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Cooking Oil Part III: Types of Vegetable Oils

This article is the third part of the cooking oil series, in which the first article of the series was an introduction of different sources of cooking oil and its major characteristics. The second part of the series presented cooking oils derived from plants, known as vegetable oils, and the most common types of vegetable oils. It had also enumerate its culinary uses based on it characteristics.  

Here is the continuation of the different types of vegetable oils use in cooking, its extraction process, characteristics and proper application.

 

Types of Vegetable Oils

 

 

Canola Oil

One of the most used cooking oil is canola oil, but canola is derived from a cultivar or a variety of rapeseed. Looking into list of global vegetable consumption or any indexes about edibility, canola oil appears on that list, but on the list of global vegetable oil production, it is under rapeseed category. This oil is extracted by heating, then crushing and lastly using hexane solvent.

The refined canola oils have 457-464 degrees Fahrenheit smoke point, 619-644 degrees Fahrenheit flash point and 662-680 degrees Fahrenheit fire point. With such characteristic and refined quality of having a neutral flavor, such oil is commonly used in frying and  baking, while for unrefined ones are used as salad dressing.   Unrefined vegetable oils have lower smoke and flash point due to impurities, but have better flavors.

Sunflower seed Oil

Manufacturers of both food and cosmetics products recognized the health benefits of sunflower oil, which some claim it is high in Vitamin E. This stable and non-volatile oil derived from compressed sunflower seeds, has been preferred oil in “healthy” snack food as potato ships, but it would be the refined type. Since it is pressed from seeds, it has longevity, so just store it in a cool place. 

The refined sunflower oil has a smoke point of 412-471 degrees Fahrenheit, flashpoint of 606 degrees Fahrenheit and fire point of 678-680 degrees Fahrenheit. Hence it is used in high temperature cooking and great for sautéing and searing chicken, fish and tofu. While the unrefined and especially the cold-compressed sunflower oils have lower smoke point of 250 degrees Fahrenheit but have more flavor are ideal for salad dressing.

 

Peanut Oil

The shortage of necessity is the cousin of alternatives; hence peanut oil is an alternative when there was a shortage of whale oil. For edible use, it is obtained by pressing peanut kernels and solvent extraction. This oil is also known as groundnut oil or arachis oil, is pale in color with mild tasting, nutty scent and sweet flavor. Vitamin E is added as   preservative to refined peanut oil. While unrefined ones can go rancid quickly, so it is recommended to buy in small amount, consumed in a month, and properly store in a cool and dry place.

Unrefined peanut oil has a smoke point of 320 degrees Fahrenheit and used for its flavor just like sesame oil, in vinaigrettes, dressing and dips. The refined peanut oil has smoke point of 446-450 degrees Fahrenheit, flash point of 633 degrees Fahrenheit, and fire point of 680 degrees Fahrenheit, hence it is great for frying especially on chicken and other Asian cuisines. 

Some may claim it is one of the healthiest oil as it is high in calories but low in saturated fats, but also consider those who are allergic to peanut and on blood thinning medication.

Coconut Oil

It is quite strange that just a few decades ago coconut oil had been vilified as unhealthy fat, to the point cultivation had been stagnated, most farmers and agriculturists  showed little interest in planting young coconut to prepare the descending yield of older coconuts and means to boost yield, respectively. But now it seems everyone is raving about its health benefits. Most conflate and confuse the health benefits of fresh squeezed coconut milk or gata with coconut oil.

With its moderate smoke point temperature of 385 degrees Fahrenheit, coconut oil is perfect for moderate –heat sautéing and roasting. This oil has very rich flavor, it is great as tropical flavoring ingredient in baking. But not ideal for cooking if you needed neutral-flavored oil. It is not ideal to mix it with vinegar, vinaigrettes and marinades or as finishing oil as it solidifies at room temperature.

For storage, there is no need to refrigerate coconut oil but it can be just it would be harder to use. It is stable and suitable enough to be in a cool and dark place like in a shelf or a pantry.

…to be continued

This is a partial list of the different types of vegetable oils.  Please watch out for the next part of this series and rediscover old and common kitchen items, it characteristics and its proper application.

What do you think about the different types of vegetable oils? Please share your thoughts below. And comments, reactions, inquiries, suggestions and corrections 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. 

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Mango Cake

Mango Cake is a cake easy to love. This is one of my favorite cake and the first cake I had ever successfully baked and sold. I am truly grateful to a generous friend, Sundae, for not only teaching me this cake recipe but also sharing her kitchen. Learning new things helped build confidence, increase joy and inspires to learning more new things.

Mango Cake

This recipe is good for one 7-inch in diameter round cake. Good for 8-12 servings, depends who is eating.

Preparation Time:             2 hours (mostly of it is just waiting)

Cooking Time:                  25-30 minutes

Ingredients:

¾ cup                                 cake flour (1 1/8c)

1 teaspoon                         baking powder (1/2 tbsp)

¼ teaspoon                        salt (1/4 tsp)

2 ½ tablespoons                white sugar (1/4c)

2 ½ tablespoons                vegetable oil (1/4c)

¼ cup                                 mango juice (1/4+1/8c)

2 pieces                             egg yolk (3)

3 pieces                             egg white (4)

¼ cup                                 white sugar (1/4+1/8c)

¼ teaspoon                        cream of tartar (1/4tsp)

Procedures:

1.  Pre-heat oven at 325-350 degree Fahrenheit, depending the type of pan utilize.

2.  Grease and line the pan with baking paper

3.  In a large bowl, sift or whisk cake flour, baking powder, and salt. Add 2 ½ tablespoons of white sugar.

4.  Make a well in the center, first add vegetable oil and egg yolks and beat together inside the well. Then add mango juice, and stir starting from the center and outwards with a wooden spoon.

5. In a separate bowl, beat egg whites and gradually add cream of tartar and ¼ cup of white sugar until stiff but not dry. if using a beater, start beating at speed 4 the egg white is transparently in color, when it’s frothy (looks like tiny bubbles) add the cream of tartar. And when it rises (double in size) and has a solid-white color increase speed to 6 and slowly add ¼ cup of white sugar. Beat until firm but not dry.

6. Fold egg yolk mixture into egg white.

7. Bake for 25 minutes.

Assembling the Mango Cake

A 3-inch think, 7-inch diameter round Mango Cake

Ingredients:

1 piece                                mango cake

450 grams                          buttercream frosting

½ piece                               mango, chunky-crushed, for frosting

¼ piece                               mango, cut into ½ squares, for decoration (optional)   

Materials:

1 piece                                9-inch round cake board

1 piece                                18-inch piping bag

1 piece                                Wilton Cake Icer Tip #789

1 piece                                12-inch piping bag

1 piece                                Wilton4B, French tip or an open star icing tip

Procedures:

1.  Take the cooled and chilled cake, slice the top off with a long serrated knife and using the 2-inch round pan as a guide. Turn the pan, rather than straight across. [1]

2.  Put a dab of buttercream frosting on the cake board, and place the buttered side of the cake board on cake and invert it. This will prevent the cake from sliding. [2]

3.  To cut the cake into half across, with a long serrated knife. First, place tooth picks around the cake with the desired measurement as guide, then follow the toothpicks as one cut across the cake and turn it while cutting to have an even cut. Once cut, set aside that layer. [3]

4.  Prepare the mango-flavored buttercream frosting. Transfer the store-bought frosting into a mix bowl and whip it for 4-5 minutes on low speed. Reserved and place ¼ of the frosting in a 12-inch piping bag with French tip or open star tip for decorating the cake. And add the chunky-crushed mango to the rest of the frosting and beat it 2 minutes on high, or until fully combined. Put the 1/3 of the frosting in an 18-inch piping bag with Wilton tip #789. [3] [4]

5.  With the first and bottom cake layer on the stand, place 1/3 of the mango-flavored frosting on the center. Using an offset spatula carefully spread it just beyond the edge of the cake.

6.  Place the second layer top-side down, with the flat surface facing up.  Place the 1/3 of the frosting in the center and carefully even it out.

7.   Frost the side of the cake using the frosting in the 18-inch piping bag with a Wilton tip #789, face the serrated edge of the icing tip on the cake and slowly turn the cake stand while piping the frosting.  Smooth out side with a warmed spatula, by dipping it into a hot water and wipe. Then, smooth the top, bring the top in and level it evenly from the outside toward the middle of the cake while turning that cake stand.  Let it dry for 5 minutes. [5][2]

8.   For super smooth finish, this is optional. Check the icing if it is dry enough, lay a copy paper on the top and lightly press hand or a fondant smoother. Once smooth, decorating with a lovely border and rosette using 12-inch piping bag with open star tip or French tip. Press squared mango pieces inside the rosette. 

As mentioned, this is the first cake recipe that I had successfully baked, before this I had tried and failed baking other simple pastries form cookies to brownies such endeavor was made without proper guidance. The failures and lack of resources to have proper instruction and the capital to procure ingredients and equipments were great rocks of discouragement that hinder a person such as me to move forward with baking. I am thankful for generous and inspirational people who made it possible. I hope someday I could pay it forward.

Is this cake recipe wonderful?! Try the recipe and share your thoughts by posting down below and don’t forget to follow. If you find this article lacking feel free to post your reactions, suggestions, and corrections. Sharing information, whether critical or complimentary, all inspires to create better content and more food recipes. Thank you!

As always enjoy cooking! Itadakimase!

Reference and Inspired by

1. GlobalSugarArt. (2014, June 6). Buttercream Basics: Making a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=lqpoG2nJOw8

2.  GlobalSugarArt (2015, February 23). Icing & Assembling a Tiered Buttercream Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=cpQ278VwwL4

3.  GlobalSugarArt. (2013,  April 7). Buttercream Basics: Slicing and Filling a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=dbsv7WT_avQ

4.  OnePotChefShow. (2013, November 19). Quick Tips: Store Bought Frosting Super Tip! [Video File]. Retrieved from https://www.youtube.com/watch?v=-LylT-D9b5M

5.  GlobalSugarArt. (2013, April 14). Buttercream Basics: Icing a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=dVSnsLtb288

6.  Sundae T.

Baking Essentials Part I