So you can use it for any cooking method without worrying that it might break down before your food is well done. Soybean oil’s smoke point is much higher than the regular cooking temperature. You can choose the oil that you prefer taste-wise.įor example, here are some of the cooking methods and the temperatures they may hit: What’s important is to know the temperature of a cooking method you’re about to do and make sure you choose the oil that can withstand the temperature. You don’t necessarily have to use the oil with the highest smoke point to cook. That is because solid fats usually contain more free fatty acids (FFA), which are very easy to break down. You may have noticed on the list that solid fats tend to have lower smoke points than liquid oils. Here, Cityline looks at 6 healthy cooking oils with various smoke points: Here are the smoke points of other oils commonly used for cooking: This makes it excellent for baking and deep-frying.Įven so, soybean oil isn’t the oil with the highest smoke point. If you compare these numbers to other cooking oils, you might find them rather high. The smoke point of soybean oil is at 234-256☌, which is equal to about 453-493☏. In addition, soybean oil is a low-allergen food, so it can be consumed by most people. It’s usually refined for 3 applications and hydrogenated.Īnd did you know that refined oil has a higher smoke point? This is because during the refining process, free fatty acids and impurities are removed. You should use this type of oil for baking, frying, and sauteeing.Īlso read: use a potato ricer to easily add another dish to your arsenal Refined oils On the other hand, if you’re making salad dressing, then soybean oil isn’t the best option. The olive oil will burn and make the potato bitter and awful to eat. The type of oil you should use depends on what type of food you’re making.įor example, you can’t use a low smoke point oil such as olive oil to fry french fries. So an oil with a high smoke point can be your best bet in the kitchen! Why you need to consider the smoke pointĪlways consider the smoke point of an oil before you use it. The bottom line is that the ideal condition for cooking with oil is when the oil hasn’t reached its smoke point yet.Ī higher smoke point means we can use the oil for cooking in higher heat and for a longer duration. So even a healthy refined oil becomes unhealthy and quite harmful to consume. Make sure to stay away from the smoke of overheated soybean oil and turn off the heat when the oil reaches the smoke point.īesides making the food unhealthy, oil that’s broken down also gives out a burnt aroma and bitter flavor to food. If you let the oil smoke for a little longer, your food will quickly turn black and become ruined.Īlso, if you cook with oil past its smoke point, any beneficial nutrients or phytochemicals are destroyed by the heat. These chemicals are compounds known to cause cancer and other diseases. When oil breaks down, it releases chemicals and free radicals that harm the human body. This is normal if you’re cooking something in the wok, but that’s an exception. You’ll know the oil has reached or exceeded the smoke point temperature when it starts to smoke intensely. What happens when heat exceeds the smoke point? The situation indicates that the oil is breaking out, releasing toxic chemicals that may penetrate your food. This is noticeable when cooking, as you can smell it and see smoke. The definition of “smoke point” is the temperature at which the oil starts producing white visible smoke and stops shimmering.
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