COOKING OIL - WHICH IS THE RIGHT ONE?
We first distinguish between pure oils and edible oil blends to answer this question correctly. The former consists of an unmixed oil, with the name indicating which plant it comes from. Edible oil blends, on the other hand, consist of several oils. As a result, they are often cheaper and also more heat-resistant.
WHAT IS THE DIFFERENCE BETWEEN VIRGIN AND REFINED OIL?
The production process defines whether an edible oil is virgin or refined. Refined oils are purified, deacidified and decolored using various chemical processes, resulting in a more neutral product. The oily seeds are first hot-pressed. Chemicals such as hexane or white spirit are used as solvents to get at the oil residues. Finally, the oil is heated with steam for hours to remove all residues. These oils have a long shelf life and can be heated to high temperatures. However, polyunsaturated fatty acids, vitamins and aromas are lost during this process.
If you want an oil that is untreated and retains almost all of its natural substances, cold-pressed or virgin oil is more suitable. It is cold-pressed by hand or mechanically and then elaborately and naturally filtered.
These oils are exceptionally high quality and have a strong flavour. However, as they do not contain any preservatives, they do not keep as long.
These ingredients include the essential fat-soluble vitamins A, D, E and K. In the body, they act as free radical scavengers, which can minimize the risk of cancer. They also help in the growth of cell tissue and in strengthening the immune system. They also play an essential role in the formation and breakdown of bones and have an anti-inflammatory effect. Monounsaturated and polyunsaturated fatty acids can also lower cholesterol levels. Omega-3 and omega-6 fatty acids promote blood circulation and lower blood pressure. Linoleic acid can also reduce the risk of heart disease or diabetes.
WHICH COOKING OIL IS USED FOR WHAT?
But which cooking oil is suitable for frying, which for baking and which is not? Different types of cooking oil also have various benefits and properties.
WHICH OIL IS SUITABLE FOR FRYING AND BAKING?
Theoretically, refined oils are best suited for cooking at higher temperatures. They are particularly heat-resistant due to their unique treatment but are less rich in healthy ingredients. However, the smoke point is critical here. This is the lowest temperature at which smoke develops when heated oil. The lower this point is, the less strongly an oil can be heated. If this point is exceeded, there is even a risk of unhealthy substances being released from some oils. Refined olive oil has the highest smoke point at around 220°C.
WHICH OIL IS SUITABLE FOR REFINING AND SEASONING?
Extra virgin olive oil:
With its fruity, bitter and sometimes spicy aroma, this oil is perfect for all lovers of Mediterranean cuisine.
Canola oil:
It has a robust, nutty flavour with a hint of rapeseed. Canola oil is particularly suitable for refining salads but can also be used for steaming vegetables.
Pumpkin seed oil:
This oil also has a spicy, nutty aroma and is particularly suitable for refining salads, starters and main courses.
Sesame seed oil:
It is obtained from sesame seeds and has a particularly intense and spicy aroma. This oil is particularly suitable for salad dressings, dips or Asian dishes.
Walnut oil:
It is not for nothing that this oil is considered a gourmet oil, as its nutty solid aroma makes it particularly popular in French cuisine. This aroma is created because the oil is pressed directly from walnuts.
Linseed oil:
Extracted from the common linseed, this variety has a nutty to hay-like flavour and goes perfectly with potatoes or quark dishes. However, if linseed oil is no longer completely fresh, it can taste bitter and scratchy.
Grapeseed oil:
This oil's sweet to subtly bitter aroma is particularly effective in Persian or Arabic dishes. It is also suitable for refining cold dishes, salads or dips.
Thistle oil:
This oil is trendy in raw food dishes. It is extracted from safflower and usually has a delicate, mild, nutty flavour similar to sunflower oil.
Sunflower oil:
This oil is a real all-rounder because it is suitable for cooking, steaming, frying, baking and deep-frying. It goes particularly well with salads, sauces or homemade dips. This light yellow oil is obtained from sunflower achenes and has a mild taste.
STORAGE AND SHELF LIFE OF OILS
Correct storage is essential to ensure that oil remains edible for longer. The best way to store cooking oil is to protect it from light and tightly seal it. Otherwise, the oil can oxidize, taste rancid and lose its aroma. For this reason, most oils are bottled in dark brown or green glass bottles immediately after production, which are less permeable to light. Most oils also need to be stored in a cool place. The refrigerator or a cool cellar is well suited for this. But there are exceptions: Olive oil, for example, should be stored at room temperature.
Refined oils generally have a longer shelf life than cold-pressed oils due to the production process. An opened bottle lasts up to six months, and a closed bottle up to two years. On the other hand, an opened bottle of cold-pressed oil will be kept for around two to three months and an unopened bottle of oil for around a year. The best-before date should be taken into account. Even if this date can be exceeded by a few weeks in an unopened bottle, it is still advisable to use the oil quickly.
HOW DO YOU RECOGNIZE GOOD OIL?
A high-quality oil can be recognized, among other things, by the information on its purity. If the word "pure" appears on the bottle, the oil consists of 100% vegetable oil and contains no animal fats. The addition of "single-variety" defines the oil as not being a mixture and is, therefore, more aromatic. If you want to ensure that no chemical processes are used in oil production, the abbreviation "k.b.A" (controlled organic cultivation) will help you. However, even organically grown oils can be refined. However, oils labelled "k.b.A" have not been refined. If you want to be sure that oil comes from a specific region, you can rely on the "protected geographical indication" - PGI for short. A healthy oil should also contain as few unsaturated fatty acids as possible. This is because saturated fatty acids are known to be important for health.
In addition to the quality characteristics, consider what you need the oil for and what taste you want. Refined oil is best for frying. If it is necessary for refining, cold-pressed oil is recommended. Whether an oil is refined does not always have to be stated on the bottle, but if the terms "cold-pressed" or "virgin" appear on the label, you can assume that you are holding an unrefined oil.
