To keep their flavor intensity intact, it's best to properly store and care for your cooking oils, making them enjoyable meal after meal. Included are a few of my best ways to keep oils fresh.
What's the difference between refined and unrefined oils?
Refined oil alters the properties chemically to purify the oil, prolonging the shelf life. Heat or acid, or alkaline clarifies the oils more. The caveat is more refinement means stripping away the natural elements and health benefits. Widely available in grocery stores, you'll find them in transparent or opaque large bottles at a lower price.
Unrefined oil is all-natural. You'll love its intensely earthy flavor and color, rich in chlorophyll. Offered at a higher price, in various economic sizes means a more extensive selection. I am against deep-frying with unrefined oils. Darker bottles or tins keep out the light since the sunlight and air can affect the taste.
What does cold-pressed mean? And organic?
Cold-pressed means the oil was pressed together at a specific temperature below 120 degrees. Organic means avoiding the chemical purification refinement process.
A word about fats
Oils are fats, whether digestible or highly saturated. Remember to always eat in moderation. As chefs, we love to eat, and many of us have learned flavor, meaning we strive for balance. A little bit goes a long way.
Olive oils are monosaturated fats and healthier since they use good fats, are full of vitamins and antioxidants, and lower HDL cholesterol in the body. Polyunsaturated fats like soybean and canola oils offer Omega vitamins. Avocado oil is all-purpose and an excellent oil for just about everything.
Chef, how can you tell the difference between saturated and unsaturated fat?
Saturated fat will be a solid opaque color, like compound butter, ghee, or animal lard. These are decadent, and moderation is always best.
Unsaturated fat is a clear liquid. Think olive oil, sesame oil, peanut oil, etc.
*Both saturated and unsaturated remain solid/liquid at room temperature.
How should I store my oils?
Keep oils in the dark in your cupboard or pantry to keep the flavor true. Specialty and unrefined oils don't last long. They will taste stale if they take up space in your kitchen. Bottles open over a year means they're no longer suitable. Unopened bottles keep for two years. Anything longer than 1-2 years means it's spoiled. It has turned if the color looks or smells off, like crayons, or tastes sour.