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What is smokepoint?
When cooking with oils..
elevated temperatures may destroy the unique flavors of various oils. The
oil reaches a smokepoint (threshhold) were natural flavors of the oil are
utilized or instantly lose thier flavor (purpose/usefulness). The lower
the smokepoint.. the lower the temperature should remain... (Oils for salads,
ect...), the higher the smokepoint the higher the value for heating, sauting
with, frying or deepfrying will be.
Common Cooking Oils
Almond
Oil
Common
Uses: Salads and cold dishes (very low smoke point, flavor is destroyed
by heat)
Avocado
Oil
Common
Uses: commonly used in mayonaises, salad dressings, baked goods, sauteing,
stir frying, deep frying
Smoke
Point: HIGH
Clarified
Butter
Common
Uses: Great to cook with, eggs,
Smoke
Point: Medium
Coconut
Oil
Common
Uses:
Smoke
Point: HIGH
Corn
Oil
Common
Uses: frying
Smoke
Point: VERY HIGH
Hazelnut
Oil
Common
Uses: Hazelnut oil is added to cold dishes to enhance flavor
Smoke
Point: LOW
*TIP:
Hazelnut oil is very potent.. combine with milder oils for drizzles
Olive
Oil - excellent for sauting (smoke
point: medium)
Common
Uses:
TIPS: Extra Virgin Olive
Oil (cold pressed/chemically reduced acidity): loses its flavor
when cooked.. great for cold dishes but best to add it last if you are
using it for Cooking.
Peanut
Oil
Common
Uses:
Safflower
Oil
Common
Uses:
Saffron
Oil
Common
Uses:
Sesame
Oil
Common
Uses:
Smokepoint:
HIGH
Truffle
Oil
Soybean
Oil
Common
Uses:
Walnut
Oil
Common
Uses:
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Infused Oils
-----
Truffle
Oil
Common
Uses: