“Coconut oil is one of the worst things”: rapeseed oil and 4 other cooking oils in gourmet control

Features: Cold-pressed extra virgin olive oil is healthy because it contains unsaturated fatty acids and reduces blood cholesterol. It usually has a strong, almost spicy taste. Refined, that is, hot pressed, olive oil is made more durable through a chemical process. As a result, it loses its typical olive oil taste and healthy ingredients.

to useCold-pressed olive oil is suitable for sautéing or frying vegetables, as a delicacy on grilled steaks or fish, or as a base oil for cold cuisine, as well as being suitable for sauces and salads, says Ralph Schelling, gourmet chef at Flawil SG. Refined olive oil is more resistant to heat and is suitable for frying up to 230 degrees. But be careful: If the olive oil, whether hot or cold pressed, starts to smoke in the pan, this is a sign that it is burnt.

Features: Grape seed oil is also available cold or hot pressed. It is cold pressed and contains many unsaturated fatty acids. “Grape seed oil is almost as healthy as olive oil,” says Schelling. Its taste is slightly lighter and slightly sweeter than olive oil. Hot pressed, it has a neutral taste but is very heat resistant (up to 200 degrees).

to use: The sweet note of cold-pressed grape seed oil suits salads very well. Grapeseed oil also goes well with cheese. When pressed hot, it is suitable for frying or frying dishes.

Features: Coconut oil is solid at room temperature and melts at 23 degrees. You can heat it up to 230 degrees. Coconut oil is relatively unhealthy because it contains a lot of saturated fatty acids. It increases blood cholesterol levels and the risk of cardiovascular disease, according to an American Heart Association meta-analysis that considered 16 studies from multiple countries.

to use: Coconut oil has a strong coconut scent. As soon as you heat it, it loses its taste. It is mainly used for industrially produced products and fried pastries. It is very popular in wok dishes due to its heat resistance. However, its saturated fatty acid content is very high. Schelling: “Coconut oil is one of the worst things there is.”

Features: Since butter is an animal fat, it contains plenty of saturated fatty acids. When butter is cooked, it burns at around 150 degrees and then becomes bitter and inedible. The situation is different with browned butter or ghee. Ghee is promoted as healthy, especially in Ayurvedic cuisine. “But it’s almost the same as browned butter,” Schelling says. Both are clarified butter from which water and milk proteins have been extracted by heating. This makes them more stable and heat resistant.

to use: Regular butter is suitable for light frying due to its taste. Butter is especially popular during cooking and when added late to roasted vegetables or risotto. “You just have to be careful that it doesn’t burn,” Schelling says. Since this does not occur with heat-resistant browned butter, it is suitable for preparing french fries, french fries or breaded schnitzel.