IVGID Tip: Cooking with different types of oils
November 5, 2014
When it comes to cooking with oil, there are many choices, but certain oils are better suited for specific techniques or dishes. The following guide will help you choose which oil to use.
Canola oil has a very neutral flavor, making it a good all around or all purpose oil. Canola and Olive oil blends are good for the olive taste but can withstand higher heat temperatures.
Pure olive oil comes in a wide range of flavors, depending on the origin. It is a good all purpose cooking oil if you like a stronger olive taste.
Extra Virgin olive oil also comes in many flavors and is ideal for cold dishes, salads, pesto and dipping bread.
Ghee, also known as clarified butter, has moisture and milk solids removed leaving behind the butterfat. Clarified butter is great for sautéing and has a much longer shelf life than fresh butter. It has almost zero lactose so it is a good option for lactose intolerance.
Sesame oil is highly aromatic and nutty making it best for dressings and sauces. It is also often used for searing fish because it produces a lot of smoke and flavor.
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Cooking sprays are used to coat pans when baking because aerosol sprays offer a lighter oil concentration and more even application. The types of oil vary but most commercial sprays are soybean oil which has a very high smoke point.
With the holidays right around the corner, you may be cooking more often or making special dishes for your family and friends. Try experimenting with different oils and see how it enhances your meal.
"Tip of the week" is a bi-weekly feature running in the North Lake Tahoe Bonanza, in partnership with the Incline Village General Improvement District, providing locals with various tips pertaining to the recreation opportunities and services the district provides. This tip was provided by William Vandenburg, Executive Chef for The Grille at The Chateau, Incline Village Golf Courses and Diamond Peak Ski Resort.
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