2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The shelves of modern stores abound in a wide range of vegetable oils. However, most housewives use only two types of oil - one for frying, the other for dressing salads. This approach is not entirely correct.
Modern nutritionists recommend that you have about five species various oils in the kitchen and alternate their use. Among the most popular cooking oils are oil, butter, lard and duck fat.
Besides them, here is more from the main cooking oils in cooking. See what it should be used for.
Sunflower oil
In terms of cooking, sunflower oil is a universal product. It is used in canning fish and vegetables, mayonnaise, dressing for various salads and cold dishes.
Olive oil
It is obtained from the fruits of the olive tree. This oil is the basis of Mediterranean cuisine. It is used for making light mayonnaise and as a flavoring for salads. The best option for salad dressing is considered to be Extra Virgin olive oil. Due to the fact that for its production the olives are crushed into a pulp and filtered, the oil has an original taste and serves as an excellent aroma for vegetables.
Linseed oil
It is made from flax seeds. It has a slightly bitter taste and is very suitable for salads with cucumbers, tomatoes and beets.
Corn oil
It is considered a dietary product and is often used in baby food. Due to the fact that it does not stick and does not foam, it is suitable for stewing and frying vegetables and fish. The oil does not form carcinogens during heat treatment. He found a wide range of applications for baking bakery products, making homemade mayonnaise, canning and as a salad dressing.
Sesame oil
It has a great aroma and spicy aftertaste. In cooking the main use of sesame oil is to make salad dressings.
Walnut oil
Walnut oil is very fragrant, tasty and quite expensive. It has a very characteristic nutty taste and is ideal for flavoring salads and preparing gourmet sauces.
Coconut oil
Coconut oil is obtained from the dried pulp (copra) of coconut palm kernels. It has a light yellow color that hardens even at room temperature, so it is not suitable for cooking cold dishes. However, it tastes good and is used for frying, baking, in the manufacture of confectionery.
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