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OIL
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Description:
Refined oils are oils which have been refined with the result that their original flavour and smell have been removed leaving them quite neutral.
Unrefined oils are termed 'virgin' or 'natural' and they retain the taste of their vegetable origin (e.g. olive oil).
Solid oils are vegetable oils which are solid at normal room temperature, eg. coconut oil.
Although there are mineral oils and animal oils, it is the vegetable oils that are used in cooking. Those extracted from a single vegetable species are known as pure, whereas the label "vegetable" indicates that it is a mixture.
How to select:
It is a fatty substance that is liquid at normal room temperature.
Use:
Oils are sometimes mixed with butter to provide the fatty element in cooking (for deep and shallow frying and browning). They are an ingredient in sauces and condiments. Oils are also used as preservatives and in marinades. The most commonly used oils are groundnut (peanut) oil, cottonseed oil, sunflower oil, olive oil etc.
How to store:
stored in a dry, dark area of the kitchen and should not be exposed to excessive heat. Bottled oils can be kept for a year before they begin to loose their flavour.
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Recipe(s) having the name OIL
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 Grilled Cheese And Vegetable Soup |
| Tomato, Cabbage and Bean Soup |
| Lentil And Vegetable Broth |
| Bean And Vegetable Salad |
| Spicy Potato and Chana Salad |
| Fruit And Vegetable Salad |
| Baked Kand |
| Corn Panki |
| Baked Oondhiya |
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Utensils
Cooking Terms
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