Vegetables cooked on a glistening hot griddle creating an appetizing sizzling sound, the golden glow of a perfectly cooked fried chicken, and the soft, moist crumb of a freshly baked cake; can you find what these culinary wonders have in common? Not only do they reflect the skill of the chef, but they are also made possible by the unsung hero of the kitchen: cooking oil. This earthy, golden-colored liquid does more than just grease the pan, it’s the secret behind transforming ordinary ingredients into extraordinary dishes.
Let’s learn about the different types, creative uses, and pros and cons of cooking oil.
Why is oil needed when cooking?
You may have wondered, “Why not just cook without oil?” In fact, oil is key to many of the chemical reactions that occur during cooking.
The chemical process behind this is related to the oil’s ability to withstand high temperatures without emitting fumes. When heated, oil can reach higher temperatures than water much faster. In high-temperature cooking methods, such as frying and sautéing, the oil expands the surface of the food exposed to heat and protects the food from direct exposure to the pan. This makes the food cook evenly and effectively without burning.
The heat resistance of oil is the secret behind the amazing texture and flavor of deep-fried dishes. At high temperatures, oil accelerates the evaporation of moisture from the surface of the food, and then forms a protective layer to prevent moisture loss from the inner layers of the food. That means the oil dries out the outer layers of the food, resulting in deep-fried foods that have a crispy outside and a perfectly cooked inside, such as French fries, fried chicken or tempura.
Its water-repellent (hydrophobic) properties are another reason why oil is a kitchen necessity. Oils can seal microscopic surface imperfections, such as on pans, creating a nonstick coating by repelling moisture and other substances.
Oils also play an important role in producing flavor. Fats have important components called flavor molecules, each of which gives the cooking oil a unique character. Think of olive oil with a touch of grass, citrus and nutty flavors or butter with a rich and creamy flavor appeal, with a touch of nuttiness and a hint of unique flavors. When using these fats in culinary creations, you are adding a whole new dimension of flavor to the resulting cuisine.
Additionally, as the fat warms, the chain molecules known as fatty acids interact with oxygen atoms. This process results in the decomposition of the chained molecules which brings out completely new flavor compounds that were previously hidden in the fat.
Because it is a good conductor of heat, fat also creates flavor in other foods. Fat makes it easier for foods to reach a temperature sufficient for flavour-producing chemical reactions to occur, such as caramelization (around 170 degrees Celsius) and the Maillard reaction (starts at around 140 degrees Celsius).
In addition to being rich in flavor molecules, oils are also excellent flavor transporters. Oils can dissolve and carry fat-soluble flavor compounds, such as essential oils in herbs and spices. When heated, the fats in the oil release these aromatic compounds into the food and enhance the flavor.
Maillard reaction
is a chemical reaction that takes place between amino acids and reducing sugars in foods when exposed to high temperatures. Oils facilitate the browning process and produce complex new flavors in the fat itself and the ingredients it is coated with. It is this reaction that gives rise to the delicious flavors and aromas of grilled steak, toasted bread and roasted coffee.
The magic of oil continues into its ability to deliver flavors to our tongues. Water and oil don’t mix well, and our saliva is mostly water, making it difficult to effectively wash fatty foods out of our mouths. This means that the flavors of fatty foods will linger longer on our tongues, making each bite more enjoyable.
What are the uses of cooking oil?
Cooking oil is a versatile kitchen friend, and it does more than just frying. Here are some of its many uses:
1. Frying
Perhaps one of the most common uses of cooking oil is deep-frying, which transforms ordinary ingredients into crispy, delicious delights. High smoke point oils, such as palm oil, canola oil, sunflower oil, and peanut oil, are perfect for deep-frying as they can reach the high temperatures needed to produce a perfect outer crust while retaining the moisture in the oil Inside.
2. Baking
Vegetable cooking oils can be a healthier alternative to butter when baking. Vegetable oils, such as canola and olive oil, can replace butter in many recipes, and result in moist and tender baked goods with lower saturated fat content.
3. Sautéing and Stir-Frying
Oil is an indispensable ingredient in stir-frying methods, whether sautéing over low heat or stir-frying over high heat with continuous stirring. Oil allows ingredients to cook evenly, and prevents them from sticking to the pan. Oils with a medium smoke point, such as olive oil, are often used in this technique as they give the dish a delicate flavor.
4. Roasting and Grilling
When roasting vegetables or meat, a light coating of cooking oil will result in the coveted golden brown outer layer. The oil helps with the caramelization process, and gives your dish an interesting layer of flavor and texture. The oil also prevents food from sticking to the grill and gives a classic grill flavor.
5. Marinate
Cooking oils, especially those containing herbs and spices, are often used as a base for marinades. Oils help tenderize meat, give it flavor, and prepare it for the grilling process, whether grilling on a grill iron or roasting in the oven.
6. Sauces and Dressings
Cooking oil is essential in making creamy sauces such as mayonnaise and salad dressings. Cooking oil serves as a base that allows the blending of ingredients that may not mix naturally and produces a smooth and delicious texture.
Palm cooking oil: Shaping the world’s food culture
More than just a kitchen necessity, palm cooking oil has left its mark on history, agriculture and even economic trends in regions across the globe. It is also a staple in the culinary traditions of Southeast Asia, Africa, and South America, and plays an important role in creating the flavor, texture, and nutritional profile of both classic and contemporary dishes.
In Southeast Asia, especially in leading producing countries such as Indonesia and Malaysia, palm oil is deeply embedded in food culture. Its versatility and high smoke point make it a favorite ingredient for frying and preparing a wide array of regional dishes, from street vendors frying up crispy fritters to home cooks cooking sumptuous curries simmered in thick, reddish oil. Palm oil not only contributes to the distinctive flavors of the region, but it also supports the livelihoods of millions of farmers and agricultural workers.
In Africa, palm oil plays an equally important role. The oil palm is native to West Africa, and the oil extracted from its fruit has been used for cooking for thousands of years. Palm oil is a staple in many African kitchens, where its distinctive color and flavor are integral to traditional dishes. For example, palm oil is an essential ingredient of Nigeria’s iconic jollof rice, which gives it not only a rich flavor, but also a distinctive color. Palm oil is not just a medium for cooking, it is also a source of nutrition for many communities as it provides an important intake of vitamins and fats.
In South America, the integration of palm oil in food culture is relatively new compared to Southeast Asia and Africa, but its impact is growing. In Brazil, palm oil (known as dendê oil) is an important ingredient in Bahian cuisine, which uses palm oil to prepare acarajé and vatapá, as it provides a rich flavor and golden color. The cultivation of palm oil in South America also illustrates the growing attention to biodiesel production, although its use for culinary purposes remains very significant.
As a long-used kitchen staple, cooking oil offers a distinctive taste of its place of origin, a reflection of the region and traditions from which it comes. Palm oil holds stories of trade, migration and innovation. Realizing that the oils in our kitchens not only enrich the taste, but are also part of a long history of world gastronomy that enriches our dining experience.
