| 21. | Use an oil whose smoking point is well higher than temperatures called for in recipes.
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| 22. | Heat 2 tablespoons oil in a medium skillet over medium-high heat almost to smoking point.
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| 23. | A better option is vegetable oil, which has a smoking point of about 450 degrees.
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| 24. | The HDT also produces ATF, Superior Kerosene Oil with high smoke point and low sulphur.
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| 25. | Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point.
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| 26. | Dry-rendered lard is somewhat more browned in color and flavor and has a lower smoke point.
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| 27. | But its low smoking point ( about 250 degrees ) makes it difficult to use when sauteing.
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| 28. | For deep-frying, you'll want an oil with a high smoke point, the stage at which fat decomposes.
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| 29. | Thrive has been praised by food industry professionals for its neutral taste, versatility, and high smoke point.
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| 30. | The smoke point of oils vary widely.
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