Edible oils in the kitchen II

Continuing with my article on edible oils in cooking, I comment some more of these oils of more or less frequent use. The use of these liquid fats is very variable. While olive oil predominates in Mediterranean countries, with undoubted culinary and health clarities, sunflower or corn oils are used more in northern Europe. In oriental cuisine, sesame or peanut oil are the most used.

Although we, for our environment, tend to use olive oil for almost everything, I try to respect to the maximum the recipes from other regions, using own oils of each zone.

Sesame oil.

For millennia it has been cultivated in warm regions, sesame has been considered sacred by many cultures and has been used to obtain oil. It is an oil of discreet flavor reminiscent of walnut oil. Very rich in fatty acids such as linoleic acid and in lecithin, which has very positive effects on blood circulation. It is used to dress salads and to saute, especially in the elaboration of traditional oriental woks, to which it brings its mild flavor and aroma.

It is easy to find in stores asian cuisine and I always have it on hand to season spicy salads and for woks, and there are also a few drops when serving oriental noodle soups.

Remember that with roasted sesame seeds, a paste called tahina is also used, which is widely used in Lebanese cuisine and throughout the Middle East, a basic ingredient for dressing hummus, for example.

Flax Oil

Is one of the most healthy due to its high content of linoleic acid, from 30 to 64%. It has a rough and strong flavor that combines well with strong salads. To soften it, it can be combined with other oils with a more discreet flavor.

Corn Germ Oil

Corn is the cereal of the cultures of Central and South America. Corn germ contains almost 40% oil, with high levels of unsaturated fatty acids, beneficial for health. Fresh packaging, it has a typical corn flavor and is used mostly in sauteed and fried.

Poppy Oil

It is said that poppy was already used in the Neolithic to make oil, especially in the East, from where it spread throughout Asia and Europe. It reduces cholesterol and has a very delicate taste, so it is better to use it in cold dishes and salads.

Soy oil.

Soybean seed is rich in protein and unsaturated fatty acids. Refined soybean oil is neutral in flavor but a cold pressed organic soybean oil with a more intense flavor is marketed, and it is better to use in salads.

Sunflower oil.

Sunflower is a plant native to America but that has been widely cultivated in Europe since the 18th century, especially in Russia, to obtain edible oils. The oil produced by organic cultivation lowers cholesterol and is very aromatic and has a very mild flavor, excellent for salads and fried foods, since it resists high temperatures better than other seed oils.

Nut oil.

It is mostly used in France, but also widespread throughout the world. It is an excellent oil, very healthy and extraordinary flavor, ideal for warm salads and cakes. Its only drawback is that it gets rancid relatively soon.