COOKING OIL – WHICH IS THE RIGHT ONE?
To accurately answer this question, it is important to distinguish between single-variety oils and cooking oil mixtures. Single-variety oils are made from a single type of oil, with the name indicating the plant it is derived from. On the other hand, cooking oil mixtures are composed of multiple oils. This not only makes them more affordable but also increases their resistance to heat.
WHAT IS THE DIFFERENCE BETWEEN NATIVE AND REFINED?
Whether a cooking oil is virgin or refined is defined by the manufacturing process. Refined oils are purified, deacidified and decolourized through various chemical processes, resulting in a more neutral product. The oil-containing seeds are first warm-pressed. To get to the oil residue, chemicals such as hexane or light gasoline are used as solvents. Finally, the oil is heated with steam for hours to remove any residue. These oils have a particularly long shelf life and can be heated to high temperatures. But as a result of the process, polyunsaturated fatty acids, vitamins and flavours are lost.
If you want an oil that is untreated and in which almost all natural substances are preserved, cold-pressed or virgin oil is better. It is cold-pressed by hand or mechanically and then carefully and naturally filtered.
These oils are particularly high quality and have a strong taste. But since they don't contain any preservatives, they don't last as long.
These ingredients include, among others, the important fat-soluble vitamins A, D, E and K. In the body, they serve as free radical scavengers, which can minimize the risk of cancer. They also help in the growth of cell tissue and strengthen the immune system. They also play an important role in the formation and breakdown of bones and also have an anti-inflammatory effect. However, cholesterol levels can also be reduced by monounsaturated or polyunsaturated fatty acids. 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?
Are you unsure about which cooking oil is best for frying, baking, and other culinary needs? It's important to note that each type of cooking oil has unique benefits and properties. Let us help you navigate the options and find the perfect fit for your kitchen.
WHICH OIL IS SUITABLE FOR FRYING AND BAKING?
In theory, refined oils are best for cooking at higher temperatures. Due to their special treatment, they are particularly heat-resistant, but less rich in healthy ingredients. But the smoke point is particularly important here. It represents the lowest temperature at which smoke is produced when an oil is heated. The lower this point is, the less the oil can be heated. If this point is exceeded, some oils even run the risk of releasing unhealthy substances. Refined olive oil has the highest smoke point at around 220°C.
WHICH OIL IS SUITABLE FOR REFINING AND SEASONING?
Native olive oil:
With its fruity, bitter or sometimes spicy aroma, this oil is perfect for all lovers of Mediterranean cuisine.
Rapeseed oil:
It has a strong nutty taste, which can also be sometimes rapeseed. Rapeseed oil is particularly suitable for refining salads, but this oil 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 oil:
It is obtained from sesame seeds and has a particularly intense and spicy aroma. This makes this oil 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 strong nutty aroma makes it particularly popular in French cuisine. This aroma arises because the oil is pressed directly from walnuts.
Linseed oil:
Obtained from common glue, this variety has a nutty to hay-like taste and therefore goes perfectly with potatoes or quark dishes. However, if linseed oil is no longer completely fresh, it can taste bitter and scratchy.
Grapeseed oil:
The sweet to slightly bitter aroma of this oil is particularly effective in Persian or Arabic dishes. It is also suitable for refining cold dishes, salads or dips.
Safflower oil:
This oil is particularly popular in raw food dishes. It is obtained from safflower and usually has a delicate, mild nutty taste that is very similar to sunflower oil.
Sunflower oil:
This oil is a real all-rounder because it is not only suitable for cooking, but also for steaming, frying, baking and deep-frying. It goes particularly well with salads, sauces or homemade dips. This light yellow oil is obtained from the achenes of the sunflower and tastes very mild.
STORAGE AND SHELF LIFE OF OILS
Effective storage is essential to ensure that oil can be savoured for an extended period. It is recommended to store cooking oil in a place that is shielded from light and properly sealed. Failure to do so can result in oxidation, causing the oil to taste rancid and lose its distinct flavours. To prevent this, most oils are packaged in dark brown or green glass bottles immediately after production, as they are less transparent. Additionally, it is important to store most oils in a cool environment. A refrigerator or a cool basement are ideal options for this purpose. However, there are a few exceptions to this rule, such as olive oil, which should be stored at room temperature.
Refined oils typically have a longer shelf life compared to cold-pressed oils, thanks to their manufacturing process. An opened bottle can last up to six months, while a closed one can last up to two years. In contrast, an opened bottle of cold-pressed oil can last anywhere from two to three months, and an unopened bottle can last up to a year. However, it's important to note the best-before date and use the oil promptly, as even unopened bottles should not be used past this date, even if it's only a few weeks.
HOW DO YOU RECOGNIZE GOOD OIL?
When looking for a high-quality oil, it is important to check the label for information about its purity. A label that states "pure" means that the oil is made of 100% vegetable oil without any animal fats added. This also indicates that the oil is not a mixture and has a stronger aroma. For those who want to ensure that the oil is produced without any chemical processes, look for the abbreviation "k.b. A" which stands for controlled organic cultivation. However, it is important to note that even organic oils can still go through a refining process, except for those labelled as k.b. A. For those interested in oils from a specific region, look for the "protected geographical indication" or PGI for short. Additionally, a healthy oil should have low levels of unsaturated fatty acids, as saturated fatty acids are known to be beneficial for one's health.
When choosing an oil, it is important to not only consider its quality but also its intended use and desired taste. For frying purposes, refined oil is the best option, while cold-pressed oil is recommended for refining needs. Keep in mind that not all oils explicitly state whether they are refined, but if the terms "cold pressed" or "virgin" are present on the label, it is safe to assume that the oil is unrefined.
