00:00There's a lot of oils out there.
00:01I'm gonna show you the right oil for the right method.
00:03We like olive oils for their versatility and their flavor.
00:06These are gonna be your workhorses in the kitchen.
00:08However, these two olive oils are made different.
00:10Extra Virgin has a lot of flavor
00:11and also the best color when it comes to cooking.
00:14But treated incorrectly, it can taste really bitter.
00:17That's where something like a traditional
00:18regular olive oil comes in handy.
00:20Regular olive oil has a much higher smoke point
00:23which can fry at a much higher temp.
00:25It can handle so much more and it won't become bitter.
00:27Next we have the oils to use for frying.
00:30The reason why we use these for frying
00:32is the high smoke point.
00:33The higher temperature that you can run your fryer oil at
00:36means faster cooking times and less oil
00:38is going to be soaked into the food while it's cooking.
00:41Another part of this is the neutral flavor.
00:43They're not going to overpower anything.
00:45Also, things like peanut oil can be used
00:47multiple times for frying.
00:49That's why you'll see that a lot at restaurants.
00:51They're actually frying for a day
00:52and able to keep using it over and over again.
00:55Now we're talking about baking.
00:56When it comes to oils with baking,
00:57we're either going to want to go with something
00:59that's completely neutral and is just there to do its function
01:02or it's going to impart flavor.
01:04Things like olive oils and coconut oils,
01:06be mindful that sometimes olive oil
01:08does not want to play nice in a baking dish
01:10and sometimes coconut oil will overpower any of the flavors
01:13if it's something subtle.
01:14Canola, it's never going to affect your flavor
01:16but it's going to do exactly what the oil is supposed to do
01:19in the baking process.
01:20Finally, we've got our finishing oils.
01:22These are the things you're going to put on at the very end
01:24and we're doing it for flavor.
01:26I would not be cooking with these.
01:27They have extremely low smoke points.
01:29Think of these as being far more delicate
01:31than the rest of the oils.
01:32The details.
01:33Conclusion
Comments