Types of Culinary Oil

Preparing delicious food can be a chore, especially when the goal is to make it as nutritious and healthy as possible. Nutritionists have warned us against using too much fat in our cooking, and it is best to avoid using animal and dairy fats. However, there are some good fats in the form of fruits, seeds, nuts, and Organic culinary oil that are not only nutritious but also delicious.

Olive oil can also come in the form of Extra Virgin, which means it is not refined. Olive oil is perfect for frying and for preparing sauces such as mayonnaise and tomato sauce for pasta. Extra virgin olive oil is more delicate, so heating should be avoided, as it can easily burn and this destroys the flavor. Instead, use it to make salad dressings, and it's perfect for dipping fresh crispbread, accompanied by balsamic vinegar. 

Cooking oil

Sesame oil gives it that perfect, authentic Asian flavor for stirring potato chips. Traditionally used for frying in South India and as a flavor enhancer in China and Korea. Dark sesame oil is not suitable for frying as light sesame is, but can be used as a condiment and for pickling.

Almond oil has a large number of uses that are not only of the culinary type; Similar to the more expensive walnut oil, it is a sweet addition to baking and dessert recipes. Almond oil is a delicious almond paste for frangipani and tasty salad dressings. 

Vegetable / Sunflower Oil is best used for frying: Eggs, French Fries, Fish, Tempura, whatever; It can also be great for roasting potatoes or other root vegetables to make them super crispy. Use it sparingly and wisely, although it still contains some good fats.