Variety of Cooking Oil Options
When we are faced with choosing the best cooking oil, we find a wide range of alternatives in the supermarket. The Organization of Consumers and Users (OCU) has evaluated several types of oil to provide an answer to this important question.
Selecting the Best Oil for Frying
When frying foods, it is crucial to use oils capable of withstanding high temperatures. The OCU recommends the use of oils with a high percentage of monounsaturated fats, such as high oleic sunflower oil, refined olive oil or olive pomace oil.
Avoid Using Margarine and Butter in Fried Foods
Experts suggest avoiding the use of margarine and butter in frying, reserving them for baked, browned or roasted preparations.
Choosing Oil to Use Cold
For cold sauces, dressings, dressings or vinaigrettes, it is recommended to use oils with greater flavor and a lower melting point. Extra virgin olive oil (EVOO) is ideal for salads or gazpachos, while sunflower, soy or seed oils can be used for dressings or mayonnaise.
Recommended Oil Consumption
Experts suggest moderate oil consumption, around 40 milliliters a day, avoiding frying portions of food in hot oil to reduce fat absorption. It is recommended to use appliances that do not require the use of fat, such as the air fryer.
Following the OCU recommendations, we can get the most out of cooking oils, improving the flavor of dishes and using products capable of tolerating different temperatures.
