Cooking oils are so commonly used in the kitchen that it's easy to stick with what you've always used and know best. But how can you be sure you're always using the best oil for the task in hand if you haven't yet explored the myriad of other available options?
Plant, seed, fruit and nut oils all offer up unique selling points on functionality, flavour and nutritional value depending on whether you're dressing, roasting, deep frying or pan frying.
We've collated a selection of infographicsthat will walk you through the basics on what to use, when and why. Learn about the most common characteristics of oils, including smoking points, nutrition, storage, use and flavour as well as enjoying a beautiful short film of olive harvesting to make olive oil.
This handy chart is a great opportunity to compare the qualitites of each of the different oils including smoke points and nutritional qualities helping you make an informed choice. A closer look at each individual oil follows on including a useful flavour profile and nutritional benefits which are not always so clearly explained.
3) Seven Cooking Oils and How to Use them
This infographic takes a closer look at vegetable, canola, coconut, corn, sunflower, olive and peanut oil letting us know how they are most commonly used. There's also a useful set of tips on choosing healthy oils, how to store them and how to discard them once you’ve finished cooking to avoid blocking your drains.
If you're confused about smoke points this handy chart explains just what they are and how you can best work with them eg using low smoke point oils for dressings and marinades and the high smoke point oils for deep frying those fries. The guide also touches on portion control and understanding the fats contained within oils.
5) Olive Oil Production
Ever wondered how olive oil is produced? Escape to Tuscany for a moment and follow the harvest from olive picking to pressing and bottling in this wonderful film.
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