Cooking And Salad Oils

I don’t use a lot of oil these days, but knowing what ones are best suited to different purposes (by the comprehensive list of smoke points included in this post) is very handy. I would be interested to hear from anyone who has correct information about trans fats and whether these are likely be created in a domestic cooking situation.

Cooking oils

Town & Country Gardening

No kitchen or cook should be without a high temperature (candy) thermometer and a low temperature (meat) thermometer. These thermometers are not expensive and will make you a better cook as well as insuring your food is cooked properly achieving an internal temperature of 160-165 degrees. At this temperature all bacteria has been killed preventing you or your family becoming sick from bacteria contaminated foods.




Note: Smoke point ranges can vary wildly based on many different factors.
Source

200’s
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
300’s
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined

325 F: Shortening, Emulsified
Vegetable†

330 F: Hemp Seed Oil

350 F: Butter
: Canola Oil, Semi-Refined
: Coconut Oil
: Sesame Oil…

View original post 223 more words

Advertisements

Your comments are welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s