Jolie Vile Resort & Spa Kings Island Luxor
The Egyptian Chefs Association, in collaboration with the Malaysian Palm Oil Council, recently organized a one-day workshop in Luxor, Jolie Vile Resort & Spa Kings Island, focused on “Innovative Uses of Palm Oil in Cooking.” This enlightening event brought together culinary enthusiasts, professional chefs, and food industry experts to explore the versatility of palm oil and its potential to enhance the taste and flavor of various dishes. Renowned chef, Chef Mahmoud Nabil, led the workshop, providing participants with valuable insights and hands-on experience in incorporating palm oil into their culinary creations.
The first part of the workshop was dedicated to theoretical discussions and in-depth insights into the various applications of palm oil in cooking. Dr. Adel Gabr, a prominent figure in the field as a Professor and the Head of the Department of Fats and Oils at the National Research Centre, shared his extensive knowledge on the subject. His presentation shed light on the diverse and innovative uses of palm oil in various cuisines. Attendees learned how palm oil can be employed to enhance flavors, textures, and overall cooking quality.
Dr. Adel Gabr highlighted the incredible versatility of palm oil, emphasizing its ability to elevate dishes across different cuisines. He talked about the saying that palm oil is full of saturated fats, and explained that this is not true, as palm oil enjoys a balance in the composition of its fatty acids, 50% of saturated fats and 50% of unsaturated fats. He also denied that the oil contains trans fats, since palm oil is semi-solid in nature, so it does not need a partial hydrogenation process to convert to the solid form. Therefore, it is completely free of any artificial trans fats.
The second part of the workshop was dedicated to practical application, where Chef Mahmoud Nabil demonstrated various cooking techniques and recipes that showcased the innovative use of palm oil. Participants had the opportunity to gain hands-on experience and refine their cooking skills using palm oil.
Chef Mahmoud Nabil shared his expertise in deep-frying with palm oil, demonstrating how to achieve perfectly crispy and golden results. The participants learned how to control the temperature and manage oil absorption for delectable dishes such as Fried Chicken and samosa.
The workshop also covered the use of palm oil in baking, offering techniques for making items like croissants, Danish pastries, pate, and Feteer Meshaltet. These baked goods showcased the ability of palm oil to yield flaky, tender, and delicious results.
Chef Nabil also emphasized the correct sautéing techniques with palm oil, ensuring that dishes maintain their internal moisture without excessive oil absorption. Participants experienced the harmonious fusion of flavors in dishes like Falafel, where palm oil was used to enhance taste while maintaining a perfect texture.
The “Innovative Uses of Palm Oil in Cooking” workshop organized by the Egyptian Chefs Association and the Malaysian Palm Oil Council in Luxor was a resounding success. Attendees gained a comprehensive understanding of the diverse applications of palm oil, its unique qualities for enhancing flavors and textures, and hands-on experience in utilizing this versatile ingredient in various cooking methods. This workshop provided valuable knowledge and skills to chefs and culinary enthusiasts, opening up new possibilities in the world of cooking with palm oil. Chef Mahmoud Nabil and Dr. Adel Gabr’s expertise in the culinary industry and fats and oils research made this workshop a valuable opportunity for all those in attendance.
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