Choosing the right cooking oil is the first step tocreating a winning dish. So first things first: knowing what’s the best oil to use starts with considering what method you’ll be applying. I don’t like to have a pantry bursting with ingredients I hardly ever use (check out my kitchen staples here), so I tend to stick with three types of oil for all my culinary needs. They’re a great starting point to help you tackle pretty much all my recipes!
What oil do I use when stir-frying?
Stir-frying: it’s fast and furious! Because you’re getting to high temperatures when wielding your wok, you need an oil that has a high smoke point. That means it won’t break down when things get hot, hot, hot. I tend to go with vegetable oil – it’s fairly cheap, widely available and is a fantastic all-rounder. Sunflower oil and rice bran oil are also totally up to the job, plus peanut oil is another good option for the same reasons. Oh, and don’t forget to read my article on what mistake to avoid when stir-frying to ensure success every time!
Which oil is best for deep-frying?
Deep-frying makes me happy: fact. Fried chicken, crispy chicken wings… I can’t get enough! As with stir-frying, because you get to high temperatures with this cooking method, you want something that has a high smoke point. So vegetable oil, rice bran and sunflower are all favourable types of oil. Another reason these all work is because they have a neutral flavour, so they won’t impact your food and give it another layer of flavour you might not want.
What oil is good for fusion pasta dishes?
When I’m doing my Asian thang to Italian dishes, then I’ll reach for the extra virgin olive oil. (I’ve got to use something authentic, right?!) For one thing, I’m never really getting my pan to sky-high temperatures so it’s fine to use. Plus I tend to want that classic olive oil flavour to add more to my finished dish. Speaking of fusion pasta, have you tried my Best Spaghetti Meatballs yet?
Can I cook with sesame oil?
If it’s heated too much, toasted sesame oil – which is stronger and more fragrant than the regular kind – can turn bitter. It’s why I always use it to give a final hit of flavour to a dish once I’m done with the heat, so it keeps all its intensity. Try it in my Sichuan Sesame Chicken Noodles.
