I’ve heard and read off and on for years about the various benefits and detriments of oils we use for cooking. I have new respect for the use of oil in baking because it promotes a more tender cake “crumb”. And an increased appreciation for nuance and complexity with respect to flavor has led to cooking and baking more with olive oil. One of our most popular desserts remains Citrus Olive Oil Cake.
Whole Foods’ article on oils and how to use them to advantage is one of the best I’ve read. Because they sell a wide variety of oils, WF doesn’t have one breed of “dog in the fight”, and so appears to be objective about best uses. Note: corn oil isn’t anywhere in the “heat” paragraph.
Having read more about what happens to oil when it’s pushed beyond it’s chemical constitution, I’m determined to use appropriate ones at appropriate times.
Start your engines and stock up on a variety of oils to suit your cooking needs.
Enjoyed reading about oil & fat. So, is coconut oil is the only cooking oil I should use to when I stir fry or deep fry? I sometimes make baked french fry sprinkle sea salt & olive oil & bake it but sounds like olive oil is not good for high heat, so should I switch to coconut oil? Should I use an olive oil just for making a salad dressing? Is it okay to use corn oil, sunflower oil for a dressing? I guess I should definitely avoid canola oil, cottonseed oil, grapeseed oil at all cost. I often see the grapeseed oil in moisturizer, lip baum, exfoliation gel, etc., so it’s safe as long as we don’t eat it?
We use Ghee (Indian style clarified butter) and coconut oil for cooking at a high heat. Olive oil is great for baking, tossing with pasta, and stove-top cooking at a lower heat. We’re avoiding corn oil because it’s so difficult to get organic corn and corn is one of the more bio-engineered crops.