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Confused about cooking oil options? Here’s how to handle the most common ones

From sautéing to drizzling, it seems recipes requiring oil are everywhere. But with so many options out there, knowing how to pick the right one can be confusing. Don’t get sidetracked with fancy glass bottle packaging and product labels. Flavor and smoking point are the most important factors matter when making the choice between popular oils like canola oil, coconut oil, olive oil and relative newcomer, avocado oil. Here’s what you should know: smoking POINT Smoking point is the temperature at which oils start to smoke and burn. Every oil and fat has one whether it’s butter, margarine or canola, when you cook an oil past it’s smoking point, it will taste terrible. If you’re cooking foods at high heat, be sure to pick an appropriate oil. Vegetable oil Smoking point: between 400 to 450ºF Best for: Frying, achieving crispy, crunchy textures in food Taste: Neutral Nutrition: Calories per tablespoon, 124; Fat per tablespoon, 14…