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Anonymous users2024-01-231 Frying oil selection.
The temperature required for deep-frying is relatively high, about 160 degrees Celsius, so it is recommended to choose grapeseed oil and bitter tea oil with a smoke point of more than 200 degrees Celsius as the oil is healthier. Do not choose special oils such as high-grade olive oil or flaxseed oil.
Smoke point: The smoke point of each oil is different, but any oil will start to deteriorate as soon as white smoke appears after heating, which may produce harmful substances that affect health. Therefore, when cooking, the temperature should be controlled below the smoke point, and the ingredients should not be heated until white smoke is added.
2. Oil temperature identification.
To grasp the correct oil temperature in the pot, it is recommended to use a special cooking thermometer. Alternatively, the following two simple tests can be used to assist with this:
Palm: When pouring oil into the pot and heating, heat it over medium heat for about 2-3 minutes, then put the palm parallel to the height of the pot, if there is no warm feeling, the cool and cold is about 100 120 degrees Celsius. If the palm feels warm but not hot, the medium temperature is about 120 140 degrees; If you find that your palm feels hot, it is about 180 degrees Celsius, and the fried dishes are mostly set at 160 to 180 degrees.
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