I use a wide spectrum of oils in my kitchen. While it has become popular to use olive oil in all aspects of Indian Cooking nowadays, I believe that this is not always good. Pairing the right kind of oil to right heat requirement is key to healthy cooking.
Some oils have a low smoking point while some others have a high smoking point. Using a high smoking point oil in a salad is not healthy. Similarly, low smoking point oils will cause carcinogens in your food, if you use it in a high heat cooking.
Some oils have a low smoking point while some others have a high smoking point. Using a high smoking point oil in a salad is not healthy. Similarly, low smoking point oils will cause carcinogens in your food, if you use it in a high heat cooking.
- Low smoking point oil: Oils like Gingelly oil and extra virgin olive oil are suitable for low or no heat recipes like salad dressings, idli spice (இட்லி மிளகாய் பொடி ) or finishing a recipe. Some recipes like Lemon rice, tamarind rice etc. taste better topped with a little oil. Use these oils in this scenario.
- Medium smoking point oil: Oils like plain olive oil are suitable for medium heat activities like sauteing.
- High smoking point oil: I use canola oil or sesame seed oil for high heat like deep frying, stir frying etc.
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