For the seasoning, choose oils rich in mono and polyunsaturations, “good for health”, such as hazelnut, sesame, walnut or cold-extracted virgin olive oil, they should not be heated. They are fragile.
For cooking, prefer unsaturated oils, certain animal oils (tallow, saintdoux…), and also so-called refined oils (grape seed, olive oils, peanuts, etc.) which hold very well hot. It is good to keep them for cooking.
What is unsaturation?
Unsaturated fatty acids are called “good” fats for cardiovascular health. The latter fall into two sub-categories: monounsaturated and polyunsaturated.
- In addition to this, you need to know more about it.“I use […] rapeseed oil for cooking. Some people swear by sunflower oil, others by grape seed oil. Please give me an indication of the right oils to use in cooking because, I think, smoke points are not the only criteria “.
The smoke point is the temperature at which the oil begins to smoke. The smoke point is a very good criterion to determine whether an oil can be used in cooking or not. You have to look at the stability: 160-170 ° C for sesame, walnut and flaxseed oil, against 230 ° C for refined soybean oil, sunflower or peanut.
You should never consume a smoking oil, it is toxic. The smoke means that the fatty substances decompose, become volatile compounds, sometimes tear gas, and especially toxic.
Extra virgin olive oil or virgin and refined olive oil
- “What is the difference between” extra virgin “olive oil and” virgin and refined “olive oil?
A vegetable oil will be qualified as virgin or refined according to its method of extraction. If the extraction takes place by pressure, it is qualified as virgin oil.
If the extraction is carried out by solvents, it is called refined oil, which makes it possible to obtain a “standardized” oil by modification of its fatty acids. This is the reason why it is possible to have cold pressed virgin olive oil (unrefined and cloudy) and olive oil “for cooking”.
It can come from the same olives.
Beware of “fake” olive oils, or at least marketing abuse, you have to look at the labels because they are sometimes mixtures of oils.
Clarified butter: advantage and instructions for use
- “Is the use of clarified butter in addition to oil a good practice?”
You have to get rid of the protein and water from the butter to keep only the fat. A sort of “house” refining. It is in a way the fat of great Chefs.
This clarified butter is much more stable in temperature because the fat is purified. It is stable up to 250 ° C while fresh butter degrades from 100-120 ° C. Protein does not cook or burn. On the other hand, the taste of “brown butter” is lost because it came precisely from the proteins.
Choosing coconut oil for cooking
- “What can you say about the coconut oil that is seen everywhere now? I wonder about the real benefits.”
Coconut oil is not really a green product. It generates carbon emissions linked to its transport.
It is a “fashionable” oil because it is quite solid at room temperature and therefore “practical” in the preparation of products. Like palm oil, which is also almost solid (it gives texture easily).
Fat that is not recommended
- Animal fats should be consumed in moderation.
- Margarines (hydrogenated fat, artificially saturated) are also not recommended.