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What are your favorite one or two oils for high temperatures for stir fry and for roasting?

Open Office Hours

Eric Wynkoop - Open Office Hours

Recorded

This event was on August 23, 2022

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Marsha Seidelman

What are your favorite one or two oils for high temperatures for stir fry and for roasting?

Answer

You know generally speaking any refined oil is fine, you know some oils like, you know avocado oil or popular these days and you know, there are certainly others like canola oil. But if you're concerns if you put a particular concern beyond the smoke point such as The nutrient profile of a of an oil I'm going to let you do the reading on that, okay? But I mean otherwise in terms of oils that are effective, you know at that those higher temperatures most any refined oil. Okay is is going to be fine. You know keep in mind that. Yeah oil refinement varies, you know that filtering process varies. And you know you can you can even find some olive oils that can be used for dry heat cooking. Although you might want to drop the the temperature just a little bit. Okay, but so there's some different ways to approach this question. All right, but give it a try and see what might appeal to you. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.