The Forktionary Angle
"Delve into the science of fats, understanding how different oils impact flavor, texture, and cooking methods, from high-heat searing to delicate emulsions."
Definition
A broad category of viscous liquids, typically fats, used for cooking, frying, dressings, and baking, providing flavor, moisture, and heat transfer.
Flavor Profile
The primary flavor notes for Oil are:
Chef’s Secret
When making vinaigrettes, always add the oil *slowly* while whisking constantly to create a stable emulsion that won't separate quickly.
Best Substitutes
Butter
Ghee
Shortening
Buying Guide
Choose based on intended use: high smoke point for frying (canola, grapeseed), low smoke point/flavorful for dressings (extra virgin olive oil).