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OILS: These types of fats always stay liquid and never set into a solid form. Lubrication is a function of oil. The liquid oil coats the flour and sugar particles allowing for a smoother dough, easier mixing, reduced mixing times and some mixing tolerance. This coating also prevents some gluten development, but not as effectively as solid, plastic fats do. Oil does not aerate when creamed with sugar so it does not have air holding properties. The oil’s lubrication properties help keep the dough from sticking to the baking surface; the general rule is that if your batter or dough does not contain a lot of fat, that you must prepare their pans using more. See also Olive Oil and Vegetable Oil. See: how to substitute oil with applesauce and other fruit purees.
OLIVE OIL: the most noble and wholesome of fats. It is rich in HDL (cholesterol that helps the cleaning of arteries) and vitamins A, D, E, K.
Olive oil can be used in baking recipes, instead of vegetable oil or other liquid fats (not solid fats), BUT using it is a matter of personal taste -- most olive oils have too a strong taste for most recipes, but extra-light olive oil doesn't. Use olive oil in breads, both yeast and quick, in some cakes and cookies. I also think it makes a denser recipe than if using vegetable oil, so I only like to use it in some yeast bread recipes that call for liquid fat. However, some have told me that they bake with it all the time.
Olive oil can be used when pan frying or sautéing foods because its smoke point is 375 degrees to 400 degrees. Most vegetable oils, such as corn, safflower, and peanut, have smoking points over 400 degrees and can be used for all cooking methods.
The color of olive oil varies greatly from region to region where it is harvested, which is the Mediterranean (Spain is the largest producer) and California. The colors range from dark green, through all the hues of green and yellow, but it must be clear not murky. The taste varies from perfumed delicate to rich and sharp.
The olive oils usually available are:
Extra virgin olive oil: high in monounsaturated fats. Flavor varies from rich and fruity to sweet and nutty depending on the variety of olives and the growing conditions. "Extra Virgin" oil has the finest flavor of all grades, with the least acidity.; acidity < 1%; Use in low and medium heat cooking. Well suited to salad dressings and marinades.
Fine virgin: perfect taste; acidity < 2%
Regular virgin: good taste; acidity < 3,3%
Olive oil: Mixture of refined and extra virgin oils.
Husk oil: (sansa) mixture of refined husk oil and extra virgin oils; acidity 1.5%
VEGETABLE OR NUT OIL: Vegetable oil is a broad term for a category of oils pressed from seeds, nuts, grains or fruits from plants.
With the exception of specialty oils (such as nut oils), vegetable oils are refined and filtered to create a neutral-tasting oil to be used in baking and cooking. In baking, vegetable oils act as flavor carriers, reduce stickiness and help retain flavors. Vegetable oils do not have the ability to create or hold air, like creamed butter and sugar do.
These days, supermarket shelves are loaded with all types of oils. When a recipe calls for vegetable oil, how do we know what the best one is for baking ? I prefer to use canola oil, but you can use any vegetable oil you prefer, except for olive oil, which is more viscous and can impart its strong flavor to the baked goods.
All oils should be stored in an airtight container in a cool, dark place, preferably the refrigerator.
Types are:
Canola Oil: All-purpose cooking oil. It is a light and mild-tasting oil, pressed from the seeds from the canola plant, and is an excellent source of monounsaturated fat, second to olive oil. (Canola is not rapeseed. In the late 1960s, plant scientists used traditional plant breeding methods to get rid of rapeseed’s undesirable qualities – erucic acid and glucosinolates. That means canola oil and meal are different from rapeseed oil and meal.) Use to sauté vegetables, in baking, and in salad dressings. Works well in high temperature applications such as stir-frying. (Most canola is grown in Canada. I was fortunate to attend "Canola Oil Camp" in Canada last summer. I was invited by the Canadian Canola Organization to view canola farms first hand, to become educated and to bake with it, as well. They have some excellent recipes.)
Corn Oil: This dark yellow oil has long been the favorite of bakers, because it is so abundant. It has a mild, almost buttery taste. Very high in polyunsaturated fat. Most common use is in baking and pan-frying. Use in medium and medium-high heat cooking. Tendency to foam and smoke make it unsuitable for very high heat recipes.
Peanut Oil: Most grocery store types are mild and light. Be aware that those with peanut allergies cannot have peanut oil. It is a great oil for frying with.
Safflower Oil: A light, all-purpose oil, when unrefined, imparts nutty flavor. Safflower oil has the highest percentage of polyunsaturated fats of all commercial oils. Use in sautés, baking and general medium high and medium heat cooking.
Sesame Oil: Sesame oil has a delightful nutty flavor. Use unrefined sesame oil for sautés, as well as baking and general cooking. The refined oil with its higher smoke point is the best choice for high heat cooking.
Soybean Oil: Usually found under the generic vegetable oil label, it is a neutral and stable workhorse. It has little flavor, but some chefs complain of an off taste if heated too high when frying foods.
Sunflower Oil: A pale and bland-tasting oil, similar to safflower oil.
Vegetable Oil: A popular, all-purpose oil, easily found in grocery stores. The ingredient list on the container will tell you what it contains; usually soybean oil and other blends. Buy brands that list a blend of pure oils on it's ingredient list. Most have a very high smoking point, making them perfect to use when frying foods.
Nut Oils - Unrefined Oil: This category includes walnut, hazelnut, almond, unrefined peanut, and sesame oils (toasted and untoasted). These oils are expensive and become rancid easily, so they should be purchased in small bottles and used for seasoning, condiments, and salad dressings. They have a low smoke point, and are not good for cooking, (or add just at the last). Refrigerate these, (they may turn solid), and bring to room temperature before using.
VEGETABLE OIL SPRAYS:
Baker's Joy: Spray made from soybean oil, propellant, soy lecithin, flour and assorted preservatives. It works well in baking. Available from the grocery store.
Pam: This is a spray made from canola oil, grain alcohol, lecithin and propellant. Available from the grocery store.
Fill it yourself: No propellant, reusable pump sprays are available from Williams-Sonoma. I have several and use in both baking and cooking because I can fill it will my own oil or concoction. For baking, I use canola oil. For cooking, I have one filled with oil and vinegar, which I shake before using, and spray my salad with while tossing. My salad gets a nice, even coating of dressing.
