Cooking in Oils, Some Basics

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Cooking in oil is something that cannot be avoided. You can reduce it, yes, but as a housewife or a Chef you can’t get away from using cooking oil. The question that will automatically come to your lips is to what is the best cooking oil to use.  You have Olive oil? Sunflower oil?  And Ground nut oil. One alternative is to use butter, but that is sometimes not feasible. Hence using the right type of cooking oil can give taste and flavor to your food as well as give you an aura of health.

The point to remember is that all oils generate about 120 calories per tablespoon. How much is this. ? Well it is equivalent to eating two apples and these will generate the same number of valorizes. So the trick is to use as little as oil as possible. The fact of the matter is that oil is fat and you don’t want too much of it.

One method of using less oil is to make use of a non-stick pan to fry meat.  As a thumb rule use one tablespoon of oil for a four-person meal. Also keep in mind that oils having a high concentration of mono unsaturated fats – such as olive oil or rapeseed oil – can have a beneficial effect on your heart and arteries. These oils are a good choice for cooking in case you have some heart ailment.

If you are looking for a stronger flavor in your cooking than you  will be advised the use of sesame, peanut or walnut oils.  It’s a good idea to use them as salad dressings instead of for cooking.

Another fact that a house cook must keep in mind is that Corn, safflower and sunflower oils are high in polyunsaturated fats. These are good, but don’t overdo their use.  If you want to fry foods then you can use Corn, safflower and soya oils which are excellent choices.  Bear in mind that fried foods absorb quite a bit of the oil they are cooked in and therefore multiply your calories. So cut down on fried foods.

Oil as a medium for cooking cannot be dispensed with, but try and use as less as possible for a healthy life. 

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