Oils are an integral part of our culinary palette. They give dishes a saturation of taste, help to reveal the aroma of spices and herbs, create the desired texture and become a springboard for the most daring gastronomic experiments. Properly selected oil can turn a simple fried fish or vegetables into a real culinary masterpiece, and salad into a work of art. Today we will talk about the properties of the most popular oils - olive, linen, coconut and pumpkin. Let's figure out which of them are better for heat treatment, and which are indispensable in raw forms to enjoy their aroma and taste as much as possible.

Unique properties of oils and smoke temperature

One of the key parameters of any oil is the smoke temperature is the point at which the fat begins to decompose, acquire an undesirable taste and smoke. When choosing oil for frying or extinguishing, it is important to consider this indicator: if the limit is exceeded, the taste of the dish worsens, and cooking itself becomes less safe. On the other hand, oils with a lower smoke temperature often have a bright aroma and a rich color, which makes them ideal for refueling, sauces and marinades. Before proceeding with the choice, it is useful to find out the basic characteristics of each type of oil.

Olive oil

Extra Virgin

Extra Virgin is the highest variety of olive oil of the first cold spin. It is characterized by a soft fruit aroma, light bitterness in taste and a rich green tint. The smoke temperature of such oil usually does not exceed 160–190 ° C, which makes it not the best choice for intense roasting or deep fryer. But it is perfect for refueling salads, preparing raw sauces, serving as a sauce for meat and fish dishes. Due to its taste, Extra Virgin revives simple recipes, makes the taste of vegetables more expressive, and olives, tomatoes or seafood - especially appetizing.

Refined and Pomace

Refined (refined) and Pomace (on theomatic) olive oil are obtained by additional filtering and cleaning. They are deprived of part of the aroma and characteristic bitterness, but acquire a higher smoke temperature - sometimes up to 220 ° C. This makes refined olive oil a universal option for cooking on the stove: frying meat, extinguishing vegetables, baking in the oven. It does not give a pronounced flavor, but retains a light olive note, therefore it can be used in almost all types of culinary processing.

Linseed oil

Flaxseed oil is obtained by cold spinning of flax seeds. It has a deep golden color and a pronounced nut aroma. The smoke temperature of linseed oil is low - about 107 ° C, so it is categorically not used for frying. However, in the world of gourmets, linseed oil is valued for a rich oily texture and a rich taste, which is great for cold dishes and gas stations.

The exquisite walnut bouquet of linseed oil is perfectly combined with green salads, vegetable appetizers, cottage cheese pastes and pastes. It can be added to a smoothie, add yogurt or kefir training sauces or kefir training, take a fish marinade as a basis, serve with baked vegetables or fresh bread. The main rule is not to expose oil and store it in a dark, cool place to preserve the rich taste and aroma.

Coconut oil

Coconut oil obtained from coconuts pulp has narrowly used in home kitchen. Depending on the processing method, it is refined or unrefined (Extra Virgin). Unrefined coconut oil retains a characteristic coconut aroma and light sweetish note, the smoke temperature is about 175 ° C. Due to the high heat resistance of about 200–230 ° C, refined oil is ideal for frying, baking and stewing.

Coconut oil gives dishes an exotic palette: rice and vegetable dishes gain a light tropical taste, and baking - a delicate creamy texture and thin coconut sweetness. Vegetarians and lovers of Asian cuisine often use coconut oil for frying Carry, Pad Tai, preparing a bat for tempure and fried bananas. It not only gives a taste, but also provides a pleasant crunchy crust due to its solid form at room temperature.

Pumpkin oil

Pumpkin oil, especially from dark green seeds, is a real delicacy with saturated color, dense texture and deep walnut-panely aroma. The product of cold pressing is almost always used in raw form, since the smoke temperature is in the range of 160 ° C. Heating of a higher temperature leads to a loss of thin nuances of the aroma and even makes oil bitter.

Connoisseurs recommend adding pumpkin oil to salads with pumpkin, zucchini or carrots, used as part of diplomatic surges to crisp bread and crackers, to refuel vegetable cream-soups. It gives dishes saturation and depth of taste, stains light snacks in an exquisite emerald color. In addition, pumpkin oil goes well with fermented milk products: its drop in sour cream or yogurt turns a simple refueling into a real gastronomic accent.

Recommendations for the choice of oils for cooking and refueling

When choosing oil for frying, extinguishing and baking, focus on the smoke temperature and refinement of the product. Oils with a high smoke threshold - sunflower, rappor, corn and refined olive - will become universal assistants on the stove. They withstand high temperatures, do not change the taste of the dish and at the same time retain the neutrality of the aroma.

For raw use, choose cold -pressed oils with a rich aroma and rich color: Extra Virgin olive, linen, pumpkin and unrefined coconut. It is better to store them in dark glass bottles in coolness in order to preserve a bouquet of tastes and smells. Add them to ready -made dishes, salads, sauces and marinades just before serving - so you will get the greatest pleasure from each shade of aroma.

Elegant completion of the culinary path

Oils are not just a culinary supplement, but a full -fledged ingredient with its own character. Olive will add light fruit haze, linen - noble nut accent, coconut - exotic sweetness, and pumpkin - emerald depth of taste. Experiment with different combinations, alternate oils depending on the task and mood. Remember: in the world of gastronomy there are no harsh rules, there is only a subtle art of balance of taste. Let each selection of oil become a bright stroke in your culinary masterpiece and turn the ordinary meal into a real holiday for feelings.