Different fats for different jobs

I am quite certain we all know the difference between, oil or a fat that is liquid at room temperature, and a fat that is solid at room temperature like butter, lard, shortening, margarine. But do we understand why we use each fat? Today I will try to guide you through the often times confusing and misunderstood world of fats. Let's start with the fats that are liquid at room temperature. VEGETABLE OIL- This is a fairly versatile oil that contains any combination of safflower, canola, corn, etc.... I really have nothing to say about this except for that it exists and each brand will cook differently because of the individual properties of the oils used. Studies have found a link between most types of vegetable oil, and corn oil to post menopausal breast cancer and prostate cancer. CORN OIL- This is derived from the germ of the corn. It has a high smoke point, mild flavor and has been available since 1898. Studies have found a link between most types of vegetable oil, and corn oil to post menopausal breast cancer and prostate cancer. CANOLA/RAPESEED OIL- Canola and Rapeseed are close cousins and considered very heart healthy because of the types of fat it contains. I was unable to find any information on the smoke point of this oil, and I do not use it so I can not speak from experience. The pollen of these plants have been links to asthma. GRAPE SEED OIL- This comes to us as a byproduct of wine making. Grape seed oil also known as Grape oil has a high smoke point(420), a mild flavor, and since you can use less of it for frying or sauteing, it is good for a low-fat diet. It is excellent for anything you may want to use a liquid oil for. Grape Seed oil also has many health benefits, including being heart smart. EXTRA VIRGIN OLIVE OIL- Extra Virgin comes from the first pressing of the grapes. Virgin Olive Oil is just a lower quality of Extra Virgin, which is a heavy oil with a pungent flavor that is great for salad dressing, to put on the table with bread, or anywhere you want the flavor to come through. Even though Extra Virgin Olive Oil is heart healthy you would be wasting your money to cook with it as it has a low smoke point and the heat will destroy the flavor. OLIVE OIL- Similar to Extra Virgin Olive, but usually more refined, probably the second pressing and not as much flavor. Olive Oil is also considered heart smart, but retains a low smoke point. It is a good generic oil, but I would not use it in items with a delicate flavor. EXTRA LIGHT OLIVE OIL- This has been filtered and other than being heart smart isn't too much different than most vegetable oils. It still has a low smoke point, but is excellent for baking. PEANUT OIL- This is absolutely fabulous for frying as it has a very high smoke point. It is often used in Asian stir fry and in the UK is marketed as "groundnut oil". Peanut oil is also heart healthy. NUT OILs- There are a number of different nut oils out there. I would use these much like Extra Virgin Olive Oil, for the flavor. Though you should be cautious as many people have nut allergies and should warn people if you have used them. Now let's look at the fats that are solid at room temperature. BUTTER- The first question is always salted or unsalted. The answer is unsalted. The only reason butter is salted is to cover up inferior quality. It's the same price, go for the unsalted! Butter should be nothing more than whipping cream that has been whipped too far. If you see anything other than cream and natural flavoring in there, just leave it. Butter has a low smoke point because of the milk solids in it. I prefer Tillamook. SHORTENING-Think about vegetable oil, only hydrogenated, so it is now the worst possible fat for you to eat. I have no love for this product, nor can I feign any. You are much better using butter or lard. LARD-I believe this comes from pigs. It is pure animal fat. Unfortunately when you purchase it in the store it is usually partially hydroginated, but for those of us who can't have soy, it is still a blessing. If you can find actual pure lard, it is almost as healthy as butter. Yes I hear the snickers from here. Think about it, butter is the way god intended. It is milk solids, a little water, and fat the way nature made it. I am not encouraging you to go eat an entire stick. That would be silly. But, as far as solid fats go, it really isn't that bad for you. MARGARINE-Think shortening, only butter flavored. It also has a higher water content so baking with it may yield differing results. When I use these different fats I have a pecking order: Extra Virgin Olive Oil-only for salad dressing, but I don't normally expend the money for it. Olive Oil-I will use this for salad dressing, breads, savory dishes, cooking rice Extra Light Olive Oil- I use this for most anything except for saute because of the smoke point. Grape Seed Oil-I use this for anything I can used an oil for. Butter-I use butter when ever I need a solid fat and taste matters, like cookies, biscuits, fruit breads. Lard-This is great when you need a solid fat and adding flavor is not a benefit, or butter is just too expensive. This makes great pie crusts and breads. I realized this is vary bias, but that's how I am in the kitchen. I want the best ingredients I can afford. Sometimes that means I do without rather than getting substandard product. With this guide I am not suggesting that an overabundance of fat in your diet is good for you. In fact my favorite saying with food is "every thing in moderation, including moderation". This just means keep a balanced diet and that every once in a while it is good to just over do it. This helps keep me from feeling deprived, while maintaining a proper balance, and I hope it will for you as well.