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Enrico
Joined: 24 Jun 2011 Posts: 7 Location: Portland - Seattle
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Posted: Fri Jun 24, 2011 4:41 pm Post subject: High smoke point oil |
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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: 1307 Location: central PA
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Posted: Fri Jun 24, 2011 6:56 pm Post subject: |
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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
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Posted: Tue Jun 28, 2011 2:09 pm Post subject: |
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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: 1307 Location: central PA
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Posted: Tue Jun 28, 2011 3:51 pm Post subject: |
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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
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Posted: Fri Jul 01, 2011 12:56 am Post subject: Re: High smoke point oil |
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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
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Posted: Thu Aug 25, 2011 2:04 am Post subject: |
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Here's a handy reference I use: oil smoke points |
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hanzpiao
Joined: 19 Sep 2011 Posts: 1 Location: Tokyo
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Posted: Mon Sep 19, 2011 11:49 am Post subject: |
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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
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Posted: Sun Feb 24, 2013 11:39 pm Post subject: |
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Usually I use sunflower oilseed, I Think it's the best for frying. |
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