In Pursuit of Great Food by Stewart Rose

Author:Stewart Rose [Rose, Stewart & Strombom, Amanda]
Language: eng
Format: epub
Publisher: Vegan Publishers
Published: 2015-10-29T00:00:00+00:00

3.6 Oils and Vinegars

Many people value oils and fats for the flavor, texture, or mouthfeel they can add to food, and of course for frying. However, all fats and oils contain a lot of calories, and saturated fats from animal products stimulate the production of cholesterol and promote insulin resistance. We recommend you avoid butter and use as little oil as you can. Trans fats (partially hydrogenated oils) are even less healthy than saturated fats in some ways and should also be avoided.

Some oils are more suited for some types of cooking than others because of their varying smoke points (the temperature at which an oil begins to smoke and unhealthy compounds are formed). In general, unrefined oils—those which have not been chemically stripped of color and flavor—have lower smoke points. (For example, the smoke point of unrefined peanut oil is 320 degrees versus 440 degrees for refined peanut oil.) In addition, unrefined oils have shorter shelf lives and should be protected from heat and light during storage. Store all oils in the refrigerator after opening to minimize the risk of their going rancid.

Some other general rules of thumb:

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