Ever wonder what sort of oil to use in a particular recipe? Well look no further! Depending on type of cuisine, cooking temperature, and flavor profile there are a variety of choices for oils, and different reasons to use one over another.
Avocado oil is high in oleic acids, which is thought to have cardiovascular benefits. It also has the highest smoke point of all the oils, allowing high temperature cooking, and a great choice for baking ,roasting, sautéing, and frying.
Canola oil, invented in Canada, is a neutral oil good for general use, and is one of the most versatile. It has a neutral flavor profile and if useful for both baking and cooking. It is also best for deep frying and sautéing.
Commonly used in the Mediterranean diet, olive oil is great for cooking fish, lean meats, and in salads. It’s also one of the healthiest oils, filled with antioxidants, and heart healthy fats. It’s great drizzled over roasted vegetables, and in baking.
Peanut oil is excellent in asian recipes that have peanut in them already, especially in stir fry, peanut noodles, and in asian slaw salads.