Selecting the Right Cooking Oil #4

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  Selecting the Right Cooking Oil A must-know culinary term: smoke point . This is when the oil or fat begins to break down and visibly produce smoke. It’s important to know how to select the right oil for different cooking methods. Also, consider the cooking time: you’ll need a high-smoke-point oil like peanut oil for deep-frying, whereas a lower-smoke-point fat like butter can be used to finish a dish.
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Selecting the Right Cooking Oil #3

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Selecting the Right Cooking Oil

A must-know culinary term: smoke point. This is when the oil or fat begins to break down and visibly produce smoke. It’s important to know how to select the right oil for different cooking methods.

Also, consider the cooking time: you’ll need a high-smoke-point oil like peanut oil for deep-frying, whereas a lower-smoke-point fat like butter can be used to finish a dish.

Instant read and oven thermometers.

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Selecting the Right Cooking Oil #4

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  Selecting the Right Cooking Oil A must-know culinary term: smoke point . This is when the oil or fat begins to break down and visibly produce smoke. It’s important to know how to select the right oil for different cooking methods. Also, consider the cooking time: you’ll need a high-smoke-point oil like peanut oil for deep-frying, whereas a lower-smoke-point fat like butter can be used to finish a dish.
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10 Cooking Tips #1

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  1) Understanding the Science Behind the Cooking Method When developing a recipe, consider the end taste and texture you want to achieve. Knowing this, you can then figure out which essential cooking methods to use. You’ll see these reflected in my recipe instructions. In general, cooking methods fall into three categories: Dry-heat (use fat to cook, or hot air) Moist-heat (use water or steam) A combination of both When I want a crispy golden crust on pan seared halibut , I’ll use a dry heat pan-searing technique. To quickly cook broccoli and other vegetables without losing too many nutrients, I’ll steam them with moist heat. For fall-off-the-bone short ribs , sear them in a hot pan with fat, then braise them in a flavorful liquid.
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