Avocado, walnut, linseed or olive oil: There’s now an almost endless choice of cooking oils available in the supermarket. If you are wondering which cooking oil is best for which dishes, you will find the answers here.
Refined or virgin?
In addition to the large variety of cooking oil products, terms such as virgin, extra virgin or refined can also be confusing.
- Virgin: This refers to oils obtained by the mechanical pressing or crushing of seeds, fruits or nuts without the use of chemical solvents or refining processes. These oils retain many of their natural flavours and nutrients. However, you should not heat virgin oils too much.
- Refined: Unlike virgin oils, refined oils are produced through a refining process that filters the oil and removes impurities. This can be done using heat and chemical solvents. Refined oils typically have a neutral flavour and a higher smoking temperature, making them ideal for certain cooking applications.
- Extra virgin: Considered the highest quality class for natural vegetable oils. Here the oil is extracted by cold pressing. These oils are characterised by their rich, nuanced flavour and the highest nutrient content. In addition, oils of this quality level are heat-resistant, but start to smoke earlier when frying than, for example, refined cooking oils.
Tip: Never pour used cooking oil, regardless of quality, down the drain. When cooking oils cool down, they solidify quite quickly and can clog pipes. Instead, dispose of the cooled fat in the general waste.
Cooking oil: a brief introduction
Olive oil: Olive oil is one of the most versatile cooking oils and is used in many cuisines around the world. It is rich in unsaturated fatty acids and antioxidants. Extra virgin olive oil is ideal for salad dressings, marinades and for adding flavour to finished dishes. Refined olive oil varieties have a higher smoke point and are therefore better suited for frying and cooking at high temperatures.
Coconut oil: Coconut oil has gained popularity in recent years and is valued for its versatility. It has a high content of saturated fatty acids and a characteristic coconut flavour. Coconut oil is particularly good for baking sweet treats such as biscuits and cakes as it gives them a pleasant texture. It also has a high smoke point, making it ideal for frying and deep-frying.
Rapeseed oil: Rapeseed oil is known for its neutral taste and its high content of monounsaturated fatty acids. It is a popular cooking oil for preparing dressings, sauces and mayonnaise. However, due to its relatively low smoke point, it is not well suited for frying at high temperatures.
Sunflower oil: Sunflower oil is another neutral-tasting oil with a high content of polyunsaturated fatty acids. It is ideal for frying at medium temperatures, as well as for baking and making pancakes and omelettes.
Walnut oil: Walnut oil has a rich, slightly bitter taste and is rich in omega-3 fatty acids and antioxidants. It is ideal for preparing salad dressings, for refining desserts or for use in cold dishes.
Sesame oil: Sesame oil has an intense, nutty flavour and is rich in unsaturated fatty acids, vitamin E and other nutrients. It is particularly suitable for preparing Asian dishes, for marinating meat and vegetables and as a topping for soups and salads.
Refine your own cooking oil
Cooking oils are always a good idea, not just for cooking either, even as a gift. For example, you can easily make your own spice or herbal oils. For this you will need fresh herbs, chili, lemons, etc. according to your preferences. The range of flavours is limited only by your own creativity and taste. However, pay attention to the high-quality of the products and the shelf life of the respective ingredients. To ensure your meals turn out just right, Panasonic’s practical kitchen aids such as the 4-in-1 steam/combination microwave NN-DS59, which allows you to bake, grill, steam and cook, are there to help you.
