Idiot's guide to cooking fats and oils

Bargain_Rzl

No, I'm not offering guidance, I am the idiot

I remember reading a comment somewhere on here recently that extra virgin olive oil wasn't best suited to cooking, that it should be used for dresing salads etc. and ordinary olive oil was the thing to cook with.

And I got to thinking - I haven't a clue which oils are suitable for what. In my cupboard I have a bottle of extra virgin olive oil, which I use for cooking and dressing, plus a bottle of sesame oil for when I do stir-fries. And butter in the fridge because sometimes only that will do :drool:

Please can somebody enlighten me as to the best culinary uses of the following:

Sunflower oil
Vegetable oil
Corn oil
Groundnut oil
Olive oil
Virgin olive oil
Extra virgin olive oil
Sesame oil
Butter
Lard (can't think of any situation in which I'd use this except possibly as part of the fat in pastry)
Anything else I've missed off this list.

And which of these are adequately substituted by things like "Crisp 'n' Dry"?

Many thanks...

Rzl xx

Heth_2

I only buy extra virgin olive oil, but if you want to buy both then I'd use the extra virgin stuff in salads, with bread, anything where you really want to taste good quality oil, and the cheaper stuff to cook with.
Toasted sesame oil shouldn't be used for stir frying, but can be used after cooking as a flavouring.


http://www.waitrose.com/frontend/popups/rec_gloss.asp?uidstr=226

MATH

I use lard for pastry making and Extra Virgin Olive Oil for salad dressings and where I want the taste of olive oil for things like salmon which I always add a knob of butter to if I'm frying or grilling. For everything else I use a blended vegetable oil. I don't bother buying any other fancy oils or fats. HTH

flea72

sunflower, vegetable, corn and groundnut, i would use for shallow/deep frying and for putting in a carrot cake

i would only use olive oil (of any grade) as a dressing, as it burns at a fairly low heat, so isnt suitable for shallow frying (unless mixed with something like butter)

Sesame oil, i use in tiny amounts as a dressing

Butter, really only use this spread on bread

Marg, i use for general baking

Lard, in pastry, or as the fat when making yorkshire puds - gives them a nice flavour

Solid Veg Block, used the same as lard, but when cooking for vegetarians

Crispy and dry, i would use the same as the sunflower oils

Dripping, same uses as lard, especially when making yorkies

hth Flea

HOLsale

Bargain_Rzl wrote:

Please can somebody enlighten me as to the best culinary uses of the following:

Anything else I've missed off this list.


Rzl xx

you didn't mention coconut oil!

it comes as a white solid in a jar (normally) and you find it at ethnic groceries usually. it's great for baking, good in curries (fry meat in this then put in the curry or just add a small spoonful mmm)

it's also the bee's knee's for baking with as you can imagine!

and better still, some surveys have shown that it's actually good for you! it's supposedly the ONLY saturated fat that is considered 'healthy' and there is a possible connection to weight loss though i've only seen 2 studies regarding that

worth a try :T

MrsMW

I use coconut oil as a hair conditioner!

HOLsale

MrsMW wrote:

I use coconut oil as a hair conditioner!

hey, there's an idea! it would be nice in hand lotion too

or for a cuticle massage when getting your nails done