Vegetable oil

Description

Vegetable oil for frying is usually a clear, light golden liquid with a neutral, mild flavor that does not overpower dishes and allows the aromas of the ingredients to shine through. Depending on the raw material, it may have slightly different shades and subtle notes, but its main characteristic is a high smoke point that enables frying and deep frying without sticking or burning flavors. Nutritionally, it is a concentrated source of energy and unsaturated fats, often rich in omega-6 fatty acids and vitamin E; when replacing saturated fats, it can support heart lipid profiles, provided it is used in moderation and as part of a balanced diet. Typical uses include frying, sautéing, breading, deep frying, and baking, as well as preparing marinades. It should be stored tightly closed in a cool, dark place, away from heat sources; once opened, it is best used within a few months and to check the smell to avoid using rancid oil.