Revision as of 04:08, 21 January 2007 edit 63.215.26.151 (talk) →Culinary uses ← Previous edit		Revision as of 09:04, 21 January 2007 edit undo Waitak (talk \| contribs) Extended confirmed users, Pending changes reviewers 5,265 edits Revert to revision 101650110 dated 2007-01-18 22:03:22 by 71.136.60.20 using popups Next edit →
Line 22: * '''Flavor base''' - oils can also "carry" the flavors of other ingredients, since many flavors are present in chemicals that are soluble in oil. Secondly, oils can be heated, and used to cook other foods. Oils that are suitable for this purpose must have a high [[flash point]]. Such oils include the major cooking oils - [[canola]], [[sunflower\|sunflower oil]], [[safflower\|safflower oil]], [[peanut oil]], [[linseed oil]] etc. Some oils, including [[rice bran\|rice bran oil]], are particularly valued in [[Asia\|Asian]] cultures for high temperature cooking, because of their unusually high flash point. ~~this is salt~~ === Hydrogenated oils ===

Vegetable oil: Difference between revisions