KNOW YOUR OIL

It is imperative to use an oil with a high smoking point so it can withstand high temperatures of cooking before reaching the smoking point. When oil smokes, it is beginning to decompose which, in turn forms acrolein, a compound that gives fat an objectionable flavour and odour.

Most non-refined oil have a low smoking point. To achieve a high smoke point, things need to be done to the oil. So an extra virgin oil will burn very quickly. Ghee too has a low smoke point. Canola oil is good for dressings and dips as its neutral in taste. It can take on any flavour.

Sunflower oil has a high smoke point and is ideal for deep frying resulting in a fried product that is crispy on the outside and moist on the inside.

Cook Italian dishes like pasta, pizza and risotto in olive oil. Extra virgin which comes from the first pressing of young olives is best to drizzle on dips and salads. Lighter olive oils come from the second or more pressings of olives, but even then, it’s poorly suited for high heat cooking.

Lastly, don’t let the oil intimidate you and keep you away from experimenting. Have fun with the various oils and see how it blends in your cooking. Brace yourself for bouquets or at times brickbats. For instance, a red wine, slow braised pork belly which is a classic European dish goes very well with a side dish of potatoes. But said the potatoes have to be sautéed in butter. It could be a Bengali aloo poshto or tandoori aloo roasted in ghee.