Cookbook:Cottonseed Oil
Cottonseed Oil | |
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Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed.
Characteristics
[edit | edit source]The oil must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Along with soybean oil, cottonseed oil is very often partially or fully hydrogenated. It is almost flavorless, with a smoke point around 420–430°F (215–221°C).[1][2][3]
Selection and storage
[edit | edit source]Because cottonseed oil goes rancid extremely quickly in contact with air, it must be stored in an airtight container and has a short shelf life.[2][3]
Use
[edit | edit source]It is commonly used in manufacturing potato chips and other snack foods, as well as margarine.[3][4] It also works as a salad oil.[2][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.