Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 How high is too high for canola or other oils? Or rather, what is considered high temp in cooking? I keep hearing this term used but I have no idea what gauge they are using. Thanks. ~ PT ~ A committee is a cul-de-sac down which ideas are lured and then quietly strangled. ~ Barnett Cocks ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~~~~> , " daveo " <daveo@m...> wrote: > > Allison's comments follow mine exactly with only one addition. I use extra > virgin olive oil for non cooking recipes and the golden olive oil for high > temp cooking, which I've been told withstands higher temps better than the > virgin oils. > > DaveO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 This info is totally from memory of a long past conversation. Frying and higher temps are " high temp. " Anything less would not be considered high. What this means " temperature wise " for the oil in a skillet is unknown. When I use a deep fryer, the temp gage says 350 degrees. DaveO ~ P_T ~ <patchouli_troll [patchouli_troll] How high is too high for canola or other oils? Or rather, what is considered high temp in cooking? I keep hearing this term used but I have no idea what gauge they are using. Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 On Sat, 08 Feb 2003 18:35:30 -0000, you wrote: >How high is too high for canola or other oils? Or rather, what is >considered >high temp in cooking? >I keep hearing this term used but I have no idea what gauge they are >using. >Thanks. I think that refers to deep-frying. If you have a deep-fryer (appliance), it presumably has a temperature setting. IIRC, the usual frying temperature is around 350 - 375 degrees Fahrenheit. (I'm not sure of this). We don't have a deep fryer, my (English) husband makes 'proper chips' ('french fries' to us) now and then, but he just uses a large pot to deepfry them in - that's what I use on the (very rare) occasions when I might deep-fry something (tempura..yum!). SO: if you don't have a deep fryer or a deep-fry thermometer, how do you tell if the oil is too hot? Well, you don't want it to smoke. This will create substances in the food that you don't want to eat PLUS oil will smoke before it bursts into flame. You certainly don't want it bursting into flames. But you do want it to be hot enough that - when food is dropped into it - the food SIZZLES. If the food just sits there in too-cool oil, it will absorb the oil and be greasy. If you're stir-frying or cooking pancakes, here's how to gauge the temperature.... First you heat the pan, then you test the pan to see if it's hot enough - you do this by running your hand under the water and flicking a drop or two of water on the pan. * If the drops just sit there, the pan isn't hot enough yet. * If they instantaneously disappear, the pan's too hot - take it off the flame to let it cool down a bit. * If the drops dance around for a few seconds, then disappear - your pan's just right. Then I add the oil, swirling it around in the pan. Then the food...if stir-fry, the garlic, ginger and onions go in first. Or if pancakes, then I pour the pancake batter in - whatever. There are such things as deep-frying thermometers - we don't have one, but I think it might be a handy thing to have unless, like me, you have a British husband who grew up cooking 'chips' frequently and knows by ..what ..instinct? experience?... (both I guess) when the oil is hot enough. And so endeth today's cooking lesson... I hope I'm not telling people things they already know, I get the distinct impression I'm probably the ancient crone of the group - it seems most folks here are fairly young, as far as I can tell. If you guys DON'T want lessons now and then, let me know. Otherwise, I'm apt to write treatises like this occasionally. Cheers, Pat -- Pat Meadows CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 I know from my cooking experience that any time you use olive oil to fry with, you have already heated it to a temperature which is releasing carcinagens. Olive oil, however tasty, should be used cold if possible. --- Pat Meadows <pat wrote: > On Sat, 08 Feb 2003 18:35:30 -0000, you wrote: > > >How high is too high for canola or other oils? Or > rather, what is > >considered > >high temp in cooking? > >I keep hearing this term used but I have no idea > what gauge they are > >using. > >Thanks. ===== Where is this beauty? I search and search and then find, We are the lotus. Om Mani Padme Hum Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 So does this also apply to baking then, since most baked recipes are 350 degrees or higher? Just wondering if it makes a difference being that the oil in the recipe is usually mixed in with other things, not just by itsself over a heat element. Frankly, I prefer the lack of flavor that canola oil has in baked dishes, unless I am making something Italian or a robust casserole and desire the flavor of olive oil in the dish. I am thinking more of sweet baked items etc when using canola. ~ PT ~ Why should I fear death? If I am, death is not. If death is, I am not. Why should I fear that which cannot exist when I do? ~ Epicurus, philosopher (c.341-270 BCE) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~> , " daveo " <daveo@m...> wrote: > This info is totally from memory of a long past > conversation. Frying and higher temps are " high > temp. " Anything less would not be considered high. > > What this means " temperature wise " for the oil in > a skillet is unknown. When I use a deep fryer, the > temp gage says 350 degrees. > > DaveO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2003 Report Share Posted February 9, 2003 And there I was, another crone, thinking how useful it was to have all this info put out in such a succinct way for the benefit of those who never knew or might have forgotten ;=) Can you beat 62? Best, pat sant > I hope I'm not telling people things they already know, I > get the distinct impression I'm probably the ancient crone > of the group - it seems most folks here are fairly young, as > far as I can tell. > > If you guys DON'T want lessons now and then, let me know. > Otherwise, I'm apt to write treatises like this > occasionally. > > Cheers, > Pat > > -- SANTBROWN townhounds/ http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2003 Report Share Posted February 9, 2003 On Sun, 09 Feb 2003 08:32:52 -0500, you wrote: >And there I was, another crone, thinking how useful it was to have all >this info put out in such a succinct way for the benefit of those who >never knew or might have forgotten ;=) > >Can you beat 62? > No, not quite. 59 next month. Yesterday I was 18...and I haven't changed inside (the essential me). The packaging has deteriorated a bit though. Pat -- Pat Meadows CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ Quote Link to comment Share on other sites More sharing options...
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