| 31. | See Smoke point for a nice list.
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| 32. | Clarified butter has a higher smoking point than regular melted butter and it lends richness to the dish.
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| 33. | At the smoking point, oils break down, giving foods an " off " flavor, or even burning them.
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| 34. | Heat braising pan to smoking point.
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| 35. | Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable.
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| 36. | Another " Bowuzhi " chapter describes hemp oil's relatively low smoke point and boiling point phases ( 2, tr.
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| 37. | Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods.
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| 38. | Extra-virgin olive oil has a strong flavor, is expensive, is relatively prone to rancidity, and has a low smoke point.
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| 39. | Bring to just below the smoke point ( when you first see a wisp of smoke from the oil ).
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| 40. | The smoke point of any oil is defined by the temperature at which light blue smoke rises from the surface.
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