Breaking Down the Future of Oils in the Restaurant Industry

Oils are a key component in kitchens today and the foreseeable future because they contribute so much to the sensory experience by enhancing and imparting flavor. They can be used in a variety of preparations, such as sautéing, searing, frying, baking, grilling, and roasting. Cooking oils are multi-functional in that they are a key ingredient in sauces, salad dressings, soups, and more.

Key Takeaways:

• Oils are a key component in kitchens today and the foreseeable future because they contribute so much to the sensory experience by enhancing and imparting flavor.
• Oils like canola and soy are best for general cooking, including sautéing and cold prep. High-performance oils like soy, canola, and algae oil are the most heat-stable, which means they remain stable at higher temperatures for longer and their duration of use in the kitchen is longer.
• Avoid using trans fats and partially hydrogenated oils; keep saturated fats as low as possible; and replace saturated fats with unsaturated fats, especially polyunsaturated fats like omega-6s and omega-3s as much as possible.

“While a high-performance oil may cost more per pound, it’s ultimately more economical because it delivers extended fry life and a longer shelf life, and supports operational efficiencies.”

https://www.qsrmagazine.com/menu-innovations/7-questions-oil-expert