Why is vegetable oil used for baking

Not all oil is created equal! How to use the right one!

Basically, oils can be divided into two classes. On the one hand, there are native edible oils that are obtained by pressing and without the use of heat, and on the other hand, there are refined edible oils that are much more heavily processed industrially. However, these oils can withstand higher temperatures and are therefore better suited for heating. In addition, they are usually tasteless and have a longer shelf life. In general, all oils, regardless of whether they are natural or refined, are made up of various fatty acids - polyunsaturated, saturated and trans fats. The higher the proportion of polyunsaturated fatty acids, the healthier the oil. However, unsaturated fatty acids are more sensitive to heat.

The right oil for frying

It is particularly important that you use the right oil when frying. Refined oils are heat-resistant and have a low taste of their own. If you z. If, for example, you want to use cold-pressed olive oil for searing meat, pollutants may form because the oil is not made for the high temperatures. In general, if oil begins to smoke in the pan (smoke point) and it develops a pungent odor, there is even a serious health risk, as this can produce carcinogenic substances. The smoke arises because the individual fatty acids begin to oxidize and split up. This process produces toxic acrolein.

Of course, you can also use olive oil for frying if you like the taste. Then you should make sure that you use refined oil instead of virgin oil. Because the smoke point of virgin, i.e. cold-pressed olive oil is very low (160 ° C).

Refined peanut oil, on the other hand, is particularly heat-resistant and is suitable for searing meat or poultry. In Asian cuisine it is used for roasting in a wok. Coconut oil gives dishes an exotic aroma.

The right oil for salads and cold dishes?

You can use almost any oil for salads and cold dishes.

Pumpkin seed oil gives a crunchy salad a spicy and special note. The oil is obtained from the Styrian oil pumpkin, is based on the designation of origin Styrian pumpkin seed oil PGI. recognizable and has a very dark color, which ranges from dark green to brown to reddish brown. A mix-up with balsamic vinegar cannot be ruled out at first glance, but the smell is rather nutty to spicy instead of pungent. Pumpkin seed oil is relatively expensive, but very economical. It should not be used for cooking as it should not be heated.

Tomato mozzarella literally calls for a good olive oil, which should not be missing in any household. Olive oil is also extremely suitable for pesto.

If you want to add variety to the kitchen, you can also use walnut oil for the salad dressing. This oil contains a lot of omega-3 and omega-6 fatty acids and can also refine desserts with its nutty note.

If you want to add a little oil to jacket potatoes and quark, then use linseed oil. The oil is made from linseed and is also the right choice for refining freshly squeezed vegetable juices. It helps in the better absorption of fat-soluble vitamins.

The right oil for baking?

Coconut oil is becoming more and more popular. The oil from the flesh of the coconut is firm, white, and becomes liquid at room temperature. It is suitable for baking (but also for cooking and frying) and is particularly popular with paleo fans and low-carb bakers who like to use coconut flour instead of wheat flour. Butter can be replaced 1: 1 with coconut oil. Also interesting: Coconut oil is rich in lauric acid. This is converted to monolaurin in the body and is said to have an antibacterial effect and have a positive effect on the cardiovascular system and increased cholesterol levels. Coconut oil is also popular for beauty treatments such as oil pulling.


EAT SMARTER reveals in this video, what oil for frying suitable is.