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Kitchen Notes: Smoke Points of Various Fats
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cook
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PostPosted: Wed Apr 10, 2013 12:14 pm    Post subject: Smoke Point in Baking Reply with quote

Does the idea of Smoke Point also apply to baking or only to cooking over a high fire directly? Would a pizza drizzled with olive oil made under the broiler (around 500F) or in the oven (475F) also cause the olive oil to react the same way as it does when it's heated to a high temperature on the skillet?
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Wed Apr 10, 2013 1:12 pm    Post subject: Reply with quote

unlikely.

even tho the oven temp is high - the dough or if just drizzled on - never gets to that temp.
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Katfwiiley
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PostPosted: Mon Apr 29, 2013 11:15 pm    Post subject: Smoke points of blended oils Reply with quote

Hi,

I have read several conflicting opinions (I haven't found any actual research) on whether blending oils has any affect on the smoke point. For example, if I were to blend 10 parts avacado oil (very high smoke point) with 1 part flaxseed oil (very low smoke point) would I be able to cook with that oil above the smoke point of the lower of the two?

Any help on this matter would be appreciated. Especially in the form of a direction towards scientific research on this matter. Thanks!
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PostPosted: Tue Jul 23, 2013 6:21 am    Post subject: Rice Bran Oil Reply with quote

Rice Bran Oil - SP= 232 C (450 F)
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RangerX
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PostPosted: Tue Aug 20, 2013 4:51 pm    Post subject: Ghee smoke point Reply with quote

I would like to know the smoke point of ghee. I have found through extensive searching it appears to right at 450. Still has that nutty buttery flavor as well.
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Tue Aug 20, 2013 6:35 pm    Post subject: Reply with quote

ghee is a form of "clarified butter" - I say "form of" because (local) customs / traditions / methods do not always produce an identical result.

you will find a range of smoke points cited by different sources on the order of 450-485F (232 - 252C)
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Tue Aug 20, 2013 6:36 pm    Post subject: Reply with quote

I know from experience it's far lower than that.

Namaste,

Jim
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oirfideach
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PostPosted: Sat Sep 28, 2013 5:21 am    Post subject: A hearty thank you! Reply with quote

I am testing different oils for marijuana infusion, and this is a great factsheet. I appreciate your hard work, and I am sure I will appreciate it even more in the coming hours! Cool
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PostPosted: Mon Nov 04, 2013 5:53 pm    Post subject: Reply with quote

Beef dripping has a smoke point of upwards of 220C, some say 250C/480F. This isn't on the list.

There has never been any science showing a link between saturated fat and heart disease. Rather than posting an enormous wall of text, here are a couple of well produced documentaries from Australian TV on the subject, which contains wider criticism of what is clearly fundamentally conflicted research filtering out via the CEOs in charge of the medical industries...

Watch Heart of the Matter parts 1 & 2 here...
http://www.youtube.com/watch?v=rDVf-00w5gk&list=UUR_kFbcwWy1cKLCkmcMf4lg
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PostPosted: Fri Nov 22, 2013 7:29 am    Post subject: Reply with quote Delete this post

The real meaning of smoke point:

http://www.notesonwellness.com/now/2013/11/smoke-point-myth.html
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