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What is vegetable oil used for in baking,coffee diet drink,blue sea salt ice cream - Try Out

I’m frequently hearing of another vegetable oil with superior properties to canola oil, olive oil, or whatever. Vegetable oil is defined as oil extracted from plants that are liquid at room temperature, however, for this article I’ll include both liquids and semi solids.
It may seem ideal to always use cold pressing for extraction but some oils can’t be removed using this process or for cost reasons the producer may choose to use higher temperatures or solvents. Flavor can be either neutral, meaning the oil imparts very little flavor to the dish being prepared, or it may range from mild to strong.
One of the most popular oils, olive oil, may have a strong, mild, or no flavor depending on the extraction process, the source, or type of olives.
The smoke point is not a precise number; it is dependent upon the degree of refinement, the variety of seed used, and upon the percentages of the various fats in the oil. Roasting is similar to baking because the main ingredient will not reach a very high temperature. This cooking technique refers to deep frying or immersion frying where the food is completely submerged in the oil. Stir frying is cooking in a pan, usually a wok, over a high heat with a small amount of oil. Oils used for stir frying must have a high smoke point and may be either flavored, neutral, or a mixture of both. Saturated fatty acids occur naturally and oils with higher amounts of saturated fats generally have a higher melting points and longer shelf life. Also consider the net effect, replacing an animal sourced cooking oil that contains cholesterol and trans fats with one that has a higher portion of saturated fat, than say olive oil, may still yield a net benefit.
To increase the shelf life of vegetable oils they can be stored in a cool dark place or refrigerated. Almond oil extracted from sweet almonds Prunus Amygdalus Dulcis is the species used for cooking.
Both cold-pressed and refined almond oil have smoke points sufficiently high for frying but the refined version would be preferred because heat ruins the flavors of the cold-pressed variety. Avocado oil is extracted from the partially dried flesh, not the seed, of several cultivars of avocados. Unrefined versions have a deep green color and a mild to medium avocado flavor while the refined avocado oil has little flavor.
The neutral taste, fatty acid profile, and high smoke point make canola oil a good choice for general cooking. Coconut oil is extracted from the coconut pulp by a variety of processes that can be divided into wet or dry processes. The oil’s property of being a liquid or a solid near room temperature can be creatively used. Most corn oil is extracted from corn germ using the expeller process followed by solvent extraction.
Hazelnut oil is extracted by crushing and then roasting hazelnuts in large cast-iron pans then pressed.
The combination of good fatty acid profile and a smoke point of 410В°F make this oil useful for any cooking use.
Olive oil without any other designation is generally of lower quality and has a higher acid content than virgin olive oil. Oil extracted from the fruit of the African oil palm (Elaeis guineensis) yields a highly saturated vegetable oil that is semi-solid at room temperature. Although it doesn’t contain cholesterol (like all vegetable oils) it is high (41 to 52%) in saturated fats. Refined peanut oil has a mild flavor while the roasted variety has a distinct peanut flavor. This oil is traditionally used in parts of Austria, Slovenia, Croatia and other countries in the region. It has equal parts monounsaturated and polyunsaturated fats but 55% more saturated fat than olive oil. The moderate level of saturated fat and no hydrogenation results in a stable oil with good fry life.
There are two types of safflower oil but only the high oleic variety is used in foods and cooking. Its neutral flavor, good fatty acid profile, and high smoke point make safflower oil a good general purpose oil. Sesame oil is available in several variations including unrefined, partially refined, black, and roasted.
Mid Oleic sunflower oil is a stable variety that is produced without hydrogen stabilization.
High Stearic, High Oleic sunflower oil was developed by breeding to obtain a very stable oil that is relatively low in saturated fats (for a solid), no trans fat and a solid at room temperature.
Walnut oil comes from the Persian walnut Juglans regia which is now often called the English walnut. Some of the most environmentally friendly biodiesel feedstocks are used cooking oil and waste grease.
While oilseed feedstocks originate in rural areas, used oil and grease are urban resources. The main challenge to biodiesel production from used oils and greases is the high percentage of free fatty acids (FFAs) in the feedstock. A 1998 study by the National Renewable Energy Laboratory of 30 metropolitan areas found that about 9 pounds of used cooking oil are generated per person per year (Wiltsee, 1998, p. Challenges to using trap grease for biodiesel production include foul odor, up to 98% FFA, contamination with food and trash, heavy emulsification, cold flow issues (trap grease is solid at room temperature), and water contamination.

Despite these technical and infrastructure challenges, at least one firm, BlackGold Biofuels, has developed technology for the successful production of high-quality biodiesel from trap grease. However, this problem can be overcome by using an acid pre-treatment process to reduce the FFAs of the oil or grease.
This technique was used to set up a pilot plant in Nevada, Iowa, to process high FFA feedstock into biodiesel. An alternative process called "glycerolysis" can be used with feedstocks containing more than 10% FFAs. Another disadvantage is that the glycerin will also react with the triglycerides in the oil to convert some of them to monoglycerides.
However, a disadvantage is that contaminants in the oil such as water and phosphorus can foul the catalyst and prevent it from reacting with the FFAs. Even with a solid catalyst, water is formed by the esterification reaction and will contaminate the excess methanol that is used to force the chemical equilibrium to give a complete reaction. Another option is currently under development for processing high free fatty acid feedstocks.
Cooking technique, such as deep frying, stir frying or baking, is another important consideration when choosing cooking oil. Sesame seed oil is a good example of oil that has a very strong flavor from roasted (or toasted) seeds and a very mild flavor from the cold-pressed variety. At this temperature the oil begins to break down and the flavor and chemical properties change so, you’ll want to keep the cooking temperature below the smoke point. It can also change depending upon how hot and for how long the oil has been previously heated.
Smoke point shouldn’t be an issue since for all commonly used cooking oils; it is above the boiling point of water and below any temperature that a baked good would reach.
Replacing a neutral flavored vegetable oil, in a desert such as cookies, with hazelnut or coconut oil may make your version stand out from others.
To make vegetarian versions, remove cholesterol, or to change the fat profile a semi solid vegetable oil such as palm oil may be substituted. Pan frying is similar to deep frying but the food is only partially submerged and the considerations are the same as those for deep frying.
It is most often used in the preparation of foods that have been thinly sliced such a cutlet. The amount of refinement will also affect shelf life with refined oils having a longer shelf life than unrefined. It is a very good choice for cooking because it has high smoke point, low percentage of saturated fats, and a high percentage of monounsaturated fats. For example use it in place of butter to make whipped frosting or add to melted chocolate to make it harden on ice cream or any frozen fruit. This gives it a longer shelf life making it a good choice for food when the manufacturer desires longer storage. If you are substituting this oil for another you may want to replace only a portion to get the desired taste.
This variety of olive oil has a higher smoke point than others making it good for sautГ©ing and stir-frying. The oil is extracted from the red mesocarp (the fleshy part of the fruit) resulting in a reddish colored oil. Check country of origin and manufacturer’s web sites to avoid purchasing oil that leads to deforestation.
It doesn’t absorb the flavors of food fried in it so it can be used for multiple foods.
Some varieties have a nutty or olive flavor.В  It has a high smoke point making it useful for stir frying. Much of the walnut oil comes from France but there are several California suppliers as well. Both varieties are best used for flavor in dressings and marinades rather than frying or baking because it loses flavor and nutrition when heated. The cleanest and easiest to work with is used cooking oil, also called waste vegetable oil or used fryer oil. The processing costs for waste oil and grease are higher per gallon than the processing costs for virgin vegetable oil.
Fats and oils are composed of triglycerides – three fatty acid molecules attached to a glycerol molecule. It is collected by rendering companies, purified, and used for animal feed supplements and other products as well as biodiesel. It is generally disposed of at wastewater treatment plants and landfills, although sometimes it is collected by rendering companies to be purified and sold for nonedible applications such as burner fuel. From 3% or 4%, up to 10% or 15% FFAs, a common approach is to use vacuum distillation to remove the FFAs from the oil. One problem with this approach is that the conversion of FFAs to esters causes water formation, which can cause soaps to form during the alkali-catalyzed process. For more information, see A Pilot Plant to Produce Biodiesel from High Free Fatty Acid Feedstocks. This involves adding glycerin at 400°F and letting it react with the FFAs to form monoglycerides, a glycerol molecule to which one free fatty acid has been joined. Also, vacuum must be applied while heating to remove water that is formed during the reaction.
While this does not negatively impact the reaction, it means that more glycerin is required for the process, and therefore more glycerin must be removed at the end of the transesterification. One solution is to install a guard column in front of the acid catalyst canister to remove contaminants from the oil.

Vegetable oils have many properties and can be used in a variety of cooking methods so there isn’t a single oil for everything. Oil that has already been used for frying may have a lower smoke point than oil that hasn’t been previously used.
While the oil shouldn’t impart flavor to the ingredients if the oil has been previously used flavors may be infused. Oils begin to break down when heated and flavor will begin to degrade if oil remains in a hot pan. This is because the marinade will be absorbed by the food.В  A different oil with a high smoke point can then be used for cooking. The three that you will see on vegetable oils in the US are saturated fats, monounsaturated fats, and polyunsaturated fats. Cold-pressed almond oil is best used for flavor and not for any method that requires high heat. Due to the refining process there is little nutrition left in refined or extra light olive oil. In Japan tempura is fried in a blend of oils, with each restaurant closely guarding its recipe. In used oils and greases, some of the triglycerides have broken down so that the fatty acids are separated from the glycerol molecule.
Then the oil can be processed normally, and the FFAs can be sold as animal feed or esterified separately. As a mixture of oil and alcohol flows through this canister, the FFAs are converted to esters.
At high temperature and pressure, the reaction does not require a catalyst, so soap formation is not a problem.
The formation of these non-ester compounds means that the final product will probably need to be distilled to meet ASTM quality requirements.
Cold pressing removes the oil and the natural flavors, without altering taste or chemistry.
There are recommendations on the number of times frying oils can be reused but they are difficult to find.
Most vegetable oils are liquids at room temperature, but a few are a semi solid (like vegetable shortening) which also enters into your choice.
Refined canola oil has a 400В°F smoke point with a fatty acid profile the same as cold pressed. This variety of olive oil isn’t regulated so check the back label carefully to see if it is 100% olive oil.
The second type is called “trap grease.” Restaurants are required to install grease traps in their drains to prevent fats and oils that go down the drain from entering sewer pipes. The advantage of this process is that the acid does not contaminate the oil and therefore does not need to be removed at the end.
Biodiesel Production from Oils and Fats with High Free Fatty Acids, Transactions of the American Society of Agricultural Engineers, 44(6):1429-1436. Using a semi solid such as coconut oil for a dressing or marinade wouldn’t be a good usage choice, even if it did impart a desired flavor. Some oils such as flaxseed (linseed) oil and walnut oil are drying oils and have shelf lives of just a few months after opening.
The high oleic acid version was developed to replace oils with trans fats in food that require a long shelf life.
The main saturated fat in coconut oil is lauric acid, which has been shown to increase both LDL and HDL.
These free fatty acids tend to react with the alkali catalyst in biodiesel production to form soap instead of biodiesel. Using this pre-treatment process results in fuel that meets ASTM specifications for acid value.
Oils with low smoke points should not be used for frying or sautГ©ing and are best used for dressings, marinades, or baking. Another example would be the use of roasted sesame seed oil in a marinade and then stir frying in a wok with a neutral flavored oil.
To add an almond flavor to any recipe a portion of the original oil can be replaced with almond oil.
This is reduced in canola oil by genetic selection of the seeds and may also be removed chemically using an alkali. Although this may not be the healthiest vegetable oil, when used in moderation or to replace an animal fat it can be a good choice. However, because there is already a market for used cooking oil, and because the supply is limited, diverting more used cooking oil to biodiesel would probably cause the price of this feedstock to rise. For more information, see Biodiesel Production from Oils and Fats with High Free Fatty Acids. Soap formation tends to inhibit the separation of the ester from the glycerin and slow down the reaction. Flavorful oils can be used on food, such as vegetables or starches, after they have been cooked. In addition, because the soap must be removed and discarded, more soap formation means less biodiesel.

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