Lesson on Oil!

The other day, I was chatting with Dawn over the phone about Canola oil, Sunflower oil and Corn oil and when she imparted her knowledge on her exam question...

Something about flash point, about peanut oil, about vege oil, about crisco shortening... About how the different type of oil can be use for deep frying and how some oil minimise Splattering...

Then I realize after the conversation, "Wa Piang, there are so many different types of oil and they are of very different uses!" And so after some research... Hehe... here's what I've compiled from the Internet!

What is smoke point?
Smoke point is the temperature to which an oil can be heated before it smokes and discolors—indications of decomposition. If you are cooking with oil and it begins to smoke, you have reached its smoke point. At the smoke point, the oil begins to emit unpleasant odors and impart unsavory flavors to your meal. Watch out for the smoke point signs as it means you are getting close to the flash point, which is when the oil can erupt into flames. Knowing the smoke point warn you about the flash point and fire points. At the flash point, there are tiny wisps of flame; at the fire point a fire is blazing. The best oils for cooking and frying are those that have a high smoking point – that is, they can be heated to high temperatures before burning.

This is so cool right?! The oil can reach a point that it can erupt into flames leh!!! Phew, up till now my vege oil haven't kill me as yet! How lucky!

Flash point and Fire Point
Other heat points for fats include "flash" and "fire" points at 600 and 700 degrees, respectively. Do not put out an oil fire with water, the water will splatter the burning oil and spread it more quickly. Smother the fire with a tight-fitting lid. If the fire has spread outside the pan, suffocate it with baking soda or a fire extinguisher formulated for oil fires.

Super important tip to note ok!!! My oven caught fire one time from bacon oil!!! I was so shocked!

Cooking oil that has reached boiling point (bubbling) is very dangerous. If the oil starts to boil, remove it from the heat source immediately. Simply turning off the heat source may not be enough to reduce the heat immediately for electric appliances, or cook tops because they retain heat even after they are turned off. An oil reaches its flash point at about 600°F. when tiny wisps of fire begin to leap from its surface. If the oil is heated to its fire point 700° F. for most oils, its surface will start vaporising and spontaneously ignite, surging up and out almost instantly.

So the oil you need:
Deep frying must have a high smoke point
1) Peanut Oil
2) Sunflower Oil
3) Soy Oils

Light Sautering, low smoke point
1) Butter
2) Magarine

Tip: Reusing of oil- you can remove food particles from deep frying oil by using a coffee filter. Cover, tightly sealed and refergeriate and this oil can be reuse for one more time.

Temperature
This is important too...
If its not hot enough the food will absorb the oil and thus becoming greasy!
Normal temperature is 325°F to 375°F however, it'd quite likely that higher temperatures of 375°F to 400°F also are used.
Most foods cook rapidly in the 325°F to 375°F range and develop a golden color, crisp texture and good flavor.
High-temperature frying leads to thinner crusts and less oil absorption. YUMMY!!
Frying time is longer at lower temperatures. Frying at lower temperatures results in lighter color, less flavor development and increased oil absorption. EWWWW....

Ok ok... there are more to learning about oil!!! But for us novice... here's all we need to know at the moment! :) Have fun frying!!!

Canola Oil
Uses: Stir frying, grilling. Has very mild taste.

Coconut Oil
Uses: Deep frying, other high temperature cooking. Discard after each use.

Corn Oil
Uses: Little taste and good at high temperatures, good for frying. Use only if other oils are not available.

Hazelnut Oil
Uses: Stir frying, deep frying

Olive Oil
Uses: Salads, any Italian or Mediterranean dishes, grilling vegetables. Gives a distinctive (yummy!) flavor to foods.

Peanut Oil
Uses: stir fry, deep frying

Sesame Oil
Uses: Great for stir frying and for a hint of flavor in marinades

Sunflower Oil
Uses: Salads and sauces