How do I choose and use the right cooking oil for different dishes?

Choosing the right cooking oil depends on the dish and cooking method, with the smoke point of the oil being a crucial factor. Here's how to choose and use cooking oils effectively:

• Smoke Point: When sautéing, use fats with a high smoke point to prevent burning and off-flavors.
• High Smoke Point Oils:
  • Avocado oil (around 520°F) is excellent for high-heat sautéing.
  • Ghee (clarified butter, around 485°F) has a rich, nutty flavor.
  • Grapeseed and canola oils (around 400°F) are versatile and neutral-flavored.
• Oils for Flavor:
  • Butter offers unbeatable flavor but has a low smoke point (around 250°F) and can burn easily. To remedy this, mix butter with a high-smoke-point oil to raise the overall smoke point.
  • Extra virgin olive oil has a lower smoke point, making it better for finishing dishes or gentle, low-heat sautéing. A more refined "light" olive oil is better for higher-heat sautéing because it has a higher smoke point (around 375°F).
• Fat's Role: Fat is essential for flavor, carrying aromatic compounds and allowing flavors to linger. It also balances harsh flavors and adds richness.