Cooking Oil
Oils are generally liquid fats that can be used to aid in cooking.
- Oils lubricate the contact between the ingredient and the heated surface.
- Oils conduct heat extremely well.
- Some oils impart flavour.
Cooking oils also help the Maillard reaction, the process by which food is browned. Generally an umami flavour is imparted during this process. Using oil aids in good heat transfer which is critical in the Maillard reaction.
# Smoke Points
Oils start to break down (usually leading to bad flavours) at high temperatures and each type of oil has a different “smoke point” at which this will happen.
| Type | Smokepoint |
|---|---|
| Avocado Oil Refined | 270 °C |
| Vegetable Oil | 230 °C |