the time to fold 2 beaten egg whites.

5.  Check the griddle if it is hot or too hot by placing few drops of water unto the griddle. The griddle is ready if the water dances across the surface.

6.  Lightly butter the griddle. Wipe off thoroughly with a paper towel. No butter should be visible.

7.  Gently ladle 30 ml or 1 oz of the pancake batter onto the griddle, when bubble begins to set around the edge and the griddled side appears to be golden. Gently flip the pancake with appropriate spatula that would not damage the griddle surface. And don’t push pancake. Let the other side of the pancake continue to cook for 2 to 3 minutes or until it is set. For each ladle of pancake batter repeat step 5 to 7.

8.  Serve immediately or remove to a towel lined baking sheet and cover with a towel. Hold in a warm place of 175-200 degree Fahrenheit for 20 to 30 minutes.

This simple pancake mix and recipe have been inspired by Alton Brown and his food show, Good Eats.  The particular episode provides explanations and the science behind the extra steps in this recipe; one would truly appreciate that cooking is not only an art but also introduction to basic engineering and useful science experiment.

It would be great to share if you have tried this recipe and what your thoughts about it. Please post your comments including what you like or dislike about this recipe. And feel free to ask questions and provide corrections and suggestions. If you feel generous please subscribe and follow this blog as it would greatly help and inspire to create better content. Thank you.

As always enjoy cooking and eating! Itadakimase!

Reference

Brown, A. (2015, September 26). Semi-Instant Pancakes. [Blog Post]. Retrieved from https://altonbrown.com/semi-instant-pancakes-recipe/

Accuracy for Kitchen Essentials

Smart Way to Build a Functional Kitchen          

This is the fourth set of a series of kitchen essentials in assembling a functional kitchen. This fourth set will focus on the importance of accuracy. Kitchen equipment used in measuring ingredients should be accurate and proper measuring is crucial in some type of food preparation like baking to be successful. 

Reviewing the kitchen essential series, the first one emphasized on the basic items needed in building a functional kitchen. These are sauce pan, wooden spoon and spatula, cutting boards, chef knife, initial set of flatware and glassware-slash-dishware in the form of large microwavable mugs. The second series talked about versatility especially on kitchen tools that will be used in many different ways like frying pan, tong, sieve, box grater, peeler and kitchen towels. The third set gave attention the need of good quality products when it comes to kitchen implement that usually used on a daily basis as presented like the kettle, knives, flatware, dishware and glassware.

Here are 6 kitchen items and equipment: