1 minute read
Well oiled
Knowing which oil to use for what purpose can be confusing, so here’s the lowdown on oils so your creations don’t spoil
EXTRA VIRGIN OLIVE OIL
Best for: dressings, dips and drizzling.
Downside: a no-go for cooking as heating ruins its flavour.
An unrefined oil, it’s also the highest quality and contains more natural vitamins and minerals. The flavour – buttery, grassy, bitter, fruity – can vary depending on where the oil is produced.
OLIVE OIL
Best for: sautéing, pan-frying, roasting, in salad dressings and baking.
Downside: there isn’t really one.
Arguably the most versatile oil as it has a neutral smell and taste and a high smoke point. Perfect for infusing with flavours such as garlic, chilli and pepper.
VEGETABLE OIL
Best for: frying and deep frying.
Downside: refined, processed and not the healthiest.
One of the cheaper oils to use, whatever you use to cook it in won’t change the flavour. It comes from various plant sources and most are a blend of canola, corn, soybean, palm and sunflower oils.
COCONUT OIL
Best for: baking, low-heat roasting and sautéing.
Downside: high in saturated fat and becomes solid at room temperature.
Delicious with chicken or for sautéing vegetables in at low heat it’s also amazing in bakes, such as cookies and cakes, and for adding to hot drinks. It’s great for making bakes dairy-free.
SUNFLOWER OIL
Best for: frying, deep-frying and baking.
Downside: goes off quickly.
Made from the pressed seeds of sunflowers and is high in vitamin E – one tablespoon contains 28% of the daily recommended intake.
