Why You Should Know Your Finishing Oils
Choosing the right oil for the job can be the difference between the romance of flavors or the taste of burnt, bitter fats that ruin your appetite. Cooking oils are great for transferring heat, but finishing oils take over when all the frying, frying, and frying is done. You probably already have it in your kitchen, and using it properly can instantly improve the quality of your meals.
Finishing oils differ from vegetable oils in two important categories: smoke point and aroma. The smoke point is the temperature at which fat begins to decompose, smoke, and burn, imparting the smell and taste of burnt oil to anything you throw into it. Since most foods are cooked at around 350℉, a good cooking oil will have a higher smoke point. Corn oil and vegetable oils smoke at 400℉, making them suitable for cooking. They maintain their integrity during cooking and can withstand the high temperatures required for deep frying. They are also relatively cheap. Other options like walnut oil will smoke at 320℉ which is not ideal for cooking at higher temperatures.
Taste also plays a role in differentiating cooking and finishing oils. Typically, cooking oils have a neutral flavor, which makes them more versatile because they don’t compete with the flavors of the ingredients being cooked. Finishing oils can come in a variety of flavors, whether natural (pistachio oil has a rich, nutty flavor, for example) or added ingredients such as pepper flakes or garlic. As Bon Appetit points out , any “toasted” nut or seed butter will impart a slightly spicy flavor, making them a good choice to complete your meals. Try not to heat the finishing oils at all or very little. They are tender (with a low smoke point) and lose flavor when cooked.
How to choose a finishing oil
Considering both the smoke point and the taste of the oil, you can decide which one to use. Toasted sesame oil has a high smoke point, which is theoretically great for cooking, but it has such a strong flavor that it’s likely to overwhelm your food if you’re cooking something like tender fish. Instead, cook this fish in neutral vegetable oil and add some toasted sesame oil. Extra virgin olive oil is a household favorite because it can serve both purposes: with a smoke point of 340-375℉, it retains well during cooking and imparts various peppery, fruity, and earthy notes when used as a finishing oil. You can cook the meatballs with extra virgin olive oil overnight and drizzle them over a cold roasted eggplant salad the next day. (For a comprehensive and concise list of different oils and their uses, check out this list from Masterclass.)
Because finishing oils retain their rich flavor better when kept away from direct heat, use them liberally on cold dishes and apply to hot plated dishes just before serving. Drizzle pumpkin seed oil on salads or add a flavorful swirl to a bowl of soup. Try flaxseed oil for its nutty flavor over hummus or bean sauces. Harissa oil is spicy and pungent compared to burrata, especially flaked salt. If you’re just starting to experiment with finishing oils, look to cold-pressed oils that already cool your countertop. Although it may seem unusual at first, try it right now – pour a teaspoon or so into a spoon or small shot glass. Rinse it in your mouth and swallow. You will be able to better understand what you are working with and what flavors this oil can release when cooking.
Personally, I like this extra virgin olive oil for finishing. Its pungent taste and earthy aroma pairs well with salads or sauces. For both cooking and finishing, I keep coming back to this one from California Olive Ranch . It gives noticeable fruity and herbal notes without being overly strong and is reasonably priced. I have even used it in baking with great results. The next time you’re at the supermarket, take some extra time to browse the butter section, check the smoke points, and explore the different flavor profiles so you can finish well.