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High smoke point oil

 
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Enrico



Joined: 24 Jun 2011
Posts: 7
Location: Portland - Seattle

PostPosted: Fri Jun 24, 2011 4:41 pm    Post subject: High smoke point oil Reply with quote

I am looking for a high smoke point oil. Just using EVOO is not working the way I want. May be I am not giving food enough time in the pan, but I am interesting in trying something else, because there may be a better way and I am curious.

So, I found this half gallon of canola oil from Costco in the cupboard. My wife buys things and puts them there.

Now I read that there is a big difference between "refined" an "unrefined" oils.

What the heck does that mean???

If it is that important, shouldn't it be indicated on the canola container????

The container does not mention anything about "refinement". Check out this link.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

Someone give me an idea of what to cook with please.
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Fri Jun 24, 2011 6:56 pm    Post subject: Reply with quote

safflower has a neutral taste and is one of the high smoke point oils.

Olive pomace oil is not recommended - it often conveys an off taste.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Tue Jun 28, 2011 2:09 pm    Post subject: Reply with quote

Refined vs. unrefined: Good question! Hope Michael can clear it up.

I always thought peanut oil had the highest smoke point, so now I'll try safflower oil.
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Tue Jun 28, 2011 3:51 pm    Post subject: Reply with quote

here's a link that gives a general description:
http://missvickie.com/howto/spices/oils.html#Refined%20Cooking%20Oils
http://www.madehow.com/Volume-1/Cooking-Oil.html

the fine print on the label may - gandering the shelves about 50% - explicitly state 'made from refined . . ' etc.

the 'exact' process of 'refining' I sure varies by the oil source -

I wonder if there is a practical difference in the home kitchen between a (for example) 420'F smoke point and a 450'F smoke point. the higher temp oils are preferred for commercial operations where the oil may be held at high temperature for extended periods - the theory is under those circumstances is it more stable and less likely to go off flavor. for a once&done saute it may not make an real difference.
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Fri Jul 01, 2011 12:56 am    Post subject: Re: High smoke point oil Reply with quote

Enrico wrote:


If it is that important, shouldn't it be indicated on the canola container????

The container does not mention anything about "refinement".

If the oil were unrefined, it would definitely be specified on the label.

Peanut oil is my preference for frying.

One thing to remember about any oil: each time you heat it, the smoke point is lowered for each subsequent re-use.
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natdelvboy



Joined: 25 Aug 2011
Posts: 3

PostPosted: Thu Aug 25, 2011 2:04 am    Post subject: Reply with quote

Here's a handy reference I use: oil smoke points
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hanzpiao



Joined: 19 Sep 2011
Posts: 1
Location: Tokyo

PostPosted: Mon Sep 19, 2011 11:49 am    Post subject: Reply with quote

Try using HiLo oil. It's commonly used in chinese restaurants due to the smoking hot woks
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counter



Joined: 07 Feb 2013
Posts: 44

PostPosted: Sun Feb 24, 2013 11:39 pm    Post subject: Reply with quote

Usually I use sunflower oilseed, I Think it's the best for frying.
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