Pick the Right Oil for the Job

Just as you wouldn't use a paring knife to chop wood, choosing the appropriate oil for each dish is key. For medium-high heat cooking like sautéing and stir-frying, refined cooking oil with a neutral taste and high smoke point are best. For dressings, marinades and low-heat methods, robustly-flavored oils shine. Consider keeping both flavorful and neutral options on hand. Experiment with different oils to see which enhance your favourite foods.

Common Oils in Kitchen

• Neutral oils for cooking: These oils, including sunflower, safflower, canola, and refined olive oils, are heat-stable.
• Flavoured oil: For dressings, pasta, bread: EVOO, walnut oil, toasted sesame oil.
• High Smoke Point: Rice bran, avocado and peanut oils are great for searing and high-heat cooking.

Master Culinary Techniques

Here are some additional details on mastering culinary techniques:

Sautéing

To properly sauté, heat the oil until shimmering but not smoking. Add food in a single layer without overcrowding the pan. Resist the urge to move the food too much at first to allow browning. Generously stir every 1-2 minutes for evenly cooked results. Adjust heat as needed.

Stir-Frying

A properly heated kadhai or wok is essential for high-temperature stir-frying. Heat oil until wisps of smoke rise steadily. Add ingredients sequentially according to cooking time, keeping food moving with a large metal spatula or tongs. For best results, cut foods into similar-sized pieces. Add sauce at the end and toss to coat.

Deep Frying

Come up to temperature slowly, 10 degrees per minute. Monitor oil temperature closely with a deep fry. Add a single basket of food and cooling oil below 325F before adding more for crispy results. Drain on a wire rack or paper towel to prevent greasiness. Refill oil only once cooled fully.

Drizzling and Finishing

A little bit of flavorful oil can elevate a dish as a finishing touch. Use a spoon to drizzle oil in threads over prepared food or into dressings. Focus on nut or herb oils to intensify flavour without overpowering other ingredients. Give dressings a gentle whisk to incorporate the oil fully. Experiment with drizzling different oils solo or in tasty combinations.

Flavors That Pop

The right choice of oil is about balancing flavours, not just fat content. Neutral oils are versatile, but high-smoking point oils like rice bran or avocado add richness. Nut and seed oils infuse delicate flavours like toasted almonds, citrus or pepper. Drizzle quality extra virgin olive oil at the finish for an extra layer of flavour. Balance heat and oil types to elevate the flavours in every dish. Consider infusing oils with aromatics for added zest.

Cooking with oil requires understanding a few key principles for each ingredient and method. Mastering different techniques and oil pairings elevates home cooking and creates unforgettable flavours. Don't be afraid to experiment - consider cooking oils your allies in the quest for taste.