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Smoke Point Questions

Smoke Point

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by 228 · August 16, 2013 at 04:36 PM

I got some avocado oil today and it says "cold extracted and refined". Is it still beneficial? The way I see it is as a good source of oliec acid and there's no chance it will oxidize before I've used all of it because its cold extracted and... (more)

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by 437 · September 06, 2013 at 02:21 PM

Last night I took out a chunk of beef suet from my fridge, diced it up with a knife, and put it in my crock put on high. I left it like this all night and when I woke up it was all liquid with the crunchies but it was apparent that it had been... (more)

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Rtgdn99 0 · May 06, 2013 at 01:25 AM

If it doesn't look too offensive, smells & tastes good, I'd probably give it a go. That being said I made my own recently; refilled with a little water, got back to it when it dissolved and drank it as soup :)

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by 50 · September 05, 2013 at 11:03 PM

A new international grocery store opened up in town. They had pre-peeled taro, sweet potato leaves, and smoked goat heads. Needless to say, my wife and I felt at home there. We went to the African section and it was walled with red palm oil. We... (more)

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glib 0 · September 05, 2013 at 10:48 PM

Yep, big difference. And usually big smoke is a sign that the oil is unrefined. African dishes with palm oil are all crockpot like stews, too. At any rate high heat frying is, in my opinion, not paleo. Smoked oil has a lot of toxins. Frankly, good... (more)

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by 3277 · November 02, 2013 at 05:05 PM

I was trying to sear salmon and I put unrefined virgin coconut oil in the pan and it immediately smoked. Here's a list of smoke points for various oils: http://en.wikipedia.org/wiki/Smoke_point I'm thinking of buying a jar of REFINED coconut... (more)

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CaveMan_Mike 0 · April 05, 2013 at 01:14 AM

I think I'm going to buy some REFINED coconut oil instead of using olive oil because the coconut oil is more stable, will last years, and I don't have to worry about it going rancid. I don't use olive oil for other things so even if I buy a... (more)

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by 548 · January 11, 2013 at 07:05 PM

What is the best possible oil I can use when using my oven at about 400 degrees farenheit? I am getting mixed information from all of my google attempts.

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Anon_17 0 · January 11, 2013 at 07:05 PM

Refined coconut oil (450°F, 232°C)

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by 1602 · August 06, 2012 at 02:46 PM

I just shallow fried in some lard that I had used for deep-frying before. I noticed after eating that I got some symptoms like I usually only get when I'm stupid enough to eat something fried in rancid seed oil at someones home. My nose clogging... (more)

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by 9387 · November 25, 2012 at 05:16 PM

Industrial seed oils are high in PUFA. If PUFA is easily oxidized, how do they have high smoke points? What am I misunderstanding?

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Matt_11 0 · July 01, 2012 at 04:07 AM

It's not the triglycerides that are necessarily unstable. It's whatever else is in the oil. Take olive oil as an example. The smoke point increases as you further refine it. You're removing the other things, such as phytochemicals, that are very... (more)

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by 9387 · June 03, 2013 at 05:27 PM

You frequently hear that olive oil has a low smoke point and is therefore not appropriate for frying. I think this is myth. Here is one source: http://www.oliveoilsource.com/page/heating-olive-oil There are other similar sources. Also,... (more)

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Blitherakt 0 · April 19, 2012 at 04:33 AM

Olive oil does not have a low smoke point. The "myth" of low smoke point, however, is due to imprecise terminology. When discussing olive oil, the immediate assumption or meaning for most people is "extra virgin olive oil", which is an entirely... (more)

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by 1066 · January 19, 2012 at 04:29 PM

I eat a lot of mostly grass-fed beef. I eat a lot of eggs. I've been considering storing the tallow left over from frying my beef and using it instead of butter to fry my eggs. My main concern with this is that the second heating of the beef... (more)

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Sara_S_ 0 · January 19, 2012 at 12:51 PM

I've found variability in how well my tallow holds up, highly correlated to whether it's from healthy cows or not, strangely, but it could also relate to how hot I've rendered it, with too hot or too low being problematic. I would say to try... (more)

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by 6218 · June 03, 2011 at 02:47 PM

I've seen this product and just wanted feedback/thoughts on it.

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Shari_Bambino 0 · May 20, 2011 at 04:11 AM

It's good. Very tasty. I can't see anyone arguing that this product doesn't fit well into a paleo/primal diet. I am not sure anyone needs this particular product as it's so easy to make yourself but for someone who needs the convenience I think... (more)

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by 81 · March 11, 2012 at 09:18 AM

I've started to cook with coconut oil but I am surprised to see that it starts to smoke really fast. Even when I make an omelet. If it smokes then that means that it has reached its smoking point and that is bad, right? What is going on here? I... (more)

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HealthRediscovery 0 · March 20, 2010 at 04:39 PM

Coconut oil has an unsually low smoke point considering that it is 90% saturated. You can try mixing in a higher smoking point oil with your coconut. Enig and Fallon of WAPF recommend adding sesame oil in Eat Fat, Lose Fat, probably partly... (more)