I eat very little
fried food, and have a relatively low-fat diet. That doesn't mean
that I don't use oil in cooking, and using the right oil for each
job can make a big difference to the taste and healthiness of a
all-purpose oil for most tasks is Pure Olive Oil. It's monounsaturated
(won't clog your arteries), and it's light enough to be used for
frying without weighing down the food. Heavy, stickier oils such
as Extra Virgin Olive Oil tend to coat the food, and result in you
consuming much more fat - it's "good fat", but it's still
full of calories. Olive Oil is expensive, but if you use Pure Oil
and cook at a high enough temperature, you shouldn't actually use
Olive Oil Spray
(or any cooking spray) is a particularly great way to "fry"
with virtually no fat consumption. Invest in a good Teflon frypan
and treat it gently and you'll be able to substantially reduce the
amount of fat in your diet.
Extra Virgin Olive Oil mean anyway? Only the Italians could
have degrees of virginity!"
Pure, or Pure Light is the best oil for frying
is thicker and more flavoursome, but not good for frying. Best used for
flavour on antipasto, in salad dressings etc
Good for frying. Fairly
Flavoursome Oil, good
for asian stir-fries.
Thick, strongly flavoured
oil. Use sparingly for flavour in dressings, stir-fries etc. Expensive,
but you only need a tiny dash for strong sesame flavour.
Inexpensive frying oil.
OK, but I wouldn't use it by choice.