Question about cooking oils?!
so this question might be humorous to those who actually know a thing or two about cooking but i am trying to do my own cooking and was wondering what the different cooking oils are used for!.
canola oil!?
olive oil!? extra virgin!.!.!.is there a difference!?
peanut!?
vegetable!?
pam spray!?
and what oils do you use to cook different foods!?
which would you use to cook an egg in for example!?
thanks!Www@FoodAQ@Com
canola oil!?
olive oil!? extra virgin!.!.!.is there a difference!?
peanut!?
vegetable!?
pam spray!?
and what oils do you use to cook different foods!?
which would you use to cook an egg in for example!?
thanks!Www@FoodAQ@Com
Answers:
canola oil is the main oil i use for frying and cooking and baking i find its a little more healther than veggie oil
olive oil for sauteing things extra virgin for dipping bread, in dressings
peanut oil not really sure what youd fry in peanut oil
vegetable a basic frying and all purpose oil
pam spray so things dont stick to pots pans and cookie sheets
for an egg i would spray the pam spray and put a little butter in the pan!.!.Www@FoodAQ@Com
olive oil for sauteing things extra virgin for dipping bread, in dressings
peanut oil not really sure what youd fry in peanut oil
vegetable a basic frying and all purpose oil
pam spray so things dont stick to pots pans and cookie sheets
for an egg i would spray the pam spray and put a little butter in the pan!.!.Www@FoodAQ@Com
This is a very good question!
Peanut, vegetable and canola oils are good for asian dishes (especially peanut)!.
Pam spray is good for spraying on loaf, muffin and cake tins for baking!. and useful if you don't need much oil!.!.!.eg: for frying eggs!.
extra virgin olive oil is very strong in flavour!. It sometimes can be quite overpowering!. You can buy "lite" olive oil is good if you don't like the strong flavour!. But remember "lite" means light in flavour, not light in fat or calories!.
Olive oils are widely used in italian dishes!. It is very good in salad dressings also!. Olive oil is better for you than most other oils!.
Canola and vegetable oils are very mild so they are good if you don't like the oily taste!.Www@FoodAQ@Com
Peanut, vegetable and canola oils are good for asian dishes (especially peanut)!.
Pam spray is good for spraying on loaf, muffin and cake tins for baking!. and useful if you don't need much oil!.!.!.eg: for frying eggs!.
extra virgin olive oil is very strong in flavour!. It sometimes can be quite overpowering!. You can buy "lite" olive oil is good if you don't like the strong flavour!. But remember "lite" means light in flavour, not light in fat or calories!.
Olive oils are widely used in italian dishes!. It is very good in salad dressings also!. Olive oil is better for you than most other oils!.
Canola and vegetable oils are very mild so they are good if you don't like the oily taste!.Www@FoodAQ@Com
its a matter of taste, some people like the taste of certain oils over others!. also peanut oil has a higher smoke point so is popular for deep frying (goes to a higher temp before smelling yucky) I don't know what pam spray is -I've never seen it in my local grocery stores!. also canola and olive oils have a tendancy to make that non stick silicon bakewear go sticky and yuck!.
I don't actually use any of these oils- I'm allergic to olives and my other half is allergic to peanuts and I just don't like the taste of the others so I use macadamia oil because I like the taste, it has a high smoke point and is the healthiest of the remaining optionsWww@FoodAQ@Com
I don't actually use any of these oils- I'm allergic to olives and my other half is allergic to peanuts and I just don't like the taste of the others so I use macadamia oil because I like the taste, it has a high smoke point and is the healthiest of the remaining optionsWww@FoodAQ@Com
Canola oil is a good everyday cooking and baking oil as well as an adequate salad dressing ingredient!. Peanut oil is one of the better pan frying and deep frying oils!. Olive oils are used in cooking,frying,grilling and various dips and dressings!. The terms 'Virgin' and 'Extra Virgin' are the names of the various 'grades' of olive oil!.Extra Virgin tends to have a lighter and cleaner taste than virgin olive oil!. However,All have their own uses and taste!.!. 'Pam' type cooking sprays tend to be mostly oil and water!. While I'm not a big fan of them,they do have their uses!.I hope this helps you!Www@FoodAQ@Com
I personally don't use canola oil, vegetable oil, corn oil, or soy oil- if nothing else they burn too easily- olive oil- you bet it makes a difference- the cheap stuff is good for light frying or sauteing, the more expensive grades are more flavorful- just taste them and you will be able to tell!.
Peanut oil is a good choice for general purpose frying and deep frying- it has a relatively high smoking point!.
For eggs or other subtly flavored foods I always use fresh butter!. Use smallish amounts and preheat for eggs to drive off some of the water- they'll stick less!.Www@FoodAQ@Com
Peanut oil is a good choice for general purpose frying and deep frying- it has a relatively high smoking point!.
For eggs or other subtly flavored foods I always use fresh butter!. Use smallish amounts and preheat for eggs to drive off some of the water- they'll stick less!.Www@FoodAQ@Com
Type of Oil or Fat Saturated Monounsaturated Polyunsaturated Smoke point Uses
Butter 66% 30% 4% 150°C (302°F) Cooking, baking, condiment, sauces, flavoring
Ghee, Clarified butter 65% 32% 3% 190-250°C (375-485°F) Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil 6% 62% 32% 242°C (468°F) Frying, baking, salad dressings
Coconut oil 92% 6% 2% 177°C (350°F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Corn oil 13% 25% 62% 236°C (457°F) Frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216°C (420°F) Margarine, shortening, salad dressings, commercially fried products
http://en!.wikipedia!.org/wiki/Cooking_oil!.!.!.Www@FoodAQ@Com
Butter 66% 30% 4% 150°C (302°F) Cooking, baking, condiment, sauces, flavoring
Ghee, Clarified butter 65% 32% 3% 190-250°C (375-485°F) Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil 6% 62% 32% 242°C (468°F) Frying, baking, salad dressings
Coconut oil 92% 6% 2% 177°C (350°F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Corn oil 13% 25% 62% 236°C (457°F) Frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216°C (420°F) Margarine, shortening, salad dressings, commercially fried products
http://en!.wikipedia!.org/wiki/Cooking_oil!.!.!.Www@FoodAQ@Com