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Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
For proper deep frying the oil temperature should exceed 163 °C. [6] When the batter, which is typically water based, comes into contact with the high temperature oil, the water in it is instantly vaporized. This vaporization dehydrates the batter and causes the crispiness associated with deep fried foods.
Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking. [10] Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during ...
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...
An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active .
Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects. Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, methods which do not alter the glyceridic structure. It has a free acidity ...
Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde.It is a colorless liquid with a foul and acrid aroma. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein.