This is really trendy to find new cooking oils or to criticize the ones we've always been using. Polemics are made and some oils are disowned or skipped. Any professional chefs has his own idea on the matter. Nevertheless, 2 criteria have to be taken in consideration when it comes to choosing your cooking oil: the taste and the smoke point. Today, we want to clarify this point.
The two properties you must check when you buy your oil for cooking are obviously the taste, as every oil has a different one, but also its smoke point. The smoke point is the temperature the oil can handle before to loose its delicious taste and benefits. The best choice is to select an oil which is high in saturated and monounsaturated fats. They are nutritious and highly resistant to heating. Macadamia oil for example is really healthy but has a low smoke point. One of the best cooking oil and worldly famous is the olive oil. Indeed, the extra-virgin olive oil is one of the most healthiest oils thanks to its high oleic acid content which reduces the blood pressure and has got anti-inflammatory properties. The extra-virgin olive oil remains fairly stable at low to medium heat temperatures and also includes many beauty benefits. On the other hand, one oil which is really good for cooking, but well known for his beauty benefits, is coconut oil! Coconut oil is the best of the stablest oils at high temperature. 90% of its fatty acids are saturated which unveils antimicrobial, antifungal, antibacterial and antiviral properties. This oil is also good for loosing weight; to eat 1 ounce of coconut everyday is good to remove abdominal and visceral fat which contributes to high-blood pressure, diabetes and heart disease! In a few words, coconut oil is stimulating brain, boosting immunity and strengthening thyroid function. Finally, let's talk about an oil that has been disputed lately: red palm oil. It has the same smoke point than coconut oil and is really rich in tocotrienols (vitamin E) and carotenes (vitamin A). Actually, it even has a higher level in vitamin A than carrots, nearly 13 times more, and makes it one of the richest plant sources of carotenes.
Now you know which oil to choose for cooking. At our culinary school Chef Academy we explain all the cooking process to our students in order to make them understand that cooking is not just about theories and recipes. Cooking is a live process ! Don't hesitate to contact us if you need any information about our school or about culinary news!