Cookbook:Vegetable Oil

Vegetable Oil
CategoryFats and oils

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Vegetable oil or neutral oil refers to a group of neutral oils derived from plant sources.[1] While some sources use the term vegetable oil to refer to all plant-derived oils,[2][3] this page follows the lead of other sources[4] and limits it specifically to a group of neutral vegetable oils that share a common role in the kitchen.

Characteristics

Vegetable oils are usually a pale yellow color, liquid at room temperature with an extremely neutral flavor and aroma.[3][5][6] They also have high smoke points.[3][4][7] Some vendors sell oil simply labeled vegetable oil with no further qualification—these are typically blends,[4] often with a high proportion of soybean and corn oil.[6] Salad oils stay liquid even when refrigerated.[1]

Major vegetable oils and their key characteristics[7][8][9]
Oil Smoke point Other notes
Canola/Rapeseed 400°F / 204°C
Corn 450°F / 232°C
Cottonseed 420–430°F (215–221°C).[10][11][12] Oil must be refined to remove gossypol, a naturally occurring toxin in the plant.
Grapeseed 420–485°F / 216–252°C Light flavor, perhaps with a faint hint of grape[13]
Peanut 440–450°F / 227–232°C
Safflower 450–510°F / 232–266°C
Soybean 450°F / 232°C
Sunflower 440°F / 227°C

Selection and storage

Vegetable oils are meant to be neutral and all-purpose, so select accordingly. Like all fats and oils, store vegetable oils at cool room temperature and ideally away from light to delay rancidity.

Use

These oils are intended as all-purpose cooking oils,[14] which they can achieve through their neutral characteristics. Their high smoke point makes them excellent for frying,[7] and their neutral flavor allows them to be used as a necessary fat component while allowing other flavors to shine through.[6]

Substitution

For most purposes, the oils listed above can all be substituted for each other.[1][6] Certain other refined fats and oils may be acceptable for some purposes like high-heat cooking.[6] Other oils like sesame, extra-virgin olive, coconut, avocado, and nut-based oils may not work well, depending on the purpose.[6]

Recipes

Recipes using vegetable oil
Recipes using canola oil
Recipes using corn oil
Recipes using grapeseed oil
Recipes using peanut oil
Recipes using safflower oil
Recipes using sunflower oil

References

  1. ↑ a b c Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  2. ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  3. ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  4. ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
  5. ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  6. ↑ a b c d e f "What Is Vegetable Oil?". The Spruce Eats. Retrieved 2024-10-03.
  7. ↑ a b c Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
  8. ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  9. ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  10. ↑ Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
  11. ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  12. ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  13. ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  14. ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
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