When we using cooking oils ,we need to consider how the oil behaves when is heated.For example,although olive ,walnut and flaxseed oils are among the healthier oils,they are not most recommended for use at higher temperatures as they have a relatively low smoking point.
1.AVOCADO OIL
In addition to its high content of antioxidants and carotenoids, avocado oil also has a fairly high smoking point. The oil starts to smoke at about 250-270 degrees Celsius, making it a good choice for baking, stewing and related food preparation processes. On the other hand, it is not the most suitable for frying, which is a problem that we encounter with most oils.
2.COCONUT OIL
The smoking point for coconut oil or fat depends on the type of oil. In the case of the unrefined version, it is slightly lower, and in the case of refined coconut oil it is quite high. In general, it is a good choice for baking, including baking confectionery, and for roasting.Due to its medium chain triglycerides and lauric acid, coconut oil in moderation is considered a healthy supplement that can even help with weight loss.
3.PEANUT OIL
Peanut oil is considered a very good source of vitamin E - an excellent antioxidant that, among other things, plays an important role in reducing the risk of heart disease. The smoking point of this oil is at a temperature of about 230 degrees Celsius, so it is one of the more recommended oils for use in various heat treatment processes.
4.ALMOND OIL
Almond oil is more common in cosmetics, but it is also suitable for cooking. Basically, it is important that it is a healthy oil, which is supposed to help lower harmful cholesterol, among other things.At the same time, almond oil is quite stable at high temperatures. The smoking point is at about 230 degrees Celsius. However, unfortunately this only applies to the refined version - unrefined almond oil does not tolerate high temperatures the best, so it is not the most recommended for cooking or heating.
5.SESAME OIL
Even when it comes to shelf life, sesame oil stands out compared to many other oils. The risk of oxidation is much lower here. The oil is similarly "durable" in the kitchen. It tolerates quite high temperatures - smoking begins at a temperature of about 175 to 210 degrees Celsius.At the same time, it is a good source of antioxidants that can benefit even high blood pressure. The biggest problem with this oil, however, is (may be) that it has a rather pronounced taste, making it harder to use in some dishes.
wHICH OIL DO YOU USE FOR COOKING,BAKING AND RELATED FOOD WITH HEAT TREATMENT PROCCESS?
za solate bučno in olivno.Za kuhanje kokosovo mast , olivno olje.Z cvrenje sončnično olje. Za kožo mandljevo olje, za sončenje šentjanževo olje, za avto super tronic, pa še kaj bi se lahko našlo