No they are not....In matters of health everything is important specially nowadays when you dont get fresh when every product is labelled 'fresh' we will talk about this in another blog. In this blog we will talk about edible oils which we use in cooking daily and their types, but first we will go through old boring definition to understand what it is
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. since we do not use any animal or synthetic liquid fat we narrow down to edible oil,
There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils.
All cooking oils are not created equal and understanding the basics will put you ahead of the game. From its specific uses to distinct characteristics, nutrient composition and flavor, the oil you choose can be used to either enhance your cooking and dishes in a multitude of ways or do the total opposite. For example, some oils are best suited for sautéing, while other oils may complement certain ingredients and boost flavor. Some oils may even work better when used as a light drizzle or can serve as a base in your favorite dips and dressings.
Oil types based on
Extraction process
Refined vs. unrefined: Cooking oils are classified as refined or unrefined. Refined oils go through an extraction process using high heat. This technique may result in a loss of natural nutrients, flavor or aroma in the cooking oils. Unrefined or cold-pressed oils are extracted using pressure and no heat or minimal heat is applied. As a result, these cooking oils retain most of their natural nutrients and have a distinct flavor and aroma that is not compromised. Different between refined and cold pressed has been stated in our next blog.
Burning point
The smoke point: Smoke point or “burning point” is one of the most important factors to consider when choosing an oil to cook with. It is defined as the temperature at which an oil stops glistening and starts to break down, losing its integrity. This is when things start to get smokey. When this happens, the taste can become unpalatable but not only that, it can lose its nutritive value and produce free radicals that are very harmful to the body. To avoid the smoke, it’s important to choose the right oil suitable for the different types of foods you are cooking.
Flavour
Fat composition and flavour: Each cooking oil comes with its own flavor profile, which can enhance any dish, from rich and buttery to nutty and fishy. If your goal is to make your food taste like the oil it’s cooked in, you’ll want to select an oil with a strong, bold flavor. If you are looking for an oil to not overpower your dish in any way, choose an oil with a mild flavor. Another thing to pay attention to is the types of fat found in your cooking oil.
