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Is it possible to provide us with the types of oils and which type is best for each cooking process, such as frying, browning, sautéing, etc.

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on March 21, 2023

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

Maryam Arnous

Is it possible to provide us with the types of oils and which type is best for each cooking process, such as frying, browning, sautéing, etc.?

Answer

You should just use one oil. I mean you could just use one oil there's really no particular reason why you need to have a whole bunch of different oils find an oil with the relatively high smoke point and usually that's going to be a refined oil. Okay, you can certainly use any other oil you want but you'll need to control the temperature. So you're not getting close to the smoke point. I mean understand that as we heat oils, they start to change themselves and and probably in ways that are not so good for the body some would argue that using the oils in the first place or not. So good for the body, but let's put that issue aside for just a moment and talk about just the cooking here. So, you know, I recommend finding one that's got a relatively high smoke point and just use one and it's gonna be good for frying and for sauteing right or otherwise the you know the importation of Browning. All right.

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.