| 1. | When the butter is almost at the smoking point, add the chicken.
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| 2. | These fuel grade kerosenes meet specifications for smoke points and freeze points.
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| 3. | Use peanut oil, which has a higher smoking point than other oils.
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| 4. | It has a low smoke point, which limits its use for frying.
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| 5. | In general the lighter the oil, the higher its smoke point.
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| 6. | It has a relatively high smoke point as a frying medium.
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| 7. | It has an unusually high smoke point, both unrefined and especially when refined.
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| 8. | A high smoke point ( 485 degrees ) makes it ideal for sauteing.
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| 9. | Heat oil in a frying pan to just under smoking point.
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| 10. | Its high smoke point makes it ideal for deep frying and pastry production.
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