Smoke Point Questions
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)
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)
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)
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)
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)
I've seen this product and just wanted feedback/thoughts on it.
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)
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)
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 :)
Industrial seed oils are high in PUFA. If PUFA is easily oxidized, how do they have high smoke points? What am I misunderstanding?
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)
Tallow has a smoke point of around 420 F, so I'm pretty sure you're correct in thinking that you've kept it well below the smoke point. (No harm in using a thermometer next time to see how hot it gets, though!) And yes, tallow (and fat in general)... (more)