What is the smoke point?

The smoke point is a term that refers to the point at which the cooking oil begins to decompose and issue vapors or smoke. At this temperature, the oil begins with decomposition, emits a harmful odor and looks burn. If the oil still increases the temperature, it can reach the ignition point when it is ignited. Many other factors can also reduce the oil point, such as the presence of foreign organic material, the use of salt, the number, how many times the oil has been reused and whether the product is a mixture of different oils. Saturated fats - those that are solid at room temperature - including lard, butter and bacon fat, begin to smoke at relatively low temperatures. These products are considered less healthy and should only be used to roast or care at relatively low temperatures.

Another factor that affects the oil point of the oil is the amount of improvement and its processing is subject to. UNRAFINED oil is generally cold pressed and is not subjected to heat or chemicals. As a result, it often contains an organican material from a source that reduces the temperature at which the product can be used efficiently when cooking. One example is unrefined rapeseed oil, which has a smoke point below 225 degrees Fahrenheit (107.2 ° Celsius), while refined rape oil is an excellent cooking oil with a smoke point of almost 400 degrees F (204.4 ° C).

olive oil is available in an extremely wide range of improvement and properties and is generally evaluated by acidity and extraction method. The virgin olive oil is pressed cold and contains the remains of olive, giving it a much darker color. It is popular because it has the strongest taste, but also the lowest flash point that limits its use as cooking oil. The best use of virgin olive oil is roasting, as a bandage on salads, marinades or with immersion of spices on bread. Refined olive oil is processed by heat and chemicals that produce pure color and give oil a higher point of smoke.

avocado oil that has a smoke point 500 ° F (255 ° C) is an excellent source of vitamins and can be used for cooking, salads, with bread or above vegetables. However, it is more expensive and is not necessarily practical for general cooking. Rape oil, also called rapeseed oil, comes from the plant in the TUřín family. Like avocado oil, it has a low content of saturated fats and a rich source of basic omega-3 fatty acids. Rape oil is cheaper than avocado oil and a great choice for frying and general cooking.

While low -point oils are great for roasting, low temperature baking and table use, oils selected for frying should be able to safely achieve tempuratites up to 375 degrees F (190.5 ° C). If frying with deep grease is required, the oil should have a smoke point of at least 450 degrees F (232 ° C). Foods that are fried at higher temperatures have a better texture and absorb much less fat than food fried at lower temperatures. Corn oil that is also used in salad dressings and maRgarine is a good choice for frying with deep fat.