One of our most common hardships when it comes to cooking is how much heat the oil in the skillet, if it does not have a heat indicator.
Here are some guidelines to prevent the oil from burning.
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How to know if the oil is ready for you to cook
The smoking point is the maximum temperature an oil can tolerate and the sooner it reaches it, the less it is used for frying, as the molecules begin to degrade.
It is at this time that the burning of fat begins, which can become toxic and irritating, with carcinogenic potential.
The optimum temperature of an oil should be between 185 ° C and 190 ° C; those with a high smoke point are safflower, canola, sunflower, corn, and soybeans. However, even if you cook with one of these, the degree of smoke decreases after each frying.
It is time to change the oil in the following cases:
- As suspended debris accumulates or sediment forms at the bottom of the container.
- When it starts to smoke before reaching 185 ° C.
- If it smells musty or becomes contaminated with the smell of food cooked there.
- The purer the oil, the faster it burns, so you should consider reducing the heating time depending on the type of oil?
What temperature does each type of oil need?
- Olive: 215 ° C.
- Extra virgin olive oil: 160 ° C.
- Refined sunflower: 220 ° C.
- Unrefined sunflower: 105 ° C.
- Palm: 230 ° C.
- Extra virgin coconut oil: 230 ° C.
- Unrefined sesame oil: 170 ° C.
- Canola: 204 ° C.
- Peanut: 230 ° C.
Learn more super good cooking tips so that you can apply them and your food is more delicious.