Why is it important to know the properties of an oil in cooking?
Oils are interesting substances with certain properties that affect the ways they are used in cooking. Oils have many purposes, for example: to keep moisture in. Oils can be used in cooking or as a beauty product. Oils are hydrophobic, which means that they do not mix well with water. Oils are fat substances that have different forms and consistencies. Different types of oils have different properties, uses, advantages, and disadvantages.
Our Cooking Chemistry class performed seven experiments to figure out the differences in olive, coconut, and canola oil. We tested the density, freezing point, smoking point, viscosity, stickiness, and the way they react with water.
Our results showed some similarities in the oils, but they also showed some interesting differences that could help us use oil in our lives. Knowing the stickiness factor of an oil is important because you need to know which oil to use if you don’t want your brownies sticking to the pan. From the experiment on the stick factor we learn that the olive oil greased the pan better to make the least amount of brownies stick to the pan. The coconut oil does not grease pans as well so there was a lot more brownie stuck to the bottom of the pan.
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