9. Culinary fats: solid and liquid frying oils and speciality oils

  1. Kanes K. Rajah
  1. Mark Farmer

Published Online: 7 FEB 2014

DOI: 10.1002/9781118788745.ch9

Fats in Food Technology 2e

Fats in Food Technology 2e

How to Cite

Farmer, M. (2014) Culinary fats: solid and liquid frying oils and speciality oils, in Fats in Food Technology 2e (ed K. K. Rajah), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118788745.ch9

Editor Information

  1. Royal Agricultural University, Cirencester, Gloucestershire, UK

Author Information

  1. ADMi, Rolle Switzerland

Publication History

  1. Published Online: 7 FEB 2014
  2. Published Print: 28 MAR 2014

ISBN Information

Print ISBN: 9781405195423

Online ISBN: 9781118788745

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Keywords:

  • cooking oils;
  • culinary fats;
  • deep fat frying;
  • ghee;
  • salad oils;
  • shallow frying;
  • speciality oils;
  • vanaspati

Summary

The use of hot and cold oils in food preparation has been known for thousands of years, in fact there are reports that frying was used in the Mediterranean as long ago as 1000 BC. There are two major methods of frying: shallow (pan) frying and deep fat frying. The importance of ghee and vanaspati in Asia requires detailed consideration, as these are major culinary fats in a number of countries – principally India and Pakistan. Developments in the purification of oils have made available salad oils and cooking oils that are both clear and bland. There has been a developing interest in ‘speciality oils’ which often are used in their natural state to retain their full colour and flavour. This chapter considers the attributes required of these oils and fats for use in food preparation.