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FACTOR
2: Select The Right Oil
Once you’ve selected the right fryer
to best “fit” your cooking needs, the next step
in the 4 Factors for Fit Frying program focuses on finding
the right oil. Much attention and study has been given to
oil in recent years—its composition, how it impacts
the frying process, which
type(s) work best with certain foods
and ways to extend its life cycle. |
Think of choosing oil for your fryer as you would
oil for your car. The qualities of the oil impact both performance
and output (food quality). Select the best oil for the application.
Oils for deep-frying include canola, corn, grape seed, peanut, safflower,
sunflower and vegetable. Each type of oil has unique characteristics
such as smoke point, flavor, nutrition profile and health parameters.
Consider each oil’s features and benefits to select the best
oil for your cooking application.
Characteristics of Common
Cooking Oils
Oil
|
Uses
|
Smoke
Point
|
Flavor
Characteristics
|
Health/Nutrition
Characteristics
|
Canola
|
Deep-frying,
pan-frying, sautéing, baking
|
High – 400°F
|
Mild
flavor
|
Lowest
in saturated fat of all oils – helps lower cholesterol
levels
|
Corn
|
Deep-frying,
pan-frying
|
High – 450°F
|
Light
taste – can be
used in place of olive oil
|
Believed
to reduce bad cholesterol in the arteries
|
Grape
Seed
|
Deep-frying,
pan-frying, sautéing
|
High – 400°F
|
Light
taste – can be
used in place of olive oil
|
Believed
to reduce bad cholesterol in the arteries
|
Nextra
|
Deep-frying
(primary), pan-frying, sautéing, grilling
|
High – 450°F
|
Tallow,
meaty flavor; generally a flavor enhancer
|
No
cholesterol and no trans fat; decreases LDL
|
Olive
|
Sautéing,
stir-frying
|
Low
to Med unrefined: 320F, Extra Virgin: 406°F , Virgin 420°F
|
Bland
to very strong, depending on type
|
A
monosaturated oil – the
green/golden variety has more antioxidants
|
Peanut
(refined)
|
Stir-frying,
deep-frying, wok cooking, sautéing, grilling
|
High – about
450°F
|
Can
add a rich, nutty taste, but does not absorb or transfer flavors
|
Contains
resveratrol, which is associated with reduced cardiovascular
risk and reduced cancer risk.
|
Safflower
(refined)
|
Deep-frying,
pan-frying, sautéing,
baking
|
High – 450°F
|
Bland,
flavorless
|
High
in polyunsaturated fats – helps
reduce total
cholesterol and LDL
|
Sesame
(refined)
|
Wok
cooking, dressings, flavoring
|
Medium – 410°F
|
Pungent – used
to flavor many Asian dishes
|
High
in vitamin E (antioxidant), helps lower cholesterol
|
Sunflower
(refined)
|
Deep-frying,
pan-frying, sautéing
|
High – 450°F
|
Generally
bland
|
High
in polyunsaturated fats – helps
reduce total cholesterol and LDL
|
Vegetable
(typically refined soy oil)
|
Deep-frying,
pan-frying, sautéing, baking
|
High – 450°F
|
Generally
mild flavor
|
Soy
oil is high in polyunsaturated fats – helps reduce total
cholesterol and LDL; partially hydrogenated vegetable oils
(PHVO) contain trans fats, which may increase risk of heart
disease
|
Source: “Finding the Right
Chemistry,” Restaurant Startup & Growth, June 2005 |
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