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[7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10]
Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]
The temperature of tap water should not exceed 38–45 °C (100–113 °F) to prevent discomfort and scalding. [2] However, it is necessary to keep warm water at a temperature of 55–60 °C (131–140 °F) to inhibit the growth of legionella bacteria.
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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
LaFreida’s favorite cooking temperature for cooking prime rib is 325°, which he thinks creates the perfect medium sear. We’ve included cooking details for that temperature below as well.
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