Cooking Fats and Oils:
The Basics

Cooking fats and oils - Believe it or not, fats and oils are an essential part of our diet and also play an important part of cooking tasty food.

There are a few different types of fats available to cook with and each offer a different flavor, giving you a slightly different outcome to your dishes.

Here is a list of cooking fats and oils you may come across when cooking.

Butter

If you want a rich flavor then cooking with butter is the best choice. Without a doubt this offers the best flavor.

It is available both salted and unsalted.

TIP: To measure butter, use the markings on the outside of the wrapper.

Margarine

Margarine is about 80% vegetable oil. It goes through a process called hydrogenation.

This process solidifies the oil giving the ability to be spread.

Margarine can be used as a substitute for butter if it is a proper margarine.

Many of the margarines on the market contain less fat and more water which will affect the texture and quality of baked goods.

Be sure to read the label and check the water and fat ratio. The cheaper margarines can have as little as 60% vegetable oil.

Butter and margarine can be stored in the fridge for up to a month and frozen for quite some time.

Shortening

Like margarine, shortening is also hydrogenated. Shortening is much harder than butter or margarine when refrigerated and is used mainly for baking and frying.

Lard

Lard is made from pork fat and great for producing flaky pastry.

Dripping

Dripping will give the most sensational roasted vegetables and meats. They taste just like grandma used to make. Problem is though dripping is saturated fat and not terribly good for your heart. Moderation is the key. Spoil yourself now and again with veges roasted with Lard.

Cooking Oils

Ever heard the famous saying by Valvoline... "Oils ain't Oils"?

Well the same goes for cooking oils. There are a number of different oils and each have a different use and flavor.

Cooking oils are made from either vegetables, nuts or seeds and there are loads of different types of cooking oils.

• Olive
• Canola
• Peanut
• Sunflower and more

You can buy many oils plain or already flavored. Some come flavored with such things as garlic, chili, herb etc. However, these are suited more for dressings. When it comes to cooking, often the best way is to use plain oils then add your flavors as you go.

The more milder flavored oils are...

• Avocado
• Walnut
• Rice Bran
• Sesame
• Hazelnut
• Almond

Oils store very well and can be kept in your pantry for around a year, but nut based oils may turn rancid sooner.

The best way to store nut based oils is in a tightly capped air tight bottle in a cool dark place. Nut based oils will probably last around 3-6 months in the pantry.

Non-Stick Cooking Sprays

These are very handy but will not give you a desired flavor.

Non stick cooking sprays are only good for frying food, or greasing a baking tray before placing food onto bake.

For the best results, use the spray only on cold pans. This will prevent the sray from burning or smoking if sprayed onto a hot pan.

Hold the pan over the sink to spray. Do not spray the pan over the stove if you have a gas flame. The can may ignite and explode in your hand giving you a severe injury.

One other point... Spraying the pan over the sink will also prevent any oil settling on the floor making it slippery.

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