Cooking Techniques: Maximizing Flavor With The Best Foodservice Oils

Using the right foodservice oil can make a world of difference in the flavor of your food. Many restaurants, caterers, and other foodservice establishments choose their oils based on cost rather than quality or flavor. However, the right oil can add a complexity of flavor that cannot be achieved with low-cost alternatives. 

Types of Oils: When selecting the best cooking oil, it is important to consider the flavor profile of the oil and how it will affect the food. For example, olive oil has a distinct flavor that can overpower a dish if used in excess or used in a dish that is not compatible with its flavor. On the other hand, vegetable oil has a more neutral flavor and is often used for deep-frying due to its high smoke point. 

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Smoke Point: The smoke point of an oil is the temperature at which the oil begins to break down and smoke. When selecting an oil, it is important to choose one that has a high smoke point to avoid having your food burn. Oils with higher smoke points include canola, peanut, and sunflower oil. 

Health Benefits: When selecting an oil, it is important to consider the health benefits of each oil. Some oils, such as olive oil, are higher in monounsaturated fats, which are beneficial for heart health. Other oils, such as vegetable oil, are higher in polyunsaturated fats, which are not as beneficial for heart health.