Cookbook:Vegetable Oil
| Vegetable Oil | |
|---|---|
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| Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Vegetable oil or neutral oil refers to a group of neutral oils derived from plant sources.[1] While some sources use the term vegetable oil to refer to all plant-derived oils,[2][3] this page follows the lead of other sources[4] and limits it specifically to a group of neutral vegetable oils that share a common role in the kitchen.
Characteristics
editVegetable oils are usually a pale yellow color, liquid at room temperature with an extremely neutral flavor and aroma.[3][5][6] They also have high smoke points.[3][4][7] Some vendors sell oil simply labeled vegetable oil with no further qualification—these are typically blends,[4] often with a high proportion of soybean and corn oil.[6] Salad oils stay liquid even when refrigerated.[1]
| Oil | Smoke point | Other notes |
|---|---|---|
| Canola/Rapeseed | 400°F / 204°C | |
| Corn | 450°F / 232°C | |
| Cottonseed | 420–430°F (215–221°C).[10][11][12] | Oil must be refined to remove gossypol, a naturally occurring toxin in the plant. |
| Grapeseed | 420–485°F / 216–252°C | Light flavor, perhaps with a faint hint of grape[13] |
| Peanut | 440–450°F / 227–232°C | |
| Safflower | 450–510°F / 232–266°C | |
| Soybean | 450°F / 232°C | |
| Sunflower | 440°F / 227°C |
Selection and storage
editVegetable oils are meant to be neutral and all-purpose, so select accordingly. Like all fats and oils, store vegetable oils at cool room temperature and ideally away from light to delay rancidity.
Use
editThese oils are intended as all-purpose cooking oils,[14] which they can achieve through their neutral characteristics. Their high smoke point makes them excellent for frying,[7] and their neutral flavor allows them to be used as a necessary fat component while allowing other flavors to shine through.[6]
Substitution
editFor most purposes, the oils listed above can all be substituted for each other.[1][6] Certain other refined fats and oils may be acceptable for some purposes like high-heat cooking.[6] Other oils like sesame, extra-virgin olive, coconut, avocado, and nut-based oils may not work well, depending on the purpose.[6]
Recipes
editReferences
edit- ↑ a b c Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e f "What Is Vegetable Oil?". The Spruce Eats. Retrieved 2024-10-03.
- ↑ a b c Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.