The right oil can make a big difference
The Best Oil For Stirring And Frying
Stir-fried Chinese style is one of the most commonly used techniques in Chinese cooking. The key to making really good stir-fries is to use very high cooking temperatures and cook food very quickly.
Because stir-frying requires cooking food at high temperatures, it is important to choose an oil with a high smoke point. If you don’t do this, the oil will burn and the entire plate will be destroyed.
This is because oil heated to its smoke point or higher will actually start to smoke and will start to give food a bitter taste.
In addition, because petroleum is broken down at the molecular level, it may produce carcinogens, and we all know that these carcinogens are not good for you. So using the right oil for cooking is an important first step in a delicious meal.
The Highest Smoke Point Oil
Chinese chefs usually use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is not only suitable for frying but also frying.
Canola oil with a high smoke point but a neutral flavor is also a good choice. Other types of oil can use corn, soybean, and coconut oil.
Be sure to use engine oil with a smoke point equal to or higher than 400 F, including:
- Safflower oil (510 F / 265 C)
- Rice bran oil (490 F / 260 C)
- Light/refined olive oil (465 F / 240 C)
- Soybean oil (450 F / 230 C)
- Peanut oil (450 F / 230 C)
- Corn oil (450 F / 230 C)
- Vegetable oil (400-450 F / 205-230 C)
- Sunflower oil (440 F / 225 C)
- Grape seed oil (420 F / 195 C)
Non-Traditional Mixing Oil
Although you might not consider it, you can also use olive oil for stir-fry. Now more and more families are concerned about a healthy life, so olive oil is very popular in families.
Just make sure not to confuse it with “extra virgin olive oil”. Extra virgin olive oil has a very low smoke point and a strong taste, which is completely unsuitable for frying.
Another increasingly popular oil for frying and frying is grape seed oil. Grapeseed oil is made from grape seeds after the wine is pressed. It has a clean flavor and high smoke point (420°F or 195°C), as well as health benefits similar to olive oil, but with a more neutral flavor.
The healthiest blending oil
So which cooking oil is the healthiest?
Canola oil and olive oil contain unhealthy saturated fats and high levels of healthy monounsaturated fats.
Scientists believe that monounsaturated fats help reduce bad cholesterol (LDL) that can block arteries and cause heart disease or stroke while increasing the level of good cholesterol (HDL) that reduces arterial cholesterol accumulation.
(The Best Oil For Stirring And Frying)
Grapeseed oil is low in saturated fat and high in polyunsaturated fat, which scientists believe can also help increase HDL levels.
Grapeseed oil is also a good source of linoleic acid-linolenic acid is an essential fatty acid. Like Omega-3 fatty acids found in salmon, they cannot be produced by our body and must be obtained from food.
In addition to extra virgin olive oil, other oils are not suitable for stir-frying because of their low smoking points.
The smoke point of sesame oil is very low. Although some Chinese dishes use roasted sesame oil for frying ingredients, such as three cups of chicken, it is not recommended for high-temperature cooking.
When you heat toasted sesame oil in a wok, you need to be very careful-don’t overheat it or it will burn and make your dish taste bitter. Most of the time in Chinese cooking, sesame oil is only used for seasoning or added to stir-fry at the end of cooking.
Another oil to avoid is linseed oil. Don’t use butter or shortening for stir-frying-you will never see any Chinese stir-fry recipe that includes butter, because butter, like some oils, has a much lower smoke point than most cooking oils.
More frying techniques
The final choice of oil is up to you, of course, price, availability and personal taste will play a role in your decision.
Once you have chosen the oil, there are some tips to remember for top-notch stir-fry. First, chop up all the ingredients before heating the oil.
Once the oil temperature is high, you need to stir quickly at a high temperature, so be prepared everything will make the process go smoothly.
If you are adding meat or poultry, it is best to cook it first and then set it aside; this way you can be sure that it is cooked thoroughly. In addition, add ingredients according to the time required for cooking.
For example, broccoli should enter the wok (or pot) before the green onions. And make sure to make your stir-fry move-if you let it sit down, you will end up with something closer to a stew.