Which Oils are suitable for Frying and which fit to the salad


Not all Oils are suitable for Frying or deep-frying. Some of the taste is very intensive, but rancid in taste, when heated. How to distinguish these and how are stored Oil the best? The magazine “Bon Appétit” has answered the most important questions on the topic of edible oil.

1. Extra virgin olive oil

When the olives are harvested directly from the tree and pressed, it is called Extra virgin olive oil. Taste the rich green Oil in the fruity to sharp the field is. Olive oil is an all-rounder and is suitable for Frying, cooking and deep-frying. In addition, it tastes ideal for adding to salad dressings or as a flavor Highlight on a finished dish.

2. Peanut oil

peanut oil is relatively faint, the smell is reminiscent of nuts, the taste, the Oil is pretty intense. It can quickly become rancid if you stored it in a cool and dry place. You should peanut oil consume in a few months. Therefore, you should better buy smaller bottles. Peanut oil is very good for frying and is often used in Asian cuisine.

3. Coconut oil

When the room temperature is not coconut oil, like Butter, it is so in the salad dressing. You give the Oil in the pan it melts. Therein the vegetables on a medium heat fry well. The taste it gives the food a tropical Note of coconut.

olive, flax seed and coconut oil: nutrition expert explains Which Oil is healthy – and what you can forget about Fullscreen

olive oil

olive oil has a great advantage, explains nutrition expert Dagmar von Cramm, it does not need to be heavily edited, because the Oil is already included in the Mature fruit flesh. Add to that a high Vitamin E content and the positive effects on the heart and circulation. “Because it is pressed in, as a rule, cold, it contains many bioactive substances, which act against inflammation and as a preventive measure against cancer. Responsible for the positive effect of the Mediterranean kitchen,” says the expert.


4. Rapeseed oil

rapeseed oil can be used for Frying as well as salad dressings. The taste and smell of the Oil is relatively neutral. It has a high smoke point and is suitable for deep frying. It lasts about a year, then it is rancid, the smell of it quickly. Store the Oil in a cool and dark place.

5. Avocado oil

avocado oil is advertised as a “good” Oil with lots of monounsaturated fatty acids. The smoke point is relatively high, therefore you can use it well for Roasting, but also for salad dressing.

6. Sunflower oil

sunflower oil is an all-rounder. Very neutral in flavour with a high smoke point. The Oil is pressed from sunflower seeds and Oils are therefore faster to go rancid than others. Store the Oil in a cool place and use it within a year.

7. Sesame oil

As peanut oil, sesame oil has a high smoke point and is relatively neutral in taste. It is suitable for Frying and deep-frying. If you are looking for but the taste of sesame, then you should use Oil made from toasted sesame seeds. (Available in well-stocked supermarkets and Asian shops).

8. Walnut oil

nut oils like walnut or pistachio are very aromatic and rich. Do you have a delicate smoke point. You can use nut oils are best in a salad. Since walnut oil is very expensive, to mix the base of the Dressings better with a cheap Oil and then Refine this with a drizzle of walnut oil.

source: “Bon Appetit”

topics in this article olive oil salad canola oil sunflower oil

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