Grilling is an art, and like any artist, chefs know that the right tools can make all the difference. When it comes to cooking oils and fats, the grill masters have their secrets. Let's dive into the world of grilling oils and explore the preferences of some of the best chefs around. Personally, I think that the art of grilling is all about finding the perfect balance between heat, flavor, and texture, and the right cooking oil can make this balance even more exquisite. In my opinion, the key to a successful grill session lies in understanding the smoke point of each oil and how it interacts with the food. So, let's explore the top picks of these grilling experts and uncover the secrets behind their favorite oils.
Grapeseed Oil: A Versatile Choice
One of the most popular choices among chefs is grapeseed oil. Made from the leftovers of the winemaking process, grapeseed oil is an excellent upcycled option. With a smoke point of 420 degrees F, it's perfect for high-heat cooking. Author Rob Rainford, known for his grilling expertise, swears by grapeseed oil for its ability to prevent meat from sticking to the grill and aid in browning. Chef Klementine Song, who uses grapeseed oil to coat her grilled Koji-marinated pork loin, agrees. She highlights its neutral flavor and high smoke point, making it a versatile choice for various dishes.
Olive Oil: A Classic Favorite
Olive oil is a classic choice for many chefs, but it's often misunderstood. While extra virgin olive oil has a low smoke point, refined or light olive oil can have a smoke point as high as 470 F. Chef Klementine Song, who uses olive oil for grilling vegetables and mushrooms, explains that high-quality olive oil can stand up to high heat without burning or imparting a bitter taste. She recommends Greek Koronis olive oil for its fruity and peppery notes. Steve Benjamin, culinary director at Bourbon Steak, uses olive oil to start cooking and finish with butter, creating a rich and flavorful dish.
Avocado Oil: A Healthy Choice
Avocado oil is a favorite among chefs like Richard Archuleta, who uses it for grilling chicken, vegetables, and seafood. With a smoke point of over 500 F, it's an excellent choice for high-heat cooking. Avocado oil is made by pressing the pulp of the avocado and has a clean, neutral flavor. It's also rich in health benefits, containing plenty of carotenoids, oleic acids, and antioxidants. Archuleta prefers it over many seed oils, as it lets the natural flavors of the food shine.
Coconut Oil: A Cultural Favorite
Coconut oil is a common ingredient in South Indian cooking, and Paramjeet Bombra, head chef at Baar Baar, swears by it. Made by pressing the white flesh of the coconut, refined coconut oil has a higher smoke point and a more neutral flavor. Bombra uses it to add aroma, flavor, and distinctiveness to grilled dishes. He notes that coconut oil pairs perfectly with seafood, curry leaves, and spices.
Beef Tallow: A Rich Choice
For grilling beef, some chefs prefer not to use cooking oils at all. Richard Archuleta, executive chef at Level 8, opts for Wagyu beef tallow. He explains that it creates an incredible crust and helps carry the meat's flavor across the palate. Beef tallow, made from the fat around a cow's organs, has a smoke point of 374-420 F and adds a rich, savory flavor to dishes like piquillo peppers.
Butter: A Classic Finish
Butter is another non-oil ingredient that chefs love to cook with. While it has a low smoke point, it can be used for grilling when applied properly. Steve Benjamin, culinary director at Bourbon Steak, recommends starting with olive oil and finishing with butter for a rich and flavorful dish. He suggests brushing or placing butter on top of the meat or vegetables, avoiding direct contact with the grill.
In my opinion, the choice of cooking oil is a matter of personal preference and the specific dish being prepared. Each oil has its unique characteristics and can enhance the flavors and textures of grilled foods in different ways. From the versatility of grapeseed oil to the richness of beef tallow, the right oil can make all the difference in a successful grill session. So, the next time you fire up the grill, consider these options and experiment with different oils to find your perfect sear.
