If you are a fan of frying food or making dressings, you know that the oil you use is essential in every dish you prepare. However, you need to choose the cooking oil that works best for the particular dish. Therefore, you need to know what good and bad cooking oil looks like. Here are some steps to help you choose the best products for your baked or fried dishes.
1. Clarity
Cooking fats should be clear whether you are using sunflower, olive, or palm oil. It must look flawless. There are several different ways to purify the oils and they become clearer with each step in the process. For example, extra virgin olive oil comes from the first olives picked, but it is often purified many times to make it very smooth. Coconut oil is always thick and as a liquid it will have a whitish appearance.
2.color
The color of the ingredient is vital when you start cooking. Coconut oil is off-white in color, sunflower oil is golden in color, and palm oil is a deep transparent red. However, there are oils that simply do not meet the criteria for a good quality oil. They look very pale and can have a reddish color that is simply not attractive. Some of them also have items floating in them that are indications that the product has not been filtered properly.
3 odor
Cooking oil should smell appetizing and should smell like the fruit it came from. Coconut oil has a tropical touch, while sunflower oil smells like it came from a field. Olive oil smells like delicious Mediterranean food and peanut oil smells like peanuts. Taste the scent before use. If it doesn’t smell like its namesake, then you should throw it out.
4. Different oils for different jobs
The option you use to cook should be chosen based on the flavor they bring to each dish. Cooking oil adds flavor and aroma to the dish. Sunflower oil should not be used for baking, but it is better for fried dishes and pasta. Olive oil cannot be used to candied fruit. Choose the one that matches the dish you are making and check the quality before using it.
Each one you use for cooking should be chosen for its quality, color and aroma because that will be what makes the difference in the flavor of the dish.