Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking. Oils are extracted from seeds and fruits such as corn, cottonseed, soybean, sesame, sunflower, safflower, olive, and avocado. Some oils are extracted from nuts such as peanut, walnut, almond, and hazelnut. There are two basic methods used for extracting the oil: cold extraction and heat extraction. Oils obtained from cold extraction may be cold pressed or vacuum extracted. The oils are flavorful and expensive, but tend to have lower smoke points than heat extracted oils. Heat extraction methods include expeller pressing and solvent extraction. The highly refined heat extracted oils usually lack color and flavor, but have a higher smoke point and longer shelf life than oils obtained through cold extraction.
Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
A product labeled "whipped butter" is regular butter that has had air beaten into it in order to increase the volume and to make it easier to spread.
Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible oils and solid fats are 100% fat, but the components that make up the fat structure of a particular edible fat are important in determining whether or not it is considered healthy.
Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
Air, heat, light, and age affect the quality and the shelf life of many types of edible oils, which deteriorate through oxidation (rancidity).
Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing is a cooking process using high heat that browns and sears food quickly in a small quantity of oil or fat in a skillet.
Clarified Butter | Brown Butter | Homemade Butter
Melting whole butter and removing the milk solids and water, produces clarified butter. It is a rich golden fat that is also referred to as drawn butter.