Stop Wasting Money on Cooking Spray, and Start Making Your Own!
Once all of the settings are to your liking, go ahead and start to use your super nifty oil spray bottle. How easy is that?
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We just love this hack because it makes cooking so much easier. If you’re not familiar with “sprayable” oil, then we suggest that you try this hack right away. You wouldn’t believe how much simpler it is to coat the pan as opposed to using traditional drip-on oil.
Now that we all know how to make our spray-on oil, let’s talk a bit about the ingredient. Our host, David Chilcott, does the demonstration using olive oil, but there are many other varieties of cooking oil available to you out there.
When most people think about the differences in cooking oils, their first thought is taste, which, of course, is important. HOWEVER, the most important aspect that makes each of these unique is their smoke point.
If you over overcook your oil, the food may end up tasting terrible, or worse, it could turn out being unintentionally flambéd. This is why you should have at least one type of oil for low, medium, and high heat cooking.
Low temperature cooking
For low temperature cooking, Life Hacker recommends using either flaxseed oil, walnut oil, olive oil, or butter. Flaxseed oil has a very low smoke point (225 degrees Fahrenheit), and the other three top out between 320 to 375 degrees Fahrenheit.
Medium temperature cooking and frying
For medium temperature cooking and frying, use coconut oil (350 degrees Fahrenheit smoke point), extra virgin olive oil (375 to 400 degrees Fahrenheit), refined canola oil (400 degrees Fahrenheit), and corn oil (400 to 450 degrees Fahrenheit).
High temperature grilling and deep frying
For high temperature grilling and deep frying, use sesame oil (410 degrees Fahrenheit), peanut oil (450 degrees Fahrenheit), palm oil (450 degrees Fahrenheit), ghee/clarified butter (485 degrees Fahrenheit), refined soy bean oil (495 degrees Fahrenheit), and avocado oil (520 degrees Fahrenheit).