Choosing the right oil depends on how you’re going to use it.
If you’re going to heat the oil to a high temperature (deep-frying, pan-frying, etc.), use an oil that has a high smoke point – the higher the smoke point, the better suited the oil is for frying.
Smoke point is the temperature at which oil begins to smoke and breakdown – imparting an unpleasant flavour on food.
Oils for Frying:
|Ghee (clarified butter)||485°F (252°C)|
To clean up spilled oil, cover oil with a layer of flour, let it absorb for a few minutes, then wipe up.
If you’re using oil to add flavour or richness, like in a salad dressing or sauce, pick oil that compliments the flavour of the dish.
Oils for Flavour and Richness:
|Macadamia||Mild to rich macadamia|
|Extra virgin olive oil||Mild to rich olive|
|Pecan||Mild to rich pecan|
|Pistachio||Mild to rich pistachio|
|Pumpkin||Toasted pumpkin seed|
|Toasted sesame||Strong, nutty|
|Truffle||Mild to rich, mushroom-like|
Store nut oils in the fridge, it will prevent them from turning rancid.