GO AUTHENTIC BY COOKING WITH THE RIGHT FATS & OILS

Available in : Vietnamese

 

July 24.2021

 

 

 

 

 

Anyone can pour some oil into a pan and cook. But choosing the right cooking oil can make a difference between a good dish and a great authentic dish. Because of their neutral flavor, oils can be used in almost any cooking style, and they are considered healthier than animal fats. However, nothing beats authentic products when it comes to gastronomy.
The use of indigenous ingredients, spice and herb combinations, and native cooking techniques distinguishes world cuisines. Different cooking oils will produce different results depending on whether you plan to bake, broil, grill, fry, deep-fry, or roast. You’ve probably heard that flavor is in the fat, which is why it makes sense to start your cooking foundation with a specific type of fat. The oil you use will mean the difference between a tasty, nutritious meal and a mundane meal.

 

 

 

 

 

 

Which oil is used to cook food in every country?

North America cooking: Butter

Caribbean and southern US: Coconut oil and peanut oil

Europe: Butter, Lard, Suet, and Schmaltz Are Traditional Fats in Europe.

France: Butter. Olive oil. Rendered goose and duck fat.

Mediterranéen countries: Olive oil is central to Mediterranean cuisines from Southern Europe, including Spain, Portugal, France, Italy, Greece, Turkey, and the Middle East, when it comes to vegetable oils. Countries such as Syria, Jordan, Lebanon, and Israel, as well as Northern African cuisine from Morocco to Egypt, rely on it.

India: Ghee, clarified butter.

East europe, Israel, Poland, and Ukrain use Schmaltz, rendered fat from chicken or geese.

 

 

 

 

 

 

China – Thailand – Spain – Italy – Southern Europe – Mexico – South America: Pork fat.

English: Suet, made from rendered kidney fat of beef or mutton, is a traditional ingredient in classic English and Irish dishes such as steak and kidney pudding and Irish stew.

Asian cuisine: Peanut and sesame oil are used in Chinese cooking, while coconut and soy oils are used in Thai and Vietnamese cuisines. Coconut oil, as well as the characteristically pungent mustard oil, can be found in Southern Asian countries such as India, Pakistan, and Bangladesh. Coconut oil is also used in Caribbean cooking. Because of its light, neutral flavor, bran oil is popular in Japan.

 

 

 

 

 

 

Africa : Olive Oil (North Africa), Dendê Oil (West Africa), and Peanut Oil are Cooking Oils of Africa

Western Africa and Brazil: Red palm fruit oil, also known as Dendê oil (not to be confused with highly refined palm kernel oil extracted from the tree’s seeds), a reddish-orange oil extracted from palm fruit trees and is an essential ingredient in Western African and Brazilian cuisine. Saturated fatty acids can be found in tropical oils like palm oil and coconut oil, as well as animal fats like butter or ghee. These oils and fats are best suited for deep-frying and high-temperature cooking.

 

 

 

 

 

 

Monounsaturated Fatty Acids (MUFAs)

Monounsaturated fatty acids lack two hydrogen atoms and instead have a single double bond between their two carbons. Because monounsaturated fatty acids are not as densely packed as saturated fatty acids, they cannot withstand such high temperatures. Olive oil, avocado oil, and nut oils all contain monounsaturated fatty acids.

 

Polyunsaturated Fatty Acids (PUFAs)

Polyunsaturated fatty acids have two or more double bonds and lack several hydrogen atoms. Canola (rapeseed) oil, corn oil, cottonseed oil, grapeseed oil, rice bran oil, safflower oil, sunflower oil, and soy oil are all high in polyunsaturated fats. When heated, these are extremely unstable and produce a large amount of free radicals.

 

Smoke point of cooking oils

The smoke point is the temperature at which the oil ceases to simmer and begins to smoke. The higher the smoke point, the more stable the oil. When oil is heated beyond its smoke point, it decomposes, losing beneficial nutrients, emitting toxic fumes, and producing harmful free radicals. Also, the presence of smoke indicates that the oil is very close to its “flash point,” or the point at which it may catch fire. If you need oil for high-heat cooking or oil with a mild flavor, look for naturally refined cooking oils made with lower temperatures and natural agents such as citric acid. One of the best is refined coconut oil.

 

 

 

 

 

 

 

 

 

Available in : Vietnamese

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