This is the fourth part of the cooking oil series, in which a continuation of the second and third part
of the series presenting the different types of vegetable oil. It also enumerate its culinary uses based on it characteristics and
storage options.
Types of Vegetable Oils
Corn Oil
Most
corn oils are refined, extracted from germ of corn or maize thru expeller-pressed, then undergo a solvent-extraction using chemical compound like hexane
or isohexane, and further refining to neutralize fatty acids, remove color and
deodorize. Refined corn oil has a
neutral flavor. It is all right to store it in a cool and dark cabinet, but there is
no problem in refrigerating it either.
It
is frequently use in commercial kitchens as frying oil, other than it’s
inexpensive price, it has a neutral flavor and high smoke point of 450-450 degrees
Fahrenheit, flashpoint of 617 degrees Fahrenheit and fire point of 670 degrees
Fahrenheit.
Corn
oil has variety of industrial uses such as in manufacturing of biodiesel, soap,
salve, paints and inks, rust proofing, textiles, insecticides and
pharmaceutical products.
Sesame Oil
This
edible vegetable oil is obtained from pressed ripe sesame seeds, refined ones
are followed with chemical solvent extraction, neutralization and bleaching. It
comes in a variety of colors from light to deep reddish yellow depending on the seed's color and milling method.
The
unrefined, cold pressed sesame oil has a moderate smoke point of 350 degrees
Fahrenheit and it tastes great in vinaigrettes, dressings and marinades, while
toasted sesame oil brings some bold nutty flavor to stir fries dishes and Asian
dips. Semi-refined sesame oil has a high smoke point of 410-450 degrees
Fahrenheit, making it suitable for most cooking purpose. Store it in a
amber-colored bottle in a cool shelf, cabinet or cupboard,
but it can benefit from refrigeration and limited exposure to light and high
temperatures to minimize nutrient loss rough oxidation and rancidity.
Grapeseed Oil
Grapeseed
oil, also known as grape oil, is a byproduct of winemaking, where excess grape
seeds are pressed and oil is obtained. This light, the lighter the better, green
colored and neutral in flavor are greatly appreciated in culinary world for its
moderately high smoke point of 420 degrees Fahrenheit and most especially as doesn’t overpower
other ingredient.
Given
that supply is limited just like extra virgin olive oil but slightly less
expensive but still expensive, it is saved for vinaigrettes, salad dressing and
mayonnaise. It is also use as a base for oil infusion so herbs and spices. It
is widely used in baked goods, pancakes and waffles, especially raisin
pancakes. Speaking of raisins, it is sprayed on raisins to help retain
their flavor.
Just
like extra virgin olive oil, buy oil that is packaged in a dark colored glass
bottle. And store it in a cool and dark location, like refrigerator or cellar.
Grapeseed
oil is a great source of essential fatty acids and Vitamin C and ideal for
emancipated individual to help gain healthy weight. It has been used in hair
and skin products, so be careful in buying and make sure it is culinary grade.
Olive Oil
This edible oil and its varieties will be feature on
the Fifth Part of Cooking Oil Series.
…to be continued
There
are lot of different types of cooking oil, as well as, vast variety of
vegetable oils, that fact alone would make anyone curious about the significant differences and similarities of oils and proper applications in different kinds of cooking methods. There is a library of
information on vegetable oils and it took 3 parts of this series to impart a fraction. This cooking oil series
have not even discussed cooking oils fat content which that alone warrant it own series to
be examine to avoid premature conclusion and misleading health trends.
What
do you think about the different types of vegetable oils? Is there particular
topic you would like to know about vegetable oils? Please
share your thoughts and post comments, reactions, inquiries, suggestions and
corrections below. 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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