Top 10 oils in cooking
Olive, pumpkin or sunflower oil add a unique aroma to the dish and reveal the taste of each ingredient. The addition of oil contributes to increased nutritional value. Which in turn assimilates fat-soluble vitamins better. It is preferable to use cold-pressed oil for salads. But, it is important to know that this product is stored in glass containers for no more than a year.
10 Sunflower oil
Unrefined little is produced by cold pressing. Frying in sunflower oil is not recommended, as carcinogens are released. Refined oil goes through a long process of purification. Losing the aroma and taste of seeds. You can safely fry in such oil and even prepare mayonnaise from it.
9 Linseed oil
This oil contains a huge amount of Omega-3 acids. It is also called the elixir of youth. It is used without heat treatment in salads, sauerkraut, cereals. It is occasionally added to baked goods.
8 Sesame oil
The extraction is made from roasted or raw seeds. For the smell, just a little is added. Whereas for salads it is diluted with plain oil. It is actively used in the preparation of pastries and in oriental cuisine.
7 Refined olive oil
Such a product is obtained by re-pressing and adding 20% of the pressed Extra Virgin. Although it is made from leftovers, the presence of useful elements is still inherent. Ideal for deep frying. It has the property of not being absorbed into food, but only making a crust. You can get a delicious dish.
6 Olive Oil (Extra Virgin)
This type is obtained during the first cold pressing. Other types of olive oil do not contain as many vitamins as this. By color, you can determine from which olives the product was produced. If not ripe, the shade will be greenish, for a ripe product, the shade will be yellowish. It is forbidden to subject to heat treatment.
5 Pumpkin seed oil
Dark green in color, thickish consistency, has a spicy taste. It goes well with leafy and vegetable salads, legumes and meat.
4 Peanut butter
Unrefined peanut butter is cold pressed. It is characterized by a red-brown hue with a rich nutty aroma and taste. It is widely used in Thai, Indian, Japanese and Chinese cuisines. In turn, American and European cuisines prefer refined nut butters. Often used for grilling and deep fat frying.
3 Corn oil
Made from corn germ. Has a light yellow transparent shade, odorless. Ideal for frying, because: does not foam, does not produce carcinogens, does not burn.
2 Grape seed oil
The taste ranges from slightly spicy to mildly fruity. Ideal for salads, but can be used for frying and stewing.
1 Walnut oil
This oil is obtained by pressing a special type of nut, which is saturated with fats. It has an almost colorless shade, with pronounced hints of walnut. In many medicinal criteria, nut oil is superior to that made from olives. However, it has a shorter shelf life. Added to salads, baked goods, sauces, etc.
