Ultimate Guide to Cooking Oils - Types, Uses, and Health Benefits
OILS
SOYA OIL
•
Pale, golden oil
•
Frying and vegetable oil
RICE BRAN OIL
•
High Vit E
•
High smoke point
•
Versatile
•
Made into margarines
SUNFLOWER OIL
•
Light in colour
•
Neutral taste
•
Used for salad and cooking oil
•
Margarine
PEANUT OIL
•
Light golden oil
•
Delicate and nutty
•
Frying and dressings (beware of allergies)
GRAPESEED OIL
•
Light, fruity oil from grapeseeds ( by product
of winemaking)
•
Dressings and drizzlings
CANOLA
•
Good every day oil
•
High omega 3’s
•
Called vegetable oil in the UK
SESAME OIL
•
Thick dark oil from toasted sesame seeds.
•
Strong nutty flavour
•
Frying- Asian
•
Drizzling
OLIVE OIL
•
Colour ranges from green-yellow
•
Different pressings, can be acidic
•
Frying and dressings
CORN OIL
•
Yellow oil, neutral
•
Frying and margarine
AVOCADO OIL
•
Rich, green oil from avocado flesh
•
Dressings, drizzling (use instead of olive oil)
FISH OIL
•
Mostly from dried fish
•
Very intense taste
•
Frying, adding background taste
HAZELNUT OIL
•
Light, nutty oil
•
Salads and vinegrette
WALNUT OIL
•
Dark, golden oil from toasted walnuts
•
Salad and drizzling
Explore a comprehensive guide on different types of cooking oils, including olive oil, sunflower oil, avocado oil, and more. Learn about their properties, flavors, and best usage in a variety of culinary applications. Discover the benefits of each oil and how to incorporate them into your everyday cooking for delicious and healthy meals.
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Presentation Transcript
SOYA OIL Pale, golden oil Frying and vegetable oil
RICE BRAN OIL High Vit E High smoke point Versatile Made into margarines
SUNFLOWER OIL Light in colour Neutral taste Used for salad and cooking oil Margarine
PEANUT OIL Light golden oil Delicate and nutty Frying and dressings (beware of allergies)
GRAPESEED OIL Light, fruity oil from grapeseeds ( by product of winemaking) Dressings and drizzlings
CANOLA Good every day oil High omega 3 s Called vegetable oil in the UK
SESAME OIL Thick dark oil from toasted sesame seeds. Strong nutty flavour Frying- Asian Drizzling
OLIVE OIL Colour ranges from green-yellow Different pressings, can be acidic Frying and dressings
CORN OIL Yellow oil, neutral Frying and margarine
AVOCADO OIL Rich, green oil from avocado flesh Dressings, drizzling (use instead of olive oil)
FISH OIL Mostly from dried fish Very intense taste Frying, adding background taste
HAZELNUT OIL Light, nutty oil Salads and vinegrette
WALNUT OIL Dark, golden oil from toasted walnuts Salad and drizzling
