how to make corn oil
How to Make Corn Oil
Con oil is a popular cooking oil, due to its high smoke point. Though a tedious task, corn oil can be made at home, using some basic ingredients. It can take several days for the corn oil to be made, so you have to be patient till then...
Cooking oils are an undisputable part of every kitchen. Cooking oils can be extracted both from vegetables as well as grains. Without cooking oil, one cannot imagine eating fried foods, both deep and shallow fry (if you ignore the calories). Cooking in oil adds a delectable taste to the food. There are many variants of cooking oil available in food stores and grocery shops. Corn oil is one such oil that is healthier than most of the vegetable oils and is also less expensive when compared to other oils like olive oil. Corn oil is extracted from the kernel of corn. This oil is light yellow in color and has a neutral taste. One of the advantages of using corn oil is that it has a high smoking point, which means that it can be used for deep frying, without the fear of the food being burnt or charred. Corn oil, which is also called maize oil in some parts of the world, is extracted commercially on a large basis using mechanical pressing techniques. The good news is that corn oil can be extracted at home.
Making Corn Oil
Extracting corn oil at home can be a little tough and tedious task. It is also a very slow process and you need to be patient till the end product is finally obtained. Follow these instrutions for pressing out oil from corn, at home.
- Dehusk the corn and remove the kernels from the cob. Place the corn kernels in a tub or bucket, as per your requirement of corn oil. Pour warm distilled water into the bucket and let the corn soak it in for approximately two days.
- Remove the water and crush the kernels with the help of a mechanical press to form a pulp. You will notice that while crushing the kernels, a watery fluid comes out. Remove the contents from the bucket and transfer the liquid to a separate container. With the help of a strainer, filter the liquid so that only the liquid is left behind.
- Do not disturb the container in which the liquid is kept, till all the water has evaporated. Once the water evaporates, a yellow colored residue is left behind, which is the corn oil. You can transfer this corn oil into an air tight container and store it in a cool place.
- Before corn oil was discovered, corn was used as a staple food in many countries. Corn is a rich source of fibers and essential nutrients. Corn can be eaten in numerous forms like cornflakes, boiled whole corn, corn syrup, cornmeal bread, popcorn, cornflour and cornstarch (added to thicken soups and stews) etc.
- Corn oil came into existence in the year 1898 and was mainly used for cooking. This oil, which was first recognized as mazoil, was first extracted by Theodore and Benjamin Hudnut.
- From then corn oil became quite popular as a cooking oil and was used in homes as well as restaurants. The main reason behind its popularity was that it could withstand very high temperatures while cooking, in comparison to other oils. Cooking in corn oil enhances the taste and flavor of the food.
- The nutritional value of corn oil is also good since it contains omega 6 fatty acids, which is beneficial for the overall health of the cardiovascular system. However, over consumption of this oil is not advisable
- Apart from cooking, there are several other uses of corn oil like in the manufacture of soaps, as an active ingredient in paints, insecticides and nitroglycerine, and in recent times it is also being used as biodiesel. Corn oil is also an ingredient in certain drugs and medications.