International Recipes Dot Net: Real Recipes from Real People

  You are not logged in
Follow on Twitter!
Search Recipes:
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes

Random Recipe

Food Dictionary
Theme Sections
Photo Gallery

home > food & wine dictionary > oils

Food and Wine Dictionary

Brown text or background indicates a food entry.
Blue text or background indicates a wine entry.


Oils have been used for cooking since prehistoric times. In general, oils come from vegetable sources — plants, nuts, seeds, etc. An oil is extracted from its source by one of two methods. In the solvent-extraction method, the ground ingredient is soaked in a chemical solvent that is later removed by boiling. The second method produces cold pressed oils, which is somewhat a misnomer because the mixture is heated to temperatures up to 160°F before being pressed to extract the oil. After the oil is extracted, it's either left in its crude state or refined. Refined oils — those found on most supermarket shelves — have been treated until they're transparent. They have a delicate, somewhat neutral, flavor, an increased SMOKE POINT and a longer shelf life. Unrefined (or crude) oils are usually cloudy and have an intense flavor and odor that clearly signals their origin. Most oils can be stored, sealed airtight, on the kitchen shelf for up to 2 months. Oils with a high proportion of monounsaturates — such as olive oil and peanut oil — are more perishable and should be refrigerated if kept longer than a month. Because they turn rancid quickly, unrefined oils should always be refrigerated. See  FATS AND OILS listing for detailed information on hydrogenated, monounsaturated and polyunsaturated oils. See also  ALMOND OIL; CANOLA OIL; CHILI OIL; COCONUT OIL; CORN OIL; GRAPESEED OIL; HAZELNUT OIL; MUSTARD OIL; OLIVE OIL; PALM OIL; PEANUT OIL; SAFFLOWER OIL; SESAME OIL; SUNFLOWER SEEDS; SOYBEAN OIL; TRANS FATTY ACIDS; VEGETABLE OIL; WALNUT OIL.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z ]

Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

©1995-2021 SimpleSolutions Corporation. All Rights Reserved.